Sous Chef

Black Point Inn•Scarborough, ME

2d•Onsite

About The Position

Black Point Inn, located on Prout’s Neck in Scarborough, Maine, is seeking a Sous Chef. This is an entry-level management position within the Migis Hotel Group, a Maine-based hotel management company. The role is seasonal, running from August through early November, with potential for growth. The ideal candidate will be able to maintain a level head and work towards solutions in a productive manner when problems arise. The Sous Chef is encouraged to be creative and present new ideas. This is a working chef position providing hands-on experience in managing staff, inventories, and kitchen operations.

Requirements

Minimum 3 years as a cook in a similar property.
Thorough knowledge of hotel food and beverage operations and preparation techniques.
Clear understanding of the mission of an American plan food service operation.
Strong mathematical abilities for inventory tracking and menu costing.
Ability to communicate in English, both orally and written, with guests and employees, with high levels of patience, tact, and diplomacy.
Strong leadership skills, earning the respect of peers and staff.
Ability to multi-task and anticipate the needs of the operation and guests.
Ability to manage complex situations, recognize the need for change, and navigate through it.
Ability to work under pressure and deal with stressful situations.
Must be a team player, able to build and maintain strong working relationships with all other members of the management team.
Ability to change activity frequently and work with constant interruptions.

Nice To Haves

Management experience preferred.
A work history that includes working in seasonal operations and of multiple seasons in the same operation is a plus.
Reliability, ability to mentor, and strong communication skills.

Responsibilities

Works directly with the Executive Chef to support the Culinary Team.
Creates menu items, recipes, and daily specials.
Maintains standards of quality, timing, and cleanliness.
Trains, teaches, mentors, and supports line-level staff.
Works the line while balancing mentoring team members.
Assists in opening, closing, or operating the line.
Preserves existing groundwork and maintains a relevant connection to food and beverage trends.
Brings out the highest levels of skill and creativity in the kitchen staff.
Leads with a proactive leadership style through continuous coaching and counseling.
Elevates the quality and creativity of the cuisine, considering cost, quality standards, product, execution, guest appeal, and value perception.
Develops and executes effective training procedures for kitchen staff.
Ensures prep for every meal is done efficiently and accurately, consistent with business demands.
Manages the preparation of menu items consistent with provided recipes and standards.
Holds twice-daily line-ups (menu meetings with front of house) in the absence of the Executive Chef.
Works closely with the front of the house to improve their menu knowledge and ability to provide feedback to guests.
Assists the Executive Chef in training, motivating, and evaluating kitchen staff.
Maintains consistent communication with the Executive Chef and General Manager regarding business levels, scheduled groups, and guest needs.
Maintains standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services.
Assists the Executive Chef in performing general maintenance and upkeep of all kitchen equipment.
Protects the assets of Black Point Inn and the Migis Hotel Group.