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Seasonal Task Force Chef Jobs in Portland, 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 ... Must be able to multi-task and anticipate the needs of the operation and the guests * Must be able ...

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 ... Must be able to multi-task and anticipate the needs of the operation and the guests * Must be able ...

Black Point Inn

Sous Chef

Scarborough, ME · On-site

$1.0K - $1.5K/wk

Seasonal Position: August through Early November Start date: ASAP Benefits: Discounted stays and ... Must be able to multi-task and anticipate the needs of the operation and the guests * Must be able ...

White Barn Inn

Cook I

Kennebunk, ME

$16.75 - $20.75/hr

Works and assists the chef with speciality dinners and functions with minimal supervision ... Task Force Opportunities * Career Growth * Voluntary plans: short- and long-term disability ...

Auberge Collection

Cook I

Kennebunk, ME · On-site

$16.75 - $20.75/hr

Works and assists the chef with speciality dinners and functions with minimal supervision ... Task Force Opportunities * Career Growth * Voluntary plans: short- and long-term disability ...

Auberge Collection

Cook I

Kennebunk, ME · On-site

$16.75 - $20.75/hr

Works and assists the chef with speciality dinners and functions with minimal supervision ... Task Force Opportunities * Career Growth * Voluntary plans: short- and long-term disability ...

White Barn Inn

Chef de Cuisine

Kennebunk, ME · On-site

$69K - $95K/yr

... seasonal, contemporary New England cuisine while the new Little Barn is a casual eatery ... Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to ...

Auberge Collection

Chef de Cuisine

Kennebunk, ME · On-site

$69K - $95K/yr

... seasonal, contemporary New England cuisine while the new Little Barn is a casual eatery ... Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to ...

Auberge Collection

Chef de Cuisine

Kennebunk, ME · On-site

$69K - $95K/yr

... seasonal, contemporary New England cuisine while the new Little Barn is a casual eatery ... Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to ...

White Barn Inn

Pastry Chef

Kennebunk, ME

... seasonal, contemporary New England cuisine while the new Little Barn is a casual eatery ... Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to ...

Auberge Collection

Pastry Chef

Kennebunk, ME · On-site

... seasonal, contemporary New England cuisine while the new Little Barn is a casual eatery ... Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to ...

Auberge Collection

Pastry Chef

Kennebunk, ME · On-site

... seasonal, contemporary New England cuisine while the new Little Barn is a casual eatery ... Check function sheets, restaurant requisitions, and special requests and prepare a list of tasks to ...

Black Point Inn

Lead Line Cook

Scarborough, ME · On-site

$24 - $28/hr

This position is a working chef position that gives hands on experience with managing staff ... Seasonal Position: August through October Start date: June to October Benefits: Discounted stays ...

Migis Lodge on Sebago Lake

Dishwasher

South Casco, ME · On-site

$16 - $19/hr

Seasonal Position: August - October 2026 Start date: August Benefits: Discounted stays and food ... Executive Chefs and Innkeepers. You never know where this job might take you! JOBSUMMMARY

Migis Lodge on Sebago Lake

Dishwasher

South Casco, ME · On-site

$16 - $19/hr

Seasonal Position: August- October 2026 Start date: August Benefits: Discounted stays and food ... Executive Chefs and Innkeepers. You never know where this job might take you! JOBSUMMMARY

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All JobsTask Force Chef JobsSeasonal Task Force Chef JobsSeasonal Task Force Chef Jobs in Portland, ME

Seasonal Task Force Chef information

See Portland, ME salary details

$10

$25

$45

How much do seasonal task force chef jobs pay per hour?

As of Aug 24, 2026, the average hourly pay for seasonal task force chef in Portland, ME is $25.20, according to ZipRecruiter salary data. Most workers in this role earn between $17.21 and $31.73 per hour, depending on experience, location, and employer.

What is a seasonal task force chef?

Seasonal Task Force Chefs are experienced culinary professionals who are temporarily hired to support kitchens during busy periods, special events, or staff shortages. They often work in hotels, resorts, or restaurants that experience seasonal fluctuations in demand. These chefs quickly adapt to different kitchen environments, ensuring high standards of food preparation and service are maintained. Their contracts typically last for a set period, such as during holidays or tourist seasons, after which they may move on to another assignment.

What are the key skills and qualifications needed to thrive as a seasonal task force chef?

To thrive as a Seasonal Task Force Chef, you need strong culinary expertise, menu planning skills, and experience working in diverse kitchen environments, often validated by a culinary degree or equivalent professional experience. Familiarity with a variety of kitchen equipment, inventory management systems, and food safety certifications like ServSafe is typically required. Flexibility, leadership, and excellent communication set standout chefs apart when adapting to new teams and rapidly changing demands. These skills ensure seamless integration, maintain high standards, and support effective kitchen operations during busy or transitional periods.

What are the typical challenges faced by a seasonal task force chef when joining a new kitchen team?

Seasonal Task Force Chefs often step into unfamiliar kitchens on short notice, which can present challenges such as quickly adapting to different equipment, learning new menus, and understanding each team's unique workflow. Building rapport and trust with existing staff is crucial, as is maintaining high culinary standards amidst fast-paced, high-volume service periods. Flexibility, strong communication skills, and the ability to quickly assess and fill gaps are key to succeeding in this dynamic role.

What is the difference between Seasonal Task Force Chef vs Line Cook?

AspectSeasonal Task Force ChefLine Cook
CredentialsCooking certification or culinary degree often preferredHigh school diploma or culinary training
Work EnvironmentTemporary, high-pressure, team-based kitchen settingsDaily kitchen operations, consistent environment
Employer & IndustryHotels, resorts, event catering, seasonal establishmentsRestaurants, cafes, dining establishments
Search & Comparison IntentTemporary culinary roles, seasonal cooking jobsFull-time or part-time kitchen staff roles

The Seasonal Task Force Chef typically works in temporary, high-pressure environments during peak seasons, often requiring culinary certifications. In contrast, a Line Cook is a regular kitchen staff member working in daily restaurant operations. Both roles involve cooking skills but differ mainly in duration, environment, and scope of responsibilities.

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

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

Seasonal Task Force Chef jobs near you
Infographic showing various Seasonal Task Force Chef job openings in Portland, 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 $52,409 per year, or $25.2 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