Sous Chef - Lead Kitchen Ops & Menu Craft

Dufry Careers; Portland (ME); On-site; USD 61,000 - 72,000; Full time

Benefits offered by this job

Health insurance

Paid time off

Holiday pay

Meal benefits

401(k) match

Employee assistance program

Career growth opportunities

Referral program

Job summary

HMSHost is seeking a Sous Chef at the Portland Jetport location to oversee daily kitchen operations, manage staff, and support food production. You will participate in preparation, seasoning and cooking, while ensuring safety, sanitation and adherence to brand standards.

The role requires 3–5 years kitchen leadership experience, post-secondary culinary training, and Serve Safe certification. We offer competitive compensation and comprehensive benefits at an airport setting.

Qualifications

• Requires High School diploma or GED; post-secondary culinary training preferred; brand certification a plus.
• 3–5 years experience in kitchen operations and staff supervision.
• Must be Serve Safe certified.
• Demonstrates team management, delegation, issue resolution and coaching skills.
• Organizational and multi-project time/issue management.

Responsibilities

• Oversee day-to-day kitchen operations and staff, assign tasks and deadlines.
• Promote safety and sanitation; ensure HACCP compliance.
• Assist with menu planning, inventory and supply management.
• Maintain cost control, service and quality standards to maximize sales and profits.
• Ensure compliance with brand standards and regulatory agency requirements.

Skills

Kitchen operations

Staff supervision

Team management

Serve Safe

Food safety

Time management

Communication

Education

High School diploma or GED

Culinary training

Brand certification

Job description

HMSHost is seeking a Sous Chef at the Portland Jetport location to oversee daily kitchen operations, manage staff, and support food production. You will participate in preparation, seasoning and cooking, while ensuring safety, sanitation and adherence to brand standards.

The role requires 3–5 years kitchen leadership experience, post-secondary culinary training, and Serve Safe certification. We offer competitive compensation and comprehensive benefits at an airport setting.