The Role at a glance:

We are looking to add a skilled, experienced sous chef to our Corporate Chefs team in Portland, ME. As a sous chef with Corporate Chefs, you will have the opportunity to teach others about your craft as you supervise and participate in the production and management of a culinary department, in a professional account.  This role is a Monday - Friday opportunity in a Corporate Dining property.

What you'll be doing:

• Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. 
• Maintain proper production, safety and sanitation standards. 
• Direct and participate in the daily preparation of standard and gourmet food items. 
• Evaluate the quality of raw food and ensure the quality of the finished products. 
• Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. 
• Implement culinary production for special events, monotony breakers, and catered functions. 
• Supervise and participate in the preparation and display of menu items for special functions. 
• Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. 
• Control revenue and expenses to ensure financial goals. 
• Ensure the highest level of customer service. 
• Other duties as assigned.

What we're looking for:

Must-haves:

• Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. 
• Must have 3- 5 years of culinary management experience. 
• Strong leadership, oral and written communication skills are required. 
• A proven track record of successfully controlling costs and managing annual budgets.

Nice-to-haves:

• Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. 

Salary

Salary:

$55,000

Our Benefits:

• Medical (FT Employees)
• Dental
• Vision
• Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity
• Discount Program
• Commuter Benefits (Parking and Transit) 
• EAP
• 401k
• Sick Time
• Holiday Pay (9 paid holidays)
• Tuition Reimbursement (FT Employees)
• Paid Time Off 

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