Job Description

The Opportunity

Applecroft is seeking a Head Chef & Catering Director to lead and run our thriving off-site catering operations across Maine. As our off-site catering business continues to grow, this key leadership role will take ownership of off-site event execution, allowing Executive Chef Maria McGarvey to focus on developing our on-farm venue and event programming in Waldoboro.

First and foremost, you are an experienced, operational catering leader capable of managing both Front of House (FOH) and Back of House (BOH) teams. You will drive event logistics from start to finish—leading large staff teams to seamlessly set up, cook, execute, and break down high-end off-site culinary experiences.

Our Philosophy

Our work is built on a fundamental deal: we promise our guests an adventurous experience, and they give us their trust to build it. You must be deeply committed to a farm-to-table philosophy that responds honestly to the land. We source within 20 miles whenever possible, and we do not use advance menus. You will build meals the week of the event around what is at its peak—from heritage vegetables to locally sourced proteins.

The Role & Team

This position centers on leadership, execution, and operational excellence. We are seeking an individual with extensive professional culinary and catering management experience who thrives in high-volume, dynamic off-site event environments while upholding our high standards of hospitality and food quality.

• Catering Operations & Event Leadership: Directing FOH and BOH staff during full event lifecycles—including load-in, setup, live wood-fired service, breakdown, and pack-out.
• Team Management & Hospitality: Leading, mentoring, and managing kitchen crew and service staff to ensure smooth execution and warm guest interactions on-site.
• Menu & Farm Integration: Executing fresh, hyper-seasonal wood-fired menus built around hyper-local ingredients sourced within 20 miles of our farm.

Off-Season Evolution

In addition to our core catering operations, you will support secondary off-season culinary initiatives, including:

• Retail & Product Development: Crafting Applecroft-branded packaged goods, preserves, and unique bakery items that capture the harvest for our retail operation.
• Grab-and-Go Offerings: Designing elevated, farm-focused prepared meals for our community and guests.
• Hospitality Curation: Creating bespoke food add-ons and pantry provisions to enhance the experience of our winter cabin stays.
• Future Planning: Collaborating on 2027 farm planning to ensure the land produces exactly what the kitchen requires for the seasons ahead.

What We Are Looking For

• Catering Leadership Experience: Proven experience running off-site catering operations and managing substantial FOH and BOH event teams.
• Logistical Mastery: Strong organizational skills to coordinate logistics, staffing, equipment, and full event lifecycles from setup to breakdown.
• Team & Guest Focus: A supportive, clear leadership style for managing staff alongside an engaging presence with guests.
• Farm-to-Table Alignment: Passion for hyper-local sourcing, live-fire cooking, and working within the rhythms of the Maine harvest.

Schedule Days: Monday, Tuesday, Wednesday, Thursday, Friday, Saturday Shifts: Early AM, Day, Night

Job Tags

Local area, Night shift, Early shift

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