This is not a visiting chef program. This is the beginning of something longer.

Tops'l Farm is an 83-acre working farm, wedding venue, and farm retreat in mid-coast Maine entering its 10th season. We are not a corporate hospitality operation. We are a farm-first, food-forward, mission-driven property at the intersection of land stewardship, exceptional culinary craft, and genuine community — and we are at an inflection point. 

A new USDA-funded food production facility is coming online this summer. A product line rooted in Maine farms is growing. A publishing platform documenting Maine's agricultural heritage is being built around this land. The next chapter is bigger than what we've built so far, and we are looking for a Chef in Residence who wants to help shape it. 

The role begins May through October. Where it goes from there depends on who you are and what you bring. 

This is not a visiting chef program. The Chef in Residence at Tops'l Farm lives on the property, leads the kitchen across both programs, and for the right person, this is the beginning of something longer. 

The Role 

• Lead two distinct culinary experiences each week: intimate Farm Stay dinners for ~35 guests (Mon–Tue) and private events for up to 150 guests (Thu–Sat) 

• Both experiences are held to the same creative standard — this is not a split between 'real cooking' and 'production' 

• Equal creative partner with the owner on Farm Stay menus — you bring technique and sourcing, she brings the farm and the story 

• Manage all food ordering and vendor relationships across both programs 

• Lead and develop a strong Sous Chef 

• Track food cost and report to owner — this role has financial accountability 

The Kitchen 

• Wood-fired oven and open flame central to the Farm Stay experience 

• Access to the farm's working gardens — shape what gets planted for culinary use 

• Established relationships with Maine farms, fishermen, and producers 

• A Sous Chef who has led kitchens independently and won't need hand-holding 

What We're Looking For 

• Meaningful kitchen experience — the kind where you owned a program, not just executed one 

• Comfortable cooking for both intimate gatherings and larger volume without losing quality or intention 

• Genuine farm-to-table instincts — seasonal, sourced, ingredient-led 

• Live-fire experience is a strong asset; instinct and technique matter more than specific equipment history 

• Charcuterie experience a genuine bonus — we have the land, the animals, and the appetite for it 

• Food safety certification required (ServSafe or equivalent) 

• Entrepreneurial mindset: the off-season here is not a gap — it is an open door for the right person 

The Details 

• Season: June 1 – October 31, 2026

• On-property housing included — private room, working farm setting 

• Staff meals included on service days 

• Competitive seasonal salary commensurate with experience 

• Participation in client-paid event gratuity pool 

• Winter project work available for the right candidate — product development, menu planning, farm-connected culinary projects 

• Strong performers invited back for 2027 with compensation review 

The Mission 

We are part of Maine's agricultural community, not just adjacent to it. That relationship carries a mission — one that extends meaningfully to the people working in heritage industries across this state. The chef who joins us this season will learn more about that when we meet.