Description

Small Point Club is a seasonal private restaurant and inn on the coast of Mid Coast Maine. Open from June through September with special events on shoulder season.  We are looking for a Sous Chef who will be responsible for providing support to the kitchen staff throughout food service. Their duties include assisting the Head Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities  as directed by Head Chef.

Our Sous Chef will effectively undertake the following day-to-day duties and responsibilities:

• Assist the head chef in food preparation
• Prepare meals and food to meet the specifications of guests in a timely manner
• Properly measure kitchen ingredients and food portions
• Ensure kitchen staff adhere to set standards, procedures, department rules and sanitation requirements
• Use kitchen knives and equipment such as grills, ovens, steamers and warmers in food preparation
• Help manage the kitchen inventory and ensure supplies are fresh and of high quality
• Ensuring proper food temperatures when cooking and proper storage afterward
• Keep the workstation and kitchen equipment clean, organized and sanitized
• Assist with kitchen opening, closing and other side duties as directed by the Head Chef

40 hours a week - competitive wage, housing available 

Please contact the General Manager with any inquires or applications.