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Assistant Chef Jobs in Freeport, ME (NOW HIRING)

Migis Hotel Group

Sous Chef

Westbrook, ME · On-site

$1.0K - $1.5K/wk

Sous Chef is one of our entry level to management, seasonal, positions with the potential for ... * Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done ...

Migis Hotel Group

Sous Chef

Westbrook, ME

$1.0K - $1.5K/wk

Sous Chef is one of our entry level to management, seasonal, positions with the potential for ... * Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done ...

Black Point Inn

Sous Chef

Scarborough, ME · On-site

$1.0K - $1.5K/wk

This positionis a working chef position that gives hands on experience with managing staff ... * Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done ...

Bowdoin College

Kitchen Prep Assistant

Brunswick, ME · On-site

$19.65/hr

Under supervision of the Head Chef, Assistant Chef/Cold Food Production Coordinator, with guidance from Production Assistant Lead, the Kitchen Prep Assistant/Production Assistant is responsible for ...

American Dining Creations

Sous Chef

Portland, ME · On-site

$50K - $68K/yr

Responsibilities: * Assist the Executive Chef with all culinary points of service including food stations and catering events. * Provide guidance and supervise BOH staff. * Ensure recipe standards ...

Parkhurst Dining

Sous Chef

Portland, ME

$22 - $24/hr

... levels. · Assist with Executive Chef in menu development, organization and completion of ... production sheets and execution of new recipe standards. · Assist Executive Chef in regular ...

Compass Group

SENIOR SOUS CHEF

Portland, ME · On-site

$60K - $65K/yr

You will assist in the supervision, preparation, and cooking of various food items, developing ... Assists the Executive Chef with managing cost controls and control expenditures for the account

Unidine

SENIOR SOUS CHEF

Portland, ME · On-site

$60K - $65K/yr

You will assist in the supervision, preparation, and cooking of various food items, developing ... Assists the Executive Chef with managing cost controls and control expenditures for the account

Compass Group

SENIOR SOUS CHEF

Portland, ME · On-site

$60K - $65K/yr

You will assist in the supervision, preparation, and cooking of various food items, developing ... Assists the Executive Chef with managing cost controls and control expenditures for the account

Compass Group

SENIOR SOUS CHEF

Portland, ME · On-site

$60K - $65K/yr

You will assist in the supervision, preparation, and cooking of various food items, developing ... Assists the Executive Chef with managing cost controls and control expenditures for the account

Blue Pig LLC

Cook Chef

Gorham, ME · On-site

$17 - $22/hr

We are seeking a Cook Chef to join our dedicated kitchen staff ... You will assist in the preparation, cooking, and presentation of meals in our professional kitchen.

Blue Pig LLC

Cook Chef

Gorham, ME · On-site

$17 - $22/hr

We are seeking a Cook Chef to join our dedicated kitchen staff ... You will assist in the preparation, cooking, and presentation of meals in our professional kitchen.

Bowdoin College

Cook (part-time)

Brunswick, ME · On-site

$21/hr

Under the general direction of the Head Chef and Assistant Chefs, we are seeking a part-time Cook to provide support in food preparation for catering and hot and cold food production, while ...

Black Point Inn

Lead Line Cook

Scarborough, ME · On-site

$24 - $28/hr

Typically, most shifts last from 8 to 10 hours, starting from 8 AM to 4PM and 2 PM to 10 PM. Assist the Sous Chefs help open, close, or operate the line on any given day. Our preferred candidate will ...

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Assistant Chef information

See Freeport, ME salary details

$9

$21

$40

How much do assistant chef jobs pay per hour?

As of Aug 25, 2026, the average hourly pay for assistant chef in Freeport, ME is $21.59, according to ZipRecruiter salary data. Most workers in this role earn between $16.68 and $23.17 per hour, depending on experience, location, and employer.

What does a chef assistant do?

A chef assistant provides support for the head chef of a restaurant, bakery, catering business, or cafeteria. As a chef assistant, your job duties include managing inventory, ensuring that the kitchen meets food safety and cleanliness standards, and helping kitchen staff with food preparation. The qualifications for a career as a chef assistant vary by employer, but typically include training from a culinary school, proven cooking skills, and experience working in a kitchen. You need strong teamwork abilities and a willingness to work a flexible schedule.

What is an assistant chef?

Assistant Chefs, also known as commis chefs or junior chefs, support the head chef and sous chef in a professional kitchen. Their responsibilities typically include preparing ingredients, cooking basic dishes, maintaining kitchen cleanliness, and helping with inventory management. They play a crucial role in ensuring a smooth workflow and may also assist in plating dishes and learning advanced culinary techniques. This position is often an entry-level role for those pursuing a culinary career, offering hands-on experience and opportunities for advancement.

How does an assistant chef typically collaborate with the head chef and other kitchen staff during service?

As an Assistant Chef, you play a vital role in supporting the Head Chef by preparing ingredients, ensuring stations are well-stocked, and executing dishes according to established recipes and quality standards. Collaboration is constant—clear communication with the Head Chef and other cooks helps maintain a smooth workflow, especially during busy service hours. You may also assist in training junior staff and step in to manage specific sections of the kitchen when needed, making adaptability and teamwork essential traits for success in this role.

What are the key skills and qualifications needed to thrive as an assistant chef, and why are they important?

