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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $66,500.00 - $84,900.00
Work Schedule
Flexible
Benefits
Medical insurance
Dental Insurance
Life insurance
short-term disability insurance
Paid holidays
Paid Time Off
401k plan
fitness center access
Employee Meal
uniform
parking
Employee Discounts
Job Description
Portland Regency Hotel & Spa is a beautiful and historic Hotel of America located in the heart of Portland's Old Port District. This distinguished establishment offers a unique combination of historic charm and modern amenities, catering to guests who appreciate exceptional service, elegant surroundings, and a vibrant culinary experience. Known for its rich heritage and excellent hospitality, the hotel provides an exceptional environment for both leisure and business travelers. As a cornerstone of Portland's hospitality scene, Portland Regency Hotel & Spa blends timeless architecture with contemporary comforts, making it a sought-after destination for visitors to the region.
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Job Requirements
- culinary leadership experience
- experience in banquet/event and restaurant culinary services
- strong leadership and team mentoring skills
- knowledge of food safety standards
- excellent communication skills
- ability to work flexible hours including evenings, weekends, and holidays
- high school diploma or equivalent
Job Qualifications
- strong culinary leadership experience as a sous chef or executive sous chef
- experience in both banquet/event and restaurant services
- ability to lead and motivate a kitchen team during high-volume service
- strong organizational and communication skills
- passion for food quality, teamwork, and guest experience
- knowledge of food safety and kitchen operational standards
- flexibility to work evenings, weekends, and holidays as needed
Job Duties
- work closely with the executive chef to lead daily kitchen operations across banquet services, restaurant, lounge, and café
- be a hands-on culinary leader, working across all stations, including overseeing banquet services, prep, and line
- oversee, coordinate, and execute banquet and event service
- supervise, mentor, and develop kitchen staff to build a strong, collaborative team
- ensure consistency in food quality, presentation, and portion control
- assist with menu execution, production planning, and recipe standards
- support scheduling, inventory management, and ordering
- monitor food costs, minimize waste, and maintain operational efficiency
- maintain strict food safety, sanitation, and kitchen organization standards
- step in to lead the kitchen and service operations when the executive chef is away
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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