Chef Jobs in Hanover, NH

is located at Stratton Mountain Resort in Stratton Mountain, VT Seasonal (Seasonal) At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU? Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type). Alterra Mountain Company Employee Pass - free lift access & discounts at Alterra resorts Free or discounted multi-resort dependent season passes Free or discounted IKON pass Discounted golf & fitness center memberships Employee childcare rates & discounted seasonal programs Retail + F&B discounts Friends & family tickets Onsite medical clinic Medical, dental, vision, life, disability, EAP, HSAs, & FSAs 401(k) plan with company match Discounted tuition plan Paid parental leave Paid sick time, FTO, Vacation Additional perks & benefits for year round employees POSITION SUMMARY The Seasonal Line Cook is a self-motivated, team player who supports Stratton Mountain Resort's culinary program by consistently producing high quality dishes in a full-service, high-volume environment. This is a Seasonal full-time position that pays $20-$23 per hour, based upon experience. Employee housing is available for this position. ESSENTIAL DUTIES Maintains and ensures food production is produced in accordance with recipe standards and product specs. Ability to work multiple food stations including Pantry, Flat Top/Stove, Deep Fryers, Pizza Oven, etc. Ability to expedite as needed for optimal efficiency in ticket times. Maintains a positive and professional demeanor to ensure optimal teamwork. Adheres to all resort safety and food sanitation procedures and takes initiative to be proficient in applicable standard operating procedures. Adhere to schedule provided by Manager and exercise professional, clear communication in the event of any changes. Proper preparation, holding and service of hot and cold items. Adheres to opening and closing procedures. Maintains a clean and sanitary workspace. Ensures kitchen equipment is cleaned and maintained, while reporting any equipment issues immediately to the Manager or Resort Executive Chef. Supports Outlet Chefs in counting end of month inventories with accuracy and efficiency. Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines. Completes other tasks as assigned by supervisor or manager with enthusiasm. Additional duties as assigned EDUCATION & EXPERIENCE REQUIREMENTS Education: Highschool Diploma/Equivalent Culinary Internship Preferred Experience: 2 years experience in a high-volume food and beverage environment Must be able to work in a fast-paced high-volume environment. Must be able to take initiative or seek additional tasks from Manager during slower business periods. Exceptional communication skills, great attitude, exceptional personal grooming standards Knowledge of Vermont Health codes QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification (Stratton can provide upon hire if required) Valid Driver's License TRAVEL REQUIREMENTS This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays. Ability to lift and carry at least 50 pounds on a regular and continuing basis. Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations. An Equal Opportunity Employer

We are seeking a passionate and experienced Executive Chef to lead our culinary team and kitchen operations. This role is perfect for a hands-on culinary leader who thrives in a fast-paced environment and is committed to delivering exceptional food quality and guest experiences. The Executive Chef will oversee menu execution, kitchen management, and staff development, while ensuring consistency, creativity, and operational excellence across all culinary offerings. Key Responsibilities: Culinary Leadership: Execute a dynamic and innovative menu aligned with brand identity and customer expectations. Maintain the highest standards for food quality, flavor, presentation, and consistency. Lead the culinary team in daily operations with a focus on excellence and efficiency. Kitchen Operations: Oversee all aspects of food preparation, kitchen workflow, inventory, and ordering. Ensure kitchen compliance with health, safety, and sanitation standards. Manage food cost, portion control, and minimize waste without compromising quality. Build and maintain strong vendor and supplier relationships to source high-quality ingredients. Team Management: Recruit, train, and mentor kitchen staff, fostering a collaborative and high-performing team. Set clear expectations and provide regular performance feedback and coaching. Create schedules, assign responsibilities, and ensure proper staffing during peak and off-peak hours. Guest Experience: Collaborate with front-of-house leaders to ensure seamless and memorable dining experiences. Regularly gather and respond to guest feedback to continuously enhance food offerings. Qualifications: Culinary degree or equivalent professional experience. Minimum 5 years of culinary experience, with at least 3 years in a leadership or executive chef role. Strong background in high-volume or fine dining kitchens. Proven expertise in kitchen management, staff development, and food safety protocols. Creative and passionate about food trends, presentation, and guest satisfaction. Excellent organizational, leadership, and communication skills. Military experience equivalency may substitute for some requirements. Benefits: 401(k) matching Dental insurance Health insurance Vision insurance We are an equal opportunity employer and will consider all applicants for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, veteran, disability and/or other protected categories. We are also committed to providing reasonable accommodation(s) to qualified individuals with disabilities or needs, as required by law.

