Chef de Cuisine

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