Executive Chef

The Asticou Hotel is now seeking an inspired & innovative Executive Chef to join our growing team and spread Joy to our guests and staff through culinary delights!

The newly reimagined Asticou Hotel is the newest addition to Atlantic Hospitality's Acadia Collection. This historic property will be reopening this summer after an extensive $28 million renovation over the past 18 months, and will feature multiple F&B outlets and services, both indoor and out.

More details on this exciting Grand Reopening can be found on our website:

https://www.asticoumaine.com/

We are looking for a seasoned Exeutive Chef that has previous resort expereince, including fine dining, upscale casual, and cafe/quick service concepts to accommodate mulitple venues on site. Someone that can create innovative menus, while honoring the rich heritage of the Astiocu's past traditions.

See below for some of the details for the position. We look forward to having you join us in reopening the historical and reimagined The Asticou Hotel!

Job Summary:

The Executive Chef will manage the overall food operations of all outlets, events, guest service and waterfront menus by maintaining established cost and quality standards, maximizing profits developing and retaining employees, and exceeding guest expectations. Examines, analyzes and evaluates operations of food and beverage to ensure adherence to Atlantic Hospitality standards and policies.

Some Areas of Responsibility:

• Recruit, train, supervise, and evaluate culinary and steward team and work together with the front-of-the-house team to set kitchen standards and foster a team environment.
• Create, maintain and monitor a back-of-the-house training program to ensure that a hi-level of cleanliness and service standards are met.
• Oversee all labor costs, by reviewing/approving schedules and reviewing payroll/time clock daily and monitoring service in the back-of-the-house of all outlets.
• Maintain strong interpersonal and communication skills and exhibit leadership to motivate and develop personnel while fostering a climate of cooperation and respect between co-workers.
• Take a pro-active role in the daily operations by taking a ‘do whatever it takes’ attitude.
• Maintain an open line of communication with the front-of-the-house management and staff.
• Collaborate with the front-of-the-house team to ensure dining reservation capacity and table turn times are maximized for back and front of house flow.
• Oversee daily work assignments for the culinary and steward team and spot check to ensure standards are met.
• Participate in daily front-of-the-house pre-service meetings and oversee daily-back-of-the-house meetings.
• Maintain uniform inventory par levels and coordinate with managers to ensure that employees have the proper uniforms on their first day of work and ensure the dress code is adhered to by all staff following company and health code guidelines.
• Conduct regular check-ins with front-of-the-house staff and management in all outlets to ensure guest satisfaction.
• Inspect all kitchens and storage spaces daily to ensure cleanliness, general upkeep and maintenance standards are maintained.
• Provide proper documentation of all equipment as outlined by the Maine State Food Code Standards.
• Manage the food and supply budget, including revenue and expense forecasting, cost controls and financial reporting.
• Oversee food and beverage ordering, receiving, and inventory management, to ensure par levels and optimal pricing.
• Attend weekly hotel and food & beverage meetings and communicate any pertinent information to the F&B team.
• Assist F&B Managers in the follow-up and resolution of guest issues/complaints.
• Ensure that food inventory is accurate and consistent to guard against loss and maintain par levels
• Provide seasonal opening and closing management procedures to the team.
• Ensure proper team and steward training in the storage of dish-ware, kitchenwares and equipment to maintain inventories and prevent breakage.
• Represent the company in a professional and positive manner at all times by building relationships with guests, coworkers and vendors
• Maintain awareness of safety issues and report them to the appropriate department.

Necessary Skills and Attributes:

• Minimum five years of experience managing an multiple upscale full-service outlets.
• Demonstrated knowledge of leading a kitchen to success.
• Knowledge of procedures for creating menus, budgeting, and maintaining inventories.
• Knowledge and desire to accommodate diverse dietary restrictions, and food safety protocols.
• Experience with operation of dish equipment, range, char-grill, mixers, and baking equipment.
• Must hold or be able to obtain a current certificate as a ‘Certified Food Protection Manager’ from the Maine Department of Health and Human Services prior to commencement of work.
• Frequently lifts boxes/bags/inventory up to 50 pounds.
• Must be able to remain in a stationery position 50% of the time.
• Must be able to be in extreme refrigeration/freezer temperatures and hot, loud kitchens.

Success Factors:

• Ambassador of Joy: Embody and promote a culture of positivity and enthusiasm, ensuring that both guests and staff feel welcomed, valued, and inspired.
• Customer-Centric Focus: Understand and anticipate the needs of both internal and external guests, consistently exceeding expectations.
• Meticulous Attention to Detail: Deliver work that is precise, thorough, and up to the highest standards of luxury hospitality.
• Effective Communication: Provide clear, concise, and actionable information to ensure colleagues, guests, and stakeholders are well-informed.
• Ownership & Accountability: Take full responsibility for tasks, ensuring they are followed through to achieve the desired results.
• Foster Team Collaboration: Work collaboratively within teams, motivating others to sustain exceptional levels of performance.
• Build Strong Relationships: Establish trust and foster cooperation with colleagues, guests, and partners to promote mutual success.

Job Type: Full-time

Work Location: In person