Looking for a driven chef who’s interested in working creatively and collaboratively within seasonal parameters (we work with the best local farms to get wildly delicious seasonal produce, fresh fish + shellfish, and more)
If you are interested in relocating, we are happy to help you find housing. MidCoast Maine boasts easy access to rivers, lakes, streams, beaches and hiking preserves with abundant opportunity for recreation, fishing, and foraging.
Our ideal candidate is mindful, respectful, inclusive and has solid organizational and communication skills.
We create new dinner menus monthly, new brunch + happy hour items seasonally.
We pay a handsome market rate, hourly wage, ensuring you’re compensated for every bit of time spent working. We’re also a pooled house, and with gratuity this chef can expect to take home $35 -$43 hour, doe. This is a full time position working with a small team of passionate individuals. 7-9 people on the BOH schedule.
We as a team prioritize health and rest, so our chef’s fulltime work week includes 2-3 days off, all of which are consecutive. That’s usually 40-45 hours per week depending on the time of year, special events, etc.
-Focus on creating delicious food from local seasonal bounty.
-Utilize in-season produce seconds and bumper crops to create a larder for winter / value added goods for our small market; pickled peaches, fermented strawberries, jams, chutneys, escabeche, fermented hot sauces, kraut, kimchi, danmunji, etc.
-Coordinate with the pastry chef and bar manager to create cohesion in menu planning and reduce food waste.
-Work with the FOH management to execute service from a kitchen standpoint and solve any service issues that impact the kitchen.
-Hire and on-board new staff with the help of the General Manager and Sous Chef.
-Contribute to menus for 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.
-Oversee cost of goods and ensure accuracy of menu pricing
If you're still reading this.......
know that we do things differently.
We’re in the industry because we’re incredibly passionate about food systems and equity in an industry rife with exploitation. This position is collaborative, creating seasonal menus that are at once elegant and craveable, playing to nostalgia and weather/seasons.
It involves creating seasonal happy hour menus, and ensuring the menu accommodates dietary preferences to avoid excluding guests from our magic.
We’re looking for someone who will enthusiastically cooperate with the team to make The Alna Store the best it can be. Food quality, staff morale, cleanliness, efficiency and teamwork are all equally important. Work with us 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, be an integral part of making edits and modifications to labor practices and recipes to facilitate efficiency without compromising quality.
COMPANY DESCRIPTION
The Alna Store is a highly recognized and celebrated restaurant and market off the beaten path in beautiful MidCoast Maine. We work with many incredible local farms, fisherman and artisans to serve beautiful, innovative, farm driven food with warm hospitality. We are open 4 days a week, so employees typically enjoy a 3 day weekend. We seat 48-64 guests, depending on the season.
Like our sister restaurant in Tucson, AZ, we challenge the idea that profitability in the service industry necessitates the exploitation of labor, resources, and agriculture.
America's Best Restaurants 2024 - The New York Times
James Beard Foundation '24 Semi-Finalist Best New Restaurant
Portland Press Herald Best of 2023 Best New Restaurant
Yankee Magazine '24 Best New American
To learn more about this position, please reply with your resume/work history. We look forward to chatting with you.
