The Lodge at Moosehead Lake

Current Job dates:

Currently recruiting for the season that runs from May 1st, 2024 to October 31st, 2024.

Culinary
Executive Chef
$35,000.00 - $40,000.00 / season
Greenville
Executive Chef
We are looking for a creative, collaborative, and detail oriented Executive Chef to join 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 general manager and owners to deliver exceptional dining experiences for our guests. Must have a passion for food and the guest experience. We are looking for an Executive Chef that will set us apart from our competition with their culinary creativity and commitment to excellence. 
Responsibilities:
• Plan and direct food preparation and culinary events.
• Prepare multi course meals for a fine dining establishment.
• Collaborate with General Manager and owners toward mission and vision of lodge & restaurant.
• Create daily and weekly menus for dinner using fresh ingredients sourced from our garden, area farms, and local vendors. 
• Manage food costs and train kitchen staff.
• Address guest concerns in a professional and timely manner.
• Expedite food to dining room.
• Maintaining the kitchen and surrounding areas in conditions that meet the company standards and health code regulations.
• Ability to order food products and collaborate with local purveyors.
• Comply with dietary restrictions, state sanitation regulations, and safety standards.
• Maintain a positive and professional approach with coworkers and customers.
• Excellent record of kitchen management and food satisfaction from guests.
• Capable of delegating multiple tasks.
• Assisting and directing kitchen staff in meal preparation, creation, plating and delivery.
• Identifying and introducing new culinary techniques.
• Preparing meals and completing prep as needed with assistance from culinary team.
Skills:
• Exquisite plating for fine dining restaurant.
• Communication and leadership skills.
• Ability to delegate tasks and work under pressure.
• Creation of new recipes and menus.
• Strong knowledge of restaurant industry operations, safety, and sanitation standards.
• Strong communication skills with ability to motivate employees and obtain positive results.
• Microsoft Office Suite proficiency (Word & Excel).
Job Type: Full-time Seasonal May-October
• 5 evenings a week May – October.
• Wednesdays-Sundays.
• Breakfast service coverage 1-2 mornings per week for lodging guests.
Pay:
 $40 K per 6 month season.
Benefits:
• Housing available.
• Bonus pay for season completion.
• Employee incentive bonuses.
Experience:
• 2+ years Fine Dining Executive Chef experience.
• Degree in Culinary Science or related field.
• Serve-Safe food manager certification.
Additional Information
• We are unable to contract H2B workers for this position.
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