Position Summary:The Executive Chef for Ocean restaurant oversees the culinary management of the Cape Arundel Inn & Resort. Combining food expertise with business tactics to market and adapt the establishment to meet consumer needs

Assist in the overall success of the restaurant, meeting or exceeding planned objectives for revenue and profit, and ensuring guest satisfaction and product quality standards are met

Assist the General Manager, and Restaurant Manager in all areas of the restaurants in accordance with the standards of the Kennebunkport Resort Collection (KRC)

Oversees all the day-to-day operations of the kitchen operations

Manages and provides strong leadership to all kitchen staff

The role of the Executive Chef is to work with key foodservice accounts, culinary/menu innovation executives on product and menu concept initiatives

The position combines food and menu research, hands-on cooking, and product development. The chef must be naturally passionate about food, culinary arts, and the foodservice industry

To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily

Ability to be present at work assigned schedule including, nights, weekends, holidays, and extended hours when required

Must be able to lift, push and/or pull up to 30 lbs

Ability to define problems, collect data, establish facts, and draw conclusions

Ability to understand complex instructions and material

Essential Duties & Job Responsibilities:

Works primarily with assigned foodservice accounts across all menu categories

Acquires and demonstrates knowledge of customer operations, menus, initiatives, goals and objectives

Develop strong working relationships with customer contacts through rapport building, earning trust and being the customer’s “go to” culinary contact

Works on a variety of projects, including menu concept development, product development, employee training sessions and other company and customer-related projects as needed

Conducts professional and engaging presentations with confidence, ensuring seamless execution through advance planning, organization, thorough communication, and appropriate time management practices

Proactively generates innovative product and menu concepts

Cooks with a high degree of execution, particularly while under pressure

Cooks, preps, and grocery shops as needed for a range of projects, including internal and customer presentations, special events, marketing activities, and trade shows

Prepares ingredients for and assists or performs complete menu and product cuttings. Develops and tests product applications/recipes

Collaborates and works with other team members and cross-functional teams in a productive, professional, and thoughtful way

Adheres to and models good manufacturing practices (GMPs) at all times; maintains clean and organized workspace and practices “clean as you go” standard at all times

Utilizes approved forms and follows approved development processes and protocol

Reports to the workplace on time and in accordance with company standards

Maintains proper departmental appearance, behavior, and attitude standards at all times. Contributes to an atmosphere of mutual trust, teamwork, and honesty

Maintain working knowledge of inventory levels

Organize kitchen employee schedules based on budgeted revenue and labor budgets

All other duties as assigned and needed

Oversee and maintain hotel breakfast service

Assist Restaurant Manager with menus, staff training, and standards

Cooking & Other Skills:

Exceptional knife handling skills

Thorough working understanding of commercial restaurant cooking equipment

Thorough working understanding of cooking principles and methods

Extensive knowledge of food ingredients including handling, origin, cooking application, flavor combinations, and sensory attributes

Understands basic food manufacturing principles

Communication & Interpersonal Skills:

Must be energetic, passionate and confident while cooking-must be comfortable on camera for occasional media opportunities

Must interact in a positive and professional way with all employees, co‐workers and customers

Must be capable of effectively communicating in writing and verbally

Must be a good listener

Organizational Skills:

Must demonstrate solid forward planning and time management skills; ability to manage multiple projects with tight deadlines

Must be detail oriented

Initiative & Creativity:

Must be a motivated self-starter

Must demonstrate creativity with respect to product and menu concept design

Computer Skills:

Must have a solid understanding of Microsoft Windows, Excel, Word, and Outlook as well as a comfort level learning other software

Mathematical Skills:

Solid math computation skills required including addition, subtraction, multiplication, division, ratios, recipe yield computation, and batch size computation

Certifications:

Must be willing to learn and perform duties in a manner consistent with Serve Safe or other nationally recognized food safety certification program

Physical Demands/work environment:

Must be capable of demonstrating physical demands typical of a commercial restaurant kitchen and food manufacturing