This position requires candidates to have a US work permit. Please do not apply if you are not legally able to work in the United States.
The Executive Chef will be responsible for menu planning, provisioning, food preparation, and galley sanitation. The position demands creativity on a daily basis, excellent communication skills, and the ability to maintain the highest of culinary standards.
Applicant should also work well under pressure, be organized, flexible, self-motivated, willing to work long hours, and have a great sense of humor. Supervisory experience would be beneficial as well.
Requirements: Must be able to stand for long periods of time. Minimum of 2 years prior chef or sous chef experience required. Must have extensive knowledge of seafood in general and preparation methods. Ability to cook traditional food as well as have a creative flair for other types of food preparation
Other pluses include, a positive mental attitude, well groomed, and an outgoing personality.
72 room seasonal hotel, 230 seat restaurant, 50 slip marina, over the water at Boothbay Harbor, Maine. Restaurant family owned and operated for 66 years. Rated top Inn in Boothbay area by Trip Advisor.