Sous Chef / Chef de Cuisine

Tiempo Completo

Description

The Burleigh at the Kennebunkport Inn is currently seeking a Chef de Cuisine to lead our small culinary team in this historic location.

The Burleigh is open 5 days a week, Tuesday thru Saturday, with dinner service 4-8pm and Bar until 9pm. NO LATE NIGHTS and Sunday/Mondays off! This salaried, year-round role qualifies for Full Time benefit options and employment perks including company-funded insurance coverage, 3 weeks time off, plus 12 additional paid holidays/float days off, and up to 16 weeks 100% paid paternity leave for parents.

The Burleigh is the central hub for Kennebunkport's bustling downtown area, directly in front of Dock Square where we celebrate the holiday tree lighting, multiple Christmas Prelude events, and en route of parades, historical tours, and so much more. With the guidance of Executive Chef John Shaw, The Burleigh embraces contemporary American cuisine and elevated gastro-pub fare. After this Summer's successful Botanical Bar takeover, we're looking forward to the incredibly popular Tinsel Bar at Burleigh during the month of December. The location is a proud part of the Kennebunkport Resort Collection and EOS Hospitality. Learn more about our group and benefits below!

Job Summary:

• Independently manages culinary personnel, specifically cooks and dishwashers, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
• Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. Responsible for all overall culinary labor management and costs.
• Responsible for kitchen staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc.
• Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
• Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff.
• Complete employee performance reviews/evaluations as required.
• Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
• Develop creative, cost appropriate menu items based on market segments. Transcribe, test, and implement recipes and/or specials.
• Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.
• During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.
• Responsible for inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.
• Work with various vendors, always striving for cost-effective high-quality products.
• Familiar with a variety of culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation.
• Manage all holiday and special event culinary operations. Participate in constructive development of all holiday promotions and operational goals. Strive for creative revenue-generating event ideas to increase clientele and engage local repeat guests.
• Consistently work in different culinary stations daily, based on needs.
• Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements.
• Ensure proper operation/maintenance of all kitchen equipment and tools.
• Practice conscious knowledge of food allergies and safety in preparation.
• Lead by example through a clean and organized station and kitchen.
• Manage culinary budget and all F&B costs as they relate to the kitchen department.
• Intentional guest engagement through “touching tables” and ensuring guest satisfaction when needed.
• Expedite food regularly, practicing and training for proper timing of food courses.

Key Skills & Experience Required:

• Minimum of 3 years working in a culinary leadership position in a high volume full service restaurant
• Ability to create innovative, appropriate menu items for respective market
• Ability to multitask with strong time management and organizational skills
• Ability to complete administrative task as it relates to culinary operations, such as labor management, budgeting, inventory and invoice processing, employee management, etc.
• Ability to build strong, highly collaborative relationships
• Well familiar with outlook, word, and excel
• Strong analytical skills with attention to detail
• Strong written and verbal communication skills
• Ability to multitask in high-urgency situations while maintaining professionalism and hospitality

Essential Functions of the Job:

• Ability to remain standing for up to 10 hours (100% of shift).
• Ability to remain in a standing or stationary position for up to 8 hours.
• Ability to regularly move and lift up to 50 lbs.
• Ability to walk the property and grounds frequently.
• Ability to lift items overhead.
• Ability to visibly survey property areas clearly.
• Ability to move up and down stairs frequently.
• Ability to remain bent over a sink or table for an extended period of time.
• Ability to bend and reach frequently and repetitively during a shift.
• Ability to use repetitive manual dexterity.
• Ability to move quickly based on guest needs.
• Ability to communicate and exchange accurate information effectively, often in a public forum.
• Ability to read, write, speak, and understand English.
• Ability to complete satisfactory background check.

About Kennebunkport Resort Collection

The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, Lodge on the Cove//The Dory, and Via Sophia by the Sea.

KRC is proud to offer competitive wellness options and perks for both Part Time and Full Time employees;

• Employer-subsidized medical, dental, and vision insurance
• Company-funded $25K in complimentary life insurance and $1K/mo. in disability
• Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
• Additional Health & Wellness benefits including prescription and gym membership discounts
• Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals
• Flexible and understanding work-life equality
• Family Matters Program of 3+ months paid parental leave for new parents
• 401k employer match, up to 4% of salary
• Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments
• Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations
• Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations
• Gold Card annual complimentary restaurant allowance for managers
• Discounted lodging rates from New England Inn & Resort Association partners
• Pathways for growth and professional development including training and tuition reimbursement
• Relocation assistance to temporary employer housing
• Incentive opportunities for both hourly and managerial roles
• Supportive, open workplace culture
• Company-funded Employee Assistance Program for life and mental health resources

Why Join our team?

Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business.

As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community.

Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates.

Ready to learn more?

Visit us online at www.kennebunkportresortcollection.com and explore our parent company, EOS Hospitality at www.eoshospitality.com for more information about the amazing ways we’re making a difference.

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.