Sous Chef

EOS Hospitality•Kennebunkport, ME

10d•$60,000 - $65,000•Onsite

About The Position

The Boathouse Waterfront Restaurant is seeking a passionate, talented, and dedicated Sous Chef to join its culinary team in Kennebunkport. The role supports high-quality food and hospitality in a fast-paced kitchen, with responsibility for kitchen operations, culinary execution, team leadership, food safety, inventory, purchasing, cost control, and guest experience. The Sous Chef independently manages culinary personnel and partners with the CDC/Executive Chef on hiring, onboarding, training, scheduling, performance management, menu development, budgeting, and event planning. The position oversees preparation and service, food quality and presentation, kitchen workflow, inventory and ordering, sanitation, equipment, and communication with hotel staff, outlet managers, guests, vendors, and other partners. The role may require stepping into other operational roles or assisting other departments as needed. Kennebunkport Resort Collection describes itself as a portfolio of lodging and dining properties. It offers employee benefits and development opportunities, including insurance, paid leave, retirement matching, discounts, professional development, tuition reimbursement, relocation assistance to temporary employer housing, incentives, and an employee assistance program.

Requirements

At least 3 years of culinary experience in a high-volume, full-service restaurant.
At least 1 year of culinary leadership experience.
Natural leadership qualities and a positive, team-focused attitude.
Availability and willingness to work flexible hours based on business needs, including weekday nights and weekends.
Strong communication, organizational, and problem-solving skills.
Sincere enthusiasm for the role and passion for culinary operations.
Ability to prioritize, delegate, and respond in a timely manner.
Ability to work under pressure, multitask, and stay focused despite interruptions.
Ability to remain standing for up to 10 hours and in a standing or stationary position for up to 8 hours.
Ability to regularly move and lift up to 50 pounds and lift items overhead.
Ability to walk the property and grounds frequently and move up and down stairs frequently.
Ability to remain bent over a sink or table for extended periods; bend and reach frequently and repetitively; and use repetitive manual dexterity.
Ability to move quickly based on guest needs.
Ability to visibly survey property areas clearly.
Ability to communicate and exchange accurate information effectively, often in a public forum.
Ability to read, write, speak, and understand English.
Ability to complete a satisfactory background check.

Responsibilities

Independently manage culinary personnel, including hiring, onboarding, training, scheduling, evaluations, coaching, discipline, and termination, in accordance with company policies.
Partner with the CDC/Executive Chef on recruiting and hiring, and make necessary staffing and termination decisions in the Chef's absence according to company guidelines.
Coordinate culinary onboarding and departmental training, set performance expectations, and enforce uniform, appearance, timekeeping, and attendance policies.
Follow progressive disciplinary procedures and involve the People + Culture team throughout the process.
Complete timely and consistent performance reviews for direct reports.
Create efficient, cost-effective schedules based on business forecasts, staffing needs, and budgets.
Conduct daily pre-shift briefings on operational priorities, safety, menu features, culinary education, guest feedback, and service expectations.
Delegate responsibilities, monitor productivity, and keep team members engaged during slower periods.
Motivate, develop, and lead the culinary team, promoting accountability, teamwork, and professional standards.
Oversee daily kitchen operations, including food preparation, service, sanitation, inventory, receiving, and food cost reporting.
Maintain food quality, portion control, presentation, and timely execution of menu items.
Coordinate kitchen workflow and oversee expediting to ensure smooth service and proper course timing.
Maintain knowledge of menu items, features, specials, and promotions.
Work with the CDC/Executive Chef to develop creative, cost-effective menu items, recipes, and specials aligned with guest expectations and market segments.
Lead culinary training and education on preparation techniques, execution, timing, and presentation.
Coordinate planning and execution of holiday celebrations, special events, and seasonal promotions with the CDC/Executive Chef.
Participate in developing holiday menus, promotional offerings, and operational goals.
Maintain clean, organized, and stocked workstations and kitchen areas.
Ensure kitchen equipment and tools operate properly and are maintained; communicate equipment issues and safety concerns to the Executive Chef and Maintenance team.
Lead inventory management by establishing par levels, ordering, receiving, and rotating products.
Coordinate with the CDC/Executive Chef to maintain adequate inventory for menus, events, and anticipated business needs.
Assist with forecasting food consumption, placing orders, reviewing invoices, and expense coding.
Inspect deliveries for accuracy, quality, quantity, proper ordering, and competitive pricing.
Monitor food usage, control waste, maintain product rotation, and ensure proper storage.
Assist with food cost analysis and identify opportunities to improve efficiency and control expenses.
Work with the CDC/Executive Chef to monitor spending and maintain established budgets.
Train staff in and enforce food safety and sanitation practices, including labeling, dating, rotation, storage, hygiene, and cleaning.
Maintain awareness of food allergies and ensure appropriate precautions during food preparation and service.
Ensure work areas, utensils, equipment, and kitchen stations are clean and sanitary; inspect stations at the end of each shift.
Ensure equipment and tools are used safely and maintained appropriately.
Comply with company safety and security procedures, including evacuation, accident reporting, Right to Know, bloodborne pathogen, anti-harassment, and anti-violence procedures.
Coordinate with hotel staff on room counts, room service requests, and guest needs or complaints.
Communicate daily with outlet managers about guest feedback, food quality, and dining experience improvements.
Engage with guests through table visits and other interactions to ensure satisfaction and address concerns.
Work professionally with vendors and suppliers, serving as a point of contact when appropriate.
Communicate professionally with managers, associates, hotel departments, and third-party partners.
Attend scheduled meetings and required training sessions.
Step into roles and assist other departments as needed to support operations and exceptional service.
Lead by example through professionalism, work ethic, accountability, and hospitality.

Benefits

Employer-subsidized medical, dental, and vision insurance.
Company-funded $25,000 in complimentary life insurance and $1,000 per month in disability coverage.
Optional disability, life and AD&D, critical illness, and accident insurance.
Prescription and gym membership discounts.
Paid time off, including employer-paid leave and immediate paid vacation accruals.
Paid parental leave of 3 or more months for new parents.
401(k) employer match of up to 4% of salary.
Competitive wages, annual performance evaluations, and compensation adjustments.
Discounted employee and immediate family hotel rates at EOS Hospitality portfolio locations.
50% food and beverage discount at EOS Hospitality portfolio locations.
Annual complimentary restaurant allowance for managers.
Discounted lodging rates from New England Inn & Resort Association partners.
Professional development and training, including tuition reimbursement.
Relocation assistance to temporary employer housing.
Incentive opportunities for hourly and managerial roles.
Company-funded Employee Assistance Program for life and mental health resources.
Supportive, open workplace culture.
Customized learning opportunities, annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities.