Top 18 Head chef Jobs in Portland, Me

Executive Chef - 58 Culinary
Prentice Organization —Portland, ME
- Seasonal
- Cooking
- Experience equivalent to degree accepted
- Senior level
- Free parking
- Health insurance
Quick Apply
Kitchen Prep Assistant
Bowdoin College —Brunswick, ME
- $19.65 an hour
- Overtime
- Background check
- ServSafe
- Customer service
- Paid parental leave
- Paid holidays
1d
Cook (late-night shift, part-time)
Bowdoin College —Brunswick, ME
- $21 an hour
- Part-time
- Background check
- ServSafe
- Customer service
4d
Cook (part-time)
Bowdoin College —Brunswick, ME
- $21 an hour
- Part-time
- Background check
- ServSafe
- Customer service
4d
Late Night Cook
Bowdoin College —Brunswick, ME
- $21.35 an hour
- Overtime
- Background check
- ServSafe
- Customer service
- Paid parental leave
- Paid holidays
4d
Kitchen Prep Assistant
Bowdoin College —Brunswick, ME
- $19.65 an hour
- Overtime
- Background check
- ServSafe
- Customer service
- Paid parental leave
- Paid holidays
4d
Chef
Cobblestone Coffee and Co —South Portland, ME
- $21 - $30 an hour
- Part-time
- In-person
- Restaurant
- Entry level
- Health insurance
- Food provided
Quick Apply
Prep Cook
The Friendly Toast —Portland, ME
- $20 - $23 an hour
- Part-time
- High school diploma or GED
- Experience equivalent to degree accepted
- Computer skills
- Health insurance
- Dental insurance
Quick Apply
Sous Chef
Migis Hotel Group —Westbrook, ME
- $1,000 - $1,500 a week
- Full-time
- English
- Mid-level
- 3 years
Quick Apply
Kitchen Lead
Maine Beer Company —Freeport, ME
- $25 - $27 an hour
- Weekends as needed
- Mid-level
- Ability to lift 50 pounds
- Leadership
- Disability insurance
- Health insurance
Part-Time Seasonal Line Cook
Bissell Brothers Brewing Company —Portland, ME
- $25 an hour
- Part-time
- Entry level
- Kitchen
- Free parking
- Store discount
Quick Apply
Seasonal Line Cook
Bissell Brothers Brewing Company —Portland, ME
- $25 an hour
- Weekends as needed
- Communication skills
- Entry level
- Kitchen
- Free parking
- Store discount
Quick Apply
Line Cook
Hurricane Restaurant —Kennebunkport, ME
- $25 - $28 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- 401(k)
- 401(k) matching
Quick Apply
Line Cook
Maine Beer Company —Freeport, ME
- $20 - $22 an hour
- Part-time
- Entry level
- Kitchen
Cook / prep
Elevenses —Brunswick, ME
- $17 - $25 an hour
- Part-time
- Fair chance
- In-person
- Restaurant experience
- Paid time off
- Employee discount
Quick Apply

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Executive Chef
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Culinary Degree, certification from an accredited culinary association or bachelor’s degree in hospitality, Restaurant or Business.
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Executive Chef - 58 Culinary

Prentice Organization
Portland, ME

Quick Apply

Job Details

Seasonal

Benefits

Free parking
Health insurance
Dental insurance
Vision insurance
401(k) matching
Employee discount

Qualifications

Vendor relationship building
Menu design
Kitchen health and safety standards
Food waste mitigation
Financial operations
Cost accounting analysis
Food service purchasing
Operations management
Establishing vendor partnerships as a food service manager
Food service health code compliance
Logistics management
Food service workstation cleanliness
Production schedule optimization
Team leadership
Safety regulations
Cooking
Production safety compliance
Project timeline management
Managing catering events
Cleaning kitchen areas
Team development
Hiring
Culinary Arts
Compliance management
Kitchen cost control
Cost analysis
Inventory tracking for food cost management
Team training
Kitchen staff training
Vendor relationship management

Full Job Description

About 58 Culinary Group

58 Culinary Group, part of the Prentice Hospitality Group, is a premier hospitality company based in Portland, Maine, specializing in exceptional culinary experiences and flawlessly executed events. From high-profile corporate gatherings to unforgettable private celebrations, we combine creativity, precision, and operational excellence to deliver moments that leave lasting impressions.

