We are seeking an executive chef to lead our 140-seat full-service, upscale casual restaurant located in Brunswick, Maine. Our restaurant is nestled within a 25-room boutique hotel and is a reimagined culinary destination led by an award-winning executive chef and restaurateur from Portland, Maine. Rooted in New England’s farms and waters, our menu celebrates locally sourced ingredients, fresh seafood, and classic recipes with a modern twist.

Our Executive Chef will lead our culinary team and uphold the exceptional standards of the restaurant while having the ability to maintain a high quality of life. We are open for dinner only and provide two days off per week! Our Executive Chef will be innovative and have an unrelenting pursuit to create memorable dining experiences while embracing the bounty of New England’s local ingredients.

Responsibilities

·        Develop and execute seasonal menus that reflect the restaurant’s commitment to fresh, locally sourced ingredients.

·        Lead, mentor, and inspire the kitchen team to deliver consistent, high-quality dishes.

·        Possess humility and the ability to closely collaborate with the Director of F&B and Managing Director of the hotel and restaurant.

·        Oversee all kitchen operations, including inventory management, food cost control, and compliance with health and safety standards.

·        Collaborate with the management team to enhance the restaurant’s reputation and guest experience.

·        Maintain relationships with local farmers, fishermen, and purveyors to source the finest ingredients.

·        Innovate and refine signature dishes to align with the restaurant’s culinary philosophy.

Qualifications

·        Minimum 5 years of proven experience as a sous chef, chef de cuisine, executive chef, or in a similar leadership role in a fine dining establishment.

·        Must have strong financial acumen and deliver the ability to consistently produce budgets, forecasting, labor costs, food costs, and full profit and loss.

·        Must be technically savvy and able to work with inventory control systems, POS systems, Microsoft Office (specifically Excel)

·        Strong knowledge of New England cuisine and a passion for farm-to-table dining.

·        Exceptional leadership and team-building skills and have a passion for education.

·        Expertise in menu development, food costing, and kitchen operations.

·        A creative and meticulous approach to culinary arts.

·        Commitment to sustainability and supporting local producers.

Benefits

·        Competitive Base Salary

·        Strong PTO Program

·        Medical, Dental, Vision Insurance

·        401K

For an interview, email your resume and availability.