Executive Sous Chef – Resort Kitchen Leader

Sugarloaf; Carrabassett Valley (ME); On-site; USD 65,000 - 75,000; Full time

Job summary

Sugarloaf Mountain Resort is seeking an Executive Sous Chef to lead and oversee kitchen operations year-round. You’ll collaborate with Executive and Banquet Chefs to ensure high-quality, consistent food, train staff, and implement effective production and sanitation practices.

You will train team members, monitor event execution, and help develop menus and production methods to improve efficiency and quality across all kitchens. This is a full-time, on-site role at Sugarloaf Mountain Resort.

Qualifications

• Must have 6-12 months experience and/or education in the food industry.
• Experience with point-of-sale systems preferred but not required.
• Must possess SafeServ certification or be able to obtain it upon being hired.

Responsibilities

• Work with all Executive Chefs, Sous Chefs, Banquet Chefs, Restaurant Managers, and team members to continually monitor event execution and procedures to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
• Able to assist other venues in times of shut down if needed.
• Conduct hands-on teaching and training in the commissary kitchen, events, and day-to-day operations. Work closely with Chefs and cooks; help with food preparation and execution.
• Organizing expo and communicating pertinent information to FOH management.
• Train and educate staff on new menu items and changes in procedures for current menu items: monitor and hold staff accountable for implementing the changes.
• Provide an updated menu matrix and any other training information necessary for the entire team.

Job description

Sugarloaf Mountain Resort is seeking an Executive Sous Chef to lead and oversee kitchen operations year-round. You’ll collaborate with Executive and Banquet Chefs to ensure high-quality, consistent food, train staff, and implement effective production and sanitation practices.

You will train team members, monitor event execution, and help develop menus and production methods to improve efficiency and quality across all kitchens. This is a full-time, on-site role at Sugarloaf Mountain Resort.