This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
Prentice Hospitality Group is seeking a strong Sous Chef to join our culinary team at Chebeague Island Inn, ranked the #1 Hotel in Maine in 2013 by Conde Nast Traveler.
Chebeague Island Inn is located 10 miles north of Portland, ME and is accessible via two ferry options. The island is a summer destination with the feel of what Martha's Vineyard was 50 years ago. The Inn's restaurant is upscale with a strong emphasis on farm-to-table, scratch cooking. The restaurant is open for 3 meals per day 7 days a week from May - October. Service ranges between 20-80 covers for lunch, and 60-120 for dinner. Breakfast is served to Inn guests only.
Room and Board on island is available and encouraged for the summer months.
The staff consists of 8 cooks. We typically run 2 on the hot line, 2 on the cold line, and 1 expediter on a nightly basis. The Sous Chef's time is spent in the kitchen working directly with preparation and service, usually on a station. In addition to the ability to execute the Executive Chef's food, we are looking for a Sous Chef that is passionate about developing the skills of everyone working under him/her.
Candidate must have a solid track record of stability, dependability, and stellar references. Outstanding customer service, teamwork, and a desire to teach others are critical attributes.
Ideal candidate will understand the seasonal resort market and have a strong backing in both fine dining and upscale banquet production.
This position is a full time position. Salary is commensurate with experience.
Requirements include a minimum of 3 years full-service, high quality restaurant experience. Culinary degree or equivalent experience is also required.
Other pluses include, a positive mental attitude, well groomed, and an outgoing personality.