at Elior North America in Bar Harbor, Maine, United States
The Role at a glance:
We are looking to add a skilled, experienced sous chef to our Dining & Events team in Bar Harbor, 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 preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods.
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:
+ 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.
+ 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.