Sous Chef

• Pay or shift range: $63,000 USD to $65,000 USD

  The estimated range is the budgeted amount for this position. Final offers are based on various factors, including skill set, experience, location, qualifications and other job-related reasons.

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 out local coastline and Maine farms.

Cape Arundel Inn & Resort is a proud part of the Kennebunkport Resort Collection and EOS Hospitality portfolio. Learn more about us below!

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…