Sous Chef
On-siteSouthwest Harbor, Maine, United States
Job Summary
Oversee daily kitchen operations across multiple resort outlets, ensuring food quality, portion control, and aesthetic consistency align with brand standards. Lead and train the kitchen brigade, conducting performance evaluations, coaching staff, and managing recruiting and onboarding for new hires. Collaborate with the Executive Chef to develop menus, manage food and labor costs, and execute special events while maintaining strict inventory controls and minimizing waste. Enforce food safety protocols, including HACCP guidelines and sanitation standards, and participate in daily pre-service and back-of-the-house meetings. Maintain open communication with front-of-house teams and event planners to ensure smooth guest experiences. Work flexible hours including evenings, weekends, and holidays in a fast-paced, high-pressure environment requiring long periods of standing and lifting heavy items.
Required Qualifications
- Proven experience in a leadership role within a high-volume, multi-outlet kitchen environment
- Strong knowledge of food preparation, cooking techniques, and presentation standards
- Exceptional leadership, communication, and interpersonal skills
- Ability to multitask and manage time effectively in a fast-paced environment
- A deep understanding of kitchen operations, including inventory management, food costing, and budgeting
- Excellent understanding of food safety and sanitation standards
- Creative flair and the ability to innovate with food offerings
- Ability to work under pressure while maintaining a calm and organized approach
- Minimum of 5 years of experience in a professional kitchen
- At least 2 years in a leadership role
- Must be able to work flexible hours, including evenings, weekends, and holidays
- Physical requirements include standing for long periods
- Physical requirements include lifting heavy items
- Physical requirements include working in hot kitchen conditions
Desired Qualifications
- Resort experience
- Culinary degree or equivalent formal training in culinary arts
- Experience working in a resort environment with multiple dining outlets
- Certification in food safety and sanitation
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