Sous Chef at USPI

Mount Desert, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

10 Jun, 26

Salary

0.0

Posted On

12 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Kitchen Leadership, Food Quality Control, Sanitation, Safety Protocols, Team Training, Inventory Management, Waste Management, Cost Control, Food Preparation, Menu Contribution, POS Systems, ServSafe Certification, Supervision, Mentoring, Stock Rotation, Ordering

Industry

Description

Title: Sous Chef Reports To: Executive Chef Department: Food & Beverage Position Overview: As a Sous Chef at Jordan Pond House, you’ll be a vital part of ensuring the smooth opening and closing of the kitchen each day. Your leadership will guide the kitchen team through each shift, and you’ll maintain our high standards for food quality, sanitation, and safety. This is an exciting opportunity to work in one of Maine’s most iconic and scenic locations, where the changing seasons offer an unforgettable experience. If you’re passionate about food, thrive in a fast-paced environment, and want to contribute to an incredible team, we’d love to hear from you! Jordan Pond House is open May - October. Responsibilities: Opening & Closing the Kitchen: * Supervise the setup and breakdown of the kitchen, ensuring all equipment, food, and stations are ready for service or properly cleaned and stored at the end of the day. * Lead the preparation of the kitchen space for a successful day of service, ensuring that everything is in its proper place. Team Leadership & Training: * Lead, mentor, and train kitchen staff in best practices and food preparation techniques. * Ensure all team members adhere to safety protocols and maintain high food quality standards throughout their shifts. Provide consistent feedback and support to help develop team members’ skills and growth. Quality Control & Food Preparation: * Ensure all dishes meet the highest standards of presentation and taste, working closely with the Executive Chef to maintain consistency. * Assist in preparing daily specials and contributing new menu ideas. Inventory & Waste Management: * Oversee inventory management, ensuring proper stock rotation, accurate ordering, and minimizing food waste. * Implement cost-saving initiatives while maintaining quality standards. Health & Safety Compliance: * Ensure adherence to food safety and sanitation regulations, maintaining ServSafe or Food Handler Certification (required or to be obtained). * Conduct regular checks to ensure kitchen safety standards are met and exceeded. Qualifications: * At least 3 years of experience in the food and beverage industry, with significant kitchen experience. * Proven leadership experience in a kitchen environment. * Strong understanding of POS systems, inventory management, and food cost control. High School Diploma or equivalent. * ServSafe or Food Handler Certification (required or to be obtained).

Responsibilities

The Sous Chef will be responsible for supervising the daily opening and closing of the kitchen, ensuring all stations are set up or cleaned properly, and leading the kitchen team through each shift. Key duties include maintaining high standards for food quality, sanitation, and safety while mentoring staff.