Sous Chef - Creative Menus, High-Volume Kitchen Leadership

Olympia Hospitality; Cape Elizabeth (ME); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Health insurance

401K plan with match

Paid holidays (7)

Earned wage access

Employee Assistance Program

Job summary

Olympia Hospitality in Maine seeks an experienced Sous Chef to lead high-volume kitchen operations, develop seasonal and internationally-inspired menus, and ensure strict adherence to food safety and cost standards.

You will oversee cooks and prep staff, manage orders and inventory, and drive training to elevate culinary excellence while maintaining a patient, service-oriented environment.

Qualifications

• Minimum 2 years’ high volume kitchen management experience.
• Catering/banquet management or supervisory experience preferred.
• Culinary degree or equivalent combination of education and work experience.
• Experience coaching, counseling, and documenting staff performance.
• Experience with food safety, workplace safety, purchasing, receiving, and inventory control.
• Serve Safe Certification and Allergy Awareness Training preferred.

Responsibilities

• Collaborate with the Executive Chef to develop seasonal menus with local ingredients and international flavors.
• Plan menus, create/test new dishes, and ensure items meet quality and cost standards.
• Oversee food preparation and ensure recipes, portions, and sanitation guidelines are followed.
• Supervise kitchen staff and coordinate tasks to maintain consistency.
• Manage ordering, inventory, production scheduling, and equipment maintenance.
• Maintain a clean, sanitary kitchen and comply with health regulations.
• Train and mentor kitchen staff, providing feedback and coaching.
• Conduct regular training on techniques, menus, and safety practices.
• Monitor quality, taste, and presentation; perform regular tastings and checks.

Skills

Culinary skills

Kitchen management

Food cost analysis

Safety procedures

Education

Culinary degree

Job description

Olympia Hospitality in Maine seeks an experienced Sous Chef to lead high-volume kitchen operations, develop seasonal and internationally-inspired menus, and ensure strict adherence to food safety and cost standards.

You will oversee cooks and prep staff, manage orders and inventory, and drive training to elevate culinary excellence while maintaining a patient, service-oriented environment.