Fine Dining Sous Chef Position Available In Cumberland, Maine

Fine Dining Sous Chef 3.1 3.1 out of 5 stars 231 Front Street, South Portland, ME 04106 Join the team at Saltwater Grille! We are looking for an Experienced

FINE DINING SOUS CHEF

to join our Team! The Best view of Portland – while delivering outstanding service in this unique and dynamic setting where you can be your best self! Saltwater Grille offers premiere waterfront dining & events in South Portland. Our Guests enjoy the view of Casco Bay from their seats inside or out! Our Guests take in the fresh ocean air & watch boats enter the harbor while they indulge with fresh lobster, oysters, & other seafood selections. Our menu is carefully crafted by our talented & distinguished chefs to offer the highest quality, fresh seafood that Portland has to offer.

Job Purpose:

Under the general guidance of the Executive Chef, the Sous Chef will be expected to provide training for all staff, meet quality standards, consistency and integrity of the products, establish and enforce food specifications, portion control, recipes and sanitation. The Sous Chef will assist the Executive Chef in controlling food and labor costs while maximizing guest satisfaction. Duties & Functions Must love and support their TEAM! Must love and take care of guests! Must say “yes” and “thank you” often! Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related systems Role models company quality standards and service Ensures that all equipment and facilities are in good working order and is properly maintained Responsible for ordering products (when needed) to ensure all par levels are maintained. Supervises and carries out the correct procedure of preparations, presentation and portion control for all raw and cooked foods in accordance with Company standards and food regulations Will work with other chefs in order to ensure the kitchen is running as smoothly and efficiently as possible Follow procedures for covering, labeling, dating and storing food in a timely manner Ability to work under time constraints and meet department deadlines Constantly growing and coaching lower management and staff Provides clear direction and achievable goals for their entire team Provides coaching and feedback to team members Fully supportive of and cognizant of all Management programs Understands and enforces federal, state and local food sanitation regulations Any other reasonable duties as assigned by the supervisor or manager We recognize we are in the hospitality industry and that may require us to provide lateral service. We will on occasion call for each individual in the team to on a routine basis perform various related tasks as needed in the spirit of providing exceptional service

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation. HS Diploma or Equivalent is required. BA degree preferred Minimum two (2+) years of documented experience in a supervisory role in a restaurant kitchen; Jr Sous Chef or Sous Chef preferred Must have strong leadership skills and the ability to mentor and energize a diverse team of culinary professionals Must have excellent organizational skills, ability to function under time constraints, expedite and meet deadlines with attention to detail Must be able to work in a fast- paced, customer service driven environment Current experience in the hospitality industry in a kitchen environment. Active in furthering own culinary development Proven team leader with a high level of energy and motivation with a proven track record of living the company’s values An intermediate to proficient understanding of Computer systems such as: Microsoft Word, Excel & Outlook is preferred Enter and locate work related information using computers and/or point of sale systems Ability to spend extended lengths of time viewing a computer screen Possess a gracious, friendly, and fun demeanor Ability to multitask, work in a fast-paced environment and have a high-level attention to detail Maintain positive and productive working relationships with other employees and departments Ability to work independently and to partner with others to promote an environment of teamwork Must be able to stand or walk a minimum eight-hour shift. Must be able observant and quick to respond to various situations while also multitasking and handling stressful situations. Must be able to twist, tow (push or pull), reach, bend climb and carry objects as necessary. Must have excellent communication skills and be able to read, write, speak and understand English. Must be able to work inside and outside at all times of the year as needed, based upon business volumes. Knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations

ADDITIONAL RESPONSIBILITIES

Communicate effectively, both verbally and in writing, to provide clear direction to the venue teams. Communicate with employees using a positive and clear speaking voice, listen to and understand requests, respond with appropriate actions and provide accurate information. Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for team and other employees. Interact with other department personnel and venue staff as needed. Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations.

Job Type:

Full-time Pay:

$60,000.00 – $65,000.00 per year

Benefits:

401(k) Dental insurance Health insurance Paid time off Vision insurance

Shift:

10 hour shift Day shift Evening shift

Experience:

Sous Chef :

2 years (Preferred) Ability to

Commute:

South Portland, ME 04106 (Required) Ability to

Relocate:

South Portland, ME 04106: Relocate before starting work (Required)

Work Location:

In person