The Boathouse Waterfront Restaurant is hiring! We’re seeking an experienced and passionate Executive Chef to lead our culinary team!
Located in the heart of Kennebunkport, The Boathouse Waterfront Hotel & Restaurant offers a spectacular waterfront setting with stunning harbor views and luxurious accommodations. Overlooking the Kennebunk River, our property features two unique buildings, panoramic windows, private balconies, and an expansive outdoor deck, creating an unforgettable dining and hospitality experience for our guests.
The Executive Chef will oversee all culinary operations, including our full-service restaurant and bar, outdoor dining, and overall kitchen operations. This role is responsible for developing exceptional menus, maintaining consistency and quality in food preparation and presentation, leading and mentoring the culinary team, managing food costs and labor, and delivering an outstanding dining experience that reflects The Boathouse's standards of excellence.
Job Summary:
- Independently manages culinary personnel, specifically prep cooks, cooks, Sous Chef, and cook 2 employees, to include but not limited to the responsibility of hiring, training, administering performance reviews, determining wages, coaching and discipline, termination, and weekly scheduling.
- Create effective, cost-efficient schedules for assigned culinary team based on forecast and budget. Responsible for all overall culinary labor management and costs.
- Responsible for all kitchen staff onboarding including initiating/communicating PAN for hiring, the development of departmental training and outcomes, issuance and adherence to uniform/appearance policy, time and attendance policy, culinary standards and expectations, etc.
- Follow company guidelines for progressive disciplinary action, involving People + Culture team in all steps of process.
- Conduct daily shift briefings to kitchen staff, developing topics to discuss such as operational focuses, safety issues, specials, culinary education, guest feedback, etc. Provide proactive communication of all standards to staff.
- Complete employee performance reviews/evaluations as required.
- Oversee daily activities such as preparation for all food items, sanitation of the outlets, receiving daily inventories, log-on report, and food cost report.
- Develop creative, cost appropriate menu items based on market segments. Transcribe, test, and implement recipes and/or specials.
- Lead training and education of culinary staff on appropriate execution, timing, and presentation of all dishes.
- During shift, oversee inventory of stations, control quality of food, avoiding waste, and proper rotation.
- Responsible for inventory management, par levels, and ordering/receiving. Estimate food consumption, place orders, and code invoices timely. Check food purchases for proper ordering, quality, and price structure, inspecting upon arrival.
- Work with various vendors, always striving for cost effective high quality products.
- Coordinate on kitchen workflow and expediting to ensure a smooth-running operation.
- Familiar with a variety of the culinary field concepts and procedures. Willing to learn new techniques and remain up to date on contemporary food preparation.
- Have full knowledge of all menu items, daily features, and promotions.
- Manage all holiday and special event culinary operations. Participate in constructive development of all holiday promotions and operational goals. Strive for creative revenue-generating event ideas to increase clientele and engage local repeat guests.
- Consistently work in different culinary stations daily, based on needs.
- Train on and practice proper food sanitation procedures including labeling, rotation, storage, and hygiene requirements. Ensure the cleanliness of all work areas, utensils, and equipment. Responsible for all overall sanitation of kitchen environment and health inspection requirements.
- Ensure proper operation/maintenance of all kitchen equipment and tools.
- Check all stations at the end of every shift for proper food storage and sanitation.
- Practice conscious knowledge of food allergies and safety in preparation.
- Lead by example through a clean and organized station and kitchen.
- Directly responsible for culinary budget and all F&B costs as they relate to kitchen department.
- Liaise daily with outlet managers to keep open lines of communication regarding guest feedback.
- Intentional guest engagement through “touching tables” and ensuring guest satisfaction when needed.
- Expedite food regularly, practicing and training for proper timing of food courses.
- Coordinate workflow to ensure a smooth-running operation.
- Coordinate additional events outside of normal restaurant operations hours and F&B needs.
- Attend all scheduled meetings and training sessions.
- Understand and practice all safety and security procedures, including Evacuation Procedures, Accident Reporting, Right to Know Law, Bloodborne Pathogen Procedures, Anti-Harassment, and Anti-Violence Policies.
- Monitor and delegate to subordinate team members to ensure they remain busy during their shift. Create an ongoing list of tasks ahead of time for use during the slower moments should they arise.
- Work effectively with other personnel in a positive, professional manner. Lead by example with professionalism and high standards of guest services and quality of work.
- Work professionally with all third-party vendors and suppliers as a point of contact.
- Communicate with other managers and staff in a positive, efficient, and friendly manner.
- Flexibility to step into whatever role is needed to deliver exceptional service. This may include taking on job responsibilities outside of this job description and may require assisting other departments in their regular functions.
- Demonstrate a team-focused attitude and encourage collaboration. Motivate and lead the team to accomplish tasks effectively.
- Escalate associate concerns to People + Culture department. Assist in resolution as requested.
