Top 83 Chef Jobs in Maine

Chef / BOH Leader – Established Restaurant
Confidential —Portland, ME
- $68,000 - $85,000 a year
- Weekends as needed
- ServSafe
- 3 years
- Ability to lift 50 pounds
- Health insurance
- Dental insurance
Quick Apply
4d
Chef
The Friendly Toast —Portland, ME
- $80,000 - $90,000 a year
- Full-time
- Mid-level
- Mentoring
- Communication skills
- Paid holidays
- Health insurance
Quick Apply
Executive Chef - Seasonal Resort
Confidential —Maine
- $75,000 - $85,000 a year
- Full-time
- Supervising experience
- In-person
- Senior level
- Health insurance
- Dental insurance
Quick Apply
10d
Executive Chef
American Dining Creations —Portland, ME
- 7 years
- Customer service
- Ability to walk for extended periods
- Health savings account
- Health insurance
Quick Apply
Baker/Pastry Chef- Experience Required
Poland Provisions —Poland, ME
- $17 - $21 an hour
- Part-time
- ServSafe
- Mid-level
- Bakery
- Paid time off
- Employee discount
Quick Apply
Sous Chef
Tuscan Brick Oven Bistro —Freeport, ME
- From $27 an hour
- Full-time
- In-person
- Restaurant
- Entry level
- Free parking
- Health insurance
Quick Apply
Event Chef / Prep Cook
Black Tie Catering and Events —Portland, ME
- $17 - $25 an hour
- Part-time
- Sanitation
- Cooking
- Mid-level
- Paid time off
- Flexible schedule
Quick Apply
Lead Line Cook/Sous Chef
Deck House Tavern —Windham, ME
- $21 - $24 an hour
- Weekends as needed
- Casual dining restaurant
- Mid-level
- 3 years
- Paid training
- Employee discount
Quick Apply
19h
Sous Chef/Kitchen Manager
Senior Food Service —Westbrook, ME
- $25 - $32 an hour
- Full-time
- Computer literacy
- Cooking
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Restaurant Sous Chef
Hollywood Casino Bangor —Bangor, ME
- $45,300 - $48,500 a year
- Full-time
- Microsoft Word
- Microsoft Excel
- ServSafe
- Health insurance
- Paid time off
Sous Chef/Line Cook
Confidential —Ogunquit, ME
- From $29.50 an hour
- Weekends as needed
- Cooking
- Mid-level
- Supervising experience
- Health insurance
- Dental insurance
Quick Apply
10d
Senior Executive Chef
Parkhurst Dining —Waterville, ME
- Full-time
- Cooking
- 11+ years
- Math
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
McSeagull's Restaurant —Boothbay Harbor, ME
- $5,000 - $6,500 a month
- Full-time
- Mid-level
- 3 years
- Mentoring
- Food provided
Quick Apply
2d
Director of Culinary
Sunday River —Newry, ME
- $96,000 - $125,000 a year
- Full-time
- ServSafe
- Mentoring
- Senior level
- Health savings account
- Health insurance
1d
Special Events Chef
Cliff House Maine —Cape Neddick, ME
- Full-time
- Cooking
- Mid-level
- Leadership
Quick Apply
9d
Chef
Terrace Communities —Scarborough, ME
- Weekends as needed
- Mid-level
- Food service
4d
Executive Chef
American Cruise Lines —Bar Harbor, ME
- Full-time
- Background check
- 6 years
- Management
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef
Tugboat Inn —Boothbay Harbor, ME
- $1,400 - $1,600 a week
- 8 hour shift
- Bar
- Ability to walk for extended periods
- Mid-level
- Paid training
- Paid time off
Quick Apply
Sous Chef
The Tides Beach Club —Kennebunkport, ME
- Weekends as needed
- Background check
- Ability to walk for extended periods
- English
- Paid parental leave
- AD&D insurance
Quick Apply
Lead and Catring Chef
Inn By The River —The Forks, ME
- Full-time
- Mid-level
- Team management
- Restaurant
- Disability insurance
- 401(k)

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Chef / BOH Leader – Established Restaurant

Confidential
Portland, ME

Quick Apply

Job Details

Full-time
$68,000 - $85,000 a year
4 days ago

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
401(k) 4% Match
Vision insurance

Qualifications

Food and beverage product quality management
Kitchen health and safety standards
Operations management
Food service health code compliance
Specialty dish recipe development
ServSafe
Team leadership
Coaching
Menu concept development
Labor cost analysis
Performance management
Team development
Culinary Arts
Kitchen cost control
Food safety sanitizing procedures
Inventory tracking for food cost management
Kitchen staff training
Cost reduction
Mentoring
Cleaning
Materials management in food and beverage
Managing kitchen staff
Kitchen staff scheduling
Restaurant cost management
Training
Restaurant supply ordering
Staff development
Communication with kitchen staff

Full Job Description

Chef / BOH Leader – Established Restaurant

Confidential Search | Greater Portland Area, Maine
Full-Time | Year-Round | Salaried

About the Opportunity

A local, established casual dining restaurant in the greater Portland area is seeking an experienced Chef / BOH Leader to lead its kitchen team and help build on the continued success of its food program.

