https://www.boothbayharborcc.com/
“Where Luxury Meets Nature” Boothbay Harbor Country Club is the perfect Maine Golf Course, featuring breathtaking vistas, challenging holes, and a sea breeze blowing off the ocean. Our 18 championship holes are truly a “Pure Maine” golfing experience with innovative design, incredible conditioning, and beautiful landscaping. The stunning new clubhouse is unlike any other facility in Maine with luxury amenities and unparalleled service. It’s a course not to be missed.
Position Summary: The Boothbay Harbor CC, and talented Executive Chef, George Schimert, is looking for an Executive Sous Chef with depth and passion. This individual is responsible for all food service and production in all kitchen areas. The Executive Sous Chef is expected to cook on the line and expedite and runs the day-to-day operations of both A La Carte and Banquets. He/she serves as a daily liaison between the Executive Chef and the overall kitchen and stewarding staff throughout all assigned departments.
Qualifications and Duties:
- Proven managerial, leadership, and organizational skills, with proven ability to lead and motivate staff through team building and engagement.
- Maintains highest professional food quality, safety and sanitation standards.
- Assist the Executive Chef with supervision and training of employees, sanitation and safety, menu planning and related production activities.
- Committed, with a strong and visible work ethic that, through personal example, encourages others to get things done. Has a reasonable sense of urgency around operating kitchens
- Needs to have superb cooking skills with a deep understanding of the classics to lead the team effectively.
- Strong skills beyond cooking, knowledge, and understanding of administrative skills such as labor controls, purchasing and inventory practices, and efficiency in production.
- Leads with presence – monitors performance of assigned staff and ensures that all procedures are completed to department standards. Inspires others to be their best.
- Awareness and respect for the ambience, history, culture, taste, and expectations of the members and guests of BHCC.
- Is able to lead kitchen and take full charge in the absence of the Executive Chef
Dining Venues:
Grille 19 – a more casual sports bar with 120 seats serves lunch and dinner seven days per week. Has a wide mahogany bar, 80″ flat screen TVs, and a heated outdoor patio overlooking the green.
Paul’s Steakhouse – with 60 seats in a formal setting. Serving breakfast and dinner Wed – Sat and Sunday Brunch. Fine dining at its best: incredible steaks, a range of fresh coastal fare, local vegetables, and innovative flavors.
Pool Bar – casual with 100 seats serving lunch and dinner seven days per week weather permitting.
Over the Ledge – a casual patio with 25 seats serving lunch seven days per week weather permitting.
Giselaine’s Spa (Will be online in June 2023) – a full-service spa, 12,000 sq. ft., swimming pool, outdoor hot tub, dining (spa cuisine), afternoon tea and private functions.
Additional Information:
- Annual food sales at $944,200; total F&B Sales $1.4M
- Food cost is 33%. Desired Food Cost 32% Overall sales mix is 80% ala carte and 20% banquet.
- There is one 16,000 sq. ft. Clubhouse with 1,000 members whose average age is 65.
- There are three well-maintained kitchens. Main plus two Outlet Kitchens.
- There are 16 kitchen staff including pastry chef and stewards.
- The Club operates five (5) months annually, closed Nov – April.
NOTE TO CANDIDATES – “The Executive Sous Chef (ESC) is required to be on property from April 1st – November 1st during the year. He/she will work remotely the other months of the year with the option to seek other employment, or career development opportunities while being paid a full-time, year-round salary from BHCC. This is a great opportunity to work winter months in a warm climate and return to Maine for the summer season”
The Club offers a competitive base salary commensurate with experience and skill, ACF dues, health & dental insurance, and 401k. Interested individuals should send resume, a well-conceived cover letter and supporting information. Please submit your Portfolio in strict confidence.
Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) Click Here to upload your information:
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