Sous Chef (Summer Seasonal 2026) - Diamonds Edge Restaurant

Hotel•Portland, ME

13h•Onsite

About The Position

Diamonds Edge Restaurant at the Inn at Diamond Cove, a Colwen Hotels Property, is seeking an experienced and professional Sous Chef to join our team for the Summer 2026 season, following our Executive Chef’s specifications and guidelines. Successful candidates will possess the culinary and managerial skills that play a critical role in maintaining and enhancing our guests' experience. If you are ready to contribute your talents to a company that is growing rapidly, we need to hear from you. Prior experience is highly desirable. Colwen Hotels is a hospitality group built on hard work, character, and authenticity. We cultivate ideas and empower individuals to bring forward-thinking concepts to life to enrich guest experiences. Staying ahead of the curve is what has made us who we are today, and we strive to keep our ideas fresh. We currently have 40 hotels in our portfolio operating across 9 states. With our continued growth and project pipeline, we are able to provide our associates with exciting career advancement growth and opportunities.

Requirements

2 years food and beverage experience (hotel experience preferred)
2+ years of post-high school education, culinary education is desirable
Proven track record in social and corporate catering
Strong knowledge of HACCP procedures and application
Strong Leader of people
Remain calm and clearheaded under stressful situations, communicate calmly under pressure
Excellent verbal and written communication skills
Intermediate to advanced computer skills
Ability to learn new computer software programs and operate POS system
Willingness to work rotational work schedule including nights, weekends and holidays

Nice To Haves

Prior experience is highly desirable
hotel experience preferred
culinary education is desirable

Responsibilities

Assist the Executive Chef /management in overall kitchen operations ensuring maximum guest satisfaction
Assist in the planning, organizing, directing and control of the kitchen operation and administration
Interact with guests to obtain feedback on product quality and service levels
Oversee and enforce food specifications, portion control, recipes and sanitation
Assist the Executive Chef/management in hiring, training, supervising and scheduling associates
Participate in performance management reviews
Create and implement new menus and individual menu items based on current food trends and regional tastes
Document and train new menu items /create use records based on recipes
Prepare, cook, and present food in accordance with productivity standards, costs controls and forecast
Continuous analysis of labor and food cost to meet/exceed budget
Work the kitchen line as needed
Enforce safety procedures and cleanliness standards throughout kitchen
Order food as needed or as directed by Executive Chef/management
Maintain proper function kitchen and equipment
Ensure kitchen and equipment cleanliness
Preparation of food as per Banquet Event Orders (BEO)
Ensure recipes are properly prepared per standard while maintaining portion control and minimizing waste
Schedule and receive food deliveries, check deliveries for product quality and quantity
Ensure that received food products are high quality, stored properly and are rotated FIFO
Attend all hotel meetings as required
Perform other duties as assigned