Top 17 Executive chef Jobs in Maine

Head Chef
Magnus on Water —Biddeford, ME
- $75,000 - $90,000 a year
- Full-time
- Hospitality
- ServSafe
- Mentoring
- Relocation assistance
- Paid time off
Quick Apply
4d
Executive Chef
Showtime Hospitality —Portland, ME
- From $85,000 a year
- Weekends as needed
- Hospitality
- 7 years
- Culinary experience
- Health insurance
- Dental insurance
Quick Apply
Director Culinary Services / Executive Chef
Atria Senior Living —Kennebunk, ME
- $77,000 - $88,550 a year
- Full-time
- Microsoft Word
- Microsoft Excel
- Microsoft Outlook
- Paid holidays
- Health insurance
Executive Chef
The Westin Portland Harborview —Portland, ME
- $110,000 - $120,000 a year
- Full-time
- Hotel
- US work authorization
- Senior level
- Paid holidays
- Health insurance
Quick Apply
Chef de Cuisine
The Press Hotel —Portland, ME
- $90,000 - $100,000 a year
- Weekends as needed
- Background check
- Microsoft Outlook
- Word processing
- Free parking
- Paid parental leave
Quick Apply
Executive Chef (Task Force)
The Colony Hotel Kennebunkport —Kennebunkport, ME
- $1,400 - $2,000 a week
- Weekends as needed
- Hotel
- Senior level
- Restaurant
- Health insurance
- Dental insurance
Quick Apply
10d
Executive Chef 3
Sodexo —Orono, ME
- $74,290 - $96,140 a year
- Full-time
- ServSafe
- Cooking
- Mentoring
- Paid holidays
- Health insurance
5d
Head Chef - Maine Cafe
IDEXX —Westbrook, ME
- $65,000 - $70,000 a year
- Full-time
- ServSafe
- 3 years
- Mentoring
- Health insurance
- Dental insurance
Executive Chef 2
Sodexo —Machias, ME
- $64,600 - $83,600 a year
- Full-time
- ServSafe
- Cooking
- Mentoring
- Paid holidays
- Health insurance
9d
Chef Manager - Damariscotta, ME
Unidine —Damariscotta, ME
- $60,000 - $65,000 a year
- Full-time
- Background check
- ServSafe
- Cooking
- Commuter assistance
- Paid parental leave
Quick Apply
5d
Lead and Catring Chef
Inn By The River —The Forks, ME
- Full-time
- Mid-level
- Team management
- Restaurant
- Disability insurance
- 401(k)
Chef de Cuisine
Cliff House Maine —Cape Neddick, ME
- $75,000 - $90,000 a year
- Full-time
- Hospitality
- ServSafe
- 5 years
Quick Apply
Executive Chef
American Cruise Lines —Bar Harbor, ME
- Full-time
- Background check
- 6 years
- Management
- Dental insurance
- Vision insurance
Quick Apply
Kitchen Lead & Events Sous Chef
Saint Joseph's College of Maine —Standish, ME
- $28 - $30 an hour
- Full-time
- Background check
- CPR Certification
- ServSafe
- Paid training
- Paid jury duty
Quick Apply
2d
Executive Sous Chef
American Cruise Lines —Bar Harbor, ME
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply
Chef de Cuisine
White Barn Inn —Kennebunk, ME
- $21 - $23 an hour
- Weekends as needed
- Bilingual
- Ability to walk for extended periods
- Residential
Quick Apply

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Head Chef
Magnus on Water —Biddeford, ME
Partner with the owners on menu direction, pricing, and guest experience — bringing your own voice while staying open to their read on what our guests want.
$75,000 - $90,000 a year
Quick Apply
4d
Executive Chef
Showtime Hospitality —Portland, ME
With multiple concepts ranging from elevated casual to fine dining, we bring together exceptional culinary talent, inspired design, and top-tier service to…
From $85,000 a year
Quick Apply

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Valor Executive Search —Columbus, OH
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Executive Chef
Trinity Health —Westerville, OH
Participates in Trinity Health FANS regional Advisory councils to develop best in class programs and identifying best practices; driving change to positively…
$500,000 - $2,000,000 a year
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5d

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Head Chef

Magnus on Water
Biddeford, ME

Quick Apply

Job Details

Full-time
$75,000 - $90,000 a year
4 days ago

Benefits

Relocation assistance
Paid time off

Qualifications

Hospitality
Teamwork
Food service health code compliance
Collaboration
ServSafe
Menu planning
Team development
Problem-solving
Recruiting
Menu pricing
Interpersonal communication

Full Job Description

About Us

Magnus on Water isn't defined by a style of cuisine or the name on the kitchen door. We're defined by the whole of the experience: food, drink, service, and space working together to make people feel welcome, curious, and cared for. Great food that arrives alongside indifferent service, or a room that doesn't feel right, is not what we're after — we believe hospitality is the sum of every part, and no single element (including the chef) carries the restaurant alone.

