Sous Chef (year round) Position Available In Hancock, Maine

Sous Chef (year round) The Claremont Hotel 22 Claremont Rd, Southwest Harbor, ME 04679 Tucked into the heart of Southwest Harbor, The Claremont Hotel is a beloved Maine destination with a long history of welcoming guests with warmth and grace. As part of the Acadia Collection, we’re proud to create meaningful, memorable experiences rooted in care, character, and a deep sense of place. We’re looking for kind, thoughtful individuals who love hospitality and want to be part of a supportive, close-knit team that values both excellence and joy in the everyday.

Job Summary:

The Sous Chef will assist the Executive Chef in overseeing the culinary operations across all food outlets within the resort. This includes managing multiple kitchens, ensuring the highest quality of food preparation and presentation, maintaining consistency, and supporting the overall guest experience. The role requires strong leadership skills, creativity, and a deep understanding of both kitchen management and guest satisfaction.

Areas of Responsibility:

Assist the Executive Chef in overseeing the day-to-day operations of all culinary outlets within the resort, including restaurants, bars, waterfront and guest services. Ensure all food is prepared to the highest quality standards and in accordance with company specifications. Monitor food production and presentation, ensuring consistency, portion control, and aesthetic quality. Support in the development and implementation of new menus and recipes that align with the resort’s brand and guest expectations. Lead, train, and motivate the kitchen brigade, ensuring they adhere to culinary standards, cleanliness, and safety protocols. Oversee daily kitchen operations, ensuring that team members work effectively across multiple outlets. Conduct regular performance evaluations, provide feedback, and offer coaching to improve staff performance. Assist with recruiting, onboarding, and training new kitchen staff. Assist with managing food inventory and ordering supplies to ensure efficient kitchen operations. Collaborate with the Executive Chef to establish and manage food and labor costs, ensuring profitability across all outlets. Maintain strict inventory controls and minimize waste by utilizing proper storage and handling techniques. Ensure all kitchen operations comply with local health and safety regulations, maintaining high standards of hygiene and cleanliness. Monitor kitchen cleanliness and organization, ensuring that all equipment is well-maintained and working efficiently. Enforce strict adherence to food safety guidelines, including sanitation, allergen management, and HACCP protocols. Participate in daily front-of-the-house pre-service meetings and oversee daily-back-of-the-house meetings. Maintain an open line of communication with the front-of-the-house management and staff. Communicate effectively with other departments, such as front-of-house teams, event planners, and management, to ensure smooth operation and guest satisfaction. Work closely with the Executive Chef to align culinary goals, execute special events, and manage seasonal menu changes. Provide input and feedback on guest experiences, implementing necessary changes to improve service and quality. Contribute to the creation and updating of menus, incorporating seasonal ingredients, guest preferences, and culinary trends. Experiment with new dishes and presentation styles to keep the menu fresh and exciting for returning guests. Ensure all food offerings align with the resort’s brand, ethos, and target audience. Oversee the culinary operations for special events, large banquets, and catering, ensuring the highest quality of food and presentation.

Requirements Necessary Skills and Attributes:

Proven experience in a leadership role within a high-volume, multi-outlet kitchen environment (resort experience preferred). Strong knowledge of food preparation, cooking techniques, and presentation standards. Exceptional leadership, communication, and interpersonal skills. Ability to multitask and manage time effectively in a fast-paced environment. A deep understanding of kitchen operations, including inventory management, food costing, and budgeting. Excellent understanding of food safety and sanitation standards. Creative flair and the ability to innovate with food offerings. Ability to work under pressure while maintaining a calm and organized approach. Culinary degree or equivalent formal training in culinary arts (preferred). Minimum of 5 years of experience in a professional kitchen, with at least 2 years in a leadership role. Experience working in a resort environment with multiple dining outlets is a plus. Certification in food safety and sanitation is a plus. The Executive Sous Chef will work in a fast-paced, high-pressure kitchen environment across multiple food outlets. Must be able to work flexible hours, including evenings, weekends, and holidays, as required by the resort’s operational needs. Physical requirements include standing for long periods, lifting heavy items, and working in hot kitchen conditions.

Success Factors:

Ambassador of Joy:

Embody and promote a culture of positivity and enthusiasm, ensuring that both guests and staff feel welcomed, valued, and inspired.

Customer-Centric Focus:

Understand and anticipate the needs of both internal and external guests, consistently exceeding expectations. Meticulous Attention to

Detail:

Deliver work that is precise, thorough, and up to the highest standards of luxury hospitality.

Effective Communication:

Provide clear, concise, and actionable information to ensure colleagues, guests, and stakeholders are well-informed.

Ownership & Accountability:

Take full responsibility for tasks, ensuring they are followed through to achieve the desired results.

Foster Team Collaboration:

Work collaboratively within teams, motivating others to sustain exceptional levels of performance.

Build Strong Relationships:

Establish trust and foster cooperation with colleagues, guests, and partners to promote mutual success.

Additional Responsibilities:

Any other duties assigned by Supervisor.

Job Type:

Full-time Pay:

$55,429.00 – $65,000.00 per year

Benefits:

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

Shift:

Day shift Evening shift

Supplemental Pay:

Bonus opportunities Ability to

Relocate:

Southwest Harbor, ME 04679: Relocate before starting work (Required)

Work Location:

In person