Papi is Miranda Group's Puerto Rican/Latin bar and kitchen in the heart of the Old Port, known for bold, heritage-driven food and a high-volume, high-energy service style. We're looking for a Chef de Cuisine to lead daily kitchen operations at Papi and give our Executive Chef the bandwidth to focus on culinary vision across our full portfolio of restaurants.

About the Role:
The Chef de Cuisine (CDC) is the on-the-ground leader of Papi's kitchen — responsible for running a clean, consistent, well-staffed line every shift. You'll report to the Executive Chef, who sets the culinary direction and standards across Papi and Blyth & Burrows; your job is to execute that vision flawlessly, day in and day out, and to run the kitchen as if it were your own.
This is a great fit for a chef who's ready to own a kitchen's daily operations, build and lead a team, and grow into a bigger leadership role within a respected, multi-concept restaurant group.

Key Responsibilities
● Run all daily kitchen operations at Papi — opening/closing, line setup, service execution, and cleanup
● Directly supervise, schedule, and coach line cooks and kitchen staff
● Maintain consistency and quality control on every dish against the Executive Chef's recipes and standards
● Manage day-to-day ordering, receiving, and inventory within budgeted food cost targets
● Train new kitchen staff and reinforce recipe/plating standards through pre-shifts and hands-on coaching
● Enforce health, safety, and sanitation standards; maintain compliance with all local health codes
● Monitor food cost, waste, and labor on a daily/weekly basis and flag variances to the Executive Chef
● Step in as expediter or on the line during peak service as needed
● Partner with front-of-house management to ensure smooth, coordinated service
● Provide input on menu execution and specials within the framework set by the Executive Chef
● Act as kitchen leader-in-charge in the Executive Chef's absence

Qualifications
● 3+ years of experience in a sous chef or CDC role in a high-volume, full-service kitchen
● Experience with Latin, Caribbean, or Puerto Rican cuisine strongly preferred
● Proven ability to lead and develop a kitchen team
● Strong grasp of food cost management, inventory, and ordering
● ServSafe certification (or willingness to obtain)
● Ability to work nights, weekends, and holidays as needed
● A collaborative mindset — this role works closely with an Executive Chef overseeing multiple properties

What We Offer:
● Competitive salary, commensurate with experience
● Growth path within a respected, expanding restaurant group
● Health, dental and vision insurance, PTO package, bonus structure is negotiable, daily staff meal.

Miranda Group Maine

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