Executive Chef

Grey Havens Inn, located on Georgetown Island often is voted the 'best ocean view in Maine.' Perched high on a bluff, our small, waterfront inn retains an authentic sense of place coupled with today’s modern conveniences. Built in 1904 and listed in the National Register of Historic Places, the inn’s unique architecture is a landmark for fishermen and lobstermen navigating the Maine coastal waters. Our restaurant BLUE is a highly regarded fine dining destination in the MidCoast, enjoying an excellent reputation for friendly service and delicious food. Grey Havens Inn & BLUE are open seasonally May to October and our second restaurant in Georgetown, the Robinhood Free Meetinghouse - a blank canvas space for culinary experimentation - is available in the off-season, providing a year-round opportunity for creative expression. We are independently owned and operated and we are passionate about our island town.

We are looking for a creative, detail-oriented head chef to join our team. You will be responsible for all aspects of leading the kitchen and building a successful culinary team, working in partnership with the managing owner to deliver exceptional dining experiences for our guests. The ideal candidate will be an individual who is enthusiastic about showcasing local produce & proteins and cares deeply about the guest experience; one who is friendly and fun, while being serious about the food; and who’s interested in being a part of our local community.

Responsibilities

• Plan and direct food preparation and culinary activities
• Create seasonal menus and specials that employ fresh ingredients sourced from area farms, aquafarms, and local vendors
• Order, receive, and inventory goods from multiple vendors
• Estimate food requirements and food/labor costs to ensure profitability
• Supervise the kitchen staff’s activities
• Recruit and manage kitchen staff
• Give prepared plates the “final touch”
• Comply with sanitation regulations and safety standards
• Perform pre-shift with FOH staff and maintain open communication during service
• Maintain a positive and professional approach with coworkers and customers

Skills

• Proven experience working as a head chef in a fine dining environment
• Background in classic cooking techniques
• Capable of working in a small kitchen with small team and developing interesting menus that work in our space
• Experience developing and leading a cohesive small team to work in a positive, cooperative environment in our seasonal setting
• Up-to-date on current culinary trends and best practices and innovative in ideation, while also able to replicate routines and recipes to ensure consistency in plates delivered to guests
• Proven capability of clearly writing recipes and designing menu components that deliver cost efficiencies
• Ability to operate the kitchen in a profitable manner through proper purchasing, scheduling, and production
• Experience working with purveyors and developing purchasing strategies to get high quality products at good prices
• Enthusiastic about working with local products and Maine purveyors
• Foodservice manager certification required

Job Type: Full-time

• 5 nights a week May – October (Wed-Sun)
• 3 nights a week December – March
• Paid time off: November off, plus additional 30 days during low season
• 40-60 covers per night on average high season, fewer in low season

Pay: From $65,000 per year based on experience

Benefits:

• Employee discount
• Paid time off
• Bonus pay at end of high season based on KPIs
• Roth IRA option
• Subsidized shared housing may be available

Experience:

• Head chef experience in fine dining: 2 years
• Culinary experience: 5 years
• Cooking: 7 years
• Degree in culinary science or related certificate preferred or equivalent experience

Must be authorized to work in USA

To apply: cover letter, resume, & references to introduce yourself, please and thank you.