Chef de Cuisine

Chef de Cuisine — Seasonal Summer Position 2026 Southern Coastal Maine Franciska is a modern Argentine wine bar in Portland, Maine focused on thoughtful, ingredient-driven cooking rooted in bodegón culture and shaped by Italian and Spanish influences. We are a small independent restaurant that has been open for just over a year and has been fortunate to receive strong recognition early on.

Recent acknowledgements include:

The New York Times "14 Best Desserts in America" New York Times Staff Pick for New Places to Eat The Infatuation — Top Places to Eat in Maine OpenTable Diners' Choice Award 4.9-star OpenTable rating We are currently preparing to launch a seasonal sister restaurant in a coastal Southern Maine town for the 2026 summer season and are seeking a Chef de Cuisine to lead the kitchen. This is a small, focused operation: 45-seat restaurant Small kitchen Small team Approximately 90 covers per day during peak season The menu will be concise, product-driven, and heavily centered around live-fire and brick oven cooking. We are looking for someone comfortable operating in a collaborative, fast-paced environment while maintaining consistency, organization, and attention to detail under pressure.

Requirements:

Strong line cooking and service execution Experience with brick oven and fire-based cooking is essential Ability to lead a small team calmly and efficiently Strong organizational and cleanliness standards Comfort working in a highly seasonal environment Interest in thoughtful, ingredient-driven food rather than overly complicated cooking This position is ideal for someone looking for: Creative involvement in a growing independent project A collaborative and hospitality-focused environment A serious but non-corporate kitchen culture Seasonal lifestyle in coastal Maine Compensation will be competitive and based on experience.

Please include:

Resume Brief introduction References if available