Come work Summer Camp with Us! Camp program is 9 weeks with year round opportunities available based on performance Flexible Schedule- Mandatory Fun! SUMMARY: The Assistant Chef Manager is responsible for assisting the General Manager in all aspects of the Food Program for the Camp. The Assistant Chef Manager will ensure that all guidelines, relating to the NSLP, are adhered to, consistently as determined by the General Manager. Stay current with USDA regulations and ensure menus and processes are in compliance at all times. ESSENTIAL FUNCTIONS, RESPONSIBILITIES AND DUTIES: * Assist in the maintenance of systems and procedures for the ordering, receiving, storing, preparing and serving of food related products, as well as menu planning and development using Whitsons approved systems and policies * Manages program within all budgetary guidelines established by General Manager, District Manager and Whitsons. * Assist in the Motivation, training, and managing subordinate Team Members. * Assists in determining the necessary tools for the team to perform at satisfactory level. * Act as client liaison and Manager when General Manager is not on premises. * Maintain a harmonious working relationship with Team by demonstrating consistent and equitable treatment for all Team Members consistently in accordance with Company policies. * Ensures compliance with applicable health regulations and ordinances and that all schools are prepared for any state or local board of health inspection. * Participates with General Manager in budgets and operational financial forecasts and is able to explain variances. Responsible for accounting and documenting accurately all financial components. * Understand and implement requirements for appropriate sanitation and safety levels in respective areas are met and staff adequately trained. * Assist in supervision and coordination of all production, merchandising, quality and cost control, labor management and Team Member training. * Recruits, hires, develop and retain team using Company required systems, procedures and policies. * Assists with recurring inventory; maintaining records to comply with Whitsons, government and accrediting agency standards. * Understands and monitors with General Manager, all expenses such as food cost, labor cost and operating expenses while providing exceptional customer service. * Assists General Manager in all purchasing and utilization of government commodities including processed goods. * Helps prepares location for internal QA audit by using the "Check Yes" tools. ADDITIONAL DUTIES AND RESPONSIBILITIES: * Ensures marketing, merchandising in place effectually and current at all times. * Participate with General Manager in monthly or bi-monthly communications to the client and DM, highlighting activity on a monthly basis including any financial information requested by client. * Performs additional duties as assigned by General Manager from time to time. * Learn and adhere to all company and district policies and ensure that entire team understands and follows them.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1249857BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Join a great team where students are at the heart of everything we do! Sodexo's Campus Segment is seeking an Executive Chef 2 for Castleton University, located in Castleton, Vermont. Castleton is the largest state university in Vermont, serving 4,000 students, including 1,100 residential students. Sodexo operates three service venues on campus, along with catering, concessions, and a robust summer conference and camp business with long-standing clients. The university embraces the Sodexo team as part of the community and includes us in many campus events. This is a fast-paced kitchen with a grateful and engaged student body-ideal for a chef looking to make an impact. What You'll Do Implement and standardize Sodexo culinary systems: catering, retail menus, Mindful, LTOs, production charts, inventory, cleaning schedules, etc. Oversee food and physical safety; conduct annual training for hourly staff Lead Gold Check audits and maintain action plans and documentation Manage procurement with vendors and support financial purchasing audits Improve and standardize catering and banquet services; create client-focused menus Bring innovative, fresh ideas to retail dining What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: Medical, Dental, Vision Care and Wellness Programs 401(k) Plan with Matching Contributions Paid Time Off and Company Holidays Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring A passion for hands-on, high-volume cooking in a student-centered environment Strong leadership and team development skills, especially in unionized settings A track record of driving culinary excellence and consistency across multiple venues Experience in catering and special events, with the creativity to craft customized menus Commitment to food and physical safety standards and team training The ability to build strong partnerships across campus and deliver an outstanding dining experience Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Associate's Degree or equivalent experience Minimum Management Experience - 2 years Minimum Functional Experience - 2 years work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc.

