Executive Chef - Migis Lodge on Sebago Lake

About The Job:

Migis Lodge is excited to announce the career opportunity of Executive Chef.  

This is a unique career opportunity for someone looking to steward the future of a well-established food program, as our current Executive Chef of 40 years is set to retire. We seek someone with dynamic culinary and management skills to work with the well-seasoned leadership team of our family-owned resort to carry our highly reputed operation into the next phase of its storied history. The demands of a high-intensity seasonal operation are balanced by a relaxed, flexible winter schedule, which allows for a work-life balance not usually achieved in a year-round operation. 

Since 1916, our doors have been open to guests seeking a step back from the world along the tranquil shores of Sebago Lake. Located in South Casco Maine our classic Main Lodge and35 cottagesare nestled amid 125 acres of pine forest stretching along 3,500 feet of shoreline. Migis offers a wide range of activities including waterskiing, tennis, fishing, disc golf, pickleball, basketball and more.  

 Dining at Migis offers a unique and memorable experience and follows the Full American Plan. New England style meals are available to our guests 3 times per day 7 days a week in our dining room, lakeside at cookout point or on our private island. During the height of our season Migis will serve approximately 600 guests and employees per day. Wedding receptions and corporate dining during May, June and October are also an integral part of our shoulder months.

Key Responsibilities: 

 Menu: 

•  Focus on maintaining the integrity of the historied menu at Migis Lodge that is highly valued by our guests.  
• Work closely with GM to maintain seasonal menus that reflect and honor Migis Lodge history. Planning with consideration of cost, quality standards, product and execution, guest appeal and value perception. 
• Implement these carefully crafted menus with freshest quality products and local when possible. 
• Incorporate vegan, gluten free, allergy conscious items into daily menus and cater to all special requests.  

Organization/Quality Control:  

•  Must have strong organizational and computer skills used to streamline and build rotational menus, prep lists, production, ordering and inventories.
• Responsible for ensuring quality standards are met while creating an environment conducive to learning that fosters leadership and development.  

 Employee Training and Development: 

•  Responsible for interviewing, hiring, training, scheduling, motivating, and evaluating all kitchen staff.Team of up to 30 employees at the height of our season.  
• Strong seasonal presence April – October, with winter months to refocus and execute menu planning and banquet events.  

 Collaboration:  

•  Participate in the weekly meetings to discuss property wide agendas and review BEOs. Responsible for disseminating information gathered at these meetings to kitchen staff and accountable for creating associated action plans for the team. 
• Communicate effectively with all F&B management and across hotel lines. Be open and willing to work with the Sales and Events Manager and guests to enhance menu items and offerings. 

 Food Safety: 

• Maintain cleanliness and sanitation standards as required by MEMIC, OSHA, and the Maine Department of Health and Human Services. Perform or communicate general maintenance and upkeep of all equipment, providing a safe working environment. 

What Migis is looking for? 

• An experienced, organized, culinary talent looking to lead a large team in a well-supported, fast-paced, positive working environment.
• Willingness to focus on stewarding our existing culinary program and uphold the generations of beloved dishes while bringing new creativity to the menus and operation as appropriate.
• Minimum 5 years as an Executive Chef with strong banquet and catering background.
• Experience in comparable destination high volume seasonal resort.
• Has demonstrated large scale from scratch production in previous roles.
• Proven ability to manage and hire a large seasonal staff within a high-volume resort.
• Experience in mentoring and training a multitude of skill levels.  
• Strong background managing food cost and labor expense. 

What we offer:  

• Salary Range: $90,000 - $110,00, plus a tiered metric-based bonus structure, based on experience. Relocation stipend available.  
• Employment Status: This is a full-time, year-round position. The lodge is open seasonally May – October. Flexible winter schedule. 
• Benefits: Health, dental, vision insurance, paid-time off, matched 401k, discounts at properties across New England.