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The Press Hotel, Autograph Collection
Chef de Cuisine
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What they do
A Chef oversees food preparation and directs other cooks and kitchen staff. Plans menus, develops recipes, orders ingredients and supplies. May supervise kitchen operations in a restaurant or work for a private household; may work for an executive office or a client that entertains regularly.
$51,684 / year median in Maine
+10% projected growth
Job Description
Chef de CuisineThe Press Hotel, Autograph Collection | Portland, Maine | Full time, salariedWe are hiring a Chef de Cuisine to run our kitchen.
The scope is a full hotel operation off one line: a restaurant serving three meals a day, a cafe and bar, in-room dining, and a banquet calendar. You will run all of it, with a Culinary Director above you and real support behind the seat.
About usThe Press Hotel lives in the old Portland Press Herald building, and the newspaper never really left. It runs through the rooms, the art, and the way we work. We are a boutique Autograph Collection property in the heart of the Old Port, in a city that takes food more seriously than almost anywhere its size. Our kitchen feeds a restaurant, a cafe and bar, our guest rooms, and a full event calendar. Same team, same standard, all of it.
What you will doRun the kitchen across four outlets: Union, our restaurant; Inkwell, our cafe and bar; in-room dining; and banquets and cateringExecute our menus to spec and contribute to development.
Cost the plates and hold the food cost, with real purchasing data and real vendor relationships to work withLead banquet execution alongside your sous team, from a twelve seat private dinner to a full buyoutBuild the team. Hire, train, and move people up. We would rather promote a cook than post a jobOwn food safety, sanitation, and every log behind itWork with a Portland sourcing network that is genuinely one of the best in the countryWhat we are looking forProgressive culinary leadership, including time as a Sous Chef or Chef de CuisineYou have owned food cost, purchasing, and inventory. Not watched someone else do itBanquet production at volume, alongside a la carte service. Both, not oneExperience with curing, smoking, aging, or fermentation is a strong advantageWorking knowledge of HACCPServSafe Manager certification, or the ability to earn it within thirty daysComfortable in the systems side of the job: ordering, inventory, scheduling, and reading a cost reportYou lead the way you want to be led. Direct, clean, and without theatricsWhat we offerSalary range: $90,000- $100,000Bonus eligibility, health and dental, paid time off, and 401(k)Marriott associate travel benefits worldwideA property investing in its food and beverage, with leadership that backs the kitchenHow to applyClick apply and send a resume, with a few photos of your food if you have them.
The scope is a full hotel operation off one line: a restaurant serving three meals a day, a cafe and bar, in-room dining, and a banquet calendar. You will run all of it, with a Culinary Director above you and real support behind the seat.
About usThe Press Hotel lives in the old Portland Press Herald building, and the newspaper never really left. It runs through the rooms, the art, and the way we work. We are a boutique Autograph Collection property in the heart of the Old Port, in a city that takes food more seriously than almost anywhere its size. Our kitchen feeds a restaurant, a cafe and bar, our guest rooms, and a full event calendar. Same team, same standard, all of it.
What you will doRun the kitchen across four outlets: Union, our restaurant; Inkwell, our cafe and bar; in-room dining; and banquets and cateringExecute our menus to spec and contribute to development.
Cost the plates and hold the food cost, with real purchasing data and real vendor relationships to work withLead banquet execution alongside your sous team, from a twelve seat private dinner to a full buyoutBuild the team. Hire, train, and move people up. We would rather promote a cook than post a jobOwn food safety, sanitation, and every log behind itWork with a Portland sourcing network that is genuinely one of the best in the countryWhat we are looking forProgressive culinary leadership, including time as a Sous Chef or Chef de CuisineYou have owned food cost, purchasing, and inventory. Not watched someone else do itBanquet production at volume, alongside a la carte service. Both, not oneExperience with curing, smoking, aging, or fermentation is a strong advantageWorking knowledge of HACCPServSafe Manager certification, or the ability to earn it within thirty daysComfortable in the systems side of the job: ordering, inventory, scheduling, and reading a cost reportYou lead the way you want to be led. Direct, clean, and without theatricsWhat we offerSalary range: $90,000- $100,000Bonus eligibility, health and dental, paid time off, and 401(k)Marriott associate travel benefits worldwideA property investing in its food and beverage, with leadership that backs the kitchenHow to applyClick apply and send a resume, with a few photos of your food if you have them.