Sous Chef

Join the Team at Maine's premiere Full American Plan Resort,where we have been serving top notch meals for over 100 years The Sous Chef at Migis Lodge will assist the Executive Chef (EC) to oversee allaspects of the Migis Lodge kitchen operation. The Sous Chef at MigisLodge is a leadership position and will assist the Executive Chef (EC) and ExecutiveSous Chef to oversee all aspects of Migis cuisine and the kitchen operation,maintaining or exceeding standards of quality and efficiency, and fostering aworking environment conducive to learning and leadership development. The Sous Chef will assume responsibility forthe hotline set-up, break-down, and operations during peak serviceperiods. The Sous Chef will work closelywith the EC, ESC, and other department heads to provide an excellent andmemorable dining experience. Housing is available for qualified candidates. Local applicants are encouraged to apply. Hours: Full-time Compensation: $25-$30 (depending on experience) Seasonal Position: May through October 2026 Start date: May 2026 Benefits: Discounted stays and food & beverage at affiliated properties Experience: Previous kitchen or culinary experience required. A great chance to join an experienced kitchen team. You will assist with solving problems, handling special guest needs, help to train, coach, and evaluate seasonal staff. Help grow our team, share new ideas, and gain skills which can help your culinary career. Our Executive Chef has been with Migis for over 24 years and his Sous Chef's have been with him for over a decade. Our kitchen staff usually includes a breakfast cooks, several line cooks, rounds cook, a daily cookout cook, a Garde Manger, prep cooks, a Kitchen Steward, and dishwashers. Principal Responsibilities: Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions Elevate the quality of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception Execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity Ensure that prep for every meal is done efficiently and accurately, is consistent with business demands, and communicate any menu changes to the front desk in a timely and effective manner Manage the preparation of menu items consistent with the recipes and standards provided by the chef Be open and willing to work with guests toenhance menu items and offerings for dietary and allergy restrictions Drive the hot line shoulder to shoulder with line personnel, holding the standard of every plate that comes off of the line. In the absence of the EC, hold daily line-ups (menu meetings with the front of house. Work closely with the front of the house to improve their menu knowledge and ability to give constructive viewpoints and feedback to guests to elevate service standards) Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done efficiently, effectively, and legally Maintain consistent communication with the EC and the Front Office Manager to ensure awareness of business levels, scheduled groups and activities, and guests special needs and requests Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services Assist the EC in performing general maintenance and upkeep of all kitchen equipment Protect the assets of Migis Lodge and the Migis Hotel Group Job Qualifications: Minimum 3 years as lead line or sous chef at a similar property. A work history that includes working in seasonal operations and of multiple seasons in same operation a plus Thorough knowledge of hotel food and beverage operations and preparation techniques, and a clear understanding of the mission of an American plan food service operation as communicated by the Owner and the General Manager Strong mathematical abilities in order to determine and track inventory, and to understand controls and menu costing Ability to communicate in English, both orally and written, with guest and employees, with high levels of patience, tact and diplomacy Must have strong leadership skills, earning the respect of peers and staff, not demanding it Must be able to multi-task and anticipate the needs of the operation and the guests Must be able to manage complex situations, recognize the need for change and navigate through it Must be able to work under pressure and deal with stressful situations Must be a team player, able to build and maintain strong working relationships with all other members of the management team Must be able to change activity frequently and work with constant interruptions ABILITIES REQUIRED: Frequent walking, bending,stooping, reaching, pushing, lifting, manual dexterity and repetitivemotions. May require the ability to workon uneven outdoor surfaces. Must be vertically mobileworking in limited space for 95% of shift. Must be able to manuallyhandle/lift product up to 60 pounds between knee and chest. Must have bilateral finemanipulation of both hands which may be repetitive for entire shift. Occasional stair climbing. Working in extremetemperatures conditions both indoors and out. 5 day work week in season, 45-50hours, all on the line; schedule varies according to operational needs and mayincludes evenings, weekends, and holidays. Frequent hand-washing. Hazards include, but are notlimited to cuts from knives and slicers, burns, exposure to raw meat, poultry,seafood, and produce, slips, and tripping. DISCLAIMER The above statements are intended to describethe general nature and level of work being performed by people assigned to thisclassification. They are not to beconstrued as an exhaustive list of all responsibilities, duties, and skillsrequired or personnel so classified. Allpersons may be required to perform duties outside of their normalresponsibilities from time to time, as needed.