Relais & Châteaux Greenville, Maine
Feb 15, 2024Full time
Company Description Overlooking Maine's largest glacier lake, Blair Hill Inn's stunning ten-guest room country estate sits commandingly atop a 20' high, 900' long field stone wall. Its hillside perch provides one of the most beautiful, expansive lake views in the world. This destination resort sprawls across 79 acres with private hiking trails, scenic overlooks, a trout pond, fields and woodlands. Once a gentleman's estate and breeding farm built in 1891, it is now a finely restored boutique hotel with exquisite décor and exceptional service. The renowned, gourmet restaurant serves a tasty farm-to-table menu and the handsome wood-paneled cocktail lounge offers fine wines, libations, and small bites. The warm welcome, individual service, absolute discretion and love of detail are evidenced by being one of only two Relais & Châteaux designated hotels and restaurants in Maine. We are proud to be one of the 580 members of Relais & Châteaux, an association of worldwide independent hotel and restaurant owners. Job Description Role Requirements - To have the ability to prepare and present consistently high-quality dishes and service - Have a good knowledge of kitchen operations and cookery skills - The ability to work, multi-task and communicate well, in a fast-paced kitchen environment. - Exceptional food safety and hygiene management - Experience in a high standards restaurant or in a similar role - Will work closely with executive chef to achieve consistency and to meet all management standards - Restaurant is open 5 nights a week May - October and 3 nights a week Dec - March. - 30-55 covers a night in peak season Qualifications Experience as a line cook, sous chef or similar in a fine dining restaurant preferred 2+ year experience cooking Culinary Degree or equivalent experience Additional Information Seasonal or year-round positions available Housing provided. Salary 45,000 - 60,000 per year based on experience Paid time off All your information will be kept confidential according to EEO guidelines.