Executive Chef

Do you love freedom to craft your own culinary creations for a limited single seating/meal arrangement at highly competitive pay?

Do you love nature - forests, lakeside cabins, hiking, fishing and more?

Do you love working with an awesome and dedicated team of cross functional team members?

Megantic Fish & Game Corp is an exclusive member-only private fly-fishing preserve on 22,000 acres in NW Maine. This unique opportunity allows staff to participate and enjoy some of Maine’s most beautiful conserved natural settings. The club membership is a group of 100 very private families who come to recreate at Big Island Camps- a set of finely maintained antique log cabins along Big Island Lake. They fish on 12 ponds daily when visiting, and enjoy hiking, and all aspects of nature – while ‘unplugged’ from daily life. Our Executive Chef and his/her team play an extremely important role in our operation. The weather might not be perfect, or the fishing off for a day...but the food must always be spectacular, with no excuses and no exceptions.

This role aims to provide an overall excellent culinary experience to visiting club members during the club season of May to October. This role has the capability and experience to provide top-level food service, preparation, and presentation with deep creativity for an exclusive small seating arrangement for breakfast, lunch, and dinner in a highly unique remote fishing preserve location. This individual should be even-tempered, have a strong dedication to excellence, a predisposition to serve, and superior learning and teaching aptitudes.

The attractive aspect of this role for the executive chef and the supporting kitchen staff- is that there is only one seating per meal- and the dining hall capacity is only 30 seats. This allows for complete focus to be on culinary creativity and not on the stress of turning table volumes. Further, kitchen team staff and interns foster and environment for true collaborative teamwork, the exchange of knowledge, expertise, and ideas as well as an environment for learning from the executive chef.

DUTIES & RESPONSIBILITIES

Food Ordering/Organization/Menu design

• Review inbound club reservation report for breakfast, lunch and dinner headcounts.
• Complete freedom to design savory menu, flexibility for style, region, presentation.
• Collaborates with Baker for dessert and baking goods ordering, pairing and presentation.
• Designs BBQ style lunches to be packed in coolers and cooked by guides during mid-day fishing excursions.
• Arranges food delivery from contracted food distribution services to the club.
• Works with kitchen staff to organize food storage as a team.

Preparation and Presentation

• Breakfast can be done as a short menu of choices or buffet style.
• Lunches are provided in dining hall or as packed cooler lunches to be served/finished at outdoor fishing camp sites by fishing guides.
• Dinners are provided to members and guests in the dining hall and short menu selections are made the morning before fishing.
• Staff and Guides are provided meals prior to members and guests in the staff dining area- similar menu for ease of ordering and excellent employee experience.
• Executive Chef provides oversight and execution of meal design, preparation, and plating/presentation of up to 50 seating/meal (average 30 or less)

Kitchen Leadership

• Kitchen staff will support the Executive Chef in preparation, service and dishwashing
• Executive Chef has the opportunity to lead and teach culinary interns on all facets of food ordering, prep, menu design, presentation etc.
• All staff and team members should employ a team-oriented approach to supporting cross functional areas.
• Ensures relief staff are fully trained to provide consistent culinary experience during Executive Chef’s days off
• Training of new back-of-house kitchen staff employees

BENEFITS & OTHER INFORMATION

Because we are in a remote location and our staff is housed on the premises, the environment is very much like being on a ship. It is vital that our Executive Chef is secure, friendly and teamwork oriented. It is key that our employees get along with others well, both guests and staff. We need an individual who is healthy and highly dependable. Our chef and his/her assistant have a high guest exposure position. This position calls for an individual who is professional and presentable.

Megantic Fish and Game Corp at Big Island Camps. is a highly exclusive antique fly fishing club. Every aspect of our operation is of a professional nature, especially our cuisine. We take pride in our ability to provide the highest quality food service. Our dinners are presentations of fine dining with an entrée selection not commonly found in any fishing destination location, let alone one as remote as Big Island.

• ROOM & BOARD: Included as part of your salary. (This does not include personal items, toiletries, medicines, etc.) Your only living expenses while at the club will be personal items.
• ACCOMMODATIONS: While at the lodge, our executive Chef has a private room with private bathroom with Shower and sink. Laundry facilities are provided along with bedding and towels.
• MERIT BONUS: Staff are awarded merit bonuses based on ‘days worked’ and these are provided at mid-season and end of season increments. It takes all our crew members doing their jobs well to make the operation run smoothly and be successful.
• SPECIAL NOTE: Dogs, cats and other pets are not allowed. We do not have the accommodations or the facilities to accommodate pets.
• We also want our employees to have fun. We have boats they can use on their days and time off to go fishing, hiking, boating, and exploring. We have found that with a robustly trained and ready kitchen staff, the Chef's workload is not overwhelming and there is the opportunity for recreation and relaxation.