Head Chef - Maine Cafe

About the Role

As the Head Chef for the Maine Cafe, you will lead venue culinary operations for the IDEXX Dining program. You will oversee all aspects of kitchen operations, including menu planning, food preparation, staff leadership, budgeting, inventory management, and culinary execution. Collaborate closely with hospitality and dining leadership to deliver exceptional food experiences while maintaining high standards of quality, safety, efficiency, and guest satisfaction. Drive culinary innovation, develop diverse menu offerings, lead and mentor team members, and ensure operational excellence across all dining services. Balance creativity with cost management to create a dining experience that reflects the values and culture of IDEXX while meeting the needs of employees and clients.

This role is critical to the success of the IDEXX Dining program by ensuring the delivery of high-quality, safe, and innovative food experiences. Through strong leadership, operational oversight, and culinary expertise, you help create a welcoming dining environment that enhances employee satisfaction, supports organizational culture, and contributes to the overall guest experience. Your ability to develop talented teams, maintain financial discipline, and continuously improve dining operations directly impacts the program's success.

Responsibilities

• Lead, train, manage, and oversee daily kitchen operations to deliver high-quality breakfast, lunch, and snack offerings.
• Ensure compliance with all health, safety, sanitation, and food handling regulations and standards.
• Develop and execute innovative menus that accommodate diverse dietary needs, including vegan, gluten-free, and allergen-sensitive options.
• Maintain a strong understanding of the top nine major food allergens to ensure the safety and satisfaction of all guests.
• Monitor food costs, labor expenses, and waste to achieve departmental financial goals and operational efficiencies.
• Manage purchasing, ordering, inventory control, and supplier relationships to ensure product quality and cost effectiveness.
• Oversee kitchen workflow, organization, scheduling, and equipment maintenance to support efficient operations.
• Foster a positive culture focused on teamwork, professional development, accountability, and culinary excellence.
• Maintain ongoing communication and collaboration with the Executive Chef to align culinary strategy and operational objectives.
• Ensure consistency and uphold high standards for food preparation, flavor profiles, cooking techniques, and presentation.
• Manage team member payroll, timekeeping, attendance, paid time off, performance evaluations, and training activities.
• Mentor and develop culinary team members through coaching, feedback, and professional growth opportunities.
• Collaborate with Hospitality leadership to continuously enhance and elevate the IDEXX Dining program.
• Engage with IDEXX employees and guests to understand dining preferences, gather feedback, and identify opportunities for improvement.
• Support a culture of continuous improvement by identifying operational enhancements and implementing best practices.
• Uphold and promote IDEXX values and service standards in all interactions and business activities.

Requirements

• Culinary degree, hospitality management degree, or an equivalent combination of education and relevant experience preferred.
• Demonstrated experience (3-5 years) leading kitchen operations, culinary teams, and food service programs.
• Strong knowledge of food preparation techniques, menu development, kitchen management, and food safety practices.
• Experience developing menus that accommodate dietary restrictions, allergen awareness, and diverse guest preferences.
• Strong understanding of food cost management, labor planning, inventory control, and budget administration.
• Proven ability to lead, motivate, and develop high-performing culinary teams.
• Excellent organizational, problem-solving, and decision-making skills.
• Strong verbal, written, and interpersonal communication abilities.
• Ability to manage multiple priorities and adapt in a fast-paced environment.
• Demonstrated commitment to food quality, guest satisfaction, and operational excellence.
• Experience conducting employee training, performance management, and workforce development activities.
• Ability to build collaborative relationships with internal stakeholders and cross-functional teams.
• High attention to detail and commitment to maintaining consistent standards.
• Proficiency with payroll systems, inventory management tools, Microsoft Office, and standard business applications.
• ServSafe Certification or equivalent food safety certification preferred.

Work Environment & Physical Requirements

• Primarily works in a commercial kitchen and food service environment with varying temperatures and moderate to high activity levels.
• Requires standing, walking, bending, lifting, and moving throughout the workday.
• Ability to lift and carry food products, supplies, and equipment in accordance with established safety guidelines.
• Frequent use of kitchen equipment, food preparation tools, computers, and other business technology.
• Exposure to hot surfaces, cooking equipment, refrigeration units, and food preparation environments.
• Ability to effectively perform duties in a fast-paced, team-oriented hospitality environment.
• Occasional schedule flexibility may be required to support business needs, special events, or operational demands.

Pay

An annual salary of $65,000 - $70,000.

Benefits

• Opportunity for annual cash bonus.
• Opportunity for performance-based annual merit increase.
• Health, Dental, and Vision benefits starting day one.
• 5% matching 401k.
• Generous PTO benefits.
• Additional benefits including pet insurance, mental health resources, volunteer paid days off, employee stock program, and foundation donation matching.