Executive Chef & Culinary Lead Growth, Training, Innovation

EOS Hospitality LLC; Portland (ME); Hybrid; USD 90,000 - 100,000; Full time

Benefits offered by this job

Dedicated employee parking lot pass

Employer-subsidized medical, dental, &

Job summary

The Press Hotel, proudly operated by EOS Hospitality, in Portland, ME, seeks an experienced culinary leader to drive the overall success of the culinary department. You will oversee two Sous Chefs and a team, hire, schedule, coach, and retain staff, and craft experiences aligned with the restaurant concept.

You will manage food preparation, develop recipes, monitor food costs, and collaborate with general managers on operations and financial decisions.

Qualifications

• Culinary degree preferred but not required for the right candidate.
• Minimum 3 years’ experience in a leadership role in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume preferred
• Must have strong managerial experience with operations, logistics, guest service and all other aspects of the F&B operation.
• Strong knowledge of financials, including but not limited to budgeting, forecasting, labor controls.
• Strong understanding of culinary preparations and advanced knife skills
• Available and willing to work flexible hours based on business needs including weekdays and weekends.
• Demonstrates strong communication, organizational, and problem-solving skills.
• Expresses sincere enthusiasm for the role and passion for culinary
• Must know how to prioritize, delegate, and respond in a timely fashion. Able to work under pressure, multi-task, and stay focused while maintaining hospitality

Responsibilities

• Oversee two Sous Chefs and a team of hospitality workers, including hiring, scheduling, coaching, and retention.
• Craft culinary experiences that reflect the restaurant concept and elevate guest dining experiences.
• Develop recipes, portion specifications, and standard preparation procedures for all dishes.
• Manage purchasing specifications and budgetary allotments for all menu items.
• Collaborate with General Manager and Restaurant Managers on operations and financial decisions.
• Ensure compliance with health regulations, safety standards, and kitchen policies.
• Maintain knowledge of trends and market focus to guide culinary direction.

Skills

Communication skills

Strategic thinking

Team leadership

Decision making

Math skills for recipes

Education

Culinary degree preferred

Tools

Word

Excel

Outlook

Job description

The Press Hotel, proudly operated by EOS Hospitality, in Portland, ME, seeks an experienced culinary leader to drive the overall success of the culinary department. You will oversee two Sous Chefs and a team, hire, schedule, coach, and retain staff, and craft experiences aligned with the restaurant concept.

You will manage food preparation, develop recipes, monitor food costs, and collaborate with general managers on operations and financial decisions.