Sous Chef

Corporate Chefs; Bar Harbor (ME); On-site; USD 49,300 - 66,700; Full time

Benefits offered by this job

Medical

Dental

Vision

401k

Sick Time

Holiday Pay

Tuition Reimbursement

Paid Time Off

Discount Program

Commuter Benefits

Job summary

Corporate Chefs is seeking a skilled sous chef to join our Bar Harbor team. You will supervise and participate in the BOH department in a professional dining setting, with opportunities to mentor others and contribute to menu development.

The role offers either seasonal or annual work, with a focus on leadership, quality control, and cost management to meet financial goals while delivering exceptional guest experiences.

Qualifications

• 3–5 years of culinary management experience.
• Institutional, hotel or restaurant background with large quantity production.
• Strong leadership and written/oral communication skills.

Responsibilities

• Develop menus with regard to consumer tastes, nutrition, prep ease and budget.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in daily prep of standard and gourmet items.
• Evaluate quality of raw and finished products.
• Inspect units for food quality, appearance and cleanliness.
• Implement culinary production for events and catered functions.
• Supervise and participate in prep and display for functions.
• Maintain inventory controls and assist in staff hiring/training.
• Control revenue and expenses to meet financial goals.
• Ensure the highest level of customer service.

Skills

Culinary management

Leadership

Cost control & budgeting

Communication skills

Menu development

Education

Bachelor's degree in institutional management or related field

Job description

Job Reference Number

39824

Employment Type

Full-Time, Onsite

Segment

Dining & Events

Brand

Corporate-Chefs

Location

Bar Harbor, Maine (US-ME)

The Role at a glance

We are looking to add a skilled, experienced sous chef to our Corporate Chefs team in Bar Harbor, ME. As a sous chef with Corporate Chefs, you will have the opportunity to teach others about your craft as you supervise and participate in the BOH department in a professional dining setting. This role can be seasonal (Monday - Friday) or annually.

What you'll be doing

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
• Maintain proper production, safety and sanitation standards.
• Direct and participate in the daily preparation of standard and gourmet food items.
• Evaluate the quality of raw food and ensure the quality of the finished products.
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance.
• Implement culinary production for special events, monotony breakers, and catered functions.
• Supervise and participate in the preparation and display of menu items for special functions.
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff.
• Control revenue and expenses to ensure financial goals.
• Ensure the highest level of customer service.
• Other duties as assigned.

What we're looking for

Must-haves:

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production.
• Must have 3-5 years of culinary management experience.
• Strong leadership, oral and written communication skills are required.
• A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:

• Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary.

Compensation Range

$58,000

Our Benefits

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit)
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off

About Corporate Chefs

Offering foodservice management services to businesses across 17 states and the District of Columbia, Corporate Chefs is an on-site restaurant company that works to provide excellent dining solutions to our clients. With over 30 years of industry experience, we pride ourselves on cooking every meal from scratch, sourcing our ingredients locally, and focusing on the health and wellbeing of our clients.

About Elior North America

Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth.

Disclaimer

This job description can be revised by management as needed.