Sous Chef

About the role

The Tides Beach Club Restaurant is seeking a full-time, year-round Sous Chef to join our culinary team. Located in Kennebunkport, Maine, this charming restaurant offers a vibrant dining atmosphere and fresh Maine seafood.

Responsibilities

• 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.
• Aid 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, avoid waste, and proper rotation.
• Coordinate on kitchen workflow and expediting to ensure a smooth-running operation.
• Coordinate workflow to ensure a smooth-running operation.
• Attend all scheduled meetings and training sessions.
• Understand and practice all safety and security procedures.
• Maintain a clean and organized station and kitchen.
• 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.
• Communicate with other managers and staff in a positive, efficient, and friendly manner.
• Flexibility to step into whatever role is needed to deliver exceptional service.

Qualifications

• 3+ years culinary experience in a high-volume, full-service restaurant.
• 1+ year culinary leadership experience.
• Demonstrate natural leadership qualities with a positive, team-focused attitude.
• Available and willing to work flexible hours based on business needs including nights on weekdays and weekends.
• Demonstrate strong communication, organizational, and problem-solving skills.
• Expresses sincere enthusiasm for the role and passion for culinary operations.
• Able to work under pressure, multi-task, and stay focused with interruptions.