Executive Chef

• →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.

• 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

• Culinary Degree preferred but not required for the right candidate.
• Minimum 3 years’ experience as an Executive Chef in a restaurant, hotel, and/or food and beverage unit with a similar style of dining, capacity, and volume.
• 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

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.