Sous Chef

EOS•Kennebunkport, ME

9d•Onsite

About The Position

The Boathouse Waterfront Restaurant is seeking a passionate and dedicated Sous Chef to join its culinary team in Kennebunkport. The role supports the hotel and restaurant’s waterfront hospitality operation and requires a culinary professional who can lead a fast-paced kitchen, maintain high standards of food quality and service, and contribute to an exceptional guest experience. The Sous Chef independently manages culinary personnel and daily kitchen operations, while partnering with the CDC/Executive Chef on hiring, menu development, budgets, inventory, food cost control, training, and special events. The role also ensures food safety, sanitation, equipment care, effective communication across hotel departments, and attentive guest service. The position requires flexible availability for business needs, including weekday nights and weekends, as well as the ability to perform demanding physical tasks during shifts. Kennebunkport Resort Collection offers wellness options, employee perks, professional development opportunities, and a supportive workplace culture. Its properties include lodging and dining venues in Kennebunk and Kennebunkport.

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 stay focused despite interruptions.
Sincere 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, walk the property frequently, and move up and down stairs frequently.
Ability to remain bent over a sink or table for extended periods and bend, reach, and perform repetitive manual tasks during a shift.
Ability to move quickly based on guest needs and visibly survey property areas clearly.
Ability to 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

Manage culinary personnel, including hiring, onboarding, training, scheduling, performance evaluations, coaching, disciplinary action, and termination in accordance with company policies.
Partner with the CDC/Executive Chef in recruiting and hiring culinary team members and make necessary staffing or termination decisions in the Chef’s absence.
Coordinate culinary onboarding and training, establish performance expectations, and ensure compliance with uniform, appearance, timekeeping, and attendance policies.
Complete timely and consistent performance reviews for direct reports and follow progressive disciplinary procedures in coordination with the People + Culture team.
Create efficient, cost-effective schedules based on forecasts, staffing needs, and departmental budgets.
Conduct daily pre-shift briefings covering operational priorities, safety, menu features, culinary education, guest feedback, and service expectations.
Delegate responsibilities, monitor productivity, maintain task lists, and motivate and develop the culinary team.
Oversee daily kitchen operations, including food preparation, service execution, sanitation, inventory, receiving, and food cost reporting.
Maintain food quality, portion control, presentation, and timely execution of menu items; coordinate kitchen workflow and oversee expediting.
Maintain knowledge of menu items, features, specials, and promotions, and work with the CDC/Executive Chef on creative, cost-effective menu items, recipes, and specials.
Lead culinary training on preparation techniques, execution, timing, and presentation standards.
Coordinate holiday celebrations, special events, seasonal promotions, holiday menus, promotional offerings, and operational goals with the CDC/Executive Chef.
Maintain clean, organized, and stocked workstations and kitchen areas; ensure equipment and tools are properly operated and maintained, and report issues or safety concerns.
Lead inventory management, including setting par levels, ordering, receiving, product rotation, and maintaining adequate inventory for menus and events.
Assist with forecasting consumption, placing orders, reviewing invoices, expense coding, inspecting deliveries, analyzing food costs, controlling waste, and managing departmental spending within budgets.
Train and enforce food safety and sanitation practices, including labeling, dating, rotation, storage, hygiene, cleaning, and allergy precautions.
Inspect stations at the end of each shift and ensure safe use, proper maintenance, cleanliness, and sanitation of kitchen areas, equipment, and tools.
Comply with company safety and security procedures, including evacuation, accident reporting, Right to Know, bloodborne pathogen, anti-harassment, and anti-violence procedures.
Coordinate with hotel staff on room counts, room service requests, and guest needs or complaints; communicate with outlet managers about feedback and food quality.
Engage with guests to check satisfaction and address concerns, and communicate professionally with vendors, suppliers, managers, associates, hotel departments, and third-party partners.
Attend scheduled meetings and required training, step into roles needed to support operations, and lead by example through professionalism, accountability, and hospitality.

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 package including employer-paid leave and immediate paid vacation accruals.
Family Matters Program offering 3+ months of paid parental leave 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 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.