Executive Chef / Partner

Executive Chef / Partner Claimed

The Grange at Longwoods Farm

Average Reviews

About The Position

The Executive Chef/Restaurant Manager

To achieve our business goals and ensure this venture is successful long term, we are seeking a driven, experienced, passionate, and dynamic farm-to-table chef to join our team as a partner. This individual will ultimately become a part-owner in the business and have a high degree of creative control over the farm-to-table restaurant/pub on the property.

SCOPE OF WORK - Please note that the compensation for this role is up for negotiation

The responsibilities of the executive chef/partner will include but are not limited to:

- Designing the kitchen of the new build restaurant
- Ordering all necessary appliances and kitchen implements
- Designing the menus and item pricing, along with offerings for special events.
- Co-Manage the day to day operations of the farm to table restaurant
- Hiring/firing and managing kitchen/restaurant employees (Firing duties optional)
- Being a positive, dynamic leader
- Promoting a work environment that facilitates work-life balance, camaraderie among staff, and a “customer first” sensibility.
- Working with the tenant farmer to develop a crop plan that is sustainable and allows the restaurant to source ingredients onsite
- Creating and nurturing relationships with local suppliers and distributors for sourcing local ingredients and products
- Completing frequent profit and loss statements
- Organizing budgets and finances for the kitchen

Desired Qualifications:
- Excellent knowledge of culinary ingredients and practices, ideally with farm-to-table experience
- Technical cooking skills
- Creative skills
- Proven leadership skills and the ability to motivate staff
- Ability to delegate tasks
- Ability to work in challenging environments, while maintaining high standards
- Organizational and administrative skills
- Food hygiene and food preparation qualifications
- Willingness to join and take ownership in a new business venture and the associated risks.

Evaluation Metrics - We will evaluate applicants based on the following criteria:
- Previous experience/past performance history.
- Samples and/or case studies from previous projects.
- Experience and technical expertise.
- Responsiveness and answers to questions in the next section.
- Diversity of skills


Questions Applicants Must Answer To Be Considered
i. Why do you think you would be a good fit for our project concept?
ii. If you were asked to cook a farm-to-table meal for the President, what would you create?
iii. In what ways would you change our project concept and make it your own? What would The Grange at Longwoods Farm look like under your management?
iv. In a perfect world, what would your desired ownership/compensation be for this position?

Submission Requirements

Applicants must adhere to the following guidelines to be considered:
- Proposals must be sent in by 12/1/2021. Applicants who are interested in submitting a proposal should inform Joe Atwood (contact info below) with a letter of intent, no later than 11/1/2021
- Professional resume and cover letter
- Include work samples (menus, photos, etc.) in your proposal
- Include 5 professional references with your proposal and 2 character references.
- Create a sample menu for The Grange based off of the project description and attributes and include in your proposal
Optional:
- Submit a financial statement and/or asset profile. The purpose of this is for our team to feel confident in the individual's ability to maintain structure and financial stability in their personal lives.
- Cook us a meal!

Pay Rate

Negotiable / Business Equity

FT - PT

Full Time

About Your Business


Request For Proposal

Executive Chef/Partner for 

The Grange at Longwoods Farm


The Grange at Longwoods Farm

PROPOSALS DUE BY: 12/1/2021


The Grange at Longwoods Farm Concept

The Grange at Longwoods will be a gathering place for the community of Cumberland and the greater Portland area. With a family-friendly, farmers’ market-like atmosphere, our goal with this project is to provide a place for people to genuinely enjoy nature, fine local food and drink, local art, and acoustic music.


Aside from the small area set aside to build the Grange Hall itself, this entire property will be placed under permanent conservation for farming and for public use for generations to come.


The existing barn and farmhouse, built in the 1870s, will be preserved in pursuit of attracting a local farmer to live and operate a plant-based farm, under a financial arrangement conducive to the long-term viability of a successful New England farm.

The Grange at Longwoods Farm will be a partnership with the functioning farm on the property. We will source farm-to-table ingredients onsite for the restaurant, host farmers’ markets to help the farmer get produce to market, and host educational and community-focused events to build awareness around the importance of land conservation and supporting small local farms.

 

The Grange at Longwoods Farm Overview

The Grange at Longwoods farm will not just be a restaurant, but a multifaceted cultural experience of the senses that includes art, music, nature, community, and of course, high-quality farm-to-table culinary offerings. The following are some expected attributes of the property:

  • Public access to a large piece of undeveloped permanently preserved land.
  • A three-mile-long (+/-) network of walking trails featuring fields, and a diverse array of forest habitats including scenic vistas of the East Branch of the Piscataqua River. This trail system could be used for cross country skiing in the winter as well as a connector for other existing and future trails systems on nearby properties (bike paths, walking trails, etc.) 
  • A working farm on the property farming around (+/-) 15 acres. 
  • A permanently secluded grange hall, situated in the interior of the property, far removed from all abutters, thereby respecting the spirit of the rural farming zone. 
  • The Grange Hall Pub will feature fine farm-to-table food/beverages as well as acoustic music from local and regional sources. 
  • A calendar of community events/programs (Farmers markets, makers markets, educational events, environmental fundraising, after-school programs, etc.)
  • A focus on local partnerships. Partnering with local suppliers, local ingredients, providing small businesses with a platform to reach their audience through farmers’ markets or exclusive product offerings.


