Sous Chef

The East Wind Inn is a seaside bed and breakfast in Tenants Harbor, Maine. We are a well-established seasonal inn with a loyal returning guest base. We provide an authentic Maine experience, excellent service, and high-quality food. Our dinner menu features fresh, local seafood and New England favorites made from scratch. Inspired by lobstermen and the beautiful coast, our inviting and relaxing atmosphere allows our guests to live in the moment and enjoy our “boat to table” fare.

This position is ideal for someone looking to spend the summer working in a beautiful coastal setting with a strong sense of place and seasonality. The Sous Chef works alongside the Head Chef and a small, dedicated team during service. As Sous Chef, you will help lead daily kitchen operations, execute our New England seafood bistro-style menu, and ensure every dish meets our standards for quality and consistency. You will mentor and support the kitchen team while helping create a positive, organized, and efficient work environment.

This is a seasonal business, open 6 months of the year. We do approximately 40–80 covers a night. During peak months, team members typically work 60+ hours per week. Kitchen staff ranges from 3–5 (depending on the time of year).

What We Offer:

• Competitive hourly wage ($22–25/hour based on experience)
• Close collaboration with the Head Chef and ownership team
• Beautiful coastal Maine location
• Staff housing
• End-of-season bonus

Key Responsibilities: Leadership & Management

• Assist the Head Chef in leading and mentoring kitchen staff
• Help train new team members and maintain high performance standards
• Support scheduling, prep, and service execution
• Lead the kitchen in the Head Chef’s absence

Food Preparation & Execution

• Execute dinner, bar, and event menus with consistency and attention to detail
• Assist with daily and weekly prep planning
• Help develop seasonal specials and menu improvements
• Maintain high standards of food quality and presentation

Operations

• Assist with ordering, receiving, inventory, and food cost control
• Maintain kitchen organization and cleanliness
• Ensure food safety standards are upheld

Service

• Work alongside the team to execute high-quality dishes during service
• Support a positive, professional, and collaborative kitchen culture
• Maintain a calm, organized presence during busy services

Requirements:

• Minimum of 5 years kitchen experience and minimum of 2 years in a leadership role (Sous Chef, Lead Line Cook, or Kitchen Manager preferred)
• Experience with seafood
• Experience training kitchen staff in the use of kitchen tools, equipment, and appliances
• Knowledge of kitchen and food safety and ability to oversee and train staff in kitchen and food safety
• This position must wear non-skid, non-slip, closed-toe shoes and be able to lift 50 pounds
• Willing to work 60+ hours per week during peak season, including holidays, mornings, nights, and/or weekends
• Eager to provide guests with a 5-star dining experience
• Team-oriented, hardworking, positive, and have a good attitude
• Punctual and arrive on time to work
• Previous experience preparing seafood (cracking lobsters, shucking oysters) a plus

To apply, please send your resume and a brief introduction to View email address on culinaryagents.com