skip to main content

Important Notice

It appears you are using an older version of your browser. While some functions will be available, Maine JobLink works best with a modern browser such as the ones provided by:

Please download and install the latest version of the browser of your choice. We apologize for any inconvenience.



Executive Chef

Click the Facebook, Google+ or LinkedIn icons to share this job with your friends or contacts. Click the Twitter icon to tweet this job to your followers. Click the link button to view the URL of the job, which then can be copied and pasted into an e-mail or other document.

Job Details
Job Order Number
JC149034100
Company Name
Benchmark
Physical Address

Boothbay Harbor, ME 04538
Job Description

Benchmark’s company culture is central to our management philosophy. The company’s stated purpose is "to provide an entrepreneurial environment where determined people dare to create, share, and build futures.

To be the “benchmark” by which all others are judged takes passion, courage, and dedication. We invite you to explore our extraordinary offering of unique opportunities, all with a common goal of providing an unforgettable journey.

Job Description Summary:

The Executive Chef is responsible for the overall food service, throughout the property, and providing the optimal service possible while operating within predetermined budgetary limitations.

Job Description:

The Executive Chef will assume the senior culinary leadership position and will lead as a strategic partner on the property’s executive leadership team. This position reports to the property General Manager, with an indirect reporting to the Director of Culinary Operations for Benchmark.

+ Possess the culinary technical skills indicative of a senior leader.

+ Possess strong analytical and quantitative skills as it relates to managing food and labor to financial commitments.

+ Possess strong accounting fundamentals and controls.

+ Possess proven track record in managing down food and labor cost while exceeding quality and presentation objectives.

+ Demonstrate the ability to create profitable menus grounded in insights and analytics.

+ Demonstrate the ability to comprehend and understand the different aspects and layers of the culinary business to include high volume concessions, restaurants, premium services and catering.

+ Demonstrate the ability to understand the dynamics of multi-unit and multi-business operations.

+ Demonstrate a strong aptitude for leadership, communication skills, personnel development and training.

+ Exhibit an aptitude and track record of being able to influence others without formal authority.

Essential Functions

+ Work with the senior leadership team to establish development goals, brand roll-out targets and design implementation plan utilizing internal/external resources to accomplish stated goals and objectives.

+ Develop and/or enhance concepts in partnership with senior leadership and the operational team.

+ Assist the Sales and Marketing teams in the development of sales proposals and presentations.

+ Assist in strategic planning to retain at risk accounts.

+ Consult with VP, F&B and DCO when applicable in the creation and development of on trend food concepts.

+ Assist operational teams as needed in organizing an operational plan for special or high-profile events support menu development, culinary instruction and/or demonstrate culinary techniques.

+ Drive key initiatives in cost and productivity, compliance and standards to include food and management processes.

+ Collaborate with purchasing teams and the defined GPO to refine procurement programs and leverage regional buying efficiencies.

+ Ensures proper workplace safety, food safety; HACCP and sanitation programs are in place and are regularly monitored across all properties.

+ Drive the execution, management and communication of specified product and authorized vendor compliance.

+ Collaborate with the field and other business units to ensure best practices are identified and implemented.

+ Partner with Chefs and GM’s to develop, review and approve Food and Beverage menus based on menu schedule cycle.

+ Responsible for culinary hiring and talent development at the senior leadership level.

+ Partner with culinary leaders regarding the performance management process, performance objectives and talent review development and assessment for the chef’s respective teams.

+ Assume oversight for the development and execution of targeted culinary programs, events, reward and recognition programs.

+ Support culinary skills training programs and bench strength development initiatives.

+ Drive growth and productivity initiatives as they align to the budget as well as other property commitments.

BENCHMARK®, a global hospitality company, is a trailblazer in the development, management, marketing and owner-advisory services of resorts, hotels, conference centers and exclusive private clubs. In addition to the company’ iconic Benchmark Resorts & Hotels portfolio, the Gemstone Collection is a distinctive luxury portfolio of independent hotels & resorts in highly preferred destinations.

BENCHMARK’S distinguished and proven reputation is deeply-rooted in core values that are focused and aligned with exceeding ownership and stakeholder performance expectations. The combined portfolios feature nearly 70 unique and distinctive properties domestically and internationally. The company leadership and valued employees are passionately committed to delivering the industry’ most authentic, enchanted, soulful, vibrant, unrivaled and memory-making experience.

BENCHMARK’S progressive “Be The Difference” culture and values are a cornerstone to the company’s nearly 40 years of extraordinary achievement and prosperity. Many properties have been recognized with the Benchmark Conference Centers® mark of meeting excellence. www.benchmarkglobalhospitality.com


To view full details and how to apply, please login or create a Job Seeker account.