No CV to hand? No problem! We've made our application process mobile friendly and removed the need for a CV. Our form takes 2 minutes to complete and tells us all we need about you! As a Chef at the Ridgeway Tavern, you will master our menu, with your food being the reason guests keep coming through our doors! You'll enjoy working in a team, serving up food to be proud of. Does this sound like the chef job for you? Join us at Ember Inns, a local to be proud of. Think, traditional pub grub, roaring fires and real ales set at the heart of the community. If you want to be part of the Inn crowd, we want to hear from you. WHAT'S IN IT FOR ME? * Flexible shifts to fit around you. * A massive 33% discount across all our brands. Whether its date night at Miller & Carter or a family roast at Toby Carvery, we've got you covered. * 20% discount off all of our brands for friends and family. * Wagestream - a financial toolkit that helps you manage your finances and allows you to access your earned pay when you need it. * Opportunities to grow with paid for qualifications. * Opportunity for progression; on average 200 Chefs are promoted to Head Chef every year. * Discounts on gym memberships. * Team Socials - work hard, play hard! On top of this, as part of Mitchells & Butlers you will receive a pension; 28 days paid holiday; high-street shopping discounts; and we even give you free shares! There's also a free employee helpline- to support you with whatever life throws at you. WHAT WILL I BE DOING? AS A CHEF YOU'LL… * Prepare everything that is needed before service. * Cook food to be proud of and know the menu inside out. * Maintain the highest standards of cleanliness and safety. Haven't got a CV to hand? Don't worry you don't need a CV to apply

Part-time Description Reporting to the Hospice House Supervisor, the Hospice House Chef is responsible for the preparation of food served to patients and family members in a manner that complies with all applicable sanitation, health and personal hygiene standards, regulatory requirements and established procedures. He/she/they is also responsible for appropriate use of facility supplies and equipment to minimize loss, waste and fraud. Essential Functions Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. Prepares food in accordance with current applicable federal, state, and local standards, guidelines and regulations, as well as established policies and procedures. Maintains proper inventory of food and supplies required. Ensures availability of supplies and food or approved substitutions in adequate time for preparation. Adjusts and maintains order par (periodic automatic replacement) as needed. Product quality control. Comply with established sanitation standards, personal hygiene, and health standards. Observe proper food preparation and handling techniques. Store food properly and safely, marking date. Correctly prepare all food served following standard recipes and special diet orders. Record food served on daily menu. Perform any other record-keeping as needed for the position. Plan food production to coordinate with meal serving hours so that excellence, quality, temperature and appearance of food are preserved. Keep work area neat and clean at all times; clean and maintain equipment used in food preparation. Complete food temperature checks before service. Maintain communication with resident house staff, volunteers, families and Hospice staff as necessary. Demonstrates flexibility, creativity, reliability, conscientious and self-motivated. Demonstrates problem-solve skill and appropriate follow through with assigned tasks. Completes daily inspections of the kitchen to include infection control and life safety. Notifies the Hospice House Operations Coordinator if any issues are identified. Orient staff and volunteers to kitchen policies, procedures, and practice for safe food handling and infection control procedures. Working practices are safe for self, clients, and co-workers. Utilized kitchen equipment, i.e. oven, stove, dishwasher, coffee machine, mixer, and chef's knives. Maintain skills necessary to safely and efficiently operate the following equipment and machines used in the performance of this job. Other Job Functions Adhere to the Agency's policy and procedures regarding confidentiality and patient rights. Attends in services/conferences required for position/program annually. Perform tasks which are supportive in nature to the essential functions of the job, but which may be altered or redesigned depending upon individual circumstances. Is knowledgeable of resident rights and ensures an atmosphere which allows for the privacy, dignity, and well-being of all residents in a safe, secure environment. Supports, cooperates with, and implements specific procedures for: Safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs. Confidentiality of all information, including resident, employee and operations information. Quality assurance and compliance with all regulatory requirements. Supports and participates in common teamwork: Cooperates and works together with all co-workers; plan and complete job duties with minimal supervisory direction, including appropriate judgment. Expected Hours of Work This is a Part Time position with 20-24 hour per week. Work assignments may include holiday and/or weekends. Requirements High School Diploma or GED. One to two years of experience working in a food service setting Excellent customer service skills. Completion of Serve Safe Food Handler Course within 2 weeks of employment. Completion of Serve Safe Manager Course within 3 months of employment.

