Executive Chef I MAINE
The ideal candidate is a seasoned hotel or resort chef with deep experience managing complex culinary operations in luxury, multi-outlet environments. They bring a strong foundation in banquet event order (BEO) execution, catering operations, and experience working within shared services structures, enabling smooth collaboration across departments and with the broader hospitality team.
This is a forward-facing leadership role requiring a chef who is as comfortable on the kitchen pass as they are walking the floor, interacting with guests, and serving as a visible ambassador for the culinary program. They should bring a “Maitre D” mindset—gracious, guest-focused, and committed to embracing the local community and culinary culture.
Critically, this individual must be ready to take ownership of the culinary program and drive it forward with initiative, creativity, and accountability. They should bring a fire in their belly—motivated to move the needle, elevate offerings, and shape a best-in-class guest experience through food.
A hands-on, mentoring leadership style is essential, with demonstrated success managing and developing diverse teams, including those staffed through J-1 and H2B visa programs. Familiarity with seasonal staffing strategies and culinary agencies is a plus. The ideal candidate views themselves as both an operator and a coach—someone who leads by example and champions a healthy, positive kitchen culture.
While experience at luxury brands like Ritz-Carlton or Four Seasons is welcome, candidates must be comfortable operating in less rigid structures and bring an entrepreneurial mindset.
This role requires versatility across service types, including:
- Pre-fixe tasting menus (4, 6, 8-course)
- Three-course fine dining
- Casual all-day dining (BLD)
- Poolside and spa menus
- In-room dining
- Boutique catering/events (typically under 30 guests)
The Executive Chef will also lead two annual culinary collaborations with guest chefs, showcasing the property’s point of view and reinforcing its status as a regional dining destination.
This is an opportunity for a motivated, community-oriented chef-leader to take the reins of a well-supported culinary program and shape its future with passion, presence, and purpose.