Sous Chef
Job Reference Number: 38266
Employment Type: Full-Time, Onsite
Segment: Dining & Events
Brand: Corporate-Chefs
Location: Bar Harbor, Maine (US-ME)
The Role at a glance:
We are looking to add a skilled, experienced sous chef to our Corporate Chefs team in Bar Harbor Maine. 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 BOH operation in a corporate dining setting. This role is Monday - Friday about 6 months out of the year. Great work life balance. Housing can be provided if needed. This role can be sasonal or year round.
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
$58,000 - $60,000 annually
Our Benefits:
- 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
#boost #indeedelior #LI-MA1
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.
