Company description
The Alna store is a highly recognized and celebrated restaurant and market off the beaten path in MidCoast Maine. We work with incredible local farmers, fisherman and artisans to serve beautiful, innovative, seasonal food with warm hospitality.
We currently offer dinner service 3 nights a week Thurs - Sat, and serve lunch on Sunday, serving 200-400 covers weekly.
James Beard Foundation '24 Semi-Finalist Best New Restaurant
Portland Press Herald Best of 2023 Best New Restaurant
New York Times America's 50 Best Restaurants 2024
Job description
About Us
We have fun, run tight menus, stay focused, and run a kitchen where we hope people want to stay and learn.
The Role
The sous chef is the chef's right hand and the person who keeps service running smoothly. This is a hands-on position: you'll work a station most shifts, run the pass, and own the quality of what leaves the kitchen. You'll help shape the menu as the seasons turn and lead a small team by example. We’re looking for focus, professionalism, camaraderie, and mentorship. In chef's absence, you run the kitchen.
What You'll Do
Lead prep, service, and close, and keep every plate consistent in flavor, portioning, and presentation
Work a station and expedite during service, cooking with calm and good humor in an open kitchen where guests can see the work
Help develop seasonal dishes, fleeting specials, and prix-fixe and à la carte menus with the chef
Build relationships with local farms and producers, and help plan and pivot menus around what's arriving each week
Plan prep and ordering around our space, manage inventory, and keep food and labor costs in check
Train, coach, and schedule cooks, setting a clear and calm standard for the line
Maintain food safety, sanitation, labeling, and organization throughout the kitchen, including walk-ins and dry storage
Spearhead and lead cleaning and maintenance projects
Communicate clearly, kindly and patiently with the front of house
Keep recipes documented so the kitchen runs the same way no matter who's on.
What We're Looking For
2+ years in a sous chef or senior line leadership role in a chef-driven, full-service restaurant
Strong fundamentals: butchery, sauces, vegetable cookery, seasoning, and timing
Real enthusiasm for seasonal, local, and preserved ingredients, plus the curiosity to use them well
Calm, clear communication under pressure
A teacher's mindset and a positive presence on the line
Organization: ordering, prep systems, and cost awareness
Resourcefulness and a good sense of humor
Flexibility with nights, weekends, and holidays
Food handler certification (or willingness to obtain)
Nice to Have
Experience with in-house charcuterie, fermentation, sourdough, pastry, or preservation
Experience making refined food in a small space
Experience in a Michelin-recognized kitchen
Familiarity with Maine's farm and seafood scene
What We Offer
Salary DOE, Paid time off, always consecutive days off
Supportive work environment
We have several leads on housing nearby - details available upon consideration for hire.
A chance to help shape the food at a highly recognized and ethos forward restaurant.
Live and work in one of the most beautiful places on earth, a wonderland for someone who enjoys the outdoors, distinct seasons, and foraging.
Compensation Details
Compensation: Salary ($50,000.00 - $65,000.00) plus tips
Estimated Weekly Tips: $325.00 ($16,000.00 per year)
Benefits & Perks: Paid Time Off
Required Skills
Leadership
Teamwork
Mentorship
Creativity in Menu Development
Attention to Detail
Ability to Work Under Pressure
Adaptability
Inventory Management
Food Safety Knowledge
Project Management
Relationship Building
Teaching Ability
Positive Attitude
Flexibility
Passion for Local Ingredients
Thanks for looking, We are excited to talk to you.
Compensation
this position is: salaried, $50,000 - $75,000
Application instructions
If you are not registered, you'll be prompted to do so. Don't worry, it's free!
Deadline
November 18, 2026