Chef de Cuisine
Franciska
Job Description
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