Executive Chef - Chebeague Inn

Job Details:

Job Location:

Chebeague Island, ME 04017, Position Type:
Seasonal

We are looking for a Seasonal Head Chef. The Head Chef at the Chebeague Island Inn plays a central role in shaping the guest experience through thoughtfully prepared food that reflects the flavors and character of coastal Maine. This is a hands‑on, leadership‑driven position responsible for overseeing all culinary operations during the Inn’s operating season, balancing creativity, consistency, and operational excellence.

The Head Chef leads menu development, daily service, and kitchen staff management while collaborating closely with Inn leadership to support the Inn’s seasonal programming, special events, and evolving dining offerings. Given the unique nature of island operations, this role requires adaptability, strong organizational skills, and the ability to lead effectively in a fast‑paced, seasonal environment.

This position is ideal for a chef who thrives in a seasonal hospitality setting, is passionate about local and regional sourcing, and values mentorship, teamwork, and delivering memorable dining experiences for guests throughout the Inn’s season.

The timeline is still being determined but lands approximately from March through October.

• Strict control of food and labor costs, consistently meeting budget targets through disciplined scheduling, purchasing, portion control, inventory management, and waste reduction
• Execute menus while prioritizing margin, yield, consistency, and operational efficiency
• Lead, train, and hold kitchen staff accountable to high standards of productivity, execution, and cost awareness, fostering a professional and respectful culture
• Oversee all kitchen operations including prep, service, ordering, inventory, and vendor relationships, ensuring systems, par levels, and procedures are followed without exception
• Maintain an exceptionally clean, organized kitchen and enforce rigorous hygiene and sanitation standards across all staff.
• Partner with Inn leadership & corporate department heads to align culinary execution with guest experience, events, compliance standards, and overall financial performance

• Proven experience as a Head Chef or Senior Sous Chef in a professional kitchen
• Demonstrated experience executing high‑volume events, including large guest counts, multi‑course service, tight timelines, and coordinated BOH staffing
• Strong leadership and team‑building skills
• Passion for seasonal, ingredient‑driven cooking
• Ability to thrive in a high‑volume, seasonal hospitality environment
• Excellent organizational, time‑management, and communication skills
• Culinary degree or equivalent professional experience preferred

• A supportive, collaborative work environment
• The opportunity to lead the culinary vision of a beloved Maine island inn
• A unique chance to live and work in a beautiful coastal community
• Free meals
• Paid training
• Returning‑season opportunities

At PHG, our work is guided by three core pillars: A Culinary Lens, Modern Service with Classic Values, and A Sense of Place. Food is our anchor — rooted in the terroir of Maine and executed with intention, discipline, and respect for craft. We deliver hospitality that is best in class, relationship‑driven, and grounded in professionalism and care.

Our values — Expert, Nimble, Ambitious, Inclusive, and Timeless — shape how we operate every day. We bring deep expertise to our craft, move with agility, strive for excellence, foster welcoming environments for all, and build concepts designed to endure. Each of our restaurants is connected to its neighborhood and community, contributing meaningfully to Maine’s evolving hospitality landscape while creating lasting value for our guests and our teams.

We’re excited to meet passionate, dedicated individuals who want to grow with us.