An apron is just a cape on backwards.
If a company is in a pinch for staff, we send in our 86'Relief Team. We've all been there... staff shortages, chefs walking out, no call/no shows, injuries - the list goes on. This is where we step in to help out our fellow kitchen comrades.
Do you want to know what makes our company different from other recruiters? Everyone at Maine Cater have been chefs for many years, so take out word for it, we know how demanding this industry can be and we're out there cooking alongside you.
Questions? We Have Answers...
So I decide when I can work?
Pretty much! If you're working an assignment, we ask you to complete it before taking time-off. Just let us know how long you'll be off for. Just remember you don't get paid if you're not working an assignment.
How much can I really make?
This depends on two things... how much you're willing to work for, and how much our clients are willing to pay per hour for the assignment. We set minimum rates for certain positions and experience level so don't think you're going to get low-balled. If you work more than 40 hours in a week, you'll get paid overtime for those extra hours. We pay you every week by direct deposit.
What if I don't have a ServSafe certificate?
You must have a valid ServSafe certificate prior to working with us and we will reimburse you for the cost obtaining the certificate if you work with us for over 4 weeks or complete 4 assignments for our clients (whichever is sooner).
What do I need to do next?
Get in touch with us by filing out the form below and telling us a bit about yourself or feel free to send your resume and cover letter to - email@example.com. You can always give us a ring if you fancy a chat.
More questions? Send us a message or give us a ring and we'll respond as quickly as we can!
T: (207) 613-4433
341 Forest Avenue