Sous Chef

Overview

Join the Team at Maine's premiere Full American Plan Resort, Migis Lodge. The Sous Chef will assist the Executive Chef to oversee all aspects of the Migis Lodge kitchen operation. This leadership role will support the Executive Chef and Executive Sous Chef to maintain or exceed standards of quality and efficiency, fostering a learning and leadership development environment. The Sous Chef will take responsibility for hotline setup, break-down, and operations during peak service periods.

The Sous Chef will work closely with the EC, ESC, and other department heads to provide an excellent and memorable dining experience.

• Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions
• Elevate the quality of the cuisine with consideration to cost, quality standards, product and execution, guest appeal and value perception
• Execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity
• Ensure prep for every meal is done efficiently and accurately, aligned with business demands, and communicate any menu changes to the front desk in a timely and effective manner
• Manage the preparation of menu items consistent with the recipes and standards provided by the chef
• Be open and willing to work with guests to enhance menu items and offerings for dietary and allergy restrictions
• Drive the hot line shoulder to shoulder with line personnel, maintaining the standard of every plate that comes off the line
• In the absence of the EC, hold daily line-ups and work closely with the front of house to improve menu knowledge and provide constructive viewpoints to guests
• Assist the EC to ensure training, motivating, and evaluating kitchen staff is done efficiently and legally
• Maintain consistent communication with the EC and Front Office Manager to ensure awareness of business levels, scheduled groups and activities, and guest special needs
• 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 Migis Lodge and the Migis Hotel Group

• Minimum 3 years as lead line or sous chef at a similar property. A work history that includes working in seasonal operations and multiple seasons in the same operation is a plus
• Thorough knowledge of hotel food and beverage operations and preparation techniques, with an understanding of the mission of an American plan food service operation as communicated by the Owner and the General Manager
• Strong mathematical abilities to determine and track inventory and understand controls and menu costing
• Ability to communicate in English, both orally and in writing, with guests and employees, with high levels of patience, tact and diplomacy
• Strong leadership skills, earning the respect of peers and staff
• Ability to multi-task and anticipate the needs of the operation and the guests
• Ability to manage complex situations, recognize the need for change and navigate through it
• Ability to work under pressure and handle stressful situations
• Team player with the ability to build and maintain strong working relationships with all members of the management team
• Ability to adapt to changing activity frequently and work with constant interruptions

• Frequent walking, bending, stooping, reaching, pushing, lifting, manual dexterity and repetitive motions. May require the ability to work on uneven outdoor surfaces
• Must be vertically mobile working in limited space for 95% of shift
• Must be able to manually handle/lift product up to 60 pounds between knee and chest
• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift
• Occasional stair climbing
• Working in extreme temperature conditions both indoors and out
• 5 day work week in season, 45-50 hours, all on the line; schedule varies according to operational needs and may include evenings, weekends, and holidays
• Frequent hand-washing
• Hazards include, but are not limited to, cuts from knives and slicers, burns, exposure to raw meat, poultry, seafood, and produce, slips, and tripping

Disclaimer:
The statements are intended to describe the general nature and level of work. They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required. All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.