This is a year-round, non-seasonal restaurant with consistent volume, a loyal guest base, and a strong team in place. We are looking for a hands-on culinary leader who can deliver excellent daily execution while also bringing creativity, structure, and steady leadership to the kitchen.

The right candidate will have the opportunity to develop seasonal specials and menus, work with quality ingredients and local or regional vendors where possible, and create thoughtful food pairings with the restaurant’s beer, wine, and beverage program. This role is best suited for someone who values creative ownership within a collaborative culinary structure.

This is not a role for someone who wants to manage from a distance. We are looking for a working leader who can set the tone on the line, train and develop the team, maintain strong systems, control costs, and keep the kitchen moving with professionalism and pride.

This is a confidential search. The restaurant’s identity will be shared with qualified candidates selected for the next step in the process.

Compensation and Benefits

Compensation: $68,000–$85,000 annually, commensurate with experience
Benefits: Health, dental, and vision insurance; 4% 401(k) contribution

What You’ll Do

The Chef / BOH Leader will oversee food execution, kitchen standards, staff development, and back-of-house systems. This role works closely with ownership and restaurant leadership to support smooth service, consistent quality, and continued growth.

Key responsibilities include:

Lead daily kitchen operations, including prep, service execution, station organization, shift flow, and closing standards.
Develop seasonal specials, menu updates, and food features in collaboration with culinary ownership, with final menu approval retained by ownership.
Work with local and regional vendors when possible to support seasonal ingredients, freshness, quality, and strong supplier relationships.
Create and support thoughtful food pairings with beer, wine, and other beverage offerings.
Set and maintain expectations for food quality, portioning, plating, timing, consistency, and presentation.
Lead, coach, train, and develop sous chefs, line cooks, prep staff, and dish team members.
Build a positive, organized, accountable kitchen culture where staff understand expectations and have room to grow.
Work hands-on when needed to support service, solve problems, and maintain standards.
Manage ordering, receiving, inventory, storage, and vendor communication.
Monitor food costs, labor costs, waste, and overall kitchen efficiency.
Maintain strong food safety, sanitation, cleaning, and equipment-use standards.
Train staff on proper food handling, allergy awareness, safe equipment use, prep standards, and kitchen procedures.
Work closely with front-of-house leadership to support service flow, guest experience, private events, and operational problem-solving.
Communicate clearly with ownership, management, and kitchen staff regarding priorities, staffing, performance, and operational needs.

What We’re Looking For

The ideal candidate is an experienced chef and kitchen leader who is creative, organized, steady under pressure, and able to lead by example. This person should care about food quality and team culture while also understanding the systems, consistency, and financial discipline required in a busy restaurant.

Required qualifications:

At least 5 years of progressive culinary experience.
At least 3 years of kitchen leadership experience, such as chef, sous chef, culinary lead, or BOH leadership role.
Strong working knowledge of prep systems, line execution, food safety, sanitation, and service flow.
Ability to develop seasonal specials and menu updates, execute the approved menu consistently, and maintain strong food quality standards.
Ability to train, mentor, and hold kitchen staff accountable in a clear and professional manner.
Experience with ordering, inventory, food cost control, labor management, and waste reduction.
Strong communication skills and the ability to work professionally with both BOH and FOH teams.
Ability to remain steady, focused, and solutions-oriented during busy service periods.
Ability to work varied shifts, including evenings, weekends, holidays, and peak business periods.
Ability to perform the essential functions of the position with or without reasonable accommodation.

Preferred qualifications:

ServSafe Manager Certification, or ability to obtain within 30 days of employment.
Culinary degree or equivalent combination of education and experience.
Experience working with seasonal menus, specials, local or regional ingredients, scratch cooking, or high-quality casual dining concepts.
Interest in beer, wine, food pairings, and beverage-driven dining experiences.
Familiarity with kitchen management, inventory, scheduling, or POS-related systems.

Work Environment and Physical Requirements

This is an active, hands-on restaurant leadership position. The role requires extended standing and walking, working in a hot and fast-paced kitchen environment, lifting and carrying up to 50 pounds, using kitchen equipment safely, and maintaining focus during high-volume service.

Schedule

This is a full-time, year-round leadership role. Schedule will vary based on business needs and may include days, evenings, weekends, holidays, private events, and peak service periods.

Confidentiality

This is a confidential search conducted on behalf of a local restaurant employer. The employer’s identity will be shared with qualified candidates selected to move forward in the process.

Equal Opportunity and Accommodation Statement

The employer is an Equal Opportunity Employer and does not discriminate based on any status protected by applicable federal, state, or local law. Qualified applicants who need reasonable accommodation during the application or interview process may request assistance.

Pay: $68,000.00 - $85,000.00 per year

Benefits:

401(k)
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

chef jobs in maine

Chef / BOH Leader – Established Restaurant

Chef

Executive Chef - Seasonal Resort

Executive Chef

Baker/Pastry Chef- Experience Required

Sous Chef

Event Chef / Prep Cook

Lead Line Cook/Sous Chef

Sous Chef/Kitchen Manager

Restaurant Sous Chef

Sous Chef/Line Cook

Senior Executive Chef

Sous Chef

Director of Culinary

Special Events Chef

Chef

Executive Chef

Sous Chef

Sous Chef

Lead and Catring Chef

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