Chef Schools in Maine

Those who choose to attend college in Maine, will get the added benefit of having the chance to visit one of Maine's many museums, including Center For Maine Contemporary Art. Chef schools in Maine can provide students with the competence and expertise they need to succeed as a chef. There are 4 chef colleges in Maine for students to choose from. 44 students were reported to have graduated from chef programs in Maine in the 2008-2009 school year.

CitySchoolPrograms Offered
Chef Schools in Auburn Central Maine Community College
1250 Turner Street
Auburn, ME, 4210
  • Certification in Culinary Arts / Chef Training
Chef Schools in Bangor Eastern Maine Community College
354 Hogan Rd
Bangor, ME, 4401
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training
Chef Schools in South Portland Southern Maine Community College
2 Fort Road
South Portland, ME, 4106
  • Associates in Culinary Arts / Chef Training
Chef Schools in Wells York County Community College
112 College Drive
Wells, ME, 4090
  • Certification in Culinary Arts / Chef Training
  • Associates in Culinary Arts / Chef Training

Chef Salaries in Maine

City 10th Percentile 25th Percentile 50th Percentile 75th Percentile 90th Percentile Average
Auburn $17,590.00 $20,100.00 $24,670.00 $32,170.00 $44,340.00 $27,840.00
Bangor $17,620.00 $22,530.00 $29,240.00 $36,450.00 $41,370.00 $29,650.00
South Portland $23,345.00 $26,300.00 $33,110.00 $39,995.00 $47,170.00 $34,635.00
Wells $25,300.00 $29,350.00 $34,415.00 $40,330.00 $47,710.00 $35,985.00

Chef Jobs in Maine

Chef Careers

ProfessionSkills RequiredDuties Performed
Kitchen Supervisor
  • Programming: Writing computer programs for various purposes.
  • Management of Financial Resources: Determining how money will be spent to get the work done, and accounting for these expenditures.
  • Time Management: Managing one's own time and the time of others.
  • Resolve customer complaints regarding food service.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Estimate ingredients and supplies required to prepare a recipe.
Chef
  • Management of Personnel Resources: Motivating, developing, and directing people as they work, identifying the best people for the job.
  • Speaking: Talking to others to convey information effectively.
  • Operations Analysis: Analyzing needs and product requirements to create a design.
  • Determine production schedules and staff requirements necessary to ensure timely delivery of services.
  • Determine how food should be presented, and create decorative food displays.
  • Record production and operational data on specified forms.

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