- Salary
- $110k – $130k
- Location
- Augusta, ME
- Department
- Retail
- Seniority
- Senior
- Source
- PCRecruiter
Description
A well-established, growing hospitality group that is seeking a Senior Executive Chef to oversee operations at one of its flagship, high-volume dining locations in beautiful Kennebec County, ME. This dynamic account features multiple food outlets, a variety of à la carte and all-you-can-eat concepts, and extensive catering for high-profile events. The location is undergoing exciting upgrades to enhance consistency, efficiency, and execution across all venues.
The role will serve as the top culinary leader, directing daily operations, driving culinary excellence, and ensuring exceptional guest satisfaction.
Compensation & Benefits: $110,000 - $130,000 (negotiable) + competitive annual bonus, Comprehensive medical, dental, vision, 401k with generous match, PTO, dining discounts, and more!
Relocation: A full relocation package is available for this role, with corporate-level support to fine-tune the details.
Must-Haves
Click here to apply online
The role will serve as the top culinary leader, directing daily operations, driving culinary excellence, and ensuring exceptional guest satisfaction.
Compensation & Benefits: $110,000 - $130,000 (negotiable) + competitive annual bonus, Comprehensive medical, dental, vision, 401k with generous match, PTO, dining discounts, and more!
Relocation: A full relocation package is available for this role, with corporate-level support to fine-tune the details.
Must-Haves
- 5+ years in a senior culinary leadership role; experience in higher education, large-scale catering, or multi-outlet operations preferred.
- Proven ability to lead high-volume food service ($10M+ in annual revenue).
- Strong background in catering and banquets, including events for 2,000+ guests.
- Excellent leadership presence, motivated to coach, train, and inspire the culinary team.
- Financial acumen, including P&L and cost control expertise.
- Comfortable using or learning modern kitchen and inventory systems.
- Professional, approachable, and skilled at guest and client relations.
- Oversee all culinary operations across multiple venues and service styles.
- Lead, mentor, and develop an extensive management and hourly culinary team.
- Ensure consistency and quality across daily service and large-scale events.
- Maintain strong client relationships and actively seek guest feedback.
- Manage budgets, purchasing, labor, and inventory to achieve financial targets.
- Champion a from-scratch, creative culinary program tailored to the location’s needs.
Click here to apply online
