Harbor View Hotel is seeking an
experienced Sous Chef to join our team for the 2026 summer season!

Position Overview:

We are looking to add a
passionate, motivated and experienced sous chef to join our management
team.  Ideal candidates will have previous managerial experience in high
volume restaurants. The Sous Chef is responsible for monitoring
and ensuring that company culinary standards and operating procedures
in all areas are well maintained. Primary responsibilities are
overseeing all aspects of restaurant and banquet culinary
execution, assisting Executive Chef in many other
areas. Must work closely with executive chef in
promoting company’s culture, mission and philosophy as
well as training and mentoring all culinary department and steward team. 

Position Dates:  April 1st, 2026 through December 31st, 2026

Employment Benefits:

·      
Employee Housing: Available, low-cost private
room housing, if needed.

·      
Growth: A commitment to invest in YOU!

·      
401K Program with company match!

·      
Health Insurance with HSA plan

·      
Complimentary employee meal daily

·      
Employee appreciation

·      
Friends & family hotel rate program and restaurant
discounts

·      
Industry Hotel rate discount program for select
hotels in New England area.

Key Responsibilities:

• • Demonstrate excellent leadership and delegation
    skills with a passion for creating an environment where the team excels both
    individually and together.
  • Conduct hands-on teaching and training in commissary
    kitchen by working closely with chefs and cooks, as well as other team
    members as applicable who work in BOH to ensure consistent and high level of
    food preparation, execution and presentation. 
  • Ability to meet budgets including
    labor, food and applicable direct operating costs. 
  • Must have manager food handler’s certificate. 
  • Ability to work a flexible schedule in
    order to accommodate business levels. 
  • Train and educate team members on new menu
    items and changes in procedures for current menu items; monitor and
    hold team accountable to operating at optimal standards at all
    times.
  • Work with executive chef to develop production
    methodologies to increase efficiency,
    productivity, quality and/or consistency culinary. 
  • Assist with inventory and ordering.  
  • Work with executive
    chef on going culinary educational training programs. 
  • Thoroughly understand kitchen administrative
    flow. Assist executive chef in maintenance and upkeep of system. 
  • Assist executive chef in detailed planning and
    administrative work with special projects. 
  • Support Executive Chef in administrative
    responsibilities as needed. 
  • Attend operations meetings and banquet event order meetings
    and communicate to the team the challenges from past
    events, nuances of upcoming events and other important issues. 
  • Work with executive chef in conducting weekly and
    monthly kitchen meetings, with meeting minutes and follow-up action plans. 
  • Ensure the highest level of cleanliness standards are
    executed within the department by entire team.
  • Perform other relative tasks assigned by Management. 

Qualifications &
Experience: 

• ServSafe Manager Certificate
• Conforms to all DOH guidelines and standards
• Able to manage 20+ employees in a fast-paced
  environment
• Efficiency with following recipes and ensuring
  adherence to all recipes
• Familiarity with ordering, scheduling, managing prep
  lists, inventory
• Experience with banquets & catered events
• Ability to work under pressure and lead with
  composure at all times
• Patient and humble leadership style, team player,
  positive attitude, passionate about food
• Self-motivated, organized, reliable and hard working
• Ability to lead a team successfully in a
  culture-driven environment
• 2 years+ experience in culinary supervision
  at a hotel, restaurant or resort.
• Culinary School graduate or related training 
• Full availability and flexible schedule