Omni Mount Washington Resort & Spa As grand as the history behind it, the Omni Mount Washington Resort & Spa, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor.Omni Mount Washington Resort & Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort & Spa is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort & Spa may be your perfect match. Job Description Elevate your culinary career as a Sous Chef, where you'll lead menu innovation and staff development with a keen eye for quality. From scheduling and training to ensuring kitchen sanitation and food safety, you'll maintain excellence in every aspect. Collaborating closely with the Front of the House Manager, you'll orchestrate seamless buffet operations and uphold impeccable standards. If you're ready to bring your passion for food and leadership skills to the table, join us in creating unforgettable dining experiences. Our team members enjoy a wealth of benefits and perks, including: * Comprehensive healthcare coverage with options for medical, dental, and vision plans. * Paid time off for relaxation and rejuvenation. * Financial security through a 401(K) matching plan and pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA). * A great voluntary benefits program that includes: critical illness, hospital indemnity, and accident coverage, life and AD&D insurance, legal services, and identity theft protection, access to whole life insurance, telemedicine, and pet insurance. * Complementary Golf, Skiing and Riding. * Discounts on dining, retail, and spa services, as well as savings on ski, golf rentals, and other activities. * Support services including an Employee Assistance Program (EAP), TravelConnect for emergencies while traveling, and adoption services. Join us and thrive in an environment where your well-being is valued and supported. Responsibilities * Scheduling of staff according to budget and business forecast. * Develop additions to menu and buffets with special attention to quality. * Training of Staff with back up documentation and corrective actions taken for deficiencies * Maintain a positive and open mind frame to enable for an all around professional environment . * Responsible for product availability for all restaurant and banquet items. * Directs proper sanitation of all kitchen facilities and equipment. * Ensures that all kitchen equipment is in good working order and reports all deficiencies to Synergy. * Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). * Monitors and has hands on control over daily food production with special attention given to food safety and quality. * Monitors safety of staff with back up training and the use of ASC documentation for positive and /or negative results. * Maintains good working relationship with Front of the House Manager by assisting in the monitoring and running of the buffet. * Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns. * Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines and to make conscience decisions to better all current standards on the buffet. * Checks and controls Payroll and OT and to ensure all prep/production sheets are maintained with attention to productivity. * Conducts kitchen department meetings. * Ensure that the buffet is in good repair, clean, up temperature standards and full at all times. * Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary. * Ensure all props, greens and decorations for the buffets are available, crisp and clean. Qualifications * High school diploma or equivalent * Have knowledge in a wide range of cooking techniques * Ability to communicate effectively. * Must be available to work flexible hours to include nights, weekends, and holidays. Omni Hotels and Resorts is an equal opportunity employer.

