Sous Chef

The iconic Chebeague Island Inn is actively searching for a passionate, fast-paced cooks to join our talented team this Summer Season. 

This position is located on an island, accessible by ferry from the Maine coast (Cousin's Island/Cumberland) to Chebeague Island. Commuters are welcome! Willing to offset transportation/ferry costs. 

This is a seasonal May-October role. However, long term year round employment will be considered and evaluated at the end of the season (to remain on the culinary team for an alternate affiliate restaurant within the Prentice Hospitality or Hay Creek Hotels portfolios)

About Chebeague Island Inn:

The Chebeague Island Inn, managed by Hay Creek Hotels, offers 21 serene and comfortable guest rooms, a locally-driven restaurant, and outdoor patio with sweeping ocean views. Just a quick ferry ride off the Maine coast, the Inn is an iconic landmark for summer visitors of the island. Visit chebeagueislandinn.com for more information. 

Job Summary:

• Work closely with the ExecutiveChef to ensure that all items needed are in stock. Maintain daily pars andplace inventory orders as needed.
• Regularly make table visits toensure guest satisfaction.
• Practice and enforce proper foodstorage safety, allergy awareness, food storage safety, compliance with healthdepartment code, and all other safety and security policies and procedures.
• Oversee all work stations, oftenassisting in completing daily prep and working on each station.
• Enforce quality control of food atall times. Coordinate with the Executive Chef on proper food preparation,execution, and plate presentation.
• Assist Executive chef in themanagement of all culinary staff to include but not limited to; weeklyscheduling, hiring, discipline/coach and counseling, performance evaluationsand all training necessary to ensure smooth operation of the culinarydepartment
• Actively train culinary employees.
• Assist Executive Chef in thecontrol of labor management via strategic scheduling, overtime monitoring, andmaking daily staffing decisions.
• In addition to the regularexecution of restaurant operations, also assist in the execution of specialevents, private parties, and banquets.
• Assist in the development of dailyspecials, special menus for promotions and holidays, quarterly menu changes,and other specialty menu items.
• Actively communicate with chef onall operational needs, guest complaints, recommendations, employee issues, etc.
• Regularly work as a culinary teammember, such as working grill station or sauté station 4-5 shifts per week.
• Flexibility to work nights ormornings, weekends, holidays, and busy seasonal days (i.e. town festivals).

• High School diploma or equivalent
• 2+ years of recent Line Cook experience in ahigh volume, full service restaurant
• Previous culinary leadership experience preferred
• Experience in Events/Catering a plus
• Creative, innovative, and inspired to developnew and intriguing menu items designed for appropriate clientele
• Demonstrate a positive, upbeat andcustomer-focused attitude