Open Positions with Our Members

Chef Capaldi is hiring!

Delivery Driver

The delivery driver position is a great fit for someone who wants steady part-time hours, doesn't mind a flexible day-to-day schedule, and takes pride in being reliable when it matters. These are time-sensitive deliveries for private flights, so being on time isn't optional.

What you'll do:

• Pick up completed catering orders from the Chef Capaldi kitchen at Fork Food Lab in South Portland

• Deliver to regional airport FBOs, including Portland (KPWM), Portsmouth/Pease (KPSM), Augusta (KAUG), Sanford (KSFM), Auburn-Lewiston (KLEW), and Brunswick (KBXM)

• Confirm handoff with FBO staff and communicate any delivery issues back to the kitchen right away

• Handle food and packaging carefully in transit. Coolers and insulated bags are provided

• Occasionally run more than one delivery in a day when orders overlap

Schedule & pay:

• Approximately 8–10 hours/week, though this varies week to week based on flight/order volume

• Paid per completed delivery, not hourly. Pay depends on the airport, since closer routes take far less time than longer ones:

  • KPWM (Portland): $30

  • KSFM (Sanford): $40

  • KBXM (Brunswick): $40

  • KLEW (Auburn-Lewiston): $40

  • KPSM (Portsmouth): $50

  • KAUG (Augusta): $60

• Most weeks average out to roughly $25–30/hr across the mix of routes

• Deliveries are typically clustered in morning (7–11am) and afternoon (1–5pm) windows, with occasional evening runs for passenger orders

• Schedule is order-driven, not a fixed shift. Some days are a quick 30-minute round trip, while others involve two stops and a few hours. Chef Capaldi will always share the day's run as early as possible, though notice can occasionally be same-day for last-minute orders.

What they're looking for:

• Valid driver's license and a reliable vehicle

• Clean driving record and valid auto insurance

• Comfortable with a variable schedule and occasional early-morning starts, as early as ~6:30am

• Able to drive independently to multiple regional airports

• Professional, communicative, and calm under time pressure. These are private aviation deliveries with real deadlines

• Prior delivery, courier, or catering experience is a plus, but not required

Send a quick note with your availability and a bit about your driving/delivery background to info@chefcapaldi.com or 617 818 5459. Chef Capaldi is looking to fill this role soon!

Cook/Chef

They are looking for a motivated Cook/Chef to join their growing culinary team in South Portland. You can learn more about their service and ethos here.

This is a great opportunity for someone who loves food, takes pride in their work, and wants to be part of a professional, fast-growing hospitality brand with room to grow.

They are hiring for two different shifts with an August start date:

Morning Shift: 4:30 AM – 12:30 PM

Afternoon Shift: 12:30 PM – 7:30 PM

$20–$30 per hour, based on experience

Benefits available for qualified candidates

They are looking for someone who is:

Passionate about food and hospitality

Reliable, organized, and professional

Confident in the kitchen

Detail-oriented and food-safety focused

Excited to grow with a company that values quality, consistency, and teamwork

Able to work independently while still being part of a strong team culture

Requirements:

Previous kitchen, catering, or chef experience

ServSafe Manager Certification required

Ability to follow recipes, prep lists, and kitchen procedures

Clean and organized work style

Positive attitude and strong work ethic

Please reach out to info@chefcapaldi.com with your CV and interest.

Posted 7/29/26

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Double Neat is Hiring!

Double Neat, one of the newer members here at Fork, makes whiskey-inspired snacks and gifts, including bourbon-glazed jerky, barrel-aged coffee, and baked goods. They’re bringing their bourbon brownie production in-house from a co-packer and need a couple of bakers to help make that happen.

LEAD BAKER (~35–40 hrs/week · $25–30/hr)

Own production of about 5,000 bourbon brownies and 500 cookies a week, with quite a bit more around Father’s Day and the holidays. The lead baker will run the bake days, own batch-to-batch consistency, handle packaging, and direct the assistant baker. Double Neat also has new products planned for the holidays and would love help with recipe development. That’s paid project work on top of production. They’re looking for someone with a few years of commercial, wholesale, or high-volume bakery experience, comfort scaling recipes to sheet-pan quantities, and the organization to run a bake schedule independently.

ASSISTANT BAKER (~25–30 hrs/week · $18–22/hr)

Baking, packaging, prep, and cleanup alongside the lead. Great fit for someone who’s reliable, quick, and likes a production rhythm.

Both are hourly independent contractor roles with flexible scheduling across the week, as long as product is ready for ship days. And if you’re two people who already bake well together, Double Neat would love to hear from you as a pair.

Interested? Email Kyle at kyle@doubleneat.com with a few lines about your background, which role fits, and your availability.

Posted 8/25/26