Returning UsersLog Back In Sodexo is seeking an experienced Area Executive Chef for Norwich University located in Northfield, Vermont. Norwich University is a private military college. This Executive Chef will be the culinary expert on campus and support for the district. Sodexo provides college campuses with food, nutrition, environmental, and facilities management solutions. Joining us at one of our campus sites enables you to positively influence college students' well-being and create a healthy learning environment. Incentives Relocation Assistance is available. What You'll Do * be responsible for purchasing, menu compliance, inventory, food cost analysis and food production forecasting; * district support; training, catering, development of staff, and menu compliance * ensure Sodexo Culinary standards including recipe compliance and food quality are implemented; * have the ability and willingness to develop and motivate team members to embrace culinary innovations; * ensure food safety, sanitation and workplace safety standard compliance; and/or * have working knowledge of automated food inventory, ordering, production and management systems. What We Offer Compensation is fair and equitable, partially determined by a candidate's education level or years of relevant experience. Salary offers are based on a candidate's specific criteria, like experience, skills, education, and training. Sodexo offers a comprehensive benefits package that may include: * Medical, Dental, Vision Care and Wellness Programs * 401(k) Plan with Matching Contributions * Paid Time Off and Company Holidays * Career Growth Opportunities and Tuition Reimbursement More extensive information is provided to new employees upon hire. What You Bring * a strong culinary background, with the demonstrated ability to stay current with new culinary trends; * excellent leadership and communication skills with the ability to maintain the highest of culinary standards; * strong coaching and employee development skills; and/or * have a passion for food and innovation Who We Are At Sodexo, our purpose is to create a better everyday for everyone and build a better life for all. We believe in improving the quality of life for those we serve and contributing to the economic, social, and environmental progress in the communities where we operate. Sodexo partners with clients to provide a truly memorable experience for both customers and employees alike. We do this by providing food service, catering, facilities management, and other integrated solutions worldwide. Our company values you for you; you will be treated fairly and with respect, and you can be yourself. You will have your ideas count and your opinions heard because we can be a stronger team when you're happy at work. This is why we embrace diversity and inclusion as core values, fostering an environment where all employees are valued and respected. We are committed to providing equal employment opportunities to individuals regardless of race, color, religion, national origin, age, sex, gender identity, pregnancy, disability, sexual orientation, military status, protected veteran status, or any other characteristic protected by applicable federal, state, or local law. If you need assistance with the application process, please complete this form. Qualifications & Requirements Minimum Education Requirement - Bachelor's Degree or equivalent experience Minimum Management Experience - 3 years Minimum Functional Experience - 3 years Application Instructions Please click on the link below to apply for this position. A new window will open and direct you to apply at our corporate careers page. We look forward to hearing from you!

Omni Mount Washington Resort & Spa As grand as the history behind it, the Omni Mount Washington Resort & Spa, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor. Omni Mount Washington Resort & Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort & Spa is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort & Spa may be your perfect match. Job Description Elevate your culinary career as a Sous Chef, where you'll lead menu innovation and staff development with a keen eye for quality. From scheduling and training to ensuring kitchen sanitation and food safety, you'll maintain excellence in every aspect. Collaborating closely with the Front of the House Manager, you'll orchestrate seamless buffet operations and uphold impeccable standards. If you're ready to bring your passion for food and leadership skills to the table, join us in creating unforgettable dining experiences. Our team members enjoy a wealth of benefits and perks, including: Comprehensive healthcare coverage with options for medical, dental, and vision plans. Paid time off for relaxation and rejuvenation. Financial security through a 401(K) matching plan and pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA). A great voluntary benefits program that includes: critical illness, hospital indemnity, and accident coverage, life and AD&D insurance, legal services, and identity theft protection, access to whole life insurance, telemedicine, and pet