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 all aspects of the Migis Lodge kitchen operation. The Sous Chef at Migis Lodge is a leadership position and will assist the Executive Chef (EC) and Executive Sous Chef to oversee all aspects of Migis cuisine and the kitchen operation, maintaining or exceeding standards of quality and efficiency, and fostering a working environment conducive to learning and leadership development.  The Sous Chef will assume responsibility for the hotline set-up, break-down, and operations during peak service periods.  The Sous Chef will work closely with the EC, ESC, and other department heads to provide an excellent and memorable 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 to enhance 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 repetitive motions.  May require the ability to work on uneven outdoor surfaces.
• Must be vertically mobile working in limited space for 95% of shift.
• Must be able to manually handle/lift product up to 60 pounds between knee and chest.
• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift.
• Occasional stair climbing.
• Working in extreme temperatures conditions both indoors and out. 
• 5 day work week in season, 45-50 hours, all on the line; schedule varies according to operational needs and may includes evenings, weekends, and holidays.
• Frequent hand-washing.
• Hazards include, but are not limited 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 describe the general nature and level of work being performed by people assigned to this classification.  They are not to be construed as an exhaustive list of all responsibilities, duties, and skills required or personnel so classified.  All persons may be required to perform duties outside of their normal responsibilities from time to time, as needed.