Summer 2026 Seasonal Sous Chef - Blair Hill Inn at Sige Relais Chateaux

Greenville, Maine, United States -

Full Time

Start Date

Immediate

Expiry Date

07 Feb, 26

Salary

0.0

Posted On

09 Nov, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

High-Quality Dish Preparation, Kitchen Operations, Cookery Skills, Multi-Tasking, Communication, Food Safety, Hygiene Management, Cleaning Protocols, Fine Dining Experience

Industry

Hospitality

Description

Company Description Overlooking Maine’s largest glacier lake, Blair Hill Inn’s stunning ten-guest room country estate sits commandingly atop a 20′ high, 900′ long field stone wall. Its hillside perch provides one of the most beautiful, expansive lake views in the world. This destination resort sprawls across 79 acres with private hiking trails, scenic overlooks, a trout pond, fields and woodlands. Once a breeding farm built in 1891, it is now a finely restored boutique hotel with exquisite décor and exceptional service. The renowned, gourmet restaurant serves a locally sourced farm-to-table menu and the handsome wood-paneled cocktail lounge offers fine wines, seasonal cocktails, and small bites. The warm welcome, individual service, absolute discretion and love of detail are evidenced by being the only Relais & Châteaux designated hotel and restaurant in Maine. We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Job Description Role Requirements - To have the ability to prepare and present consistently high-quality dishes and service from every station in the kitchen - Have a good knowledge of kitchen operations and cookery skills - The ability to work, multi-task and communicate well, in a fast-paced kitchen environment. - Exceptional food safety and hygiene management - demonstrate strong cleaning protocols - Experience in a high standards fine dining restaurant or in a similar role - Will work closely with executive chef to achieve consistency and to meet all management standards - Restaurant is open 5 nights a week May - October - 25-40 covers a night in peak season serving 5 course fine dining prix fixe Qualifications Experience as a sous chef or similar in a fine dining restaurant required 2+ year experience cooking Culinary Degree or equivalent experience Additional Information Seasonal position begins May 1 and ends Oct 25 Shared Housing available for $150/wk Having your own transportation is required. All your information will be kept confidential according to EEO guidelines.

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Responsibilities

Prepare and present high-quality dishes consistently from every station in the kitchen. Work closely with the executive chef to achieve consistency and meet management standards.