Interim Culinary Director

Role Mission

To bring an inspired perspective to coastal New England cuisine that is centered on ingredient-driven menus and a Chef in Residence model. Oversee a highly efficient kitchen that operates with a culture of respect and a shared drive to deliver the highest quality guest experience.

Role Summary

We are seeking an experienced and passionate chef to lead the culinary
program at The Ark for the remainder of our 2026 season. The ideal candidate will share our dedication to community, sustainability, and creativity, crafting humble and delicious cuisine that celebrates the region’s bounty.

You’ll have the chance to develop meaningful relationships with local farms and producers, support our sustainability efforts, and enrich the island community while delivering exceptional dining experiences that draw guests from near and far. This is a unique opportunity to shape the culinary identity of a longstanding establishment as we continue to write a new chapter of this beloved property.

Key Responsibilities

Menu Development

• Create, execute, and evolve seasonal menus for dinner service that highlight local, sustainable ingredients.
• Ensure menus are approachable, inventive, flavorful, and reflective of local culture and resources.
• Evolve menus for breakfast, served daily to overnight guests.
• Develop bespoke menus for events including private events such as weddings and public events such as ticketed dinners or partnerships.
• Ensure food allergies and sensitivities can be addressed in all menus. Prepareallergen guides and actively educate Front of House staff regarding alternatives.

Culinary Leadership

• Oversee all aspects of kitchen operations: food preparation, execution, presentation, quality. This includes weekly pop-ups and a chef in residence program.
• Recruit, hire, train, and manage cooks as needed, fostering a collaborative and professional environment.
• Author and oversee all kitchen systems: opening and closing documents, prep sheets; schedules and shifts; inventory maintenance. Hold team accountable for execution of systems.
• Ensure the kitchen is fully staffed at all times. Maintain a talent pipeline and respond quickly to turnover with efficient hiring or creative staffing solutions.
• Monitor labor costs and prioritize team wellness and guest experience alongside kitchen efficiency.
• Ensure compliance with health and safety regulations and uphold a clean, organized kitchen environment.

Culture Building

• Foster a back-of-house culture rooted in The Ark’s values.
• Act as a coach and mentor, teaching while also encouraging input and ownership across all kitchen roles.
• Identify and enact opportunities for team bonding and professional development.

Chef in Residence Program

• Lead in coordinating and executing the Chef in Residence program for the remainder of the season.
• Provide purveyor lists, sample schedules, prep support orientation, creative direction, kitchen oversight, SOPs, and all logistical guidance visiting chefs need.
• Ensure visiting chefs feel welcomed, prepared, and aligned with The Ark culinary ethos and values.
• Ensure the kitchen team is prepared and aligned with Chefs in Residence.

Guest Experience

• Work closely with innkeepers to align food offerings with overall hospitality goals.
• Identify opportunities for, and execute on, food and beverage amenities for overnight guests.
• Participate in brainstorming sessions and operational testing of new ideas.
• Engage with guests during service and special events; gather feedback and strive to elevate the experience.
• Work with guests planning events to ensure food offering aligns with their overall vision and budget while being on-brand and maximizing business profits.
• Actively participate in Service team’s education, including training and daily up front meetings led by Front of House Manager.

Community Engagement

• Build and maintain relationships with local farmers, purveyors, and producers.
• Find ways of creating meaningful connections between the Kitchen team and local partners (purveyors, farmers, etc.) and their products. Lead in coordinating weekly speaker series for Kitchen and Service teams.
• Source ingredients directly and sustainably to support the regional food economy.

Inventory & Budget Management

• Take full responsibility for food and labor costs, ensuring efficiency and profitability without compromising quality.
• Oversee ordering, receiving, and inventory systems to minimize waste and maximize ingredient value.
• Design menus that are seasonal, resourceful, and cost-effective.

Qualifications

• 7 years professional cooking experience in a high-level restaurant operation; hospitality or hotel experience a plus
• 3 years menu development experience in an ingredient-driven restaurant
• 3 years in a kitchen leadership role and proven ability to manage and inspire a team
• Strong ability to train, guide, and support kitchen staff across all positions
• Demonstrated success in cost control and inventory management as well as
• experience developing and maintaining strong vendor relationships
• Deep familiarity with local, seasonal sourcing—preferably in the Northeast
• Passion for hospitality and a desire to create memorable guest experiences
• Excellent organizational and communication skills
• Flexible, solutions-oriented, creative and comfortable in the dynamic environment of a seasonal business—and the nuances of a historic building set on a rural island

Pay: $5,000.00 - $8,000.00 per month

Benefits:

• Relocation assistance

Experience:

• Professional Chef: 7 years (Preferred)

Ability to Relocate:

• Deer Isle, ME 04627: Relocate before starting work (Required)

Work Location: In person

Salary : $5,000 - $8,000