Head Chef/Manager

MaineGuide; Kittery (ME); On-site; USD 34,000 - 39,000; Full time

Benefits offered by this job

401(k)

401(k) matching

Dental insurance

Flexible schedule

Food provided

Health insurance

Paid time off

Vision insurance

Job summary

MaineGuide is seeking a Head Chef/Manager in Kittery, ME to lead daily kitchen and food service operations, coordinating food production, service, and a safety‑driven, high‑quality dining experience for guests. You’ll guide a hands‑on team and ensure smooth workflow across the kitchen and events.

Responsibilities include menu planning, tasting menus for events, shift leadership, inventory and cost control, and maintaining rigorous food safety standards in an in‑house restaurant, catering, or

Qualifications

• Kitchen or culinary experience with staff supervision.
• Strong leadership and clear communication in a team setting.
• Experience in restaurant, catering, or banquet service.
• Menu planning, inventory, cost control experience.

Responsibilities

• Create tasting menus for wine and beer dinners.
• Lead kitchen management, including shift supervision.
• Plan menus and oversee food prep, service, and production.
• Manage inventory and cost controls through purchasing and portions.
• Maintain food safety and sanitation, including safe handling.
• Coordinate with front-of-house to ensure smooth service.

Skills

Culinary experience

Food preparation

Food safety knowledge

Staff supervision

Leadership

Team management

Communication

Restaurant management

Restaurant experience

Food service experience

Banquet experience

Catering experience

Fine dining experience

Menu planning

Inventory management

Inventory control

Cost control

Kitchen management

Job description

Job Overview

As Head Chef/Manager, you’ll lead daily kitchen and food service operations, bringing together strong cooking skills, thoughtful menu planning, and hands‑on team leadership. You’ll coordinate food production and preparation, oversee service, and keep kitchen practices organized, safe, and consistent. Your impact: By guiding the team to prepare and serve quality meals safely and efficiently, you help create a positive dining experience for guests and a well‑run workplace for staff.

Responsibilities

• Create tasting menus for wine, beer dinners
• Lead kitchen management, shift management, and food service management, including assigning work and supervising team performance.
• Plan menus and oversee food preparation, cooking, serving, and food production for restaurant, catering, or banquet service.
• Manage inventory and inventory control; monitor supplies and support cost control through careful purchasing and portion practices.
• Maintain food safety and sanitizing procedures, including safe food handling and clean work areas.
• Coordinate with front‑of‑house and hospitality teams to keep service smooth and respond to operational needs.

Skills

• Essential: Kitchen or culinary experience, food preparation and cooking skills, food safety knowledge, and experience supervising staff or managing teams as a chef.
• Essential: Leadership, team management, and clear communication in a food service or food management setting.
• Preferred: Restaurant management, restaurant experience, food service experience, or broader food industry experience.
• Preferred: Banquet experience, catering experience, fine dining experience, dietary department experience, or bartending.
• Preferred: Experience with menu planning, inventory management, inventory control, cost control, and kitchen or shift management.

Pay: $25.00 - $28.00 per hour

Expected hours: 35.0 – 45.0 per week

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible schedule
• Food provided
• Health insurance
• Paid time off
• Vision insurance

Work Location: In person