Company description

The Ark (formerly Pilgrim’s Inn) features fifteen guest rooms and cottages in the heart of Deer Isle, Maine. New owners took over the property in 2025, bringing a fresh perspective to a storied place while honoring its roots as a home built in 1793. Just a few months after opening last year, The New York Times recognized us as one of the 50 best restaurants in the country.

Our food and beverage offerings are an integral part of the inn experience, offering breakfast for overnight guests, dinner to the public, and endless potential for new food-based experiences. Indoor dining includes 80+ seats spread across the Dining Room, Tavern, and bar with additional outdoor seats on the deck and landscaped grounds. This is the only restaurant and bar in the village of Deer Isle, and it plays an important role in the island’s culture and identity.

We are stewards committed to honoring this property’s legacy while building deeper connections to the things that make Deer Isle special. Our interests are rooted in community, sustainability, and creativity, and they influence every aspect of the inn, including the dining experience. Deer Isle’s breathtaking natural beauty, diverse arts scene, and abundance of local farmers, purveyors, and producers inspire us, and we strive to celebrate them through our food and beverage program.

We are an LGBTQ, Latino-owned business and welcome all applicants regardless of race, gender, gender identity, sexual orientation, religion, national origin, age, disability, or background.

Job description

• Live on a beautiful island (housing included)
• Work alongside visiting chefs from around the country
• Be part of a small, creative, highly collaborative team

Role Mission

To craft exceptional, seasonally-inspired dishes with care, reflecting the bounty of Deer Isle and our surroundings, and also to contribute to a positive, collaborative kitchen environment that enhances the overall guest experience.

Role Summary

Line and pantry cooks at The Ark are experienced, reliable, and passionate— and some of the most important members of our kitchen team. Our ideal candidate is a team player with a strong work ethic, a commitment to quality, and an enthusiasm for preparing beautiful, delicious food in a fast-paced environment. You’ll be part of a collaborative, creative team that works to bring the Inn experience to life for guests and the local community through carefully crafted meals.

Key Responsibilities

• Prepare and execute menu items to the highest standards of quality and consistency
• Train with, and work closely with, the chef or sous chef to understand standards and expectations
• Follow all recipes, portion controls, and presentation specifications
• Maintain cleanliness and organization of assigned station and kitchen areas
• Assist with prep work, inventory, and receiving deliveries
• Communicate clearly and respectfully with all team members and leadership
• Adhere to all health and safety regulations and kitchen procedures
• Participate in daily cleaning and maintenance tasks
• Support a positive, professional, and collaborative kitchen culture

Qualifications

• Available for the full season (May–October)
• 4+ years of line cook and or garde manger experience in a full-service kitchen
• Excellent knife skills and familiarity with various cooking methods (sauté, grill, etc.)
• Strong listening skills and a desire to learn. The ability to take direction and see feedback as an opportunity.
• Ability to remain calm and focused under pressure in a fast-paced environment
• A commitment to punctuality, cleanliness, and professionalism
• Food safety certification or willingness to obtain
• Passion for local ingredients, hospitality, and the guest experience
• Must be at least 17 years old

Compensation

this position is: hourly, $15-20/hr

Application instructions

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Deadline

no deadline