Executive Chef

Executive Chef

We are seeking a positive, service-oriented, energetic and self-motivated Executive Chef to join our team. The Executive Chef will work closely with our General Manager and regional management team to oversee this integral part of our hotel operation. Must supervise, train, teach and coordinate the kitchen and food prep staff in all aspects of a busy kitchen servicing multiple food outlets. The Chef will work closely with all departments in making the foodservice operation a success. This is a 10 month position with daily operations running from May 1 to December 31.

EDUCATION AND EXPERIENCE

High school diploma or GED, Culinary School diploma preferred. ServSafe certified and knowledge of local food handling laws preferred (Example : Seafood and Shellfish).

CORE FOCUS & ESSENTIAL RESPONSIBILITIES

Qualified candidates must be able to satisfactorily complete the following responsibilities. Other duties may be assigned.

• Oversee and supervise line cooks, dish staff and Sous chef in performing their assignments in a quality and timely manner.
• Maintain a safe, clean and efficient operation of the entire kitchen facility, including use of all equipment, cooking equipment and dishwasher machinery.
• Organization and coordination of the kitchen personnel.
• Making sure all equipment is kept in good working order and co-coordinating repairs and maintenance with the engineering department.
• Support other operating departments in their day to day requirements and contributes pertinent information regarding functions, timing, presentation and food safety.
• Maintain constant communication with the dining room manager and General Manager to ensure the best possible product is reaching the guest.
• Supervise the overall day to day operations of the kitchen inclusive of the staff and supervisors.
• Provide hands on contact with daily prep and line work.
• Adhere to all corporate required purchasing policies and controls, including brand standard polices.
• Maintain an organized system within the department for inventory, safe handling and storage of food and equipment.
• Coordinate and prepare menus and work with the management team to develop new menus, recipe files and new concepts for improved quality and service.
• Ensure that all food is properly handled, cooked and stored, following ServSafe quidelines.
• Build a strong professional team in the kitchen.
• This position requires the ability to work long hours and multiple days in row when business dictates. Must be willing to have a flexible schedule.

Job Type : Full-time

Salary will be based on experience level.

The Tugboat Inn is a full service hotel, restaurant and marina in the heart of scenic Boothbay Harbor, Maine. We offer 64 rooms and suites facing (or over!) the water, with superb views of the working waterfront. Our restaurant features fresh Maine seafood and New England traditions with waterfront dining on 3 different levels (inside and out).