A small and growing restaurant group in Portland Maine seeks an Executive Sous Chef or CDC with a background in elevated seasonal cuisine to take lead as an Executive Chef for their dual outlets inside a new boutique hotel. A single, hood-less kitchen with a combi-oven will service a breakfast and lunch cafe as well as an intimate bar/lounge serving local seafood and raw bar delights as well as traditional French charcuterie.
This is a great opportunity for someone with at least 2-5 years of culinary support leadership experience who is ready to take their first step into an Executive Chef role. The Executive Chef will work closely with the Chef/Owner and potentially offer support at their existing full service restaurant.
The Executive Chef will be very hands on, will cook, and expo. This is not a clipboard role.
Candidates who will be considered for this position should have solid experience and tenure, proven success with building great teams, passion for creating and delivering great food consistently, have a love for curing, smoking and other innovative ways to serve seafood in a hood-less environment, and has experience in restaurant openings.
Would prefer candidates who are local to Portland or are familiar with the Portland dining scene.
Candidates must have a strong background in chef driven restaurants, be organized, and find satisfaction in coming up with innovative ways to approach cooking in a limited environment. This person is responsible for hiring, training, overseeing day to day operations, controlling kitchen costs, and leading the kitchen staff.
As the Executive Chef your job responsibilities include, but are not limited to:
Be a leader who is always looking to find ways to serve the team.
Communicate clearly and effectively with the team
Lead by example, work quickly and efficiently, respect the ingredients and your employees
Take the temperature of hot and cold food on the line, as well as in the refrigeration units. Make sure that the sanitizer buckets are placed in proper positions and that the solution is correct.
Oversee prep list is completed efficiently and according to the standard of the chef. Also ensure proper cooling of the prepped food items.
Run breaks for the line cooks
Provide support for the line cooks by replenishing mise en place and making sure the line is properly set up for the next day according to the pars sheet.
Make sure that product is not being wasted. All products throughout the kitchen must be rotated properly, and aging products must be utilized to avoid waste.
Review the Events for the day and make sure that all orders are made properly and go out on time.
Do the order for the following day, making sure to organize the walk in and dry storage to ensure the order is accurate and at or below the allotted budget.
Help prepare the PM prep list as well as the AM prep list for the following day.
Review future Events and prepare items in advance.
Oversee PM deep cleaning projects to make sure they are done on time and to a high standard.
Manage the kitchen maintenance calendars and make sure all equipment is serviced properly.
Prepare the mise en place for service and make sure that everything is prepared to standard and ready by 5pm.
Assist with AM/PM prep list to allow the team to operate quickly and efficiently.
2-5 years as a Sous Chef or higher
Dedicated leader who is committed to serving the team.
Ability to work quickly and efficiently without compromising quality.
Strong communication skills
Fundamental understanding of sanitation, cleanliness and personal hygiene.
Food Handler’s card, Manager ServeSafe
Regular, predictable and reliable attendance
Excellent attention to detail
Ability to effectively communicate with coworkers verbally
Ability to operate all equipment necessary to perform the job.
$70-$72k Base Salary + Bonus
Full Health, Dental and Vision
Discounts on F&B, rooms at Inn, and Spa