Sous Chef

MaineGuide; Portland (ME); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

401(k) with employer match

Health insurance

Dental insurance

Vision insurance

Employee discount

Paid time off

Paid training

Job summary

Twelve in Portland, Maine, is seeking a passionate Sous Chef to join our culinary team as second-in-command to the Executive Chef. You will lead the kitchen with energy and precision, ensuring every dish meets the highest standards and reflects our seasonal, locally sourced approach.

In this hands-on role, you’ll mentor staff, develop creative menus, and uphold rigorous health and sanitation practices in a fast-paced environment that celebrates Maine’s ingredients.

Qualifications

• Experience as a Lead Line Cook ready to step up.
• Culinary degree or equivalent professional training preferred.
• Strong leadership, organizational, and communication skills.
• Ability to thrive under pressure in a high-volume kitchen.
• Passion for creativity, seasonal menus, and exceptional guest experiences.
• Knowledge of food safety and sanitation standards.

Responsibilities

• Support the Executive Chef in overseeing all kitchen operations, including prep, service, and daily execution.
• Lead and inspire the culinary team, setting high standards for quality, consistency, and presentation.
• Develop, test, and refine menu items in collaboration with the Executive Chef.
• Ensure compliance with health, safety, and sanitation regulations.
• Manage inventory, ordering, and cost control to maximize efficiency.
• Train, mentor, and schedule kitchen staff to create a strong, cohesive team.
• Step in and run the kitchen in the absence of the Executive Chef.
• Maintain a positive, professional, and collaborative kitchen culture.
• Additional duties as necessary.

Skills

Lead kitchen team

Strong leadership

Communication skills

High-pressure environment

Menu development

Education

Culinary degree or equivalent

Job description

About Twelve

Located on Portland, Maine’s historic waterfront, Twelve is a nationally acclaimed restaurant from the Prentice Hospitality Group. Known for its refined approach to modern American cuisine, Twelve celebrates Maine’s exceptional ingredients through seasonal menus that highlight the region’s farmers, fishermen, and artisans with precision and creativity.

The restaurant is defined by thoughtful hospitality, meticulous technique, and a commitment to excellence at every level of service. At Twelve, our team shares a passion for craftsmanship, collaboration, and delivering an elevated dining experience that reflects the best of Maine’s culinary landscape.

Position Summary

We’re looking for a passionate and driven Sous Chef to join our culinary team. As the second-in-command in the kitchen, you’ll work side-by-side with our Executive Chef to bring creative menus to life, lead the team with energy and precision, and ensure every dish that leaves the kitchen meets the highest standards. This is a hands-on role where leadership, creativity, and attention to detail all come together to deliver an unforgettable dining experience. If you thrive in a fast-paced environment, love mentoring others, and have a deep respect for fresh, seasonal ingredients, this is your chance to shine.

Key Responsibilities

• Support the Executive Chef in overseeing all kitchen operations, including prep, service, and daily execution.
• Lead and inspire the culinary team, setting high standards for quality, consistency, and presentation.
• Develop, test, and refine menu items in collaboration with the Executive Chef.
• Ensure compliance with health, safety, and sanitation regulations.
• Manage inventory, ordering, and cost control to maximize efficiency.
• Train, mentor, and schedule kitchen staff to create a strong, cohesive team.
• Step in and run the kitchen in the absence of the Executive Chef.
• Maintain a positive, professional, and collaborative kitchen culture.
• Additional duties as necessary.

Qualifications

• Experience as a Lead Line Cook ready to step up.
• Culinary degree or equivalent professional training preferred.
• Strong leadership, organizational, and communication skills.
• Ability to thrive under pressure in a high-volume kitchen.
• Passion for creativity, seasonal menus, and exceptional guest experiences.
• Knowledge of food safety and sanitation standards.

Benefits

• 401(k) with employer match
• Health insurance
• Dental insurance
• Vision insurance
• Employee discount
• Paid time off
• Paid training

We’re excited to meet passionate, dedicated individuals who want to grow with us.