Executive Sous Chef — Culinary Leader & Menu Innovator

EOS Hospitality LLC; Maine; On-site; USD 63,000 - 65,000; Full time

Benefits offered by this job

Employer-subsidized medical, dental, &

Vision insurance

401k employer match

Discounted employee hotel rates

50% food & beverage discount

Job summary

Ocean Restaurant at the Cape Arundel Inn & Resort in Kennebunkport is seeking a Sous Chef to join their culinary leadership team. This full-time, year-round salaried role focuses on assisting with back-of-house staff management, inventory controls, quality auditing, and guest satisfaction.

The role supports a prestige dining experience with a prix-fixe and multi-course menus, while maintaining cost-conscious operations and a commitment to high standards.

Qualifications

• 3+ years culinary experience in a high-volume, full-service restaurant.
• 1+ year culinary leadership experience.
• Willingness to work flexible hours including nights/weekends.
• Strong communication, organizational, and problem-solving skills.
• Ability to prioritize, delegate and respond in a timely fashion.
• Demonstrates enthusiasm for culinary operations.

Responsibilities

• Assist in managing culinary staff, including hiring, training, and scheduling.
• Create cost-efficient kitchen schedules based on forecast and budget.
• Lead daily kitchen briefings and communicate standards to staff.
• Oversee inventory, food cost reports, and quality control.
• Train staff on proper execution, timing, and presentation of dishes.
• Coordinate kitchen workflow and expediting for smooth operation.
• Ensure hygiene, storage, rotation, and food allergy awareness.
• Work across multiple stations as needed.

Skills

Culinary leadership

Staff management

Forecasting & budgeting

Menu planning

Training & development

Operations coordination

Communication

Job description

Ocean Restaurant at the Cape Arundel Inn & Resort in Kennebunkport is seeking a Sous Chef to join their culinary leadership team. This full-time, year-round salaried role focuses on assisting with back-of-house staff management, inventory controls, quality auditing, and guest satisfaction.

The role supports a prestige dining experience with a prix-fixe and multi-course menus, while maintaining cost-conscious operations and a commitment to high standards.