Sous Chef - Corporate Dining

Corporate Chefs; Portland (ME); On-site; USD 55,000 - 60,000; Full time

Job summary

A leading foodservice management company seeks a skilled Sous Chef for Corporate Dining in Portland, ME. This full-time position entails developing menus, supervising food preparation, and ensuring high-quality standards while offering a Monday-Friday schedule, full benefits, and growth opportunities.

Benefits

Full benefits

Growth opportunities

401k

Paid Time Off

Tuition Reimbursement (FT Employees)

Holiday Pay (9 paid holidays)

Discount Program

Commuter Benefits (Parking and Transit)

Qualifications

• 3-5 years of culinary management experience required.
• Proven track record of controlling costs and managing budgets.
• Demonstrated large quantity production culinary skills.

Responsibilities

• Develop menus in accordance with consumer tastes and nutritional needs.
• Supervise daily preparation of food items and ensure quality.
• Maintain proper production, safety, and sanitation standards.

Skills

Culinary Management

Leadership

Communication

Education

Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management

Certification by a recognized culinary institution

Job description

Join to apply for the Sous Chef - Corporate Dining role at Corporate Chefs

1 day ago Be among the first 25 applicants

Join to apply for the Sous Chef - Corporate Dining role at Corporate Chefs

Sous Chef - Corporate Dining

Job Reference Number: 31068

Employment Type: Full-Time, OnsiteSegment: Dining & Events

Brand: Corporate-Chefs

State: Maine (US-ME)

The Role at a glance:

We are looking to add a skilled, experienced sous chef to our Corporate Dining team in Portland, 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 preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.

This account offers a Monday-Friday schedule, full benefits, growth opportunities & more!

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

$55-60K/year

Our Benefits:

• Mon-Fri Schedule
• 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
• Growth Opportunities #indeedelior
  
  

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.

At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you’ve gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments.

Disclaimer: This job description can be revised by management as needed.

Seniority level

• Seniority level

  Not Applicable

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Food and Beverage Services

Referrals increase your chances of interviewing at Corporate Chefs by 2x

Sign in to set job alerts for “Sous Chef” roles.

2025 - Culinary Professionals - Assistant Kitchen Manager / Sous Chef

2025 - Culinary Professionals - Kitchen Manager / Head Chef

Cook / Chef / Food Services (2 Openings)

2025 - Culinary Professionals - Kitchen Manager / Head Chef

Portland, ME $55,000.00-$65,000.00 1 week ago

Cook | Part-Time | Cross Insurance Arena

Lead Cook - MaineHealth Mid Coast Senior Health

We’re unlocking community knowledge in a new way. Experts add insights directly into each article, started with the help of AI.