Top 8 Head chef Jobs in York, Me

Chef de Cuisine
Cliff House Maine —Cape Neddick, ME
- $75,000 - $90,000 a year
- Full-time
- Hospitality
- ServSafe
- 5 years
Quick Apply
Relief Head Chef - Shoals Marine Lab
University System of New Hampshire —Durham, NH
- Part-time
- Clean driving record
- ServSafe
- Computer literacy
14d
Line Cook
The Old Salt at Lamie's Inn —Hampton, NH
- $20 - $30 an hour
- Full-time
- Restaurant
- Entry level
- Kitchen
- 401(k)
- Employee discount
Quick Apply
Prep Cook
The Friendly Toast —Portsmouth, NH
- $19 - $22 an hour
- Part-time
- High school diploma or GED
- Experience equivalent to degree accepted
- Computer skills
- Health insurance
- Dental insurance
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
Hagan's Grill —Hampton, NH
- $20 - $29 an hour
- Full-time
- ServSafe
- Restaurant
- Food Handler Certification
- Opportunities for advancement
Quick Apply
Kitchen Assistant
Upper Crust Food Service —Durham, NH
- $15 - $19 an hour
- Part-time
- Background check
- Customer service
- Mid-level
- Paid holidays
- Health insurance
Quick Apply
7d

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Chef de Cuisine

Cliff House Maine -
Cape Neddick, ME

Quick Apply

Job Details

Full-time
$75,000 - $90,000 a year

Qualifications

Hospitality
Staff supervision
Establishing vendor partnerships as a food service manager
ServSafe
Food Safety Manager Certification
Coaching
Global team management
Team development
Kitchen cost control
Inventory tracking for food cost management
Vendor relationship management
Vendor communication
Managing kitchen staff
Food ordering
ServSafe Food Manager Certification
Restaurant cost management

Full Job Description

CHEF DE CUISINE

JOB OVERVIEW

The Chef de Cuisine is the Department Head responsible for all culinary operations within the Tiller resort signature restaurant, serving breakfast, lunch, and dinner, as well as In-Room Dining and The Terrace, a seasonal alfresco restaurant. This role reports directly to the Resort Executive Chef and is accountable for delivering exceptional culinary quality, financial performance, team development, and operational excellence.

The Chef de Cuisine sets the culinary tone—driving consistency, creativity, and a sense of place through well-executed menus and disciplined leadership. This position leads the culinary team with precision, clear communication, and a forward-thinking approach that supports both the resort’s standards and the expectations of a global guest base.

The Chef de Cuisine has a culinary leadership team of an Executive Sous Chef along with Two (2) sous chefs, culinary & stewarding leads. The CDC works very closely with the Tiller front of house leadership team for synergy, consistency and ensuring the guest experience.

Pay Range: $75,000 - $90,000 annually

ESSENTIAL FUNCTIONS

Department Leadership
Acts as the leader of the signature restaurant culinary department. Oversees daily operations, establishes standards, and partners with the Resort Executive Chef to execute the property’s culinary vision.
Team Development & Training
Provides strong, structured training and development for an international culinary team. Demonstrates excellent communication, hands-on instruction, and coaching that supports consistent execution, growth, and retention.
Operational Oversight
Manages all culinary functions for three meal periods, In-Room Dining, and the seasonal alfresco outlet. Ensures efficient production, consistent quality, accurate pacing, and smooth service collaboration with FOH partners. Works very closely in a role of inclusion for all operations F+B outlets for product support and staff sharing for operational awareness and efficiencies.
Menu Development & Culinary Identity
Creates distinctive, seasonal, place-driven menus. Oversee recipe development, plating guides, and quality benchmarks that reflect a luxury coastal experience paired with the Tillers branding structure.
Recipe Management, Controls & Systems
Upholds Craftable/recipe accuracy, portion controls, inventory procedures, and production systems. Ensures the team adheres to all culinary standards and operational SOPs. Through this system also this role is responsible for daily requisitions, monthly inventories, transfers and waste sheets for accountability.
Financial Accountability
Responsible for delivering budgeted food cost, labor cost, and departmental expenses.
Leads ordering, inventory, assists in vendor relationships, and labor deployment to support margin expectations while protecting product excellence.
Communication & Service Coordination
Maintains strong communication with FOH leaders, conducting daily line-ups, menu briefings, and post-service evaluations. Supports seamless guest experiences across all touchpoints.
Food Safety & Sanitation
Ensures full compliance with food safety practices, health codes, internal audits, and high sanitation standards across all kitchens and prep areas. Must be Serve Safe management certified.
Quality Assurance
Executes line checks, tastings, and real-time corrections to guarantee consistency and signature-level presentation at every service. Plays an integral role in our third party quality shops and ratings for adherence, correction and celebrations.

QUALIFICATIONS

Experience
Five (5) years of progressive culinary experience with at least three (3) years in a leadership role—Sous Chef (of larger luxury property), Chef de Cuisine, or equivalent—in a high-volume or luxury environment.
Financial Acumen
Demonstrated ability to manage food cost, labor cost, inventory systems, ordering, vendor relations, and departmental budgeting.
Leadership & Training Ability
Proven success leading diverse, international teams. Strong coaching, communication, and developmental skills required.
Technical Skills
Solid mastery of classical and contemporary culinary techniques, menu engineering, production systems, and quality control.
Adaptability & Work Ethic
An agile leader who thrives in dynamic, multi-outlet operations and embraces the non-traditional schedule of hospitality

NEEDED ATTRIBUTES & EXPECTATIONS

All employees must meet performance standards for their position and comply with all resort policies, procedures, and expectations as outlined in the Employee Handbook or communicated by leadership. This job description provides an overview of primary responsibilities but is not exhaustive. Duties may evolve based on operational needs. Employees are expected to perform additional tasks as assigned by leadership.

Needed Attributes

Employees must fulfill their performance standards for this position and comply with policies, rules and procedures of the Hotel, including those set out in the Employee Handbook or otherwise communicated (verbally or in writing) to employees. The job description is intended to describe the general nature and work responsibilities of the position. This job description and duties of this position are subject to change, modification and addition as deemed necessary by the Hotel. Employees are required to comply with supervisory instructions and perform other job duties, responsibilities and assignments requested by supervisors, managers or other Hotel Officials.

We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

Quick Apply

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head chef jobs in york, me

Chef de Cuisine

Relief Head Chef - Shoals Marine Lab

Line Cook

Prep Cook

Line Cook

Line Cook

Kitchen Assistant

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