Private Chef for shore based job

I am going to be fielding resumes and applications for the client, a long-time summer resident of Mount Desert Island, Maine. If after we have talked and I hopefully have answered any questions, the next step would be to forward your resume along to the principal.
I am pasting below a job description. Hope it might help to start to fill in any gaps in what I could tell you about the job. We are looking to find someone to fill the role year round, with half the year in Aspen, Colorado, and half the year in Seal Harbor, Maine

PLEASE no DM's! Email cover letter and CV to:
mdi.private.chef (at) gmail (dot) com

Job Title: Personal Chef
Qualifications:
The chef should be an experienced cook capable of preparing quality foods from any discipline of cooking, cooking to the client’s tastes and specifications at all times, training any staff necessary for the job, and maintaining clean and functional kitchens/housing at all times.
Major Duties and Responsibilities:
The personal chef must be willing to cook dinner to the client’s standards 6 nights a week, with one night off. He/she should be available at any time until notification of the night off. The chef will call the client every morning to agree on a menu for the night. The chef will keep a menu of dinner options that they will be able to provide at short notice. The menu will include a large variety of appetizers, soups, salads, main courses, and deserts. The chef may need to hire and train servers and monitor their work during dinner service. The dinners will include any house guests and friends that the client wishes to join him for dinner. The chef is also required to keep a stock of granola and a stock of muffin batter, replacing as is needed. The chef must do all grocery shopping required to obtain the best ingredients for the client’s dinners, and will assist with any other groceries needed for the client’s household. He/she must be willing to travel with the client to other locations for work. The job is split between Mount Desert Island, Maine during the summer and Aspen, Colorado during the winter. This is a year round position. Besides maintaining a stock of muffin batter, baking a daily muffin during the summer months, and maintaining a stock of granola, the chef is not responsible for either breakfast or lunch.
In the summer location the chef will prep dinners in a home kitchen but will need to finish the dinner service on a motor yacht, on an island picnic, or at the client’s house. The chef will need to work in a respectful manner with the staff of the boat, assisting them to stock beverages and keep the kitchen and dining area clean. The chef will keep the housing and kitchens provided clean and tidy at all times. The chef will also be responsible for baking the client a muffin every morning.
In the winter location the chef will cook for the client at the client’s house and be housed nearby in town for ease of access. The chef will be expected to keep the housing provided clean and tidy and will be responsible for any discrepancy in the security deposit at the end of the season. During this period the property manager will oversee the baking of the muffin but the chef will be required to create and stock the batter.
Benefits:
The chef will be provided a year round salary, health benefits, and 3 weeks paid vacation. The vacation time will be taken as a single block of time that is agreeable to both chef and client beginning just after the new year and ending by early to middle February.

Thanks for that! I am usually more circumspect, but kinda forgot about that ... much appreciated!

Thanks for the feedback! Just getting the search started, and we have used CIA and FCI in the past to find excellent private chefs. The local culinary institutes is a great suggestion.