Sous Chef

Black Point Inn•Scarborough, ME

4d•$1,000 - $1,500•Onsite

About The Position

BlackPoint Inn, on Prouts Neck in Scarborough, Maine, is seeking the rightcandidate to become our next Sous Chef. This is an exciting opportunityto become part of an independent, Maine based, hotel management company,Migis Hotel Group.Sous Chef is one of our entry level to management, seasonal, positionswith the potential for growth and opportunity. As with most kitchens,during day to day operations problems may arise, our ideal candidatewould be able to keep a level-head and work towards solutions in aproductive way. Our Sous Chef is encouraged to be creative and presentnew ideas to the property. This position is a working chef position that gives hands on experience withmanaging staff, inventories, and operating a kitchen. Location: Black Point Inn, Scarborough, ME Hours: Full-time Compensation: $1000 to $1500 per week, depending on experience. Seasonal Position: Mid April through October Start date: Mid April Benefits: Housing available at below market rate. Health, dental & vision. Discounted stays and food & beverage at affiliated properties Experience: Management experience preferred, at least 3 years culinary experience required. Job Summary The Sous Chef works directly with our Executive Chef to help supportour Culinary Team as much as possible. Daily responsibilities range fromcreating menu items, recipes, daily specials, and maintaining standardsof quality, timing, and cleanliness. Sous Chefs tend to be some of ourbiggest coaches on property, this position is ideal for a Chef thatprides themselves in training, teaching/mentoring, and supporting theirline level staff. Reliability, ability to mentor, and strongcommunication skills. The ability to work the line while balancing mentoring team members during their shift. Typically, most shifts last from 8 to 10hours, starting from 8 AM to 5PM and 12 PM to 10 PM. Sous Chefs helpopen, close, or operate the line on any given day. Our preferredcandidate will strive to preserve the groundwork already laid and toalways look to maintain a relevant connection to an exciting world offood and beverage. Our leadership team is excited to welcome a newmember to our work family, so we are seeking committed applicants whoare looking to grow in a supportive and challenging environment. This is a salaried position, a complete job description can be provided upon request. Bring out the highest levels of skill and creativity in the kitchen staff in order to promote the highest levels of quality and creativity in the cuisine Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions Elevate the quality and creativity of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception Develop and execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity Ensure that prep for every meal is done efficiently and accurately, is consistent with business demands Manage the preparation of menu items consistent with the recipes and standards provided by the chef In the absence of the EC, hold twice-daily line-ups (menu meetings with the front of house. Work closely with the front of the house to improve their menu knowledge and ability to give constructive viewpoints and feedback to guests to elevate service standards Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done efficiently, effectively, and legally Maintain consistent communication with the EC and the General Manager to ensure awareness of business levels, scheduled groups and activities, and guests special needs and requests Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services Assist the EC in performing general maintenance and upkeep of all kitchen equipment Protect the assets of Black Point Inn and the Migis Hotel Group

Requirements

Minimum 3 years as a cook in a similar property.
Thorough knowledge of hotel food and beverage operations and preparation techniques, and a clear understanding of the mission of an American plan food service operation as communicated by the Owner and the General Manager
Strong mathematical abilities in order to determine and track inventory, and to understand controls and menu costing
Ability to communicate in English, both orally and written, with guest and employees, with high levels of patience, tact and diplomacy
Must have strong leadership skills, earning the respect of peers and staff, not demanding it
Must be able to multi-task and anticipate the needs of the operation and the guests
Must be able to manage complex situations, recognize the need for change and navigate through it
Must be able 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
Must be able to change activity frequently and work with constant interruptions

Nice To Haves

A work history that includes working in seasonal operations and of multiple seasons in same operation a plus
Management experience preferred

Responsibilities

Bring out the highest levels of skill and creativity in the kitchen staff in order to promote the highest levels of quality and creativity in the cuisine
Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions
Elevate the quality and creativity of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception
Develop and execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity
Ensure that prep for every meal is done efficiently and accurately, is consistent with business demands
Manage the preparation of menu items consistent with the recipes and standards provided by the chef
In the absence of the EC, hold twice-daily line-ups (menu meetings with the front of house.
Work closely with the front of the house to improve their menu knowledge and ability to give constructive viewpoints and feedback to guests to elevate service standards
Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done efficiently, effectively, and legally
Maintain consistent communication with the EC and the General Manager to ensure awareness of business levels, scheduled groups and activities, and guests special needs and requests
Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services
Assist the EC in performing general maintenance and upkeep of all kitchen equipment
Protect the assets of Black Point Inn and the Migis Hotel Group