Sous Chef

The Boathouse Waterfront Restaurant is hiring! We’re looking for a passionate, talented, and dedicated Sous Chef to join our culinary team.

Located in the heart of Kennebunkport, The Boathouse Waterfront Hotel & Restaurant offers a phenomenal waterfront setting, stunning harbor views, and luxurious accommodations. Overlooking the Kennebunk River, our property features two unique buildings, panoramic windows, private balconies, and an expansive outdoor deck, creating an unforgettable experience for our guests.

We’re seeking a motivated culinary professional who takes pride in their craft, delivers exceptional service, and thrives in a fast-paced kitchen environment. The ideal candidate is a team player with strong leadership skills, a passion for food, and a commitment to maintaining the highest standards of quality and hospitality.

Ready to take the next step in your culinary career? We’d love to hear from you!

• Independently manage culinary personnel, including hiring, onboarding, training, scheduling, performance evaluations, coaching, disciplinary action, and termination, in accordance with company policies and procedures.
• Partner with the CDC/Executive Chef in the recruitment and hiring of culinary team members. Maintain the authority to make necessary staffing and termination decisions in the Chef's absence, following company guidelines.
• Share responsibility for culinary onboarding, coordinating departmental training, establishing performance expectations, and ensuring compliance with uniform, appearance, timekeeping, and attendance policies.
• Follow established progressive disciplinary procedures and involve the People + Culture team throughout the disciplinary process.
• Complete performance reviews and evaluations for direct reports in a timely and consistent manner.
• Create efficient, cost-effective schedules based on business forecasts, staffing needs, and departmental budgets.
• Conduct daily pre-shift briefings covering operational priorities, safety, menu features, culinary education, guest feedback, and service expectations.
• Delegate responsibilities, monitor productivity, and maintain an ongoing list of tasks to ensure team members remain engaged during slower periods.
• Motivate, develop, and lead the culinary team while promoting accountability, teamwork, and professional standards.

• Oversee daily kitchen operations, including food preparation, service execution, sanitation, inventory, receiving, and food cost reporting.
• Maintain consistent food quality, portion control, presentation, and timely execution of all menu items.
• Coordinate kitchen workflow and oversee expediting to ensure smooth service and proper timing of food courses.
• Maintain comprehensive knowledge of all menu items, daily features, specials, and promotions.
• Work closely with the CDC/Executive Chef to develop creative, cost-effective menu items, recipes, and daily specials that align with market segments and guest expectations.
• Lead culinary training and education, ensuring proper preparation techniques, execution, timing, and presentation standards.
• Coordinate with the CDC/Executive Chef in planning and executing holiday celebrations, special events, and seasonal promotions.
• Participate in the development of holiday menus, promotional offerings, and operational goals.
• Maintain clean, organized, and properly stocked workstations and kitchen areas.
• Ensure proper operation and maintenance of all kitchen equipment and tools. Communicate equipment issues and safety concerns to the Executive Chef and Maintenance team.

• Take a leadership role in inventory management, establishing par levels, ordering, receiving, and product rotation.
• Work closely with the CDC/Executive Chef to ensure adequate inventory for daily menus, special events, and anticipated business needs.
• Assist with forecasting food consumption, placing orders, reviewing invoices, and ensuring appropriate expense coding.
• Inspect deliveries for accuracy, quality, quantity, proper ordering, and competitive pricing.
• Monitor food usage, control waste, maintain appropriate product rotation, and ensure proper storage.
• Assist with food cost analysis and identify opportunities to improve efficiency and control expenses.
• Partner with the CDC/Executive Chef to monitor departmental spending and maintain established budgets.

• Train and enforce proper food safety and sanitation practices, including labeling, dating, rotation, storage, personal hygiene, and cleaning procedures.
• Maintain awareness of food allergies and ensure appropriate precautions are followed during food preparation and service.
• Ensure cleanliness and sanitation of all work areas, utensils, equipment, and kitchen stations.
• Inspect all stations at the end of each shift to confirm proper food storage, organization, and sanitation.
• Ensure all equipment and tools are used safely and maintained appropriately.
• Understand and comply with all company safety and security procedures, including evacuation procedures, accident reporting, Right to Know requirements, bloodborne pathogen procedures, anti-harassment policies, and anti-violence policies.

• Coordinate with hotel staff to anticipate daily room counts, room service requests, and guest needs or complaints.
• Maintain daily communication with outlet managers regarding guest feedback, food quality, and opportunities to improve the dining experience.
• Engage with guests through table visits and other meaningful interactions to ensure satisfaction and address concerns when needed.
• Work professionally with vendors and suppliers, serving as a point of contact when appropriate.
• Maintain positive, efficient, and professional communication with managers, associates, hotel departments, and third-party partners.
• Attend all scheduled meetings and required training sessions.
• Demonstrate flexibility by stepping into any role necessary to support operations and deliver exceptional service, including assisting other departments when needed.
• Lead by example through professionalism, strong work ethic, accountability, and a commitment to exceptional hospitality.

• 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.

• 3+ years culinary experience in a high-volume, full-service restaurant
• 1+ Year Culinary leadership experience 
• Demonstrate natural leadership qualities with a positive, team-focused attitude
• Available and willing to work flexible hours based on business needs including nights on weekdays and weekends.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Expresses sincere enthusiasm for the role and passion for culinary operations.
• Must be able to prioritize, delegate, and respond in a timely fashion.
• Able to work under pressure, multi-task, and stay focused with interruptions.

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, and Lodge on the Cove//The Dory. 

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.