Lead Line Cook

Lead Line Cook

Black Point Inn, on Prouts Neck in Scarborough, Maine, is seeking the right candidate to become our next Lead Line Cook. This is an exciting opportunity to become part of an independent, Maine based, hotel management company, Migis Hotel Group. Lead Line Cook is one of our entry level to management, seasonal, positions with the potential for growth and opportunity. As with most kitchens, during day to day operations problems may arise, our ideal candidate would be able to keep a level-head and work towards solutions in a productive way. Our Lead Cook is encouraged to be creative and present new ideas to the property. This position is a working chef position that gives hands on experience with managing staff, inventories, and operating a kitchen.

Location: Black Point Inn, Scarborough, ME

Hours: Full-time

Compensation: $24 to $28 per week, depending on experience.

Seasonal Position: August through October

Start date: June to October

Benefits: Discounted stays and food & beverage at affiliated properties

Experience: Management experience preferred, at least 3 years culinary experience required.

Job Summary

The Lead Line Cook works directly with our Executive Chef & Sous Chefs to help support our Culinary Team as much as possible. Daily responsibilities range from creating menu items, recipes, daily specials, and maintaining standards of quality, timing, and cleanliness. Lead Line Cooks tend to be some of our biggest coaches on property, this position is ideal for a Chef that prides themselves in training, teaching/mentoring, and supporting their line level staff. Reliability, ability to mentor, and strong communication skills. The ability to work the line while balancing mentoring team members during their shift.

Typically, most shifts last from 8 to 10 hours, starting from 8 AM to 4PM and 2 PM to 10 PM. Assist the Sous Chefs help open, close, or operate the line on any given day.

Our preferred candidate will strive to preserve the groundwork already laid and to always look to maintain a relevant connection to an exciting world of food and beverage. Our leadership team is excited to welcome a new member to our work family, so we are seeking committed applicants who are looking to grow in a supportive and challenging environment.

This is an hourly 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.

Job Qualifications: Minimum 3 years as a cook in a similar property. A work history that includes working in seasonal operations and of multiple seasons in same operation a plus. 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.