insurance. Complementary Golf, Skiing and Riding. Discounts on dining, retail, and spa services, as well as savings on ski, golf rentals, and other activities. Support services including an Employee Assistance Program (EAP), TravelConnect for emergencies while traveling, and adoption services. Join us and thrive in an environment where your well-being is valued and supported. Responsibilities Scheduling of staff according to budget and business forecast. Develop additions to menu and buffets with special attention to quality. Training of Staff with back up documentation and corrective actions taken for deficiencies Maintain a positive and open mind frame to enable for an all around professional environment . Responsible for product availability for all restaurant and banquet items. Directs proper sanitation of all kitchen facilities and equipment. Ensures that all kitchen equipment is in good working order and reports all deficiencies to Synergy. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Monitors and has hands on control over daily food production with special attention given to food safety and quality. Monitors safety of staff with back up training and the use of ASC documentation for positive and /or negative results. Maintains good working relationship with Front of the House Manager by assisting in the monitoring and running of the buffet. Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns. Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines and to make conscience decisions to better all current standards on the buffet. Checks and controls Payroll and OT and to ensure all prep/production sheets are maintained with attention to productivity. Conducts kitchen department meetings. Ensure that the buffet is in good repair, clean, up temperature standards and full at all times. Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary. Ensure all props, greens and decorations for the buffets are available, crisp and clean. Qualifications High school diploma or equivalent Have knowledge in a wide range of cooking techniques Ability to communicate effectively. Must be available to work flexible hours to include nights, weekends, and holidays. Omni Hotels and Resorts is an equal opportunity employer.

Required Qualifications No previous experience required. Must be able to stand for long periods of time and lift and carry objects weighing up to 30 pounds. Preferred Qualifications Familiarity with standard cooking methods and procedures preferred, but willing to train the right candidate. Basic understanding of cleanliness procedures and general sanitation regulations. Ability to learn proper food protection and handling procedures. Ability to follow written and verbal instructions. Ability to read, understand and follow recipes. Ability to perform basic math and measurements. Interpersonal and communication skills and the ability to follow customer relations policies and procedures. Good interpersonal and communication skills and ability to apply customer relations procedures and policies. Commitment to diversity and to serving the needs of a diverse community.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description The Hanover Inn has a rich legacy of hospitality stretching all the way back to its humble beginning back in 1780 when the Inn first welcomed guests as a Tavern. Notable guests have included Presidents Monroe, Wilson, F.D.R., Eisenhower, Nixon, and Reagan. George Washington did not sleep at the inn but Booker T. Washington did. Entertainers have included Kirk Douglas, Ella Fitzgerald, Joan Baez, Art Linkletter, Mary Tyler Moore, Burt Bacharach, Duke Ellington, Lillian Gish and B.B. King. The list of writers includes F. Scott Fitzgerald, J.D. Salinger, Sinclair Lewis, Carl Sandburg, Robert Frost, and Dr. Seuss. We are looking for a leader and someone passionate about the culinary arts to join our Culinary team as a Seasonal Sous Chef to help out during our busy season. This individual must have experience working in a high-volume professional kitchen. This individual must be creative, motivated, and a passionate hands-on leader in the kitchen! Successful candidates for this role will have a proven track record of work with creative menus which reflect seasonal availability based on the concept of the restaurant, responds in a professional and courteous manner to guests and team, and enjoys being a teacher of the culinary arts supporting their team both personally and professionally. The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the Culinary arts and are looking to join a team seasonally where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: * You will attract, retain, and motivate the best culinary talent * You will act in the absence of the executive chef to complete the daily ordering using the current par levels for all outlets, employee cafeteria and banquets. * You may be required to perform any function within the culinary department (cook, steward etc) * You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. * You will conduct daily meetings with the team to ensure their preparation, communicating all pertinent information * You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team * You will be the example that the culinary team follows * You will manage the finances of the department, analyze, and control costs and manage the budget to achieve a profitable operation * You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency * You will work with the culinary team to ensure prep sheets are updated and being properly used daily * You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service * You will assist the Executive Chef in the creation, costing, and implementation of (seasonal) menus and special menus Qualifications Prefer Culinary education/special training

