Full-time Seasonal Banquet Chef - Chebeague Island Inn

Prentice Organization•Chebeague Island, ME

1d•Onsite

About The Position

Chebeague Island Inn is seeking a talented and adaptable seasonal Banquet Chef for the 2026 season. This role involves leading banquets, private dining, and special occasion menus from start to finish, as well as contributing to the Inn's daily kitchen operations. The ideal candidate will thrive in a small, close-knit island setting, bringing precision for high-volume event cooking and flexibility to support à la carte and prep work when events are not scheduled. The Inn is a 21-room boutique hotel offering an intimate, tranquil escape with panoramic views of Casco Bay.

Requirements

3+ years of professional kitchen experience, with at least 1–2 years in banquet, catering, or event cooking.
Experience executing multi-course meals for groups of varying sizes (20 to 150+ guests).
Solid foundational cooking skills across a range of techniques and cuisines.
Strong organizational skills and the ability to manage multiple priorities and timelines.
Team-first attitude and willingness to contribute wherever needed.
Comfort working in a seasonal, island environment — ability to live on or near Chebeague Island preferred.
ServSafe certification or equivalent food safety credential (or willingness to obtain).

Responsibilities

Serve as the lead chef for all banquet events, including weddings, corporate gatherings, private dinners, and Inn-hosted special occasions.
Develop and execute event-specific menus in collaboration with the Executive Chef and event coordinators.
Manage all event prep, production timelines, and day-of execution to ensure seamless, high-quality service.
Coordinate with front-of-house staff and event staff on timing, coursing, and guest experience.
Oversee ordering, inventory, and kitchen prep for all scheduled events.
Maintain food safety, sanitation, and quality standards throughout all event operations.
Support regular kitchen operations during non-event days, including prep, line work, and station support as needed.
Contribute to daily menu specials, scratch preparation, and seasonal ingredient utilization.
Assist with breakfast, lunch, or dinner service depending on scheduling needs.
Help maintain kitchen organization, cleanliness, and efficiency throughout the season.
Collaborate with the full kitchen team in a spirit of shared ownership and hospitality.