Hospitality H-2B Sponsorship Jobs in Maine
Maine's hospitality industry runs on H-2B visa workers, particularly at seasonal resorts, lakeside lodges, and coastal hotels from Bar Harbor to Kennebunkport. Employers like the Samoset Resort, Sebasco Harbor Resort, and operators throughout Acadia National Park's gateway communities regularly file H-2B petitions to fill housekeeping, food service, and front desk roles during the peak summer and fall seasons.
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Get Access To All JobsINTRODUCTION
Migis Hotel Group is seeking the right candidate to become Sous Chef at a boutique hotel property in Southern Maine. This is an exciting opportunity to become part of an independent, Maine based, hotel management company, Migis Hotel Group. Sous Chef is one of our entry level to management, seasonal, positions with the potential for growth and opportunity. As with most kitchens, during day to day operations problems may arise, our ideal candidate would be able to keep a level-head and work towards solutions in a productive way. Our Sous Chef is encouraged to be creative and present new ideas to the property. This position is a working chef position that gives hands on experience with managing staff, inventories, and operating a kitchen.
LOCATION
Location: Southern Maine
HOURS
Hours: Full-time
COMPENSATION
Compensation: $1000 to $1500 per week, depending on experience.
SEASONAL POSITION
Seasonal Position: Now through end of October
Start date: ASAP
BENEFITS
Housing available at below market rate. Discounted stays and food & beverage at affiliated properties.
JOB SUMMARY
The Sous Chef works directly with our Executive Chef to help support our Culinary Team as much as possible. Daily responsibilities range from creating menu items, recipes, daily specials, and maintaining standards of quality, timing, and cleanliness. Sous Chefs tend to be some of our biggest coaches on property, this position is ideal for a Chef that prides themselves in training, teaching/mentoring, and supporting their line level staff. Reliability, ability to mentor, and strong communication skills. The ability to work the line while balancing mentoring team members during their shift.
Typically, most shifts last from 8 to 10 hours, starting from 8 AM to 5 PM and 12 PM to 10 PM. Sous Chefs help open, close, or operate the line on any given day.
Our preferred candidate will strive to preserve the groundwork already laid and to always look to maintain a relevant connection to an exciting world of food and beverage. Our leadership team is excited to welcome a new member to our work family, so we are seeking committed applicants who are looking to grow in a supportive and challenging environment.
This is a salaried position, a complete job description can be provided upon request.
Responsibilities
- Bring out the highest levels of skill and creativity in the kitchen staff in order to promote the highest levels of quality and creativity in the cuisine
- Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions
- Elevate the quality and creativity of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception
- Develop and execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity
- Ensure that prep for every meal is done efficiently and accurately, is consistent with business demands
- Manage the preparation of menu items consistent with the recipes and standards provided by the chef
- In the absence of the EC, hold twice-daily line-ups (menu meetings with the front of house). Work closely with the front of the house to improve their menu knowledge and ability to give constructive viewpoints and feedback to guests to elevate service standards
- Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done efficiently, effectively, and legally
- Maintain consistent communication with the EC and the General Manager to ensure awareness of business levels, scheduled groups and activities, and guests special needs and requests
- Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services
- Assist the EC in performing general maintenance and upkeep of all kitchen equipment
- Protect the assets of the property and Migis Hotel Group
Experience
- Minimum 3 years as a cook in a similar property. A work history that includes working in seasonal operations and of multiple seasons in same operation a plus
- Thorough knowledge of hotel food and beverage operations and preparation techniques, and a clear understanding of the mission of an American plan food service operation as communicated by the Owner and the General Manager
- Strong mathematical abilities in order to determine and track inventory, and to understand controls and menu costing
- Ability to communicate in English, both orally and written, with guest and employees, with high levels of patience, tact and diplomacy
- Must have strong leadership skills, earning the respect of peers and staff, not demanding it
- Must be able to multi-task and anticipate the needs of the operation and the guests
- Must be able to manage complex situations, recognize the need for change and navigate through it
- Must be able to work under pressure and deal with stressful situations
- Must be a team player, able to build and maintain strong working relationships with all other members of the management team
- Must be able to change activity frequently and work with constant interruptions
INTRODUCTION
Migis Hotel Group is seeking the right candidate to become Sous Chef at a boutique hotel property in Southern Maine. This is an exciting opportunity to become part of an independent, Maine based, hotel management company, Migis Hotel Group. Sous Chef is one of our entry level to management, seasonal, positions with the potential for growth and opportunity. As with most kitchens, during day to day operations problems may arise, our ideal candidate would be able to keep a level-head and work towards solutions in a productive way. Our Sous Chef is encouraged to be creative and present new ideas to the property. This position is a working chef position that gives hands on experience with managing staff, inventories, and operating a kitchen.
LOCATION
Location: Southern Maine
HOURS
Hours: Full-time
COMPENSATION
Compensation: $1000 to $1500 per week, depending on experience.
SEASONAL POSITION
Seasonal Position: Now through end of October
Start date: ASAP
BENEFITS
Housing available at below market rate. Discounted stays and food & beverage at affiliated properties.
JOB SUMMARY
The Sous Chef works directly with our Executive Chef to help support our Culinary Team as much as possible. Daily responsibilities range from creating menu items, recipes, daily specials, and maintaining standards of quality, timing, and cleanliness. Sous Chefs tend to be some of our biggest coaches on property, this position is ideal for a Chef that prides themselves in training, teaching/mentoring, and supporting their line level staff. Reliability, ability to mentor, and strong communication skills. The ability to work the line while balancing mentoring team members during their shift.
