Chef de Cuisine

General Responsibilities Include:

• 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.

Skills/Knowledge Required:

• 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

Qualification Standards:

• 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


• 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

The expected salary range for this position is $90,000-100,000 annually. Final compensation will be based on experience, qualifications, and other job-related factors. 

We are proud to offer competitive wellness options and perks for both Part Time and Full Time employees;

• Dedicated employee parking lot pass with company contribution for full time employees, fully-funded for salaried managers


• Employer-subsidized medical, dental, and vision insurance


• Company-funded $25K in complimentary life insurance and $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

About The Press Hotel

Magnificently reborn, The Press Hotel is proudly rooted in Portland’s past. The structure we call home was once the Gannett Building, the historic headquarters of the Portland Press Herald—the state’s largest newspaper. While the days of printing presses may be over, we continue to honor our history with thoughtful touches throughout the property. Under new ownership and management by EOS Hospitality, The Press begins its next edition.

Onsite, we offer over 100 guest rooms with varying room types, a hyper-local full-service restaurant - Union, and our lobby cafe and bar - Inkwell, as well as meeting and event spaces ranging in size to accommodate corporate groups and social events.

Visit us online at The Press Hotel and explore our parent company, EOS Hospitality for more information about the amazing ways we’re making a difference.