The Grange Hall Pub Attributes 

The Grange Hall Pub will be a year-round small establishment with less than 80 seats, with additional outdoor seasonal seating. The menu will use simple, farm-to-table ingredient sourcing as much as we can from the on-site farm and local vendors. We will partner with local businesses to source our ingredients, beverages, and supplies (Local oyster farmers, Wormell Farms Beef, Urban Farm Fermentory, Native Maine, Maine Root Beverages, Cellar door, Maine Craft Distilling, Lone Pine, etc. for example) 



Goals

The high-level goals of The Grange at Longwoods Farm, are focused on synergy and community. 

The goals of this project include:

  • Become an iconic cultural gathering place for the Greater Portland area.
  • Respect and support nature and rural farming 
  • Be a good partner and neighbor to the Cumberland community
  • Create a positive, fun, and collaborative work environment for our staff and partners that facilitate a healthy work-life balance and provides opportunity for advancement. 


The Executive Chef/Restaurant Manager 

To achieve these goals and ensure this venture is successful long term, we are seeking a driven, experienced, passionate, and dynamic farm-to-table chef to join our team as a partner. This individual will ultimately become a part-owner in the business and have a high degree of creative control over the farm-to-table restaurant/pub on the property.


SCOPE OF WORK – Please note that the compensation for this role is up for negotiation

The responsibilities of the executive chef/partner will include but are not limited to:

  • Designing the kitchen of the new build restaurant 
  • Ordering all necessary appliances and kitchen implements
  • Designing the menus and item pricing, along with offerings for special events. 
  • Co-Manage the day to day operations of the farm to table restaurant
  • Hiring/firing and managing kitchen/restaurant employees (Firing duties optional) 
  • Being a positive, dynamic leader
  • Promoting a work environment that facilitates work-life balance, camaraderie among staff, and a “customer first” sensibility.
  • Working with the tenant farmer to develop a crop plan that is sustainable and allows the restaurant to source ingredients onsite 
  • Creating and nurturing relationships with local suppliers and distributors for sourcing local ingredients and products
  • Completing frequent profit and loss statements 
  • Organizing budgets and finances for the kitchen


Desired Qualifications:

  • Excellent knowledge of culinary ingredients and practices, ideally with farm-to-table experience
  • Technical cooking skills
  • Creative skills
  • Proven leadership skills and the ability to motivate staff
  • Ability to delegate tasks
  • Ability to work in challenging environments, while maintaining high standards
  • Organizational and administrative skills
  • Food hygiene and food preparation qualifications
  • Willingness to join and take ownership in a new business venture and the associated risks. 


Evaluation Metrics

We will evaluate applicants based on the following criteria:

  • Previous experience/past performance history.
  • Samples and/or case studies from previous projects.
  • Experience and technical expertise.
  • Responsiveness and answers to questions in the next section.
  • Diversity of skills 


Questions Applicants Must Answer To Be Considered

i. Why do you think you would be a good fit for our project concept? 

ii. If you were asked to cook a farm-to-table meal for the President, what would you create? 

iii. In what ways would you change our project concept and make it your own? What would The Grange at Longwoods Farm look like under your management?

iv. In a perfect world, what would your desired ownership/compensation be for this position? 


Submission Requirements

Applicants must adhere to the following guidelines to be considered:

  • Proposals must be sent in by 12/1/2021. Applicants who are interested in submitting a proposal should inform Joe Atwood (contact info below) with a letter of intent, no later than 11/1/2021
  • Professional resume and cover letter 
  • Include work samples (menus, photos, etc.) in your proposal
  • Include 5 professional references with your proposal and 2 character references.
  • Create a sample menu for The Grange based on the project description and attributes and include in your proposal 
  • Optional:
  • Submit a financial statement and/or asset profile. The purpose of this is for our team to feel confident in the individual’s ability to maintain structure and financial stability in their personal lives. 
  • Cook us a meal! 


Contact Information


Please submit all requirements connected to this RFP to the following individuals: 

Al Timpson

Email: [email protected]

Phone: 207-415-7273


Joe Atwood

Email: [email protected]

Phone: 207-899-7373



Partner

Send Application

    Map