Executive 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 Executive Sous Chef at MIGIS LODGE will assist the Executive Chef in overseeing all aspects of the culinary operation, from overseeing daily production, service for 3 meal periods, inventory control, food purchasing, as well as assuring that standards for every item served are understood and implemented efficiently by kitchen staff. The Executive Sous chef will assume responsibility for training of kitchen staff and food preparation. They will be tasked with responsibilities of both cooking/prepping food as well as management of the kitchen and staff. This is a leadership position, where they will work closely with the EC and on an equivalent level with other department heads to provide an excellent, memorable work experience for staff and dining experience for guests. The Executive Sous Chef is responsible for ensuring the very highest quality standards are met while creating a working environment conducive to learning that fosters leadership and development.

A great chance to join an experienced kitchen team. You will lead alongside the EC with solving problems, handling special guest needs, help to train, coach, evaluate, and cook with seasonal staff. 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. 

Housing is available for qualified candidates. Local applicants are encouraged to apply.

Hours: Full-time
Compensation: Salary $1200-$1500 (depending on experience)
Seasonal Position: April through October 2026
Start date: Mid April 2026
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous kitchen or culinary experience required.

Principal Responsibilities

• The high-quality care, well-being, and overall recognition of our guests and associates.
• Interact with guests and associates daily, ensuring their experiences exceed expectations.
• Responsible for training, scheduling, motivating, and evaluating all kitchen staff.
• Leads through a proactive leadership style, not reactive, through continuous coaching and counseling sessions.  Mentor all kitchen personnel with the implementation and execution of agreed upon training standards.
• Maintain knowledge of house counts, business levels, scheduled groups and activities. Manage prep, production, and scheduling to business demands. 
• Ensure all products are always on hand and within agreed cost controls.  Perform monthly inventories with accurate and updated pricing.
• Manage the preparation of menu items consistent with the recipes and standards provided by the chef
• Ensure that station prep for every meal is done efficiently and accurately, is consistent with business demands
• Actively a part in setting up & driving the line shoulder to shoulder with line personnel, holding the standard of every plate that comes off the line.
• Effectively lead our staff towards greater consistency to increase productivity while maintaining optimum service to the guest
• In the absence of the EC, hold daily line-ups with the front of house.  Work closely with the front of the house to improve their knowledge and be able to give constructive feedback to elevate service standards.  Handle and communicate guest complaints and special orders in a professional manner. 
• Participate in all BEO meetings.
• Able to enforce and maintain the standards, human resource policies and procedures of Migis Lodge and MHG.
• Communicate effectively with all F&B management and across hotel lines.  Be open and willing to work with guests to enhance menu items and offerings for dietary and allergy restrictions
• Maintain cleanliness and sanitation standards as required by OSHA and the Maine Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment.

• Protect the assets of Migis Lodge and the Migis Hotel Group through constant awareness of general upkeep of all kitchen equipment.

MINIMUM REQUIREMENTS:

Must be eligible to work in the United States of America.

Minimum 3 years as a Sous Chef in a similar property.

Experience in resorts/hotels and free-standing restaurants.

Culinary school graduate or completed certified apprenticeship program preferred.

Thorough knowledge of hotel and restaurant food and beverage operations and preparation techniques.

Strong mathematical abilities in order to determine and track inventory, controls, menu costing, and other financial statements.

Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.

Proven experience in higher volume kitchens including banquet kitchens.

Ability to work under pressure and deal with stressful situations during busy periods.

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

Able to take direction.

Career-minded.

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. 

5.5 day work week, 55 to 60 hours expected, 5 nights per week on line or expediting; 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.