Company description

Job description

We're hiring a chef with a solid foundation of culinary technique, a mindful and respectful leadership style, and a desire to work creatively with locally sourced, seasonal, fleeting ingredients.

We're looking for someone who has the organizational skills and creativity/repertoire to work with farm lists, executing new dishes monthly and pivoting as availability shifts.

This position includes training and oversight of a small BOH staff, respectful & thorough communication with full staff and management team, coordinating menus with our baker + pastry chef, bar manager, and GM, ordering and preparing scratch food from a diverse array of sources, and working evening services.

There is immense creative freedom and room for growth + innovation within this position. We’d like to work with someone who has the drive, experience, and culinary talent to continue to grow our reputation for excellence and keep us on the forefront of being a Maine destination for incredible food, beverage + hospitality.

We consider full time to be 35-40 hours, with our Chef typically working 4-5 days a week, consistently being an active participant in our evening service, and offering daytime coverage when needed.

Experienced Sous Chefs enthusiastically encouraged to apply. Women and LGBTQ applicants enthusiastically encouraged to apply.

Expanding further on the job:

• Create stunning, manageable menus based on seasonality, inspiration + local availability. Our focus is delicious, sustainable and regenerative foods. Create dishes that are craveable, play to hi/low, nostalgia and weather/seasons. Ensure the menu accommodates dietary preferences to avoid excluding guests from our menus. We have a repertoire of seasonal menus to revisit, and endless inspiration from our farm partners and fishermen.
• Work with the team to utilize in-season produce seconds and bumper crops to create a larder for winter / value added goods for our small market; preserves, pickles, ferments, chutneys, escabeche, fermented hot sauces, vinegars, garum etc.
• Oversee cost of goods and ensure accuracy of menu pricing. Employ strategic planning to optimize food costs and minimize food waste while maintaining quality. Manage the kitchen hourly labor by implementing efficient staffing practices and optimizing productivity.
• Coordinate with the pastry chef and bar manager to create cohesion in menu planning, ensure waste from the kitchen finds homes in syrups and infusions.
• Publish a thoughtful BOH schedule and manage call-outs/requests off.
• Cooperate with fellow managers to make The Alna Store the best it can be. Food quality, staff morale, cleanliness, efficiency and teamwork are all equally important. Lead the team towards the common goal of serving destination worthy cuisine in an efficient and thoughtful manner; examine existing time management and prep practices, put thought into equipment, layout and dish components while menu planning, assist team in making edits and modifications to labor practices and recipes to facilitate efficiency without compromising quality.
• Work with the FOH management to execute service from a kitchen standpoint and solve any service issues that do or could impact the kitchen. Communicate with FOH regarding any kitchen issues that may affect service.
• Maintain recipe books so that they are in good working order and up-to-date with any changes or new recipes that are being used. Ensure staff know about any recipe changes and are trained on making new recipes properly.
• Hire and on-board new staff with the help of the General Manager and Sous Chef.
• In cooperation with the management team, develop new revenue streams such as special events, market grab & go, pre-orders, pairing dinners, guest chefs, etc.
• Ensure the restaurant is fully compliant with health department standards, regulations, and procedures.

We are excited to talk to you,

Cheers.

Compensation

this position is: salaried, $75,000 - $100,000

Application instructions

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Deadline

April 14, 2026