The Black Pearl in Rangeley is seeking a dedicated and skilled Sous Chef to join our culinary team. The ideal candidate will have a passion for food and a strong background in the food industry, demonstrating exceptional leadership and culinary skills. As a Sous Chef, you will assist in managing kitchen operations, ensuring high standards of food quality, safety, and presentation while supporting the Executive Chef in daily tasks.
Responsibilities
Assist the Executive Chef in planning and directing food preparation and cooking activities.
Oversee kitchen staff, providing guidance and training to ensure efficient operations.
Manage inventory control by monitoring stock levels, ordering supplies, and minimizing waste.
Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment.
Collaborate with the culinary team to create innovative menu items that meet customer preferences.
Monitor food production processes to ensure quality standards are met consistently.
Participate in staff meetings to discuss menu changes, inventory needs, and operational improvements.
Skills
Strong knowledge of food management practices within a restaurant setting.
Proficiency in inventory management techniques to optimize stock levels.
Expertise in food production processes and techniques.
Familiarity with food service management principles to enhance operational efficiency.
Ability to implement effective inventory control measures to reduce waste.
Comprehensive understanding of food safety standards and regulations.
Excellent leadership skills with the ability to motivate and inspire kitchen staff.
Proven experience as a cook or in a similar role within the culinary field.
Join our team as a Sous Chef where your culinary expertise will contribute to creating memorable dining experiences for our guests!
Job Type: Full-time
Pay: $25.00 - $30.00 per hour
Expected hours: 40 50 per week
Benefits:
Flexible schedule
Food provided
Paid time off
Shift:
Day shift
Evening shift
Supplemental Pay:
Bonus opportunities
Overtime pay
Work Location: In person
We have additional roles available for Line Cooks & Dish Wasters
Responsibilities
Assist the Executive Chef in planning and directing food preparation and cooking activities.
Oversee kitchen staff, providing guidance and training to ensure efficient operations.
Manage inventory control by monitoring stock levels, ordering supplies, and minimizing waste.
Ensure compliance with food safety regulations and maintain a clean, organized kitchen environment.
Collaborate with the culinary team to create innovative menu items that meet customer preferences.
Monitor food production processes to ensure quality standards are met consistently.
Participate in staff meetings to discuss menu changes, inventory needs, and operational improvements.
Skills
Strong knowledge of food management practices within a restaurant setting.
Proficiency in inventory management techniques to optimize stock levels.
Expertise in food production processes and techniques.
Familiarity with food service management principles to enhance operational efficiency.
Ability to implement effective inventory control measures to reduce waste.
Comprehensive understanding of food safety standards and regulations.
Excellent leadership skills with the ability to motivate and inspire kitchen staff.
Proven experience as a cook or in a similar role within the culinary field.
Join our team as a Sous Chef where your culinary expertise will contribute to creating memorable dining experiences for our guests!
Job Type: Full-time
Pay: $25.00 - $30.00 per hour
Expected hours: 40 50 per week
Benefits:
Flexible schedule
Food provided
Paid time off
Shift:
Day shift
Evening shift
Supplemental Pay:
Bonus opportunities
Overtime pay
Work Location: In person
We have additional roles available for Line Cooks & Dish Wasters
Job ID: 479755225
Originally Posted on: 6/4/2025
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