We've built a culture around openness, curiosity, sharing, and drive. We invite guests to engage with what they're eating and drinking — to learn something, to ask questions, to feel like part of a community rather than a transaction. We expect the same spirit inside our kitchen as we do in our dining room.

The Role

We're looking for a Head Chef to lead our kitchen team and shape our food program going forward. This is a wide-open creative mandate: we have no attachment to any particular cuisine, technique, or style. What we care about is that the food is authentic — that it comes from somewhere real in the chef leading it — and that it fits a place like Biddeford, where a sizable, adventurous summer crowd gives way to a smaller, loyal, year-round local base for about nine months of the year. Your menu needs to earn and keep both audiences.

You'll have real authorship over your food. You'll also be expected to work in close, ongoing collaboration with the owners and with the bar team, so that food, cocktails, and wine feel like one considered experience rather than three separate menus sharing a room. We're looking for someone who wants that kind of partnership, not someone who wants to build a solo fiefdom.

Above all, we prioritize a healthy kitchen — physically and emotionally — over everything else, including ego, and including any individual dish. We do not run a yelling kitchen, and we do not tolerate bigotry of any kind. We're looking for a leader who runs a tight, well-organized, high-standards kitchen through clarity, respect, and care, not fear.

We believe hospitality starts from within the kitchen. We're looking for a chef who stays on the line, knows their team well, and can spot and solve problems in real time — not someone who leads from a distance.

What You'll Do

Own and lead all aspects of the kitchen, including a seasonally rotating menu that reflects your point of view while remaining accessible to our local, year-round guests
Recruit, train, and mentor a small kitchen team — typically one other cook in the off-season and two in the high season, plus a dishwasher/prep cook during the high season and on some days in the off-season — fostering a collaborative, respectful environment
Build and maintain kitchen systems — prep, ordering, inventory, food cost, and waste management — that keep the kitchen efficient and sustainable
Manage and analyze food costs, COGS, and labor costs, in partnership with ownership, to keep the kitchen running healthily on both sides of the ledger
Collaborate closely and consistently with the bar team to keep food, cocktails, and wine in conversation with one another
Partner with the owners on menu direction, pricing, and guest experience — bringing your own voice while staying open to their read on what our guests want
Run service five days a week, with the restaurant closed for two weeks each January
Set the tone for a kitchen culture that is kind, calm, curious, and collaborative — model that culture yourself, every shift

What We're Looking For

Experience running or co-running a professional kitchen, including staff leadership and scheduling
A genuine, personal point of view on food — we're not hiring for a cuisine, we're hiring for a voice
Proven ability to manage food cost, waste, and kitchen systems
A track record of leading with kindness and steadiness, even under pressure — someone whose team would say they feel respected and safe at work
Comfort with collaboration and shared authorship — you'll be one strong voice among several, not the only one
Current Food Safety Manager certification (e.g. ServSafe or equivalent), or ability to obtain one prior to start
Flexibility and range: ability to read a room and adjust for a broad summer crowd and a smaller, discerning local crowd across the rest of the year
Alignment with an ethos of inclusivity, learning, and community-building — in how you lead your team and in how your food invites guests in

How to Apply

We welcome applicants from all backgrounds and are especially glad to hear from candidates who don't see themselves reflected in a typical head-chef job posting.

Magnus on Water is an equal opportunity employer. We do not discriminate on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, or any other legally protected status.

Pay: $75,000.00 - $90,000.00 per year

Benefits:

Paid time off
Relocation assistance

Work Location: In person

Quick Apply

Refine Your Search

executive chef jobs in maine

Head Chef

Executive Chef

Director Culinary Services / Executive Chef

Executive Chef

Chef de Cuisine

Executive Chef (Task Force)

Executive Chef 3

Head Chef - Maine Cafe

Executive Chef 2

Chef Manager - Damariscotta, ME

Lead and Catring Chef

Chef de Cuisine

Executive Chef

Kitchen Lead & Events Sous Chef

Executive Sous Chef

Chef de Cuisine

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