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Head Chef Jobs in Portland, ME (NOW HIRING)

Migis Hotel Group

Sous Chef

Westbrook, ME · On-site

$1.0K - $1.5K/wk

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 ...

Migis Hotel Group

Sous Chef

Westbrook, ME

$1.0K - $1.5K/wk

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 ...

Maine Beer Company

Dishwasher

Freeport, ME · On-site

$20 - $21/hr

Maintain communication with Head Chef and other coworkers * Abide by dress code applicable to food safety Requirements: * Maintain a positive attitude and cooperative work environment * Always stay ...

Maine Beer Company

Dishwasher

Freeport, ME

$20 - $21/hr

Maintain communication with Head Chef and other coworkers * Abide by dress code applicable to food safety Requirements * Maintain a positive attitude and cooperative work environment * Always stay ...

Maine Beer Company

Dishwasher

Freeport, ME · On-site

$20 - $21/hr

Maintain communication with Head Chef and other coworkers * Abide by dress code applicable to food safety Requirements * Maintain a positive attitude and cooperative work environment * Always stay ...

Maine Beer Company

Line Cook

Freeport, ME · On-site

$20 - $22/hr

The line cook reports directly to the Head Chef. The kitchen at Maine Beer Company maintains a positive working environment, reasonable shift hours, and an enthusiastic team. The approximate pay ...

Maine Beer Company

Line Cook

Freeport, ME · On-site

$20 - $22/hr

The line cook reports directly to the Head Chef. The kitchen at Maine Beer Company maintains a positive working environment, reasonable shift hours, and an enthusiastic team. The approximate pay ...

Maine Beer Company

Line Cook

Freeport, ME

$20 - $22/hr

The line cook reports directly to the Head Chef. The kitchen at Maine Beer Company maintains a positive working environment, reasonable shift hours, and an enthusiastic team. The approximate pay ...

Maine Beer Company

Dishwasher

Freeport, ME · On-site

$20 - $21/hr

Maintain communication with Head Chef and other coworkers * Abide by dress code applicable to food safety Requirements * Maintain a positive attitude and cooperative work environment * Always stay ...

Maine Beer Company

Dishwasher

Freeport, ME · On-site

$20 - $21/hr

Maintain communication with Head Chef and other coworkers * Abide by dress code applicable to food safety Requirements: * Maintain a positive attitude and cooperative work environment * Always stay ...

Maine Beer Company

Dishwasher

Freeport, ME · On-site

$20 - $21/hr

Maintain communication with Head Chef and other coworkers * Abide by dress code applicable to food safety Requirements * Maintain a positive attitude and cooperative work environment * Always stay ...

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 ...

OceanView Management Company Inc.

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 ...

OceanView Management Company Inc.

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 ...

The Friendly Toast

Prep Cook

Portland, ME · On-site

$14.50 - $18.50/hr

Follow recipes and guidelines provided by the Head Chef * Maintain a clean and organized work environment * Restock ingredients and supplies as needed * Collaborate with other kitchen staff members ...

The Friendly Toast

Prep Cook

Portland, ME

$20 - $23/hr

Follow recipes and guidelines provided by the Head Chef * Maintain a clean and organized work environment * Restock ingredients and supplies as needed * Collaborate with other kitchen staff members ...

EOS Hospitality

Sous Chef

Kennebunkport, ME · On-site

$63K - $65K/hr

As Sous Chef, you will assist in overseeing daily kitchen operations, supporting and mentoring team members, maintaining food quality and consistency, and ensuring all health and safety standards are ...

EOS Hospitality

Sous Chef

Kennebunkport, ME · On-site

$63K - $65K/hr

A Chef's wine pairing is available for an additional $60 per person for our three-course menu, $68 per person for our four-course menu, and $75 per person for our five-course menu. Ocean has been ...

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All JobsHead Chef JobsHead Chef Jobs in Portland, ME

Head Chef information

See Portland, ME salary details

$29.6K

$66.4K

$98.6K

How much do head chef jobs pay per year?

