Sous Chef

Ocean Restaurant at the Cape Arundel Inn & Resort in Kennebunkport is seeking a Sous Chef to join their culinary leadership team! This is a full time, year-round salaried position assisting with back of house staff management, inventory controls, quality auditing, and ensuring guest satisfaction. Ocean offers a three-course prix-fixe menu priced at $105++ per person, a four-course menu priced at $125++ per person, and a five-course menu priced at $150++. A Chef’s wine pairing is available for an additional $60 per person for our three-course menu, $68 per person for our four-course menu, and $75 per person for our five-course menu. Ocean has been distinguished as one of Maine's finest dining establishments, winning Open Table's Diner's Choice award and Wine Spectator's Award of Excellence in 2024. Situated at the forefront of the Cape Arundel Inn & Resort with sweeping views of the Atlantic and Maine's rocky coastline, Ocean presents diners with a luxurious dining experience in a warm, inviting traditional New England atmosphere, inspired by our local coastline and Maine farms. Cape Arundel Inn & Resort is a proud part of the Kennebunkport Resort Collection and EOS Hospitality portfolio. Job Summary Assists in the management of culinary personnel to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling. Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff. Liaise with hotel staff to determine daily room counts, room service requests, events, and special orders. Complete employee performance reviews/evaluations as required. Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report. Support Chef/Culinary Director in creative, cost appropriate menu items based on market segments. Assist in the development and implementation of recipes and/or specials. Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes. During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation. Leader in inventory management, par levels, and ordering/receiving. Work closely with CDC to ensure that all items needed are in stock for current menu and onsite events. Assist chef in estimating food consumption, placing inventory orders, and coding invoice billing accordingly. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival. Coordinate on kitchen workflow and expediting to ensure a smooth-running operation. Familiar with a variety of the culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation. Have full knowledge of all menu items, daily features, and promotions. Consistently work in different culinary stations daily, based on needs. Must have the ability to work any culinary position needed, as directed by chef. Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure proper operation/maintenance of all kitchen equipment and tools. Check all stations at the end of every shift for proper food storage and sanitation. Practice conscious knowledge of food allergies and safety in preparation. Lead by example through a clean and organized station and kitchen. Responsible for working with Culinary Director to monitor and stay within specified budget. Ensure all expenses are recorded and coded appropriately. Intentional guest engagement through “touching tables” and ensuring guest satisfaction when needed. Expedite food regularly, practicing and training for proper timing of food courses. Coordinate workflow to ensure a smooth-running operation. Attend all scheduled meetings and training sessions. Understand and practice all safety and security procedures. Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise. Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work. Work professionally with all third-party vendors and suppliers as a point of contact. Communicate with other managers and staff in a positive, efficient, and friendly manner. Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions. Demonstrate a team-focused attitude and encourage collaboration. Motivate and lead the team to accomplish tasks effectively. Essential Functions of the Job Ability to remain standing for up to 10 hours (100% of shift). Ability to remain in a standing or stationary position for up to 8 hours. Ability to regularly move and lift up to 50 lbs. Ability to walk the property and grounds frequently. Ability to lift items overhead. Ability to visibly survey property areas clearly. Ability to move up and down stairs frequently. Ability to remain bent over a sink or table for an extended period of time. Ability to bend and reach frequently and repetitively during a shift. Ability to use repetitive manual dexterity. Ability to move quickly based on guest needs. Ability to communicate and exchange accurate information effectively, often in a public forum. Ability to read, write, speak, and understand English. Ability to complete satisfactory background check. Key Skills & Experience Required 3+ years culinary experience in a high-volume, full-service restaurant 1+ Year Culinary leadership experience Demonstrate natural leadership qualities with a positive, team-focused attitude Available and willing to work flexible hours based on business needs including nights on weekdays and weekends. Demonstrates strong communication, organizational, and problem-solving skills. Expresses sincere enthusiasm for the role and passion for culinary operations. Must be able to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused with interruptions. KRC Benefits Employer-subsidized medical, dental, and vision insurance Company-funded $25K in complimentary life insurance and $1K/mo. in disability Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options Additional Health & Wellness benefits including prescription and gym membership discounts Flexible and understanding work-life equality Family Matters Program of 3+ months paid parental leave for new parents 401k employer match, up to 4% of salary Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations Gold Card annual complimentary restaurant allowance for managers Discounted lodging rates from New England Inn & Resort Association partners Pathways for growth and professional development including training and tuition reimbursement Relocation assistance to temporary employer housing Incentive opportunities for both hourly and managerial roles Company-funded Employee Assistance Program for life and mental health resources Equal Opportunity Employer This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor. #J-18808-Ljbffr