Are you a fun, flexible, food-loving CHEF?

Seeking a Head Chef to run the kitchen at our foodie-focused historic inn, 12 miles out to sea. 

We hope you are creative, because our remote location means ingredients are not always available on demand. 

We hope you are fun, because that's our motto:  "if it ain't fun, it ain't gettin done!"

We hope you are particularly "into" seafood, because oysters, fish, and lobster will be mainstays on our menu.

We hope you love nature, because Monhegan's gorgeous, and fresh, and inspiring, but it's NOT a nightlife hotspot.

We hope you are collaborative because I want to put my hospitality gift together with your cooking genius, and really WOW the guests. 

We hope you enjoy people, because we'd love to have you in the dining room to introduce your main courses and mingle with the diners.

We hope you have experience provisioning, scheduling, and running a commercial kitchen, because that will be key to success. 

We hope you are into "Unreasonable Hospitality" - the general goal of surprising and delighting guests - because that's what we do!

 

I imagine, since you are reading this ad, that you have impressive chef accolades.   That is a fantastic starting point.  But as you've likely concluded from the above list, we are shooting for more.... for a very special ethos at the inn. 

We’ll be a new team - new because many will be seasonal workers, and also new because it’ll be our inaugural season running the hotel.
But I have great dreams for us as a team!  And you, as my Head Chef, will be a key leader of that team!   

I will be asking everyone to be flexible and resilient as we experience our learning curve.  In return, I could not be more excited to build a team that feels empowered! That bursts with creativity! And where kindness, grace, and respect for each other, for our guests and our property, for our island and greater community rule the day.

If this resonates with you, then here are some more details: 

Your main focus will be creating dinner magic (from collaborating on a menu to executing the meal) (we will have a separate breakfast chef) and running the kitchen (scheduling, provisioning, mentoring sous chefs) .  

The job is 6 days a week with one full day off, beginning early May and ending October 15.  Regular staff arrive May 10 for week of staff training;  first guests arrive May 17.

As Head Chef, you get private lodging with private ensuite bath (and of course full board) included with your salary at no additional charge.