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 food and service.

The renowned, gourmet Slate Restaurant, located inside the Blair Hill Inn, serves a tasty farm-to-table menu and the handsome wood-paneled cocktail lounge offers fine wines, libations, and small bites. The warm welcome, individual service and love of detail are evidenced by being one of only two Relais & Châteaux hotels and restaurants in Maine.

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

We are looking for a creative and detail oriented, Executive Chef to lead our 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 delivery 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
• Supervise kitchen staff’s activities
• Recruit and manage kitchen staff
• Rectify arising problems or complaints
• Give prepared plates the “final touch”
• Perform administrative duties
• Comply with nutrition and sanitation regulations and safety standards
• Maintain a positive and professional approach with coworkers and customers

Skills

• Proven working experience as a head chef in a fine dining restaurant
• Excellent record of kitchen management
• 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 April - November

• Dinner service 5 nights a week Tuesday - Saturday
• 40-55 covers per night
• Breakfast service daily

Pay: From 8,000+/month based on experience. 

Benefits:

• Employer paid housing

Physical setting:

• Fine dining restaurant

Supplemental pay types:

• Bonus pay for successful season

Ability to relocate:

• Greenville, Maine

Experience:

• Head chef experience in fine dining: 2+ years
• Culinary experience: 5+ years 
• Cooking: 7+ years

Must be authorized to work in the U.S.

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