* STANDARDS * Graduate of Culinary school preferred. * 5 years experience or the equivalent. * Serve Safe C ertification and Heart Healthy Cuisine experience a plus. * Possesses strong organizational and time-management skills, must be able to multi task. * Ability to delegate. * Ability to work extra hours and do extra functions as directed by director or administrator. * Ability to read and follow recipes. * Ability to be creative in meal preparation and plating. Must know how to properly utilize leftovers. * Ability to sauté, fry, steam, broil, bake, roast and know what is appropriate. * Ability to do whatever is needed to assure resident satisfaction and meet needs of residents and guests. * Ability to practice safe knife skills * POSITION PHYSICAL REQUIREMENTS * Anything listed here requires a pre-employment physical by Employee Health to determine if the employee is capable of meeting the requirements. * Physical Activity: * Must be able to work in a hot or cold environment. * Upper Extremity: * Must be able to stand for long periods of time * Must be able to lift 50# * Push/Pull/Lift/Carry: * Must be able to stir and beat. * PART TWO:FUNCTIONAL RESPONSIBILITY * Position Objective * To deliver extraordinary dining to residents and guests * Performance Expectation * Works with other chefs in creating and producing eclectic menus for all meals and functions, utilizing leftovers following all safety guidelines and to not be wasteful with product. * Communicates daily with Executive Chef * Chefs have responsibility of keeping kitchen, pantries, freezers and walk-in clean and organized, following all labeling, dating and food rotation guidelines. * Must be able to work under pressure and meet deadlines around meal service and other events. * Must be able to increase or decrease recipes and know proper amounts to order for the number of guests being served. * Uses appropriate portion sizes and complying to special diets and/or request made by residents or guest. * Cooks dishes for guest/residents that are meaningfully prepared and well garnished. * Responsible for checking temperatures of refrigeration throughout kitchen and filling out daily temperature logs. * Checking in of orders to make sure food is fresh as well as putting products away in compliance with health code. * Making sure that kitchen has sanitation buckets at food preparation stations. * Assist team with ongoing daily upkeep of dish area. * Assist team with general upkeep of kitchen throughout the day. * Assist team with end of day cleaning, leave kitchen and equipment maintained to the highest standard. * Uphold a friendly and professional environment for entire team throughout workplace. * Other duties as assigned * Area of Interest:Food/Dining Services; * Work Status:Sunday through Thursday 12:00 to 8:30; * Employment Type:Full Time; * Job ID:5416 Dartmouth Health is an Affirmative Action and Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability. Dartmouth Hitchcock Medical Center and Dartmouth Hitchcock Clinics comply with applicable Federal civil rights laws and do not discriminate on the basis of race, color, national origin, age, disability, or sex. We do not exclude or treat people differently because of race, color, national origin, age, disability, or sex.

5 days/week, 1-2 meals/day, kitchen exp preferred. <

Job Details The Aloha Foundation - Fairlee, VTDescription Assistant Chef Resident Camps - Aloha, Hive, Lanakila The mission of the Aloha Foundation is to inspire people of all ages to learn, explore, grow, and become their best selves. Position Summary The Aloha Foundation is seeking qualified Assistant Chefs for our residential summer camps and Dining Services Department. These positions include a competitive salary, room and board, and the ability to spend the summer in a lakeside setting in Vermont. The Assistant Chef directs the kitchen including, and not limited to, assisting the Head Chef order food, plan menus, oversee staff and volunteers and prepare food. The Assistant Chef is a person who works well with others, plans ahead, is disciplined in spending and makes good food. They must have cooking experience and, ideally, experience running a kitchen. The Assistant Chef positions offer the opportunity to be part of a team, preparing quality meals in a positive, friendly environment while enriching children's lives. Assistant Chefs may receive the opportunity to join the Aloha