Sous Chef - Earth at Hidden Pond

Description

Set among the wooded paths and gardens of Kennebunk, Maine, Earth at Hidden Pond is known for its farm-driven, seasonally inspired cuisine and rustic-luxury dining experience. Our culinary team is dedicated to craftsmanship, creativity, and delivering memorable meals rooted in the best local ingredients.

We are seeking a talented, motivated Sous Chef to join our award-winning kitchen. This role supports the Executive Chef in menu execution, team leadership, and maintaining the high standards Earth is known for. The ideal candidate brings strong culinary technique, a collaborative spirit, and a genuine passion for thoughtful, ingredient-focused food.

• 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 Executive Chef 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…