What are the responsibilities and job description for the Sous Chef position at Higgins Beach Inn?
TITLE: SOUS CHEF
DEPARTMENT: FOOD & BEVERAGE
REPORTS TO: EXECUTIVE CHEF
Shade Eatery at Higgins Beach Inn, Scarborough ME. is seeking a sous chef for our 2026 season running May through October. Shade Eatery prides itself on fresh local food and exceptional hospitality in a fine casual dining atmosphere. Our menu focuses on fresh local seafood with new specials daily. You will benefit from individual training and there is ample room for you to share your culinary experience. You will be challenged by this high-volume location and rewarded with team support. Please apply to our posting on Indeed or, apply directly on our website to submit your resume/application.
LOCATION: Higgins Beach Inn, Scarborough, ME
HOURS: 45-50 hours per week, full time / opening shift
COMPENSATION: $1,100 - $1,200 per week
SEASONAL POSITION: April through October
BENEFITS: 401k, health insurance, discounted stays/f&b at affiliated properties
CORE RESPONSIBILITIES:
- Support the Executive Chef in leading the kitchen team in the direct food preparation, production, and control for all food for breakfast, lunch, dinner, and events.
- Set the example for the Kitchen team by following HBI standards at all times
- Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit.
- Identify product needs and requisition items needed to prepare the menus.
- Notify the Executive Chef in advance of any expected shortages and address purchase orders when required.
- Exhibit culinary talents by personally performing day-to-day tasks while leading the staff and managing all food related functions
- Ensure exceptional quality of all ingredients, preparation, and plating of food items
- Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment
- Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food handling skills and food safety guidelines
- Maintain and supervise neat professional appearance and observe personal cleanliness rules at all times
DESIRABLE:
- Culinary Certificate or Degree
- Minimum of two years’ experience in a Sous Chef role
- Ability to work a flexible schedule, including weekends and holidays
- Experience at a seasonal hospitality property
- Good character to work on a fast-paced team
- Excellent time management shills
- Great communication skills
- Confidence and ability to perform under pressure
- Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 50 pounds
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.
Salary : $1,100 - $1,200