Sous Chef

EOS Hospitality•Kennebunkport, ME

10d•$60,000 - $65,000

About The Position

Ocean Restaurant at the Cape Arundel Inn & Resort is hiring a full-time, year-round salaried Sous Chef to assist its culinary leadership team. The role supports back-of-house staff management, inventory controls, quality auditing, and guest satisfaction. Ocean is a fine-dining restaurant in Kennebunkport, Maine, serving prix-fixe menus and drawing inspiration from the local coastline and Maine farms. The Sous Chef assists with culinary personnel management, including hiring, training, performance reviews, wage decisions, coaching, discipline, termination, and weekly scheduling. The role helps create cost-efficient schedules, conducts kitchen shift briefings, coordinates with hotel staff on room counts and food-service needs, and oversees daily preparation, sanitation, inventory, and food-cost reporting. Working with the Chef/Culinary Director, the Sous Chef supports menu and recipe development, trains staff on execution and presentation, oversees kitchen workflow and expediting, and monitors food quality, waste, inventory, ordering, and receiving. The role also works across culinary stations as needed, maintains food-safety and sanitation standards, ensures kitchen equipment is properly operated and maintained, and helps manage expenses within the specified budget. The position includes guest engagement and satisfaction, attendance at meetings and training, adherence to safety and security procedures, and leadership of a professional, collaborative team. The Sous Chef may be asked to take on responsibilities beyond this description or assist other departments as business needs require. The position pays $60,000–$65,000, depending on experience.

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 and weekend nights.
Strong communication, organizational, and problem-solving skills.
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 amid interruptions.
Ability to read, write, speak, and understand English.
Ability to complete a satisfactory background check.
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 and to bend, reach, and perform repetitive manual tasks during a shift.
Ability to move quickly based on guest needs, visibly survey property areas, and communicate and exchange accurate information effectively, including in a public forum.

Responsibilities

Assist with managing culinary personnel, including hiring, training, performance reviews, wage decisions, coaching, discipline, termination, and weekly scheduling.
Create effective, cost-efficient schedules for the culinary team based on forecasts and budgets.
Conduct daily shift briefings covering operational priorities, safety, specials, culinary education, and guest feedback; communicate standards to staff.
Coordinate with hotel staff regarding daily room counts, room-service requests, events, and special orders.
Complete employee performance reviews and evaluations as required.
Oversee daily food preparation, outlet sanitation, receipt of inventories, log-on reports, and food-cost reports.
Support the Chef/Culinary Director in developing cost-appropriate menu items, recipes, and specials.
Train and educate culinary staff on execution, timing, and presentation of dishes.
Monitor station inventory and food quality during shifts, while preventing waste and ensuring proper rotation.
Manage inventory, par levels, ordering, and receiving; coordinate with the CDC to ensure supplies are available for menus and events.
Assist with estimating food consumption, placing inventory orders, coding invoices, and inspecting food purchases for correct order, quality, and price.
Coordinate kitchen workflow and expedite food to support smooth operations and appropriate course timing.
Maintain knowledge of menu items, daily features, and promotions; work at culinary stations as directed by the Chef.
Train and follow food-sanitation procedures, including labeling, rotation, storage, and hygiene.
Ensure proper operation and maintenance of kitchen equipment and tools; check stations for food storage and sanitation at shift end.
Follow food-allergy and food-safety practices and maintain clean, organized work areas.
Work with the Culinary Director to monitor the budget and ensure expenses are recorded and coded appropriately.
Engage with guests and help ensure guest satisfaction when needed.
Attend scheduled meetings and training sessions and follow safety and security procedures.
Monitor and delegate work to subordinate team members, maintaining tasks for slower periods.
Work professionally and collaboratively with staff, managers, vendors, and suppliers; lead by example and motivate the team.
Adapt to business needs, including taking on other responsibilities or assisting other departments when required.

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 up to 4% of salary.
Competitive wages, annual performance evaluations, and compensation adjustments.
Discounted employee and immediate-family hotel rates at EOS Hospitality locations.
50% food and beverage discount at EOS Hospitality locations.
Annual complimentary restaurant allowance for managers.
Discounted lodging rates through New England Inn & Resort Association partners.
Training, professional-development opportunities, 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.
Wellness options and a supportive workplace culture.