Aspiring to be an executive chef someday? Learn what it takes and earn those build blocks here at Migis Lodge. We offer an opportunity for a well-rounded kitchen management experience. Be a part of the management team, helping to oversee the entire food program including 5 course dinners, remote catering, outdoor cooking & buffets, weddings and more! Gain more experience in:
inventory control, food purchasing, sourcing ingredients, supplies and equipment. On the creative side, help Chef/Sous Chef in developing new menu ideas with attention to current food trends as well as the increasing issues of food allergies and sensitivities. Setting standards for every item and assist our staff in maintaining or exceeding these standards of quality and efficiency. The Kitchen Manager, along with the sous chefs, will assume the majority of responsibility for training of kitchen staff and daily food preparation. This is a leadership position, where he or she will work closely with the EC and on an equivalent level with the sous chefs, pastry chef and other department heads to provide an excellent and memorable dining experience.

Principal Responsibilities:

Bring out the highest levels of skill and creativity in the kitchen staff in order to promote the highest levels of quality and creativity in the cuisine
Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions
Elevate the quality and creativity of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception
Develop and execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity
Create systems and standards to see that recipe and preparation procedures are in place for every meal, with knowledge of Word & Excel
Work with the kitchen leaders in implementing the preparation of menu items consistent with the recipes and standards provided by the chef
Make self available during twice-daily line-ups (“menu meetings”) with the front of house.  Work closely with the front of the house to improve their menu knowledge and ability to give constructive viewpoints and feedback to guests to elevate service standards
Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done efficiently, effectively, and legally
Maintain consistent communication with the EC and the Front Office Manager to ensure awareness of business levels, scheduled groups and activities, and guests’ special needs and requests
Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services
Assist the EC in performing general maintenance and upkeep of all kitchen equipment
Protect the assets of Migis Lodge and the Migis Hotel Group

Job Qualifications:

Minimum of 4 years of combined hospitality/culinary education and/or in the field experience preferred
Thorough knowledge or education of hotel food and beverage operations and preparation techniques, and a clear understanding of the mission of an American plan food service operation as communicated by the Owner and the General Manager
Strong mathematical abilities in order to determine and track inventory, and to understand controls and menu costing
Ability to communicate in English, both orally and written, with guest and employees, with high levels of patience, tact and diplomacy
Must have strong leadership skills, earning the respect of peers and staff, not demanding it
Must be able to multi-task and anticipate the needs of the operation and the guests
Must be able to manage complex situations, recognize the need for change and navigate through it
Must be able to work under pressure and deal with stressful situations
Must be a team player, able to build and maintain strong working relationships with all other members of the management team
Must be able to change activity frequently and work with constant interruptions

Working Conditions:

Physical requirements include the ability to lift and carry up to 50 lbs., walking, bending, standing 95% of the shift, and working in extreme temperatures.  Schedule will vary according to operational needs, but regularly includes evenings, weekends, and holidays.