Black Point Inn, on Prout’s Neck in Scarborough, Maine, is seeking the right candidate to become our next Sous Chef. 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 levels 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: Black Point Inn, Scarborough, ME

Hours: Full-time

Compensation: $1000 to $1500 per week, depending on experience. 

Seasonal Position: August through Early November

Start date: ASAP

Benefits: Discounted stays and food & beverage at affiliated properties

Experience: Management experience preferred, at least 3 years’ culinary experience required.

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 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.

• 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 Black Point Inn and the Migis Hotel Group

Job Qualifications:

• 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

Black Point Inn, on Prouts Neck in Scarborough, Maine, is seeking the right candidate to become our next Lead Line Cook. This is an exciting opportunity to become part of an independent, Maine based, hotel management company, Migis Hotel Group. Lead Line Cook 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 Lead Cook 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: Black Point Inn, Scarborough, ME

Hours: Full-time

Compensation: $24 to $28 per week, depending on experience. 

Seasonal Position:   August through October

Start date:  June to October

Benefits: Discounted stays and food & beverage at affiliated properties

Experience: Management experience preferred, at least 3 years culinary experience required.

Location: Black Point Inn, Scarborough, ME
Hours: Full-time and part-time available, typical shifts are 7am to 3pm or 2:30pm to 10:30pm
Compensation: $22.25 to $28 per hour, depending on experience 
Seasonal Position:  July through November
Start date: July
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous culinary experience is preferred, but not required.

JOB SUMMARY:

Preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures.  Our Line Chefs work closely with Executive Chef/Sous Chef to help guarantee our guests a dining experience which exceeds their expectations.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Ensure that all mise en place is prepared for respective stations as well as proper forecasting of prep needs for assigned station.

• Prepare food products and execute dishes meeting the standards of the Executive Chef, Hotel Management and our guests, ensuring that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved.

• Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, slicers, steamers, mixers and chef knives.

• Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of food allergies and cross contamination issues to ensure safety of diners.

• Maintain food safety, work station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services, OSHA, and MEMIC, as well as general maintenance and upkeep of kitchen equipment.

• Know who to notify in case of broken equipment or unsafe/unsanitary conditions.

• Must be able to manually handle/lift product up to 60 pounds between knee and chest

• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift

• Must be vertically mobile working in limited space for entire shift

• Protect the assets of this property and the Migis Hotel Group.

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America.

• Previous experience as a line cook in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens.

• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.

• Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.

• Ability to work under pressure and deal with stressful situations during busy periods.

Location: Black Point Inn, Scarborough, ME
Hours: Full-time and part-time available, typical shifts are 7am to 3pm or 6am-2pm
Compensation: $22.25 to $28 per hour, depending on experience 
Seasonal Position:  July through October
Start date: July
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous culinary experience is preferred, but not required.

JOB SUMMARY:

Preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures.  Our Line Chefs work closely with Executive Chef/Sous Chef to help guarantee our guests a dining experience which exceeds their expectations.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Ensure that all mise en place is prepared for respective stations as well as proper forecasting of prep needs for assigned station.

• Prepare food products and execute dishes meeting the standards of the Executive Chef, Hotel Management and our guests, ensuring that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved.

• Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, slicers, steamers, mixers and chef knives.

• Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of food allergies and cross contamination issues to ensure safety of diners.

• Maintain food safety, work station and personal cleanliness and sanitation standards as required by the Maine Department of Health and Human Services, OSHA, and MEMIC, as well as general maintenance and upkeep of kitchen equipment.

• Know who to notify in case of broken equipment or unsafe/unsanitary conditions.

• Must be able to manually handle/lift product up to 60 pounds between knee and chest

• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift

• Must be vertically mobile working in limited space for entire shift

• Protect the assets of this property and the Migis Hotel Group.

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America.

• Previous experience as a line cook in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens.

• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.

• Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.

• Ability to work under pressure and deal with stressful situations during busy periods.

Are you a highly motivated, hardworking, and reliable person who loves to work with people? Do you want to spend the summer working alongside a great group of colleagues, work on New England's stunning coastline as well as at one of the most historic inns Maine has to offer If you are driven to succeed in a demanding yet rewarding environment, then we would like to hear from you!

Black Point Inn is now hiring Full Time and Part Time Laundry Attendants for the remainder of our 2026 season. This position involves daily cleaning, folding, and organization of the Inn's linens. Our ideal candidate is friendly, dependable, energetic, detail-oriented, and enthusiastic about providing an exceptional level of service. Prior experience is not required but preferred. Training will be provided.  

Location: Black Point Inn, Scarborough, ME
Hours: Full-time & part-time available; July through October
Compensation: $18 to $21 an hour, depending on experience.
Start date: ASAP
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous hospitality experience preferred but not required, we will train the right candidate.

Job Summary:

Under general supervision of the Executive Housekeeper, ensures hotel linen is washed, dried, folded, and ironed as scheduled.  The list of duties and responsibilities below is illustrative only of the tasks performed by this position and is not all-inclusive.

Essential Duties & Responsibilities:

Refers guest problems or complaints to supervisor.

Pick up and sort all soiled linen and loads into appropriate carts or machines.

Pre-treats laundry for stains.

Loads and unloads washers and dryers, operates industrial machines as instructed

Folds towels by hand, presses and fold table linens, folds sheets, hand folds pillowcases, blankets, bed pads, etc.

Sorts and separates damaged or stained linen, i.e., to be repaired or used as rags.

Observes safety rules and maintains a safe environment.

Cleans lint traps from dryers daily; checks and cleans drains as necessary.

Contributes team effort and accomplishes related results as required.

Perform other related duties as required or directed.

We are seeking a friendly and professional Guest Services Agent to join our team at our inn, located on beautiful Prouts Neck. The Guest Services Agent will be responsible for managing reservations, checking guests in and out, and assisting with any needs or requests they may have during their stay. The successful candidate will have excellent customer service skills and be able to work efficiently in a fast-paced environment.

Responsibilities:

• Manage reservations and check guests in and out using a computerized system
• Handle guest requests, such as booking tours or making restaurant reservations
• Assist with check-in and check-out processes, including handling payments and issuing keys
• Answer phone calls and respond to online inquiries in a timely and professional manner
• Assist with organizing and setting up events and meetings
• Handle guest complaints and concerns with grace and professionalism
• Perform light cleaning duties, such as wiping down counters and restocking supplies
• Other duties as assigned

 Qualifications:

• Previous experience at a hotel front desk or in a customer service role is preferred
• Strong communication and interpersonal skills
• Ability to multitask and handle a high-volume workload
• Proficiency with computer systems and software, such as Microsoft Office and reservation management systems
• Flexibility to work evenings, weekends, and holidays as needed

 Perks:

• Competitive wages
• Employee discounts on hotel rooms and amenities
• Opportunities for advancement within the company
• Professional development opportunities
• Positive and supportive work environment