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Chef Manager Jobs in Sabattus, 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 growth and opportunity. As with most kitchens, during day to day operations problems may arise, our ideal ...

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 growth and opportunity. As with most kitchens, during day to day operations problems may arise, our ideal ...

OceanView Management Company Inc.

Chef 2

Portland, ME · On-site

$21/hr

Chef 2 is responsible for consistently providing the highest quality of service and hospitality to residents and their family members, co-workers, vendors, and all visitors. The Chef 2 is frequently ...

OceanView Management Company Inc.

Chef 2

Falmouth, ME

$21/hr

Chef 2 is responsible for consistently providing the highest quality of service and hospitality to residents and their family members, co-workers, vendors, and all visitors. The Chef 2 is frequently ...

The Westin Portland Harborview

Executive Chef

Portland, ME · On-site

$110K - $120K/yr

You will report to the Food & Beverage Operations Manager or Director of Food & Beverage. * A career as an executive chef can lead to opportunities as a culinary director, corporate chef, or even ...

Parkhurst Dining

Sous Chef

Portland, ME

$22 - $24/hr

ESSENTIAL FUNCTIONS · Manage and direct all culinary staff to ensure standards and quality are ... Chef in menu development, organization and completion of production sheets and execution of new ...

OceanView at Falmouth

Chef 2

Falmouth, ME · On-site

$21/hr

Chef 2 is responsible for consistently providing the highest quality of service and hospitality to residents and their family members, co-workers, vendors, and all visitors. The Chef 2 is frequently ...

Compass Group

SENIOR SOUS CHEF

Portland, ME · On-site

$60K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Unidine

SENIOR SOUS CHEF

Portland, ME · On-site

$60K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Compass Group

SENIOR SOUS CHEF

Portland, ME · On-site

$60K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Compass Group

SENIOR SOUS CHEF

Portland, ME

$60K - $65K/yr

Assists the Executive Chef with managing cost controls and control expenditures for the account * Assists the Executive Chef with planning and creating menus * Produces and execute catering events

Giri Hotel Management

Sous Chef - Full Time

Auburn, ME

$53K - $72K/yr

We are seeking a dynamic, professional Sous Chef to join our team at Garden Grille & Bar atHilton Garden Inn Auburn Riverwatch. This is a Full Time position located in Auburn, ME. This role requires ...

Gecko Hospitality

Executive Chef - hands-on

Bath, ME · On-site

$80K - $103K/yr

Executive Chef Opportunity - Confidential Search, Midcoast Maine About the Venue Located in the ... Implement and manage rigorous kitchen systems, including prep, expediting, and organized plating ...

Happy Haven

Cook Chef

Lewiston, ME · On-site

$15 - $20/hr

Cook With Chef experience 20 hours a week. Job Summary: The Cook/Chef will oversee kitchen ... Excellent time management, scheduling, and organizational skills. * Excellent interpersonal skills ...

Happy Haven

Cook Chef

Lewiston, ME · On-site

$15 - $20/hr

Cook With Chef experience 20 hours a week. Job Summary: The Cook/Chef will oversee kitchen ... Excellent time management, scheduling, and organizational skills. * Excellent interpersonal skills ...

Sunnybrook

Cook/Chef, Full time

Brunswick, ME · On-site

$14.25 - $19/hr

Chef / Cook Full time Must be available days, early evenings and weekends, 32-40 hours per week. Where Talent Meets Heartfelt Hospitality Why Join Our Culinary Family: We care about our team and ...

Sunnybrook

Cook/Chef, Full time

Brunswick, ME · On-site

$14.25 - $19/hr

Description Position at Sunnybrook Chef / Cook Full time Must be available days, early evenings and weekends, 32-40 hours per week. Where Talent Meets Heartfelt Hospitality Why Join Our Culinary ...

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Chef Manager information

See Sabattus, ME salary details

$27.5K

$56.9K

$81.6K

How much do chef manager jobs pay per year?

As of Aug 24, 2026, the average yearly pay for chef manager in Sabattus, ME is $56,921.00, according to ZipRecruiter salary data. Most workers in this role earn between $46,600.00 and $66,200.00 per year, depending on experience, location, and employer.

What is a chef manager?

A Chef Manager is a culinary professional responsible for both the preparation of food and the management of kitchen operations. They oversee menu planning, ingredient sourcing, food safety, and staff supervision, ensuring that the kitchen runs efficiently and meets quality standards. Chef Managers often balance hands-on cooking with administrative duties like budgeting, scheduling, and inventory control. Their role is essential in restaurants, catering companies, and institutional kitchens to guarantee consistent and high-quality food service.

What is a chef manager?

A chef manager is a supervisor in the kitchen area of a restaurant. As a chef manager, you are responsible for helping the kitchen staff perform efficiently. Your duties include establishing standard menu options and recipes, ordering the food and supplies necessary to make these dishes, and overseeing kitchen and line staff by hiring, firing, and training team members as required. Qualifications for this career include extensive kitchen experience and leadership skills.

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

To thrive as a Chef Manager, you need strong culinary expertise, menu planning skills, and experience in kitchen operations, often supported by a culinary degree or relevant certifications. Familiarity with inventory management systems, food safety standards, and cost control software is typically required. Leadership, communication, and time management are crucial soft skills for effectively managing kitchen staff and ensuring smooth service. These skills are vital for maintaining high food quality, operational efficiency, and a positive team environment.

How does a chef manager balance culinary creativity with administrative responsibilities in their daily role?

As a Chef Manager, you will need to juggle hands-on food preparation and menu development with tasks like staff scheduling, inventory control, and budgeting. This balance often means dividing your day between the kitchen and the office, ensuring food quality and safety standards are met while also keeping operations efficient and cost-effective. Collaboration with kitchen staff, front-of-house teams, and suppliers is key to maintaining smooth service and meeting customer expectations. Developing strong organizational and communication skills will help you thrive in this dynamic environment.

What is the difference between Chef Manager vs Sous Chef?

AspectChef ManagerSous Chef
CredentialsCulinary degree or equivalent, culinary certificationsCulinary degree or equivalent, culinary certifications
Work EnvironmentOversees kitchen operations, manages staff, plans menusAssists head chef, supervises kitchen staff, prepares dishes
Employer & Industry UsageHotels, restaurants, catering services, healthcare facilitiesRestaurants, hotels, catering, institutional kitchens
Primary ResponsibilitiesKitchen management, menu planning, staff supervisionFood preparation, supporting head chef, quality control

The main difference between a Chef Manager and a Sous Chef is that the Chef Manager has broader responsibilities including managing the entire kitchen operation, staff, and menu planning, while the Sous Chef primarily supports the head chef with food preparation and kitchen supervision. Both roles require culinary credentials and are common in similar work environments, but the Chef Manager holds a more managerial position.

How much does a chef manager earn?

A chef manager's salary typically ranges from $45,000 to $75,000 annually, depending on experience, location, and the size of the establishment. They often oversee kitchen staff, manage food quality, and handle administrative tasks, which can influence compensation levels.
More about Chef Manager jobs

What cities near Sabattus, ME are hiring for Chef Manager jobs?

Cities near Sabattus, ME with the most Chef Manager job openings:

Chef Manager jobs near you
Infographic showing various Chef Manager job openings in Sabattus, ME as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $56,921 per year, or $27.4 per hour.

Sous Chef

Migis Hotel Group

Westbrook, ME • On-site

$1.0K - $1.5K/wk

Full-time

Re-posted 8 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