The Inn at Hancock is seeking an experienced, visionary, and hands-on Executive Chef to lead our culinary operations. The ideal candidate will combine a passion for elevated, seasonal comfort food and local sourcing with strong financial acumen and leadership skills.

As Executive Chef, you will own the culinary experience across all outlets—including main dining, private events, and guest breakfast/amenities—shaping the Inn’s identity as a premier dining destination.

Key Responsibilities—

1. Culinary Vision & Menu Development

• Design, cost, and execute seasonal, high-quality menus that align with the Inn’s brand and celebrate regional ingredients.
• Oversee all daily meal services (breakfast, lunch, dinner, and seasonal events) while ensuring strict standards for presentation, flavor consistency, and timing.
• Partner with local farms, purveyors, and artisans to source sustainable, fresh ingredients.
• Create daily/weekly specials that maximize inventory utilization and minimize waste.

2. Kitchen Operations & Food Safety

• Lead daily back-of-house (BOH) operations, maintaining a clean, organized, and inspection-ready kitchen at all times.
• Enforce rigorous health, sanitation, and safety standards (ServSafe compliance, proper food storage, labeling, and temperature logging).
• Establish and maintain Standard Operating Procedures (SOPs) for food prep, station setup, line execution, and end-of-shift routines.
• Manage equipment maintenance and kitchen infrastructure care.

3. Financial Acumen & Cost Management

• Oversee kitchen financial targets, actively managing Food Cost and Labor Cost percentages relative to sales volume.
• Maintain strict inventory controls, conduct weekly physical counts, track waste, and manage par levels.
• Negotiate vendor pricing and verify all incoming shipments for quality and accurate billing.
• Plan and manage kitchen labor schedules to match demand while optimizing productivity.

4. Leadership, Hiring & Mentorship

• Recruit, hire, onboard, and train a motivated culinary team (Sous Chefs, Line Cooks, Dishwashers).
• Foster a positive, collaborative, and professional kitchen culture centered on growth, accountability, and pride in execution.
• Conduct regular performance evaluations and mentor junior staff to build internal leadership pipelines.

5. Cross-Functional Collaboration & Guest Experience

• Collaborate closely with Front-of-House (FOH) managers to ensure seamless service flow, detailed allergy protocols, and clear staff menu knowledge.
• Assist in planning and executing private dining, weddings, corporate retreats, and special holiday events.
• Engage warmly with guests during special dinners or events when appropriate to elevate the guest experience.

Required Qualifications—

• Experience: 3–5 years as an Executive Chef or Head Chef (or 5 years as a high-volume Lead Sous Chef/Chef de Cuisine) in an upscale boutique inn, lodge, or farm-to-table restaurant environment.
• Education: Degree in Culinary Arts or Culinary Management preferred; equivalent combination of culinary apprenticeship and practical leadership experience accepted.
• Certifications: Current ServSafe Manager Certification (or state-equivalent food safety certification) required.
• Technical Skills: Deep knowledge of modern and classic culinary techniques, butchery, knife skills, food costing, inventory software, and kitchen math.
• Physical Demands: Ability to stand/walk for extended periods (8–10 hours), work nights/weekends/holidays, and lift/move up to 50 lbs.

Core Competencies—

• Adaptability & Resilience: Calm under pressure during peak dining periods or high-volume private events.
• Attention to Detail: Uncompromising commitment to food presentation, clean stations, and recipe accuracy.
• Communication: Clear, constructive communication with kitchen staff, FOH leadership, and vendors.

What We Offer—

• Competitive Base Salary (commensurate with experience) plus performance-based bonus potential.
• Comprehensive Benefits Package (Medical)
• Paid Time Off (PTO) & Holiday Pay.
• Creative Autonomy: Freedom to design menus, run culinary programming, and work directly with local purveyors.
• Professional Growth: Opportunities to shape the culinary identity of a premier hospitality destination.