Sous Chef

Migis Lodge on Sebago Lake•Casco, ME

10d•$25 - $30•Onsite

About The Position

Join the Team at Maine's premiere Full American Plan Resort, where we have been serving top notch meals for over 100 years! The Sous Chef at Migis Lodge will assist the Executive Chef (EC) to oversee all aspects of the Migis Lodge kitchen operation. The Sous Chef at Migis Lodge is a leadership position and will assist the Executive Chef (EC) and Executive Sous Chef to oversee all aspects of Migis cuisine and the kitchen operation, maintaining or exceeding standards of quality and efficiency, and fostering a working environment conducive to learning and leadership development. The Sous Chef will assume responsibility for the hotline set-up, break-down, and operations during peak service periods. The Sous Chef will work closely with the EC, ESC, and other department heads to provide an excellent and memorable dining experience. Housing is available for qualified candidates. Local applicants are encouraged to apply. Hours: Full-time Compensation: $25-$30 (depending on experience) Seasonal Position: May through October 2026 Start date: May 2026 Benefits: Discounted stays and food & beverage at affiliated properties Experience: Previous kitchen or culinary experience required. A great chance to join an experienced kitchen team. You will assist with solving problems, handling special guest needs,help to train, coach, and evaluate seasonal staff. Help grow our team,share new ideas, and gain skills which can help your culinary career.Our Executive Chef has been with Migis for over 24 years and his SousChef's have been with him for over a decade. Our kitchen staff usuallyincludes a breakfast cooks, several line cooks, rounds cook, a dailycookout cook, a Garde Manger, prep cooks, a Kitchen Steward, and dishwashers.

Requirements

Minimum 3 years as lead line or sous chef at a similar property.
A work history that includesworking in seasonal operations and of multiple seasons in same operationa plus
Thoroughknowledge of hotel food and beverage operations and preparationtechniques, and a clear understanding of the mission of an American planfood service operation as communicated by the Owner and the GeneralManager
Strong mathematical abilities in order to determine and track inventory, and to understand controls and menu costing
Abilityto communicate in English, both orally and written, with guest andemployees, 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
Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions.
May require the ability to work on uneven outdoor surfaces.
Must be vertically mobile working in limited space for 95% of shift.
Must be able to manually handle/lift product up to 60 pounds between knee and chest.
Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
Occasional stair climbing.
Working in extreme temperatures conditions both indoors and out.
5 day work week in season, 45-50 hours, all on the line; schedule varies according to operational needs and may includes evenings, weekends, and holidays.
Frequent hand-washing.
Hazards include, but are not limited to cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, and tripping.

Responsibilities

Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions
Elevatethe quality of the cuisine being produced withconsideration to cost, quality standards, product and execution, guestappeal and value perception
Execute effective training procedures for the kitchen staff topromote greater consistency and increased productivity
Ensurethat prep for every meal is done efficiently and accurately, isconsistent with business demands, and communicate any menu changes tothe front desk in a timely and effective manner
Manage the preparation of menu items consistent with the recipes and standards provided by the chef
Be open and willing to work with guests to enhance menu items and offerings for dietary and allergy restrictions
Drive the hot line shoulder to shoulder with line personnel, holding the standard of every plate that comes off of the line.
Inthe absence of the EC, hold daily line-ups (menu meetings withthe front of house.
Work closely with the front of the house to improvetheir menu knowledge and ability to give constructive viewpoints andfeedback 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
Maintainconsistent communication with the EC and the Front Office Manager toensure awareness of business levels, scheduled groups and activities,and guests special needs and requests
Maintainstandards 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 Migis Lodge and the Migis Hotel Group