Executive Sous Chef

Join a team of culinary professionals at Maine’s only nonprofit Continuing Care Retirement Community. Perched on the Scarborough coastline, Piper Shores offers a contemporary array of dining options for residents – from fine dining to comfort food – as well as specialty meals for residents with specific dietary needs. The Executive Sous Chef is responsible for supporting the Executive Chef and all kitchen staff in the daily operations of meal preparation and staff supervision, ensuring that all residents receive a high-quality dining experience.

We are looking for an experienced team leader with strong culinary skills to help steer the strategic direction of Food & Nutrition operations within the organization. This is a great opportunity for someone looking to get out of the hectic restaurant scene while still enjoying culinary creativity, professional growth, and a healthy work-life balance.

ESSENTIAL JOB DUTIES:

Direct Food Preparation

• Ensures that kitchen activities throughout the department operate in a timely manner.
• Assists the kitchen staff in all aspects of daily assignments, as required.
• Performs cooking and utility shifts and tasks as needed to insure the smooth and efficient operation of food services.
• Assists the chefs in executing all catered and special functions.
• Maintains appearance, cleanliness and service of facility at or above Health Department standards through routine, daily cleaning procedures.
• Uses time, material and equipment properly to eliminate waste and unnecessary expense.

Administration

• With the Executive Chef, develops new menu options based on seasonal changes and resident interest.
• Clarifies and organizes all evening paperwork and posts next day’s production schedule in the absence of the Sous Chef or Chef Manager
• Informs the Executive Chef of all activities and operational problems, making suggestions for improvement and corrections as needed.
• Assists in creating, planning, costing and executing menus, theme buffets, specials and holiday menus.
• Executes food orders, production sheets and related material.
• Executes monthly inventory of all food, chemical, and paper products.
• Executes procurement of food and other department related goods

Leadership and Management

• Serves as a member of the Leadership Team, participating in organizational decision-making, strategic planning, and professional leadership development.
• Collaborates with other department leaders and external resources and contractors as necessary to advance organizational goals within the department and achieve strategic objectives for the Food & Nutrition program.
• Provides day-to-day supervision to the Chef Manager and Sous Chef and provides overall departmental leadership in the absence of Executive Chef.
• Maintains a strong working partnership with other key staff and direct reports.
• Focuses on skill development of direct reports by encouraging initiative, empowerment and creating a culture of leadership development at all levels.
• Supports the development of positive and effective relationships with all internal and external stakeholders.
• Delegates authority to staff for task details to facilitate smooth flow of services.
• Performs pre-meal menu meetings for dining staff.
• Attends in-service training and education sessions as assigned.
• Performs specific work duties and responsibilities as assigned by supervisor.
• Schedules team with approval from Executive Chef
• Supports Sous Chef and Chef Manager in administration, documentation and follow up of organizational educational requirements.

QUALIFICATIONS:

• 5-7 years of culinary experience in a hotel, restaurant, club, or healthcare setting required. Fine dining experience preferred.
• Technical culinary education preferred.
• Prior supervisory experience required with a demonstrated ability to lead and supervise teams.
• Ability to collaborate as well as work independently; sound judgment and critical thinking skills required.
• Ability to plan and organize work, to interpret instructions, recipes, specifications and standards.
• Knowledge of kitchen equipment operations and maintenance.
• Ability to understand and follow instructions in English and communicate effectively and perform simple arithmetic.  Ability to understand measurements and conversions.
• Ability to understand and follow instructions in English required.
• Some knowledge of nutrition and diet in a healthcare setting preferred.

PHYSICAL REQUIREMENTS/WORKING CONDITIONS:

Moderate to heavy physical effort.  Must be able to lift and carry up to 50 lbs independently.  May be exposed to very high and low temperatures from ovens, freezers, and refrigerators.  Must be able to walk and stand up to 85% of the day.  Must be able to stoop, reach, and bend frequently.  May be exposed to cleaning chemicals and offensive odors; may need to operate the following equipment with or without reasonable accommodation:  Robot Coupe, Tilt Skillet, Convection Oven, Soup Kettle, Heavy Duty Floor Mixer, Microwave Oven, Salamander Broiler, Steamer, and various carving and kitchen knives.  Will be exposed to pets, pet dander, flowers, and plants in both buildings and throughout campus.