Sous Chef & Line Cook (Full time May-October 2026)
*We are unable to host H2B sponsorship for this position.
This position is for our lodge breakfast service and fine dining restaurant (breakfast & dinner responsibilities).
The ideal Sous Chef/Line Cook will be a team player, reliable, and can follow directions and execute recipes under the guidance of an Executive Chef & Owners.
Must have breakfast experience, recent line cook experience in a restaurant, and baking experience as well as previous experience plating in a fine dining restaurant. This position is perfect for those who have great attention to detail, and who want to provide an elevated fine dining experience at breakfast and dinner at our award winning inn and restaurant. You must be able to work independently on breakfast service and alongside our executive chef during dinner service.
Our DiRoNa awarded winning restaurant 368 Maine, is open to the public as well as lodging guests four evenings per week.
Everything from our kitchen is made from scratch...from stocks to pastries and jams and jellies, we use finest local ingredients possible. We also have an on-site garden in the summer months that supports our breakfast and dinner service.
This is a full time seasonal position beginning May 1-October 30, 2026.
RESPONSIBILITIES:
Breakfast service for our lodging guests 5 days a week.
Dinner service 4 evenings a week.
Preparing additional in-room guest orders such as charcuteries, daily cookies, picnic lunches, etc.
Assisting with stocking and setting up the kitchen stations.
Cooking breakfast, plating dishes according to luxury lodge standards.
Ability to measure and follow recipes, and utilize stock ingredients as well as work independently.
Preparing food including cleaning and cutting the ingredients, cooking pastries, main dishes, desserts, appetizers, and snacks.
Plating prepared foods based on Executive Chef’s guidance.
Working with servers to ensure that food orders are completed according to request and on time.
Ability to work in a detail oriented environment.
Washing/sanitizing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts.
Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations.
Ensuring restaurant/lodge goals and SOP’s are maintained.
Ability to follow directions and recipes.
Uphold the lodge and Select Registry standards for dining.
REPORTS TO:
Management Team
JOB REQUIREMENTS:
Associate degree in culinary arts or 3 years relevant experience as a cook in a fine dining establishment.
Must have excellent food preparation, knife, and cooking skills.
Must have exemplary kitchen cleanliness and hygiene.
Must know culinary terms, the different methods of chopping vegetables, dividing meat, basic sauces, and combining salads, herbs and spices, along with how to portion dishes and work with precision to bring recipes to life.
Previous experience as line cook and breakfast preparation.
Recent line cook experience in a restaurant.
Must have basic pastry/bread making experience as well as elevated breakfast cook experience.
Must know the safe and proper methods of operating different kitchen appliances and utensils.
Must have serv-safe food manager or be willing to obtain.
Exemplary plating experience of 5 star restaurants or the ability to learn plating skills.
RATE/BENEFITS:
Free shared housing available after non-refundable cleaning deposit.
Must have car for transportation.