Our team thrives on innovation, adaptability, and attention to detail—whether orchestrating events in unique outdoor locations or designing intricate culinary presentations. At 58 Culinary Group, every event is an opportunity to exceed expectations, overcome challenges, and create extraordinary experiences for our clients.

We value collaboration, ingenuity, and a passion for hospitality, and we pride ourselves on building a team that is as resourceful and dynamic as the events we produce.

Position Summary

The seasonal Executive Chef – Catering is responsible for overseeing all culinary operations for 58 Culinary Group’s catering and events program. This role leads menu development, food production, and kitchen execution across multiple event formats and venues, ensuring consistency, quality, and efficiency at scale.

This is a hands-on leadership position ideal for an experienced chef who thrives in a fast-paced, logistics-driven environment and enjoys leading teams through high-volume production, off-site events, and evolving event schedules.

Key Responsibilities:

Culinary Leadership & Execution

Develop and execute catering menus that reflect seasonality, quality, and the 58 Culinary brand
Oversee food preparation and execution for on-site and off-site catered events
Maintain consistency and presentation standards across all events, regardless of size or location

Operations & Logistics

Plan production schedules to support multiple events and timelines
Manage food ordering, inventory, storage, and vendor relationships
Work closely with operations and events teams to align menus with event logistics, staffing, and client expectations

Team Leadership & Training

Hire, train, and lead kitchen staff for prep, events, and service
Foster a positive, respectful, and accountable kitchen culture
Ensure clear communication and leadership during event execution

Financial & Administrative Oversight

Manage food costs, waste reduction, and budget targets
Assist with menu pricing and cost analysis
Maintain accurate inventory and ordering systems

Standards & Compliance

Ensure compliance with all health, safety, and sanitation regulations
Maintain clean, organized, and efficient kitchen and prep spaces

Qualifications:

Proven experience as a Head Chef or Senior Sous Chef in catering, events, or high-volume kitchens
Strong understanding of large-scale food production and off-site event execution
Excellent organizational, time-management, and leadership skills
Ability to adapt quickly to changing event needs and timelines
Passion for seasonal, ingredient-driven cooking
Culinary degree or equivalent professional experience preferred

Benefits:

401(k) with employer match
Health insurance
Dental insurance
Vision insurance
Employee discount
Free parking

Why Join Us

At PHG, our work is guided by three core pillars: A Culinary Lens, Modern Service with Classic Values, and A Sense of Place. Food is our anchor — rooted in the terroir of Maine and executed with intention, discipline, and respect for craft. We deliver hospitality that is best in class, relationship-driven, and grounded in professionalism and care.

Our values — Expert, Nimble, Ambitious, Inclusive, and Timeless — shape how we operate every day. We bring deep expertise to our craft, move with agility, strive for excellence, foster welcoming environments for all, and build concepts designed to endure. Each of our restaurants is connected to its neighborhood and community, contributing meaningfully to Maine’s evolving hospitality landscape while creating lasting value for our guests and our teams.

We’re excited to meet passionate, dedicated individuals who want to grow with us. Apply today and become part of our amazing team!

Quick Apply

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head chef jobs in portland, me

Executive Chef - 58 Culinary

Kitchen Prep Assistant

Cook (late-night shift, part-time)

Cook (part-time)

Late Night Cook

Kitchen Prep Assistant

Chef

Prep Cook

Sous Chef

Kitchen Lead

Part-Time Seasonal Line Cook

Seasonal Line Cook

Line Cook

Line Cook

Cook / prep

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