Sous Chef Lead Culinary Team at Oceanfront Dining

Wequassett; Kennebunkport (ME); On-site; USD 60,000 - 65,000; Full time

Benefits offered by this job

Employer-subsidized medical, dental, &

Vision insurance

401k employer match

Discounted hotel rates

Food & Beverage discount 50%

Job summary

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

The position offers competitive pay of $60k–$65k per year with benefits through the Kennebunkport Resort Collection, and opportunities to lead a high-volume kitchen while delivering a warm, New England dining experience.

Qualifications

• 3+ years culinary experience in a high-volume, full-service restaurant.
• 1+ year culinary leadership experience.
• Strong communication, organizational, and problem-solving skills.
• Available and willing to work flexible hours including nights on weekdays and weekends.

Responsibilities

• Assist in managing culinary personnel including hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget.
• Conduct daily shift briefings to kitchen staff and communicate standards.
• Oversee inventory, food cost reporting, and waste reduction; ensure quality and safety.

Skills

Culinary leadership

Team leadership

Communication

Flexible hours

Job description

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

The position offers competitive pay of $60k–$65k per year with benefits through the Kennebunkport Resort Collection, and opportunities to lead a high-volume kitchen while delivering a warm, New England dining experience.