Essential Functions of the Job:
- Ability to remain in a standing or stationary position for up to 8 hours.
- Ability to regularly move and lift up to 50 lbs.
- Ability to walk the property and grounds frequently.
- Ability to lift items overhead.
- Ability to visibly survey property areas clearly.
- Ability to move up and down stairs frequently.
- Ability to remain bent over a sink or table for an extended period of time.
- Ability to bend and reach frequently and repetitively during a shift.
- Ability to use repetitive manual dexterity.
- Ability to move quickly based on guest needs.
- Ability to communicate and exchange accurate information effectively, often in a public forum.
- Ability to read, write, speak, and understand English.
- Ability to complete satisfactory background check.
Technology and Equipment Used:
- Microsoft Office, including Outlook, Word, and Excel programs.
- Point of Sale Software
- Credit Card Processor
- Reservations Software
- Multi-line Phone System
- Scheduling Software (HotelEffectiveness)
- Time Keeping & Payroll Software (UKG)
- Computer and Printer
- Cleaning Chemicals & Tools (mop/bucket, broom, sanitizer bucket, three bay sink)
- CO2 Soda Fountain System
- Refrigeration Systems
- Keg storage Systems
- Automatic Dishwasher
- Kitchen equipment (deep fryer, broiler, stove, steamer, food processor, mixer, slicer, oven, steam table, waffle iron, grill, etc.)
Working Environment:
- Non-traditional hotel resort with primary work performed in a full-service restaurant and bar setting.
- Work will primarily take place in a restaurant environment, both guest-facing and employee back of house areas, as well as some exterior work (patios, lawns, travel between locations) with exposure to extreme temperatures and weather conditions.
- Group and solo work.
- Exposure to various hazardous chemicals, to be used only as instructed.
Key Skills & Experience Required:
- Minimum of 5 years working in a culinary leadership position in a high volume full service restaurant
- Ability to create innovative, appropriate menu items for respective market
- Ability to multitask with strong time management and organizational skills
- Ability to complete administrative task as it relates to culinary operations, such as labor management, budgeting, inventory and invoice processing, employee management, etc.
- Ability to build strong, highly collaborative relationships
- Well familiar with outlook, word, and excel
- Strong analytical skills with attention to detail
- Strong written and verbal communication skills
About Kennebunkport Resort Collection:
The Kennebunkport Resort Collection is a portfolio of diverse, luxurious lodging and dining options offering stylish and unique hospitality in Kennebunk and Kennebunkport. Our growing hospitality group includes Hidden Pond//Earth at Hidden Pond, Tides Beach Club, Cape Arundel Inn & Resort//Ocean Restaurant, Kennebunkport Inn//The Burleigh Restaurant, Cottages at Cabot Cove, The Grand Hotel//Rosella, The Boathouse Waterfront Hotel & Restaurant, Yachtsman Hotel & Marina Club, and Lodge on the Cove//The Dory.
KRC is proud to offer competitive wellness options and perks for both Part-Time and Full-Time employees;
- Employer-subsidized medical, dental, and vision insurance
- Company-funded $25K in complimentary life insurance and $1K/mo. in disability
- Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
- Additional Health & Wellness benefits including prescription and gym membership discounts
- Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals
- Flexible and understanding work-life equality
- Family Matters Program of 3+ months paid parental leave for new parents
- 401k employer match, up to 4% of salary
- Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments
- Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations
- Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations
- Gold Card annual complimentary restaurant allowance for managers
- Discounted lodging rates from New England Inn & Resort Association partners
- Pathways for growth and professional development including training and tuition reimbursement
- Relocation assistance to temporary employer housing
- Incentive opportunities for both hourly and managerial roles
- Supportive, open workplace culture
- Company-funded Employee Assistance Program for life and mental health resources
Why Join our team?
Join our community of ambitious, thoughtful, and dedicated hospitality professionals delivering exceptional guest experiences. At Kennebunkport Resort Collection, we encourage creativity, ownership, and problem-solving at all levels of our organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business.
As a Kennebunkport Resort Collection employee, we welcome you to join us in making a community impact. Our KRC Cares team partners with community leaders and like-minded businesses to advance our community services, such as toy drives, beach cleanups, and other charitable causes around the community. Our Community Impact project allows a 1% Impact Fee to be donated to hand-picked local organizations focusing on affordable housing, protecting wildlife habitats, and creating spaces for the youth of our community.
Kennebunkport Resort Collection offers customized learning opportunities for all employees. We work to carve out a path for internal leaders with motivated career goals. Annual conferences, mentorships, scholastic reimbursements, internships, and company-funded leadership development opportunities are just some of the ways we support our associates.
Ready to learn more?
Visit us online at www.kennebunkportresortcollection.com and explore our parent company, EOS Hospitality at www.eoshospitality.com for more information about the amazing ways we’re making a difference.
