EXECUTIVE CHEF - Bar Harbor, ME

CCL Hospitality Group; Raleigh (NC); On-site; USD 80,000 - 85,000; Full time

Job summary

CCL Hospitality Group seeks an Executive Chef for Birch Bay Retirement Village in Bar Harbor, ME. This leadership role involves managing kitchen operations, ensuring top-quality dining experiences while adhering to safety standards and controlling costs. The right candidate will thrive in a team-centered, mission-driven environment on the coast of Acadia.

Benefits

Relocation support

Predictable work schedule

Engaging community environment

Qualifications

• Minimum 5 years of progressive culinary/kitchen management experience.
• Extensive catering experience is a plus.
• Comprehensive knowledge of food and catering trends.

Responsibilities

• Lead daily culinary production and ensure food quality.
• Manage kitchen operations including budgeting and staff recruitment.
• Deliver exceptional customer service and improve resident satisfaction.

Skills

Culinary Leadership

Food Cost Control

Team Management

Customer Service

Sanitation Standards

Education

A.S. or equivalent experience

Tools

Microsoft Office

Job description

CCL Hospitality Group

Salary : $80,000 - $85,000

Other Forms of Compensation : relocation assistance + merit increases

Location : Birch Bay Retirement Village – Bar Harbor, ME

With people as our core and a deep commitment to exceptional hospitality, CCL Hospitality Group has a philosophy rooted in caring for the individuals who care for our guests. Our most significant competitive advantage is our team members. We constantly strive to strengthen our service culture. Every team member knows they matter and owns a stake in our success, delivering hospitality excellence.

With four distinct operating companies – Morrison Living, Unidine, Coreworks, and The Hub, we are shaping the industry’s future leaders with a culture of service focused on elevated hospitality for community living across the country. Join us and discover how we drive mutual success that leaves lasting impressions.

Bring Your Passion to the Coast of Maine!

Are you an experienced culinary leader looking for meaningful work in a scenic, supportive, and purpose-driven environment? Birch Bay Retirement Village in beautiful Bar Harbor, Maine, is seeking an Executive Chef to lead our scratch kitchen and bring fresh, high-quality dining to our residents and guests.

Whether you're looking to relocate for a lifestyle change or seeking a new challenge where your work truly matters, this opportunity offers the chance to thrive in a tight-knit community on the iconic coast of Acadia.

Why This Role Stands Out :

Relocation Support – We offer a relocation package to help make your transition to Bar Harbor seamless.

Lifestyle & Location – Live and work in one of New England’s most stunning coastal towns, home to Acadia National Park, charming downtown shops, and a high quality of life.

Mission-Driven Setting – Birch Bay is more than a retirement community – it's a place where relationships, wellness, and hospitality are at the center of everything we do.

Scratch Kitchen Culture – Showcase your creativity in a role that values local sourcing, seasonal flavors, and elevated comfort food.

Work-Life Balance – Enjoy a more predictable schedule compared to traditional restaurants and hotels.

Job Summary :

An inspirational and organized leader who is not afraid to roll up their sleeves to ensure the overall success of daily kitchen operations including recruiting, training, and food preparation. The Executive Chef will showcase culinary talents through the delivery of show-quality food through personal involvement in task performance while developing and empowering the onsite staff. Works to continually improve resident, employee, and client satisfaction while maximizing the financial performance in all areas of responsibility. Will deliver on company objectives by ensuring monthly budget, food and labor costs are met and the safe handling of food by following safety & sanitation protocols.

Leading Culinary Operation :

• Lead daily culinary production in preparation and production of meals, food quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls, and overall profitability.
• Determine how food should be presented and create decorative food displays.
• Provide direction on menu development based on product availability; create distinctive specials that incorporate seasonal or special ingredients.
• Seek out sources for fresh food; monitor all produce and meat for freshness.
• Maintain product consistency by conducting inspections of seasonings, portions, and appearance of food.
• Research customer preferences and develop a menu which incorporates local foods and flavors.
• Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local, and company health, safety, sanitation standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicate the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety.
• Monitor the quality of raw and cooked food products to ensure that standards are met.
• Follow and enforce food safety and sanitation guidelines.
• Maintain purchasing, receiving, and food storage standards.

Business & Financial Acumen :

• Participate in the development and implementation of business strategies for the community aligned with the client’s overall mission, vision, values, and strategies.
• Manage department controllable expenses including food cost, supplies, uniforms, and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving areas.
• Analyze financial and operational information on an ongoing basis to adjust business plans, labor requirements, and operating costs.
• Develop, implement, and manage the department's budget; continually analyze, forecast, monitor, and control labor and food costs to meet/exceed management/budget objectives.
• Identify major revenue and expense opportunities and potential problems.
• Control food cost, labor, and other expenses; monitor actual versus budgeted expenses.
• Oversee food inventory, purchasing, control, and disbursement of all food supplies.
• Schedule staff based on forecasted volumes.

Ensuring Exceptional Customer Service :

• Create 100% resident satisfaction by providing team members with the training and resources they need to maximize engagement and deliver top-tier service.
• Maintain a professional attitude and appearance while engaging with residents and community staff.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching when needed.
• Provide and support service behaviors that exceed expectations for customer satisfaction and retention.
• Empower employees to provide excellent customer service. Establish guidelines so employees understand expectations. Ensure ongoing training to meet guest expectations.
• Ensure employees provide genuine hospitality and teamwork consistently.
• Use teamwork to support guests and employees.
• Seek opportunities to improve the customer experience by seeking resident feedback and developing strategies to improve the department.
• Review resident satisfaction results and other data to identify areas for improvement.
• Respond to and handle guest problems and complaints.

Team Building and Management :

• Regularly lead team member meetings.
• Establish goals including performance, budget, and team goals.
• Solicit employee feedback, utilize an "open door" policy, and review satisfaction results to address concerns.
• Develop and implement strategies supporting team engagement.
• Ensure employees are treated fairly and equitably.
• Provide training to help employees understand expectations and perform responsibilities.
• Provide necessary tools for employees to perform their duties.
• Communicate performance expectations and provide ongoing feedback.
• Offer coaching and counseling to help employees reach performance objectives and their potential.

Preferred Qualifications :

• A.S. or equivalent experience
• Minimum 5 years of progressive culinary/kitchen management experience, depending on formal degree or training.
• Extensive catering experience is a plus.
• High-volume, complex foodservice operations experience is highly desirable.
• Institutional and batch cooking experience.
• Hands-on chef experience required.
• Comprehensive knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation.
• Proficiency with computers, including Microsoft Office (Word, Excel, PowerPoint), Outlook, email, and internet.
• Willingness to participate in client satisfaction programs/activities.
• ServSafe certification is highly desirable.