To thrive as an Assistant Chef, you need a solid understanding of culinary techniques, food safety standards, and experience in a kitchen environment, often supported by a culinary certificate or diploma. Familiarity with commercial kitchen equipment, inventory management systems, and food hygiene certifications like ServSafe is typically required. Strong teamwork, time management, and attention to detail are crucial soft skills that help in supporting the head chef and ensuring smooth kitchen operations. These skills and qualities are vital for maintaining food quality, efficiency, and safety in a fast-paced culinary setting.

What is the difference between Assistant Chef vs Line Cook?

AspectAssistant ChefLine Cook
CredentialsBasic culinary training, certifications varyBasic culinary skills, often no formal certification required
Work EnvironmentAssists head chef, supports kitchen operationsPrepares specific dishes on the line during service
Employer & Industry UsageHotels, restaurants, catering servicesRestaurants, hotels, catering
Common Search & ComparisonYesYes

The Assistant Chef typically supports the head chef and handles a variety of kitchen tasks, often with some formal training. Line Cooks focus on preparing specific dishes during service, usually with less supervision. Both roles are essential in culinary operations, but Assistant Chefs often have broader responsibilities and may oversee Line Cooks.

More about Assistant Chef jobs

What are the most commonly searched types of Chef jobs in Freeport, ME?

The most popular types of Chef jobs in Freeport, ME are:

What cities near Freeport, ME are hiring for Assistant Chef jobs?

Cities near Freeport, ME with the most Assistant Chef job openings:

Assistant Chef jobs near you
Infographic showing various Assistant Chef job openings in Freeport, ME as of August 2026, with employment types broken down into 1% As Needed, 74% Full Time, 21% Part Time, 1% Temporary, and 3% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $44,915 per year, or $21.6 per hour.

Sous Chef

Migis Hotel Group

Westbrook, ME • On-site

$1.0K - $1.5K/wk

Full-time

Re-posted 10 days ago

Job description

Migis Hotel Group is seeking the right candidate to become Sous Chef at a boutique hotel property in Southern Maine. This is an exciting opportunity to become part of an independent, Maine based, hotel management company, Migis Hotel Group. Sous Chef is one of our entry level to management, seasonal, positions with the potential for growth and opportunity. As with most kitchens, during day to day operations problems may arise, our ideal candidate would be able to keep a level-head and work towards solutions in a productive way. Our Sous Chef is encouraged to be creative and present new ideas to the property. This position is a working chef position that gives hands on experience with managing staff, inventories, and operating a kitchen.
Location: Southern Maine
Hours: Full-time
Compensation: $1000 to $1500 per week, depending on experience.
Seasonal Position: Now through end of October
Start date: ASAP
Benefits: Housing available at below market rate. Discounted stays and food & beverage at affiliated properties
Experience: Management experience preferred, at least 3 years culinary experience required.
Job Summary
The Sous Chef works directly with our Executive Chef to help support our Culinary Team as much as possible. Daily responsibilities range from creating menu items, recipes, daily specials, and maintaining standards of quality, timing, and cleanliness. Sous Chefs tend to be some of our biggest coaches on property, this position is ideal for a Chef that prides themselves in training, teaching/mentoring, and supporting their line level staff. Reliability, ability to mentor, and strong communication skills. The ability to work the line while balancing mentoring team members during their shift.
Typically, most shifts last from 8 to 10 hours, starting from 8 AM to 5PM and 12 PM to 10 PM. Sous Chefs help open, close, or operate the line on any given day.
Our preferred candidate will strive to preserve the groundwork already laid and to always look to maintain a relevant connection to an exciting world of food and beverage. Our leadership team is excited to welcome a new member to our work family, so we are seeking committed applicants who are looking to grow in a supportive and challenging environment.
This is a salaried position, a complete job description can be provided upon request.
  • Bring out the highest levels of skill and creativity in the kitchen staff in order to promote the highest levels of quality and creativity in the cuisine
  • Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions
  • Elevate the quality and creativity of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception
  • Develop and execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity
  • Ensure that prep for every meal is done efficiently and accurately, is consistent with business demands
  • Manage the preparation of menu items consistent with the recipes and standards provided by the chef
  • In the absence of the EC, hold twice-daily line-ups (menu meetings with the front of house. Work closely with the front of the house to improve their menu knowledge and ability to give constructive viewpoints and feedback to guests to elevate service standards
  • Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done efficiently, effectively, and legally
  • Maintain consistent communication with the EC and the General Manager to ensure awareness of business levels, scheduled groups and activities, and guests special needs and requests
  • Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services
  • Assist the EC in performing general maintenance and upkeep of all kitchen equipment
  • Protect the assets of the property and Migis Hotel Group

Job Qualifications:
  • Minimum 3 years as a cook in a similar property. A work history that includes working in seasonal operations and of multiple seasons in same operation a plus
  • Thorough knowledge of hotel food and beverage operations and preparation techniques, and a clear understanding of the mission of an American plan food service operation as communicated by the Owner and the General Manager
  • Strong mathematical abilities in order to determine and track inventory, and to understand controls and menu costing
  • Ability to communicate in English, both orally and written, with guest and employees, with high levels of patience, tact and diplomacy
  • Must have strong leadership skills, earning the respect of peers and staff, not demanding it
  • Must be able to multi-task and anticipate the needs of the operation and the guests
  • Must be able to manage complex situations, recognize the need for change and navigate through it
  • Must be able to work under pressure and deal with stressful situations
  • Must be a team player, able to build and maintain strong working relationships with all other members of the management team
  • Must be able to change activity frequently and work with constant interruptions

Apply