Sous Chef
We’re hiring a Sous Chef for two summer camp kitchens two miles apart in Fryeburg, Maine. You’ll work under our Head Chef and Food Service Director, leading whichever kitchen the Head Chef isn’t in.
What you’ll do
Lead daily kitchen operations, three meals a day for 150 to 250 people
Execute and delegate prep schedules and standardized recipes
Train and supervise cooks and support staff
Follow nut-free, kosher-style (meat and dairy kept separate) and allergen protocols, including daily gluten-free, dairy-free and vegetarian options
Maintain food safety, receiving and kitchen SOPs
What we’re looking for
2+ years as a sous chef, kitchen lead or in a similar role
High-volume experience (banquets, institutional, camps, resorts or schools)
ServSafe Manager certification, or willingness to get it before the season
Strong leader who stays calm under pressure
Available for the full season, including pre-season training
Why this role
$1,500-1,800+/week based on experience, plus housing, laundry, and meals included
Structured kitchens with set menus, recipes and prep systems
A summer in the Maine lakes and mountains, ideal if your main season is winter