As of Aug 31, 2026, the average yearly pay for head chef in Portland, ME is $66,402.00, according to ZipRecruiter salary data. Most workers in this role earn between $51,900.00 and $77,800.00 per year, depending on experience, location, and employer.

What is a head chef?

A head chef oversees the kitchen of a restaurant or other dining facility. They are the top of the chef chain-of-command in most establishments; larger restaurants have an executive chef above the head chef. As head chef, you control inventory and order supplies to ensure they are replenished, develop menu items, and train and manage staff. While you may supervise the cooking and completion of dishes in the kitchen, the day-to-day operations are usually handled by someone lower down the chef hierarchy, such as the sous chef.

What are the key skills and qualifications needed to thrive as a head chef?

To thrive as a Head Chef, you need advanced culinary skills, menu planning expertise, and several years of professional kitchen experience, often supported by a degree or certification in culinary arts. Familiarity with kitchen management systems, inventory software, and food safety certifications like ServSafe is typically required. Strong leadership, creativity, and effective communication are essential soft skills for managing a team and fostering a positive kitchen environment. These competencies ensure consistent food quality, efficient operations, and a motivated staff, all critical for a successful kitchen.

What are some of the main challenges head chefs face in managing kitchen operations?

Head Chefs often face the challenge of balancing high-quality food preparation with efficient kitchen management, especially during busy service periods. They must coordinate and motivate a diverse team, ensure food safety standards are consistently met, and adapt quickly to supply chain or staffing issues. Effective communication and strong organizational skills are essential, as the Head Chef is responsible for both the culinary output and the smooth operation of the kitchen. Successfully overcoming these challenges can lead to greater leadership opportunities within the hospitality industry.

What is the difference between Head Chef vs Sous Chef?

AspectHead ChefSous Chef
CredentialsCooking certifications, culinary degrees often preferredSimilar credentials, often with experience in kitchens
Work EnvironmentOversees entire kitchen, manages staffAssists Head Chef, manages specific sections
Industry UsageLeads kitchen operations in restaurants, hotelsSupports Head Chef, second-in-command
Search & ComparisonOften searched with Sous Chef for role distinctionsCommonly compared to Head Chef for hierarchy understanding

The Head Chef is responsible for the overall kitchen management, menu creation, and staff supervision, while the Sous Chef acts as the second-in-command, assisting the Head Chef and managing specific kitchen sections. Both roles require culinary expertise and certifications, but the Head Chef holds the primary leadership position.

How much do head chefs get paid?

Head chefs typically earn a median annual salary of around $50,000 to $80,000, depending on the location, restaurant size, and experience. Salaries can be higher in upscale establishments or in regions with a higher cost of living, and many head chefs also receive tips and bonuses.

What other jobs can a head chef do?

A head chef can transition into roles such as culinary director, food service manager, restaurant owner, or food consultant, leveraging skills in kitchen management, menu development, and leadership. They may also pursue positions in catering, hospitality management, or culinary education, often requiring certifications or experience in business and operations.
More about Head Chef jobs

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

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

What are popular job titles related to Head Chef jobs in Portland, ME?

For Head Chef jobs in Portland, ME, the most frequently searched job titles are:

What job categories do people searching Head Chef jobs in Portland, ME look for?

The top searched job categories for Head Chef jobs in Portland, ME are:

What cities near Portland, ME are hiring for Head Chef jobs?

Cities near Portland, ME with the most Head Chef job openings:

Head Chef jobs near you
Infographic showing various Head Chef job openings in Portland, ME as of August 2026, with employment types broken down into 33% Full Time, and 67% Part Time. Highlights an 100% In-person job distribution, with an average salary of $66,402 per year, or $31.9 per hour.

Sous Chef

Westbrook, ME • On-site

Migis Hotel Group
Traveler Accommodation • 201 - 500 employees
Learn more about Migis Hotel Groupexternal

$1.0K - $1.5K/wk

Full-time

Re-posted 15 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