Sous Chef

Hiring 2 Seasonal Sous Chefs foo May-October 2026 - $1540 per week.

Were more than just a team were a community dedicated to making a difference every day.

At Olympia Hospitality we create a fun supportive environment where growth never stops and success is celebrated together. Guided by our values of continuous improvement accountability concern for others and trust we foster a culture of collaboration and integrity. If youre passionate driven and ready to thrive wed love to have you on our team.Apply today and build a career that inspires you!

The Sous Chef is responsible for the preparation of high quality meals in accordance with company standards menu specifications and production schedules set forth by the Executive Chef; and maintaining and adhering to the health and food safety program at all times per state and federal regulations. This position oversees kitchen staff in the preparation/production of all meal periods.

Join a Team that Puts Your Well-Being First!

At Olympia Hospitality we believe in supporting our employees both in and out of the workplace. When you join us youre not just getting a job youre joining a family-first organization that cares about your health and wellness your future and your overall satisfaction.

Heres how we show our commitment:

• Additional Support: From our Employee Assistance Program (EAP) to a sober support network and our commitment to being a recovery-friendly workplace were here to help you thrive personally and professionally.
• Perks: Love to travel Enjoy exclusive hotel travel discounts as a member of our team. Additional benefits may be available based on property specific locations!

Were more than just a businesswere a values-driven organization that believes in creating an environment where every team member can thrive. Our core values guide everything we do from how we interact with each other to how we serve our guests and community. Join us at Olympia Hospitality and take the next step toward a fulfilling balanced and supported career. Apply today!

Responsibilities

• Collaborate with the Executive Chef to develop innovative and seasonal menus that showcase the restaurants culinary expertise and creativity incorporating fresh locally sourced ingredients and international flavors.
• Contribute to menu planning and recipe development including creating and testing new dishes specials and tasting menus and ensuring that all menu items meet quality and cost standards.
• Oversee food preparation and cooking activities ensuring that dishes are prepared according to established recipes portion sizes and quality standards and that food safety and sanitation guidelines are followed at all times.
• Supervise and assist kitchen staff in various culinary tasks including chopping slicing dicing marinating sautéing grilling roasting and baking to ensure consistency and excellence in food presentation and taste.
• Coordinate and manage kitchen operations including ordering and inventory management production scheduling and equipment maintenance to ensure smooth and efficient workflow and minimize waste and downtime.
• Maintain a clean organized and sanitary kitchen environment at all times including workstations storage areas and equipment and ensure compliance with health and safety regulations and food handling procedures.
• Train mentor and supervise kitchen staff including cooks line cooks and prep cooks providing guidance feedback and coaching to enhance their culinary skills teamwork and performance.
• Conduct regular training sessions and workshops on culinary techniques menu items and food safety practices and ensure that all kitchen staff are properly trained and certified in food handling and safety procedures.
• Monitor food quality presentation and taste and conduct regular taste tests and quality checks to ensure that all dishes meet the restaurants standards of excellence and guest expectations.

Technical Skills:

• Must have strong Culinary/cooking skills - skilled in different styles of cooking
• Food cost analysis i.e. knowledge of food ordering inventories labor control
• Thorough knowledge and understanding of kitchen equipment use and operation
• Knife skills grill broiler sauté and Expediter skills; garde manger experience
• Financial understanding in food costs and minimizing waste in the kitchen

*Requirements:Maine Food Handling Card before start date (we will reimburse for this online class).Must have 6 months experience aslinecook.

Experience / Education:

Minimum 2 years of high volume kitchen management; catering/banquet experience management or previous supervisory experience in food and beverage operations preferred; Culinary degree desirable or equivalent combination of education and work; previous experience with employee coaching and counseling as well as documentation; experience with documenting and enforcing food safety procedures and workplace safety procedures as well as purchasing receiving and inventory control. Serve Safe Certification and Allergy Awareness Training strongly preferred

The Olympia Companies is an equal opportunity employer and is committed to providing employment opportunities to qualified applicants without regard to such characteristics as race color religion age sex sexual orientation gender identity or expression national origin disability genetic information protected veteran status or any other factor protected by applicable law.