Join the Team at Maine's premiere Full American Plan Resort,where we have been serving top notch meals for over 100 years! The KitchenManager at Migis Lodge will assist the Executive Chef (EC) to oversee allaspects of the Migis Lodge kitchen operation, in particular inventory control,food purchasing, sourcing ingredients, supplies and equipment, as well asassuring that standards for every item served are understood and implementedefficiently by kitchen staff. The Kitchen Manager, along with the sous chefs,will assume the majority of responsibility for training of kitchen staff andfood preparation, and will require both time cooking and prepping food as wellas the Management items listed. This is a leadership position, where he or shewill work closely with the EC and on an equivalent level with the sous chefs,pastry chef and other department heads to provide an excellent and memorabledining experience. Housing is available for qualified candidates. Local applicants are encouraged to apply.

Hours: Full-time
Compensation: $20-$28 per hour (depending on experience) additional incentive payment of 7% total wages. 
Seasonal Position: May through October 2024
Start date: Early May 2024
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous kitchen or culinary experience required.

A great chance to join and learn from an experienced kitchen team, and to step up to additional leadership responsibilities in the kitchen. 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 25 years and his 2 Sous Chef's have been with him for over a decade. Our kitchen staff usually includes a breakfast cook, several line cooks, a rounds cook, a daily cookout cook, a Garde Manger, 5 prep cooks, a Kitchen Steward, and an assortment of dishwashers.

Principal Responsibilities:

• Bring out the highest levels of skill and creativity in the kitchen staff in order to promote the highest levels of quality and creativity in the cuisine
• Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions
• Elevate the quality and creativity of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception
• Develop and 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
• In the absence of the EC, hold twice-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 5 years as a cook in 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