Chef de Cuisine

EOS Hospitality•Portland, ME

7d•$90,000 - $100,000•Onsite

About The Position

The Chef de Cuisine is responsible for the overall success of the culinary department. This role directly oversees two Sous Chefs and a team of hospitality workers, including hiring, scheduling, coaching, and retention. The Chef de Cuisine will establish a positive, encouraging, professional work environment based on learning and a genuine passion for food. This position crafts culinary experiences that reflect the restaurant concept, constantly looking for new and different ways to elevate the guest’s dining experiences. The Chef de Cuisine will manage, develop, and train staff, ensuring that all health regulations, safety standards, culinary expectations, and hotel and departmental policies are followed. This role plans, directs, and supervises the food preparation and cooking activities of their kitchens, and develops recipes, portion specifications, and establishes standard preparation procedures for all dishes. The Chef de Cuisine will maintain superior knowledge in trends, industry demographics, and market focus, and determine purchasing specifications and budgetary allotments for all menu items. Periodic and regular inspections of units are required to observe the quality of food preparation and service, food appearance, cleanliness and sanitation of production and service areas, equipment, and employee appearance. This role collaborates with the General Manager, Restaurant Managers, and Corporate liaison on restaurant operations, business/financial decisions, and supervisory responsibilities. A working knowledge of company invoice tracking, labor tracking, schedule preparation, food cost management, labor cost management, inventory control, and hiring/counseling/termination policies is essential.

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
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
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

Nice To Haves

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

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 develop and train staff and ensures that 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.
Maintain superior knowledge in trends, industry demographics and market focus.
Determination of 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.
Collaborates 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.

Benefits

Dedicated employee parking lot pass with company contribution for full time employees, fully-funded for salaried managers
Employer-subsidized medical, dental, and vision insurance
$25K in complimentary life insurance
$1K/mo. in disability
Optional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
Additional Health & Wellness benefits including prescription and gym membership discounts
Generous Paid Time Off package including Employer Paid Leave plus immediate Paid Vacation accruals
Flexible and understanding work-life equality
Family Matters Program of 10+ weeks fully paid parental leave for new parents
401k employer match, up to 4% of salary
Competitive wages with ongoing market analysis with annual performance evaluations and compensation adjustments
Discounted employee and immediate family hotel rates as low as $59 per night at EOS Hospitality portfolio locations
Food and Beverage discount of 50% Off at EOS Hospitality portfolio locations
Discounted lodging rates from New England Inn & Resort Association partners
Pathways for growth and professional development including training and tuition reimbursement
Incentive opportunities for both hourly and managerial roles
Supportive, open workplace culture
Company-funded Employee Assistance Program for life and mental health resources