Duties and responsibilities

The Executive Sous chef is responsible for organizing and directing the work of employees in the LBV kitchen. Ensure the food produced is of the highest quality.

• Will serve as second in command of the kitchen while retaining the title of Executive Sous Chef.
• Learn and work all stations in main kitchen
• Responsibilities include: assisting Executive Chef in training associates; planning, assigning and directing work; appraising performance; rewarding and disciplining associates, addressing complaints and resolving issues.
• Observes workers engaged in preparing, portioning and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• To maintain and up-to-date knowledge of local and fresh market industry trends in order to create food products which satisfy guest needs, thereby maximizing sales opportunities in food outlets.
• Ensure guest satisfaction with the smooth, consistent and effective running of the day-to-day operation.
• To control requisitioning of food quantities, by forecasting volume, to achieve maximum profitability by avoiding over/under production and daily ordering of market sheet.

• Helping develop new specials based on customer demand or the season

Qualifications

• Effectively communicate both verbally and in writing to provide clear direction to staff.
• Executive Sous chef should serve as a role model to demonstrate appropriate behaviors
• Able to plan and execute multiple daily tasks.
• Ability to Portion control on a large scale
• Willing and able to work evenings, weekends and holidays
• Adept at working effectively in high energy and busy environments and works well under pressure

Key Competencies

Key competencies include management, manages times well, communication, give clear and effective direction, produce large quantities of food well, attention to detail, integrity, honesty, problem solving, reliability, adaptability, and efficiency. Adhering to our Core Values includes being guest-centric, teamwork, and respect, pro-active and accountable.

Education and/or Experience:

· Culinary school degree or equivalent work experience, approximately 6 years food service or related work in a resort setting.

· Food Safety Handlers Certification – thus providing all the rules of the kitchen and food prep, preventing food contamination, knowledge of ways to prevent Food Borne Illnesses.

· Managers ServSafe Certificate

· Leadership Skills

· Excellent interaction customer service skills.

· Attention to detail and self-driven

Job Type: Full-time

Pay: From $29.00 per hour

Benefits:

• 401(k)
• Dental insurance
• Employee discount
• Health insurance
• Life insurance
• Paid time off
• Vision insurance

Schedule:

• Day shift
• Holidays
• Monday to Friday
• Night shift
• Weekend availability

Ability to commute/relocate:

• Rockport, ME 04856: Reliably commute or planning to relocate before starting work (Required)

Experience:

• Cooking: 1 year (Preferred)
• Culinary experience: 2 years (Required)

Work Location: One location

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