Vacancy expired!
We're searching for a Sous Chef to join the team at Chebeague Island Inn and Evo Kitchen + Bar.
The Inn has been featured by Conde Nast as one of the top hotels in New England and is a sister property to EVO Kitchen & Bar.
The Inn opens every year in May and closes in October leaving staff with the opportunity to pursue a position at EVO in the off-season. Our focus at the Inn is contemporary New England cuisine, utilizing local produce and aquaculture with an on-site chef's garden and the island's strong lobstering tradition.
The kitchen at Chebeague is a full production operation doing daily breakfast, lunch, dinner, and the occasional banquet. Candidates should be comfortable with high-volume, fast-paced cooking and should possess a genuine interest in local ingredients, education, and technique. Previous experience is preferred but not required. As a group, we strive to create sustainable and seasonal dishes through collaboration and education. Come cook a consistently changing and locally sourced menu in a kitchen that embraces fun, creativity, accountability, and education.
Position summary:
Salary: $850.00 per week
Bonuses: N/A
Accommodation: Free! All accommodation is paid for as you will have to relocate to the island for the season. You can commute back to the mainland on your days off. Free meals and WiFi is also included.
Seasonality: May - Mid October. Peak season will be spent on the island. In the off-season, you will be the Executive Chef at Evo Kitchen + Bar in Portland. Housing is not provided in the off-season
Hours: Approximately 50-55 in peak season (40 in shoulder months)
Benefits: Health insurance after 90 days, PTO
Experience: 4+ years in a similar role
Sous Chef responsibilities are:
- Assist in creating high-quality food and drink menus
- Assisting with the preparation of meals
- Making sure that quality standards are met
- Paying close attention to inventory
- Ordering the right supplies for the inventory base
- Managing and training team members
- Following the health and safety standards
- Communicating effectively with team members
Sous Chef requirements are:
You should be able to demonstrate sound cooking and knife skills as well as know basic meat, seafood, and poultry butchery. You should also be comfortable enough with your skill set that you are open to critique for personal growth.
Please apply here - https://maine-cater.breezy.hr/p/d08f42e264ef-sous-chef-line-cooks
To find out more about who we are and what we do, check us out here - https://mainecater.com/candidates-home
