Executive Chef

EXECUTIVE CHEF – Portland, ME

Salary: $80,000 – $85,000

Other Forms of Compensation:
Merit Increases

Unidine is an industry leading hospitality food service group, driven by exceptional people sharing their passion, creativity, and talent to craft memorable guest experiences. Our commitment to scratch cooking, innovative programs, venue concepts, and services pushes boundaries and modernizes dining programs nationwide.

Inspirational and organized leader ensuring daily kitchen operations success, including recruiting, training, and food preparation. Showcase culinary talents through high‑quality food, developing and empowering onsite staff, improving satisfaction, maximizing financial performance, and ensuring budget, food and labor costs are met while following safety and sanitation protocols.

• Lead daily culinary production, food quality and presentation, compliance with all safety and sanitation standards, team member productivity and performance, cost controls and overall profitability.
• Determine food presentation and create decorative displays.
• Provide direction on menu development based on product availability; create distinctive specials incorporating seasonal or special ingredients.
• Seek out sources for fresh food; monitor all produce and meat for freshness.
• Maintain product consistency through inspections of seasonings, portion, and appearance.
• Research customer preferences and develop a menu incorporating local foods and flavors.
• Prepare and cook foods of all types, regularly or for special guests/functions.
• Demonstrate new cooking techniques and equipment to staff.
• Supervise and coordinate activities of cooks and workers engaged in food preparation.
• Ensure compliance with federal, state, local and company health, safety, sanitation standards.
• Provide guidance and direction to subordinates, including setting performance standards and monitoring performance.
• Communicate importance of safety procedures, detailing procedure codes, ensuring employee understanding, monitoring processes related to safety.
• Monitor quality of raw and cooked food to ensure standards are met.
• Follow and enforce food safety and sanitation guidelines.
• Maintain purchasing, receiving and food storage standards.

• Participate in developing and implementing business strategies aligned with client’s mission, vision, values and strategies.
• Manage controllable expenses including food cost, supplies, uniforms, and equipment.
• Develop and implement guidelines and control procedures for purchasing and receiving.
• Analyze financial and operational information to adjust business plans, labor requirements and operating costs.
• Develop, implement, and manage the department’s budget; continually analyze, forecast, monitor, and control labor and food costs to meet/exceed objectives.
• Identify major revenue and expense opportunities and possible problems.
• Control food cost, labor, and other expenses; monitor actual vs. budgeted expenses.
• Oversee food inventory, purchasing, control and disbursement of all food supplies.
• Schedule staff based on forecasted volumes.

• Create 100% resident satisfaction by providing team members with training and resources to maximize engagement and deliver best‑in‑class service.
• Professional attitude and appearance while engaging with residents and community staff.
• Improve service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and coaching.
• Provide and support service behaviors above and beyond for satisfaction and retention.
• Empower employees to provide excellent customer service. Establish guidelines so they understand expectations. Ensure ongoing training to understand guest expectations.
• Ensure employees provide genuine hospitality and teamwork.
• Use teamwork to support guests and employees.
• Seek opportunities to improve the customer experience by gathering resident feedback and developing improvement strategies.
• Review resident satisfaction results and other data to identify improvement areas.
• Respond to and handle guest problems and complaints.

• Regularly lead…