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Restaurant Sous Chef

Kent Island Resort
Stevensville, Maryland, United States

Restaurant Sous Chef

KENT ISLAND RESORT is an EEO employer - M/F/Vets/Disabled


The culture at Kent Island Resort is built on our shared core VIVÂMEE Values – JOY, HUMILITY, & MINISTRY. JOY means that we are a true team that enjoys serving others and winning together. We have a healthy sense of pride in a job well done. HUMILITY means that we recognize the infinite dignity of each other (both team members & guests) and that we seek to be helpful to everyone no matter what is asked. Additionally, we are not afraid to ask for help or admit when we make a mistake. MINISTRY means that we know that our spirit of hospitality can be a true gift for our guests. We realize the purpose of our daily tasks and duties must be to deliver kindness and love, and that this power of intentionality has the capacity to revive the souls of our guests and our team. We hire, fire, reward, and praise our team members based on these characteristics, so it is essential that you share these core values in order to be a part of our wonderful team.

Come join a fun team with an amazing culture while working) in a beautiful environment! Kent Island Resort is a recognized Maryland Historical site and the third oldest English settlement in the United States. The property currently consists of our hotel, a restaurant, kayaking, and several large wedding venues. Today, the Kent Island Resort has recently been acquired by VIVÂMEE Hospitality, with plans to offer a complete revitalization to this beautiful 220-acre property.

Perks for being a team member:

  • Benefits (Medical, Dental, Vision) for Full-time team members
  • 401k for Full-time team members
  • Discounted merchandise and dining
  • Discounts on hotel stays at all VIVÂMEE Hospitality resorts
  • Exciting work culture

The role of the Sous Chef is to support the Executive Chef and Director of Culinary Operations in managing the kitchen(s). The candidate will be required to handle the day-to-day management of the kitchen. From ordering ingredients to supervising the line cooks, the sous chef gets into the nitty-gritty details to ensure the top toque has everything they need to create delectable dishes. This position oversees all elements of the kitchen from the planning stage to the development of recipes and, finally, execution. Responsibilities include hiring and training staff, supervising the kitchen team, cooking, creating menus and recipes, scheduling and training employees, and more. Candidates will be well-versed in all aspects of professional kitchens and have extensive experience in different types of restaurants.

Other duties include, to cook their dishes, expediting orders to maintain a steady flow of dishes and creating dishes to add to the menu as well as coordinating the food production process. Duties also include enforcing health and safety standards, training sous chefs and other staff, assisting with food preparation, checking the quality of the work of the line cooks, and communicating with front-of-house managers to ensure a high level of service.

  • Promote and portray the VIVÂMEE Values.
  • Know, understand, and adhere to company established policies and procedures.
  • Develop new menu options based on seasonal changes and customer demand.
  • Assist with the preparation and planning of meal designs.
  • Ensure that kitchen activities operate in a timely manner.
  • Monitor and record inventory, and if necessary, order new supplies.
  • Provide support to junior kitchen team members with various tasks including line cooking, food preparation, and dish plating.
  • Recruit and train new kitchen team members to meet restaurant and kitchen standards.
  • Create schedules for kitchen staff and evaluate their performance.
  • Adhere to and implement sanitation regulations and safety regulations.
  • Manage the kitchen team in the executive chef's/Director of Culinary Operations absence
  • Develop in conjunction with the Executive Chef,  GM & F&B Manager a new image for all aspects of F&B departments concentrating on menus and restaurant and banqueting ambiance.
  • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
  • Demonstrate new cooking techniques and equipment to staff.
  • Maintain a recipe manual with pictures, for all menus.
  • Training of back-of-the-house kitchen staff with a customer service attitude.
  • Responsible for cleanliness, sanitation, and overall safety of kitchens within the Resort.Immaculate cleanliness for all the BOH areas.
  • Inspect the kitchen for health and safety violations
  • Responsible for overall food quality and image of all Resort functions concentrating on food presentations.
  • Responsible for food at Resort special events.
  • Check the quality of the line cooks' work
  • Communicate with the front-of-house staff
  • Cook dishes yourself during rushes
  • Ensuring all catering chefs are meeting respective job description requirements.
  • Reviewing and approving employee time cards.
  • Interacts with guests to obtain feedback on product quality and service levels.
  • Collaborate with the Events leadership team to set & evaluate  menu prices in accordance with corporate accounting guidelines.
  • Assist with Events,  Restaurant and F&B programming events.
  • Work closely with the Stewarding team to ensure that all food related areas are in compliance with Health Code.
  • Hire, train, manage, and develop employees within responsible areas.

  • Bachelor’s degree in Culinary Arts or relevant field preferred.
  • A minimum of 2 years’ experience in a similar role.
  • Strong knowledge of cooking methods, kitchen equipment, and best practices.
  • Strong organizational skills and interpersonal skills
  • The ability to work under pressure to succeed in the competitive restaurant industry.
  • Focus on food presentation and quality
  • 6+ years' experience in an executive kitchen position preferred
  • Required experience in high volume hotel business.
  • Must be competent in culinary creativity as demonstrated by the cooking test.
  • Effectively be able to manage  food cost, labor cost,  inventories.
  • Must possess the ability to handle stressful and busy property.
  • Must have a good understanding of  menu costing .
  • Candidate must be a leader and a mentor
  • Candidate must stay current and on top of trends 


This is not necessarily an exhaustive list of all responsibilities, skills, duties, requirements, efforts or working conditions associated with the job. While this is intended to be an accurate reflection of the current job, management reserves the right to revise the job or to require that other or different tasks be performed when circumstances change (e.g. emergencies, changes in personnel, workload, rush jobs or technical developments).

Kent Island Resort is an Equal Opportunity Employer. In Compliance with the American with Disabilities Act, Kent may provide reasonable accommodation to qualified individuals and encourage both prospective and current employees to discuss potential accommodation with the employer.

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