Sous Chef
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Job Location:
Scarborough, ME - USA
Weekly Salary:
$ 1100 - 1200
Posted on:
21 hours ago
Vacancies:
1 Vacancy
Job Summary
TITLE: SOUS CHEF
REPORTSTO: EXECUTIVE CHEF
ShadeEatery at Higgins Beach Inn Scarborough ME. is seeking a souschef for our 2026 season running May through October. ShadeEatery prides itself on fresh local food and exceptional hospitality in a finecasual diningatmosphere. Our menu focuses on fresh local seafood with new specials will benefit from individual training and there is ample room for you toshare your culinary experience. You will be challenged by this high-volumelocation and rewarded with team support. Please apply to our posting on Indeedor apply directly on our website to submit your resume/application.
LOCATION: Higgins Beach Inn Scarborough ME
HOURS: 45-50 hours per week full time /opening shift
COMPENSATION:$1100 - $1200 per week
SEASONALPOSITION: Aprilthrough October
BENEFITS: 401k health insurance discounted stays/f&b ataffiliated properties
CORE RESPONSIBILITIES:
- Supportthe Executive Chef in leading the kitchen team in the direct food preparationproduction and control for all food for breakfast lunch dinner and events.
- Setthe example for the Kitchen team by following HBI standards at all times
- Assistthe Executive Chef in controlling labor and operating expenses througheffective planning budgeting purchasing decisions up to date pricing andinventory control while focusing on cost control and revenue generationsolutions to maximize profit.
- Identifyproduct needs and requisition items needed to prepare the menus.
- Notifythe Executive Chef in advance of any expected shortages and address purchaseorders when required.
- Exhibitculinary talents by personally performing day-to-day tasks while leading thestaff and managing all food related functions
- Ensureexceptional quality of all ingredients preparation and plating of food items
- Ensurethat sanitation standards as set forth by local state & federal HealthDepartment regulations are in compliance as well as the cleanliness andorganization of the kitchen and its equipment
- Monitorand maintain the use of safe food handling procedures as well as a safe workingenvironment by using correct food handling skills and food safety guidelines
- Maintainand supervise neat professional appearance and observe personal cleanlinessrules at all times
DESIRABLE:
- CulinaryCertificate or Degree
- Minimumof two yearsexperience in a Sous Chefrole
- Abilityto work a flexible schedule including weekends and holidays
- Experienceat a seasonal hospitality property
- Goodcharacter to work on a fast-paced team
- Excellenttime management shills
- Greatcommunication skills
- Confidenceand ability to perform under pressure
- Mustbe able to stand for at least 8 hours and be able to lift up push and pull atleast 50 pounds
DISCLAIMER
The above statements are intended to describethe general nature and level of work being performed by people assigned to thisclassification. They are not to beconstrued as an exhaustive list of all responsibilities duties and skillsrequired or personnel so classified. Allpersons may be required to perform duties outside of their normalresponsibilities from time to time as needed.
Required Experience:
IC
Key Skills
- Culinary Experience
- Food Handling
- Restaurant Experience
- Kitchen Management Experience
- Food Preparation Experience
- Kitchen Experience
- Labor Cost Analysis
- Catering
- Cooking
- Cost Control
- Sanitation
- Knife Skills
About Company
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