Typically, most shifts last from 8 to 10 hours, starting from 8 AM to 5 PM and 12 PM to 10 PM. Sous Chefs help open, close, or operate the line on any given day.
Our preferred candidate will strive to preserve the groundwork already laid and to always look to maintain a relevant connection to an exciting world of food and beverage. Our leadership team is excited to welcome a new member to our work family, so we are seeking committed applicants who are looking to grow in a supportive and challenging environment.
This is a salaried position, a complete job description can be provided upon request.
Responsibilities
- Bring out the highest levels of skill and creativity in the kitchen staff in order to promote the highest levels of quality and creativity in the cuisine
- Lead with a proactive leadership style, not reactive, through continuous coaching and counseling sessions
- Elevate the quality and creativity of the cuisine being produced with consideration to cost, quality standards, product and execution, guest appeal and value perception
- Develop and execute effective training procedures for the kitchen staff to promote greater consistency and increased productivity
- Ensure that prep for every meal is done efficiently and accurately, is consistent with business demands
- Manage the preparation of menu items consistent with the recipes and standards provided by the chef
- In the absence of the EC, hold twice-daily line-ups (menu meetings with the front of house). Work closely with the front of the house to improve their menu knowledge and ability to give constructive viewpoints and feedback to guests to elevate service standards
- Assist the EC to ensure the training, motivating, and evaluating of kitchen staff is done efficiently, effectively, and legally
- Maintain consistent communication with the EC and the General Manager to ensure awareness of business levels, scheduled groups and activities, and guests special needs and requests
- Maintain standards of cleanliness, sanitation, and safety as required by MEMIC, OSHA, and the Maine Department of Health and Human Services
- Assist the EC in performing general maintenance and upkeep of all kitchen equipment
- Protect the assets of the property and Migis Hotel Group
Experience
- Minimum 3 years as a cook in a similar property. A work history that includes working in seasonal operations and of multiple seasons in same operation a plus
- Thorough knowledge of hotel food and beverage operations and preparation techniques, and a clear understanding of the mission of an American plan food service operation as communicated by the Owner and the General Manager
- Strong mathematical abilities in order to determine and track inventory, and to understand controls and menu costing
- Ability to communicate in English, both orally and written, with guest and employees, with high levels of patience, tact and diplomacy
- Must have strong leadership skills, earning the respect of peers and staff, not demanding it
- Must be able to multi-task and anticipate the needs of the operation and the guests
- Must be able to manage complex situations, recognize the need for change and navigate through it
- Must be able to work under pressure and deal with stressful situations
- Must be a team player, able to build and maintain strong working relationships with all other members of the management team
- Must be able to change activity frequently and work with constant interruptions
H-2B Hospitality Job Roles in Maine
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Search Hospitality Jobs in MaineHospitality H-2B Sponsorship Jobs in Maine: Frequently Asked Questions
Which hospitality companies sponsor H-2B visas in Maine?
Seasonal resorts and lodges along Maine's coast and lakes are among the most consistent H-2B sponsors in the state. Properties in Bar Harbor, Kennebunkport, Ogunquit, and the Midcoast region file petitions for summer and shoulder-season workers. Larger resort operators, hotel management groups, and destination restaurants tend to sponsor more frequently than small independent inns, though sponsorship patterns vary by season and business need.
Which cities in Maine have the most hospitality H-2B sponsorship jobs?
Bar Harbor sees the highest concentration of H-2B hospitality petitions in Maine, driven by its proximity to Acadia National Park and dense resort and restaurant activity. Kennebunkport, Ogunquit, Old Orchard Beach, and Rockland also generate consistent H-2B demand. Inland resort towns like Rangeley and Bethel produce additional openings tied to outdoor recreation tourism, particularly during summer and ski seasons.
What types of hospitality roles typically qualify for H-2B sponsorship in Maine?
H-2B sponsorship in Maine's hospitality sector most commonly covers housekeeping attendants, room attendants, food and beverage servers, kitchen staff, dishwashers, front desk agents, and grounds maintenance workers. These are temporary, non-agricultural positions tied to Maine's defined peak tourism season. Roles must be genuinely seasonal, and employers must demonstrate they could not fill the positions with available U.S. workers before a petition is approved.
How do I find hospitality H-2B sponsorship jobs in Maine?
Migrate Mate lists H-2B hospitality jobs in Maine from employers actively filing petitions, making it easier to identify which properties are sponsoring rather than sorting through general job postings. Filtering by state and visa type on Migrate Mate surfaces roles at Maine resorts and hotels that have already committed to the H-2B process, which is a meaningful signal compared to employers who list jobs without confirming sponsorship availability.
Are there any state-specific considerations for H-2B hospitality workers in Maine?
Maine's H-2B hospitality season is tightly tied to summer tourism, with most petitions covering June through Labor Day, though some coastal and ski-area employers file for extended or winter periods. Because the federal H-2B cap fills quickly each fiscal year, Maine employers typically file petitions well in advance of the season start. Workers should confirm their employer has an approved petition and I-797 notice before making travel plans.
What is the prevailing wage for H-2B hospitality jobs in Maine?
U.S. employers sponsoring a visa must pay at least the prevailing wage, which is what workers in the same role, area, and experience level typically earn. The Department of Labor sets this rate to make sure companies aren't hiring foreign workers simply because they'd accept lower pay than a U.S. worker. It varies by job title, location, and experience. You can look up current prevailing wage rates for any occupation and location using the OFLC Wage Search page.