Executive Chef

About the role

The Press Hotel in Portland, Maine, newly owned and managed by EOS Hospitality, is seeking an Executive Chef to lead culinary operations at Union restaurant.

Responsibilities

• Responsible for the overall success of culinary department
• Directly oversee two Sous Chefs and team of hospitality workers, to include hiring, scheduling, coaching, and retention
• Establish a positive, encouraging, professional work environment based on learning and a genuine passion for food
• Craft culinary experiences that reflect the restaurant concept, constantly looking for new and different ways to elevate the guest’s dining experiences
• Manage and develop staff and ensure all health regulations, safety standards, culinary expectations and hotel and departmental policies are followed
• Plan, direct, and supervise the food preparation and cooking activities of their kitchens
• Develop recipes, portion specifications, and establish standard preparation procedures for all dishes
• Determine purchasing specifications and budgetary allotments for all menu items
• Make periodic and regular inspections of units to observe quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance
• Collaborate with General Manager, Restaurant Managers, and Corporate liaison on restaurant operations, business/financial decisions, and supervisory responsibilities
• Have a working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control and hiring/counseling/termination policies

Requirements

• Strong computer literacy, with knowledge of Word, Excel, and Outlook
• Read and employ math skills for following recipes
• Exceptional communication skills, passionate, strategic and innovative
• Able to develop strong work relationships with both Guests and Colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions

Qualifications

• Culinary Degree preferred but not required for the right candidate
• Minimum 3 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume
• 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
• Successful completion of satisfactory background check
• Able to work under pressure, multi-task, and stay focused while maintaining hospitality

Skills

• Strong computer literacy, with knowledge of Word, Excel, and Outlook
• Read and employ math skills for following recipes
• Exceptional communication skills, passionate, strategic and innovative
• Able to develop strong work relationships with both Guests and Colleagues
• Self-confident, proactive, and able to prioritize and make effective decisions