Seasonal Executive Chef - Summer 2026

Détail de l'offre

Overlooking Maine’s largest glacier lake, Blair Hill Inn’s stunning ten-guest room country estate sits commandingly atop a 20′ high, 900′ long field stone wall. Its hillside perch provides one of the most beautiful, expansive lake views in the world. This destination resort sprawls across 79 acres with private hiking trails, scenic overlooks, a trout pond, fields and woodlands. Once a breeding farm built in 1891, it is now a finely restored boutique hotel with exquisite décor and exceptional service.

Slate, the renowned, gourmet restaurant serves a locally sourced farm-to-table menu and the handsome wood-paneled cocktail lounge offers fine wines, seasonal cocktails, and small bites. The warm welcome, individual service, absolute discretion and love of detail are evidenced by being the only Relais & Châteaux designated hotel and restaurant in Maine.

We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners.

We are looking for a collaborative, creative and detail oriented Executive Chef to lead our culinary team. You will be responsible for all aspects of leading the kitchen and building a successful culinary team while working in partnership with the FOH general manager to deliver an exceptional dining experiences for our guests.

Responsibilities

• Plan and direct food preparation and culinary activities
• Create daily and weekly menus for breakfast and dinner using fresh ingredients sourced from our garden, area farms and local vendors.
• Estimate food requirements and food/labor costs
• Oversee kitchen staff’s activities, provide coaching and development
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties such a weekly ordering, and budget management
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and guests

Skills

• Proven working experience as a head chef in a fine dining restaurant
• Excellent record of kitchen management and cleaning protocols
• Ability to spot and resolve problems efficiently
• Capable of delegating multiple tasks
• Communication and leadership skills
• Keep up with cooking trends and best practices
• Degree in Culinary science or related certificate

Job Type: Seasonal May - November

• Fine Dining service 5 nights a week Tuesday - Saturday, 20 - 45 covers per night. Five Course tasting menu with 3-4 choices for appetizer, entree and dessert and daily changes to the chef’s choice courses. Flexibility to accommodate all allergies.
• Casual Dining 2 nights per week - Sunday & Monday
• Breakfast service daily
• Daily guest amenities - picnic lunches, check-in treats, room service, etc.

Pay: negotiable based on experience.

Benefits:

• Employer subsidized housing

Physical setting:

• Historic Inn overlooking the mountains and lakes.

Supplemental pay types:

• End of season bonus for hitting key milestones: sales growth, guest feedback and 35% food cost target.

Ability to relocate May 1 - Oct 25 to Greenville, Maine

• Executive chef experience in a fine dining restaurant for 2+ years
• 10 years culinary experience

All your information will be kept confidential according to EEO guidelines.