Job Description

We are seeking an enthusiastic and highly skilled Executive Chef to lead and oversee all culinary operations of our 80-room, full-service, independent resort in Northeast Harbor, Maine. Our Executive Chef should deliver exceptional culinary expertise, creativity, and leadership skills to create memorable dining experiences aligned with the hotel's ambitious standards. The Executive Chef will take charge of menu creation, kitchen management, team supervision, and ensure the highest levels of guest satisfaction. If you are a food enthusiast with a proven record in the hospitality industry, we invite you to join our dynamic team.

Our Executive will oversee a wide range of culinary experiences, including both a la carte dining and banquet or event dining. For a la carte dining, the Executive Chef will be responsible for crafting innovative and seasonally inspired menus that highlight exceptional flavors and quality, ensuring each dish meets the hotel's renowned standards. This involves close attention to ingredient sourcing, presentation, and prompt service to delight individual guests. Additionally, the Executive Chef will lead the culinary vision for banquet and event dining, designing custom menus that cater to weddings, corporate gatherings, and special celebrations. These larger-scale operations require meticulous planning, seamless execution, and the ability to deliver consistent excellence, regardless of the size or scope of the event. Balancing these distinct dining experiences will be a crucial part of the role, ensuring that every guest, whether dining a la carte or attending an event, leaves with an unforgettable culinary impression.

Responsibilities

• Develop and implement creative menus for a la carte dining, banquet, and event experiences.
• Manage all aspects of kitchen operations, including food sourcing, preparation, cooking, and plating.
• Train, supervise, and inspire a team of culinary professionals to maintain ambitious standards of quality and service.
• Maintain inventory levels and control food costs to achieve budget goals.
• Always ensure adherence to health and safety regulations
• Collaborate with other hotel departments such as the front-of-house team to provide exceptional guest experience.
• Keep up to date with industry trends and innovations in the culinary world.
• Maintain a clean and organized kitchen environment in compliance with health and safety regulations.
• Collaborate with other departments to plan dedicated events, catering services, and seasonal menus.
• Uphold the highest standards of food quality, taste, consistency, and portion control.
• Continuously strive for innovation in menu offerings while staying up to date with industry trends and customer preferences
• Possess a thorough understanding of food costing, pricing, and profit margin optimization.

Qualifications

• 5-7 years of proven experience as an Executive Chef or similar role in a high-end restaurant, hotel, resort, or private club
• A culinary degree or equivalent experience is preferred.
• Strong leadership skills with the ability to motivate and develop a team.
• Excellent communication, organization, and time-management abilities
• In-depth knowledge of food safety regulations and kitchen best practices
• Creativity, passion for food, and the ability to create innovative menus that cater to different dietary needs/preferences.
• Ability to work effectively under pressure while maintaining diligence and upholding standards of excellence.

Benefits

• Competitive base salary + bonus
• Medical, dental, and vision insurance
• 401K w/ match
• Paid vacation.
• Relocation
• Temporary housing

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