Executive Chef: Lead Culinary Excellence & Team

EOS; Portland (ME); On-site; USD 90,000 - 100,000; Full time

Benefits offered by this job

Dedicated employee parking lot pass

Medical, dental, and vision insurance

Life insurance and disability coverage

401k match

Paid time off and vacation accruals

Employee rates on hotel stays

Food & Beverage discounts

Tuition reimbursement and professional

Career growth opportunities

Employee assistance program

Job summary

The Press Hotel in Portland, ME, seeks a seasoned Executive Chef to oversee the culinary department, ensuring the concept-driven dining experiences meet the highest standards. You will lead two Sous Chefs and a hospitality team, guide hiring, scheduling, coaching, and retention, and foster a learning, passionate environment around food.

You will craft menus, set portion specs, establish standard procedures, control food costs, and work with General Manager and hotel leadership on operations and

Qualifications

• Culinary degree preferred but not required.
• Minimum 3 years’ experience as an Executive Chef in a similar dining operation.
• Strong managerial experience with operations, logistics, guest service and all F&B aspects.
• Budgeting and forecasting knowledge; food cost controls.
• Advanced knife skills and culinary preparations knowledge.

Responsibilities

• Oversee culinary department and two Sous Chefs; hire, schedule, coach, retain staff.
• Create and elevate culinary experiences reflecting the restaurant concept.
• Develop recipes, portion specs, and standard prep procedures.
• Monitor health, safety, and sanitation; enforce policies.
• Plan, direct, and supervise food prep and cooking activities.
• Collaborate with General Manager and leadership on operations and finances.
• Maintain knowledge of trends and market focus; manage budgets and purchasing.

Skills

MS Office

Excel

Outlook

Mathematical skills

Communication

Relationship building

Decision making

Education

Culinary degree preferred

Job description

The Press Hotel in Portland, ME, seeks a seasoned Executive Chef to oversee the culinary department, ensuring the concept-driven dining experiences meet the highest standards. You will lead two Sous Chefs and a hospitality team, guide hiring, scheduling, coaching, and retention, and foster a learning, passionate environment around food.

You will craft menus, set portion specs, establish standard procedures, control food costs, and work with General Manager and hotel leadership on operations and