Am Kitchen Manager Jobs (NOW HIRING)

About The Ark

The Ark (formerly Pilgrim s Inn) features fifteen guest rooms and cottages in the heart of Deer Isle, Maine. New owners took over the property in 2025, bringing a fresh perspective to a storied place while honoring its roots as a home built in 1793. Just a few months after opening last year, The New York Times recognized us as one of the top fifty restaurants in the country.

Our food and beverage offerings are an integral part of the inn experience, offering breakfast for overnight guests, dinner to the public, and endless potential for new food-based experiences. Indoor dining includes 80+ seats spread across the Dining Room, Tavern, and bar with additional outdoor seats on the deck and landscaped grounds. This is the only restaurant and bar in the village of Deer Isle, and it plays an important role in the island s culture and identity.

We are stewards committed to honoring this property s legacy while building deeper connections to the things that make Deer Isle special. Our interests are rooted in community, sustainability, and creativity, and they influence every aspect of the inn, including the dining experience. Deer Isle s breathtaking natural beauty, diverse arts scene, and abundance of local farmers, purveyors, and producers inspire us, and we strive to celebrate them through our food and beverage program.

To create and sustain a high-performing, well-organized kitchen that brings the culinary vision of The Ark to life.

The Evening Kitchen Manager at The Ark ensures the kitchen runs efficiently, safely, and in alignment with the culinary direction shaped by ownership and the rotating Chefs in Residence throughout the season. Our Evening Kitchen Manager is responsible for daily back-of-house operations leading up to and during service, ensuring high standards of food quality, cleanliness, and kitchen efficiency. They guide and support the kitchen team before and during service, contributing to prep and running the pass as Expediter. This is a hands-on role that blends culinary skills, team leadership, and team oversight to maintain a consistent, efficient, and inspiring kitchen operation.

Kitchen Manager Key Responsibilities

Kitchen Supervision

• Oversee pre-opening procedures such as deep cleaning, organization, and inspection requirements to ensure that kitchen passes inspections and is equipped and prepared for opening.
• Maintain kitchen equipment and liaise with vendors or maintenance personnel for necessary repairs or replacements.
• Supervise kitchen staff, ensuring appropriate coverage and skill balance across all stations and shifts
• Ensure consistency, quality, and timeliness in food preparation and service.
• Ensure compliance with all federal, state, and local regulations related to health, safety, and labor requirements of the kitchen and its staff.
• Maintain high standards for cleanliness, food safety, and kitchen organization.

Hands-On Leadership

• Help recruit, hire, and evaluate kitchen staff to ensure adequate coverage as well as performance and professional growth.
• Foster a respectful, team-oriented back-of-house culture aligned with the values and intentions of ownership.
• Serve as an active member of the cooking team. This is a working leadership role that regularly includes prep and running the pass as Expediter during service.
• Lead by example, ensuring food is consistently prepared to a high standard while overseeing other cooks work towards this goal as well.
• Help recruit, hire, train, and evaluate kitchen staff to ensure strong performance and professional growth.
• Provide hands-on coaching and skill development for cooks.
• Ensure staff understand and can properly execute all menu items and recipes.

Inventory & Cost Management

• Order and stock ingredients, ensuring freshness and minimizing waste. Work with AM Kitchen Manager to schedule, receive, and review food and supply deliveries.
• Help track food costs without sacrificing consistency or a high bar for quality.
• Track inventory levels, oversee ordering, and ensure proper storage and rotation to minimize waste and maintain food quality.
• Monitor and report on food and labor costs, working with ownership to keep the kitchen operating within budget.
• Support portion control, purchasing decisions, and staffing practices that contribute to the financial success of the restaurant.
• Identify opportunities to improve efficiency, reduce waste, and maintain profitability without compromising quality.

Events & Special Event Coordination

• Support the planning and execution of special events such as weddings, private dinners, and retreats.
• Coordinate with the AM Kitchen Manager, Sous Chef, and front-of-house team to ensure the kitchen is properly staffed, stocked, and prepared for event service.
• Help plan prep schedules, manage ingredient ordering, and ensure smooth kitchen operations before, during, and after events.
• Take an active role during event service as needed supporting prep, working a station, or assisting on the pass to ensure smooth execution and quality.
• Assist in monitoring food and labor costs for events to ensure they align with budget expectations.

Qualifications

• Proven experience as a Kitchen Manager, Chef, or Sous Chef or in a similar role in a well-run, high-performance kitchen operation.
• Excellent culinary technique and skills and a passion for fresh, locally sourced ingredients. Finesse when it comes to working with a wide range of ingredients.
• Deep understanding of kitchen operations, inventory control, and food safety standards.
• Genuine care for the guest experience.
• Ability to take direction and a desire to learn and grow via constructive feedback.
• Ability to thrive in a fast-paced, seasonal kitchen environment.
• Ability to train and motivate kitchen staff and an intention to foster a positive, collaborative work environment.
• Excellent communication and teamwork skills.
• Strong organizational and time management abilities with the ability to develop and oversee a kitchen team s schedules.
• A flexible and adaptable approach to work, including availability for evenings, weekends, and holidays.