Company description

We are a farm-to-table operation with an on-farm restaurant, bar and market. We emphasize sustainable agriculture, locally sourced ingredients (either right from the farm or nearby), and community engagement. The restaurant offers a creative seasonal menu, complimented by Maine craft beers, ciders and intentionally selected wines. And our market sells prepared foods, Broad Arrow Farm salami and charcuterie, and artisanal products from other New England producers.

Job description

The Head Chef will lead the culinary vision for both the on-farm restaurant and market, crafting hyper-local seasonal menus and value-added butcher foods that highlight our farm’s and region’s offerings. The Head Chef will drive menu innovation, production efficiency, and food safety. This role requires a creative, hands-on chef with expertise in farm-to-table cooking and high-volume service (during peak season), and who is adept at integrating farm yields with kitchen and retail demands. The Head Chef will ensure that the kitchen maintains the high quality that our guests have come to know and love. Ideal for a chef passionate about regenerative agriculture and whole animal butchery.

Key Responsibilities

Menu Development:

• Craft seasonal menus and develop and supervise butcher food program for the restaurant and the market, featuring Broad Arrow Farm pork and poultry.
• Identify initiatives and opportunities to drive revenue, particularly in the off season (e.g., composed dinners, take-home meal programs, weekly market specials, holiday take-out specials, cooking classes, etc.)

Production & Kitchen Operations:

• Lead butchery and kitchen execution, including during high-volume shifts during peak season and slower periods during the off season.
• Manage ingredient inventory and work with farm manager on production scheduling to ensure supply of butcher prepared foods and charcuterie throughout the year.
• Maintain kitchen equipment.

Team Leadership:

• Help recruit, train, and supervise 5-6 kitchen team members (including butcher and line cooks), with seasonal scaling.
• Conduct performance reviews, resolve conflicts, and promote a culture of safety, sustainability, and customer service excellence.
• Ensure compliance with health, safety, and labor regulations (e.g., FDA, OSHA, local health codes).

Financial & Administrative Duties:

• Optimize food costs (25-30% COGS), and collaborate with General Manager and owners on budgeting, ordering, and revenue generation.

Qualifications:

• 5+ years in farm-to-table and/or meat-centric kitchens.
• Hands-on expertise in whole-animal processing.
• Culinary degree preferred, but not required.

Personal Attributes:

• Passion for sustainable farming, local food systems, and hospitality.
• Adaptable to busy months during the peak season and slower months during the off season.
• Must be willing to work weekends and some holidays.

Compensation & Benefits:

• Competitive salary plus potential bonuses and profit sharing opportunity; health insurance; paid time off; market discounts; staff meals, professional development opportunities, and on-site housing potential.

Compensation

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

Application instructions

Deadline

April 30, 2026