Sous Chef

EOS•Kennebunkport, ME

9d•Onsite

About The Position

Ocean Restaurant at the Cape Arundel Inn & Resort is seeking a Sous Chef for its culinary leadership team. This is a full-time, year-round salaried position supporting back-of-house staff management, inventory controls, quality auditing, and guest satisfaction. Ocean serves prix-fixe menus in a luxurious New England setting inspired by Maine’s coastline and farms, and has received OpenTable’s Diner’s Choice award and Wine Spectator’s Award of Excellence in 2024. The Sous Chef assists with hiring, training, performance reviews, wage decisions, coaching, discipline, termination, and scheduling culinary personnel. The role oversees food preparation, sanitation, inventory receiving, food-cost reporting, quality, station organization, ordering, and kitchen workflow. The Sous Chef supports the Chef/Culinary Director with menu and recipe development, staff education, budgeting, and cost control, while maintaining food-safety standards and equipment. The position also involves expediting, guest engagement, cross-department coordination, vendor communication, and stepping into other roles or assisting other departments as needed. The role requires frequent standing, walking, lifting, bending, reaching, stair use, and other physical activity. Employees must be able to communicate effectively, read, write, speak, and understand English, and complete a satisfactory background check.

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.
Ability to prioritize, delegate, and respond in a timely manner.
Ability to work under pressure, multitask, and remain focused despite interruptions.
Enthusiasm for the role and passion for culinary operations.
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, lift items overhead, and walk the property and grounds frequently.
Ability to move up and down stairs frequently, remain bent over a sink or table for extended periods, and bend and reach repeatedly during a shift.
Ability to use repetitive manual dexterity and move quickly in response to guest needs.
Ability to visibly survey property areas and 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

Assist in managing culinary personnel, including hiring, training, performance reviews, wage decisions, coaching, discipline, termination, and weekly scheduling.
Create cost-effective schedules for the culinary team based on forecasts and budgets.
Conduct daily shift briefings and communicate operational standards, safety topics, specials, culinary education, and guest feedback.
Coordinate with hotel staff regarding room counts, room-service requests, events, and special orders.
Oversee daily food preparation, outlet sanitation, inventory receiving, log-on reports, and food-cost reports.
Support the Chef/Culinary Director in developing creative, cost-appropriate menu items, recipes, and specials.
Train culinary staff on execution, timing, and presentation of dishes.
Oversee station inventories, food quality, waste reduction, and proper food rotation during shifts.
Manage inventory, par levels, and ordering/receiving; coordinate with the CDC to ensure supplies are available for menus and events.
Assist with food-consumption estimates, inventory orders, and invoice coding; inspect purchases for correct ordering, quality, and pricing.
Coordinate kitchen workflow and expedite food to support smooth operations and proper course timing.
Work across culinary stations and positions as directed by the Chef.
Train and practice proper food sanitation, labeling, rotation, storage, hygiene, and allergy-safety procedures.
Ensure proper operation and maintenance of kitchen equipment and tools; check stations for proper storage and sanitation at the end of each shift.
Maintain a clean and organized station and kitchen, and follow safety and security procedures.
Work with the Culinary Director to monitor budgets, record expenses, and code them appropriately.
Engage with guests, including touching tables when needed, and ensure guest satisfaction.
Attend scheduled meetings and training sessions.
Monitor and delegate work to subordinate team members, prepare tasks for slower periods, and motivate the team to complete work effectively.
Communicate and collaborate professionally with staff, managers, vendors, and suppliers; adapt to other roles or departmental responsibilities when needed.

Benefits

Employer-subsidized medical, dental, and vision insurance.
Company-funded $25,000 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, training, and 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.
Customized learning opportunities, conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development.