**The Role at a glance:** We are looking to add a skilled, experienced sous chef to our Corporate Chefs team in Portland, ME. As a sous chef with Corporate Chefs, you will have the opportunity to teach others about your craft as you supervise and participate in the production and management of a culinary department, in a professional account. This role is a Monday - Friday opportunity in a Corporate Dining property. **What you'll be doing:** + Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. + Maintain proper production, safety and sanitation standards. + Direct and participate in the daily preparation of standard and gourmet food items. + Evaluate the quality of raw food and ensure the quality of the finished products. + Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. + Implement culinary production for special events, monotony breakers, and catered functions. + Supervise and participate in the preparation and display of menu items for special functions. + Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. + Control revenue and expenses to ensure financial goals. + Ensure the highest level of customer service. + Other duties as assigned. **What we're looking for:** _Must-haves:_ + Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. + Must have 3- 5 years of culinary management experience. + Strong leadership, oral and written communication skills are required. + A proven track record of successfully controlling costs and managing annual budgets. _Nice-to-haves:_ + Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. **Salary** Salary: $55,000 **Our Benefits:** + Medical (FT Employees) + Dental + Vision + Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity + Discount Program + Commuter Benefits (Parking and Transit) + EAP + 401k + Sick Time + Holiday Pay (9 paid holidays) + Tuition Reimbursement (FT Employees) + Paid Time Off \#indeedelior \#LI-MA1