Foundations year-round Dining Services Department. The season runs from early June to the third week in August. Key Responsibilities Assist in the preparation of delicious meals for 250-270 campers and staff, including special events. Assist with purchasing and receiving food and supplies. Working with the Head Chef to maintain superior food quality and sanitation standards in accordance with State and American Camp Association guidelines and regulations. Kitchen cleaning. Prepare, cook, clean, guide others - the kitchen is your domain. Work closely with Kitchen Assistants and supervise food production. Practice and teach sanitation training for all involved in food services. Other duties as assigned. Requirements - Knowledge, Qualifications, Skills, Abilities Cooking experience: 3 years preferred. Restaurant experience: 1 year preferred. Experience with food preparation, including cooking and plating meals. The ability to carry out tasks quickly and competently. The ability to arrive to work punctually and to work a full shift The ability to work according to the necessary schedule to meet the job requirements. Must be able to lift/carry a maximum of 50 pounds unassisted, push/pull a maximum of 50 pounds. Stand, sit, bend, and walk for extended periods of time. Compensation This is a seasonal contract BOE plus room and board. Education/Experience Level: High School Diploma or equivalent. Schedule 8-hour shifts 10-hour shifts Monday-Friday Weekends About the Aloha Foundation The Aloha Foundation is a Vermont-based non-profit organization that provides summer camps, family camps and education programs emphasizing simplicity, the outdoors and living in community. Our programs serve a range of campers and participants from children to older adults, individuals, groups, and families.

Omni Mount Washington Resort & Spa As grand as the history behind it, the Omni Mount Washington Resort & Spa, located in Bretton Woods, New Hampshire, is gracious in ambiance and generous in amenities. A favorite New England retreat of presidents, poets and celebrities, the hotel delights every sense with enchanting music, refined dining and luxurious décor. Omni Mount Washington Resort & Spa's associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. The Omni Mount Washington Resort & Spa is committed to serve our associates and nurture their growth. We embody a culture of respect, gratitude and empowerment each day. If you are a friendly, motivated person, with a passion to serve others, the Omni Mount Washington Resort & Spa may be your perfect match. Job Description Elevate your culinary career as a Sous Chef, where you'll lead menu innovation and staff development with a keen eye for quality. From scheduling and training to ensuring kitchen sanitation and food safety, you'll maintain excellence in every aspect. Collaborating closely with the Front of the House Manager, you'll orchestrate seamless buffet operations and uphold impeccable standards. If you're ready to bring your passion for food and leadership skills to the table, join us in creating unforgettable dining experiences. Our team members enjoy a wealth of benefits and perks, including: Comprehensive healthcare coverage with options for medical, dental, and vision plans. Paid time off for relaxation and rejuvenation. Financial security through a 401(K) matching plan and pre-tax Health Savings Accounts (HSA) and Flexible Spending Accounts (FSA). A great voluntary benefits program that includes: critical illness, hospital indemnity, and accident coverage, life and AD&D insurance, legal services, and identity theft protection, access to whole life insurance, telemedicine, and pet insurance. Complementary Golf, Skiing and Riding. Discounts on dining, retail, and spa services, as well as savings on ski, golf rentals, and other activities. Support services including an Employee Assistance Program (EAP), TravelConnect for emergencies while traveling, and adoption services. Join us and thrive in an environment where your well-being is valued and supported. Responsibilities Scheduling of staff according to budget and business forecast. Develop additions to menu and buffets with special attention to quality. Training of Staff with back up documentation and corrective actions taken for deficiencies Maintain a positive and open mind frame to enable for an all around professional environment . Responsible for product availability for all restaurant and banquet items. Directs proper sanitation of all kitchen facilities and equipment. Ensures that all kitchen equipment is in good working order and reports all deficiencies to Synergy. Directs proper maintenance of all walk-in coolers (rotation of food products and cleanliness). Monitors and has hands on control over daily food production with special attention given to food safety and quality. Monitors safety of staff with back up training and the use of ASC documentation for positive and /or negative results. Maintains good working relationship with Front of the House Manager by assisting in the monitoring and running of the buffet. Conducts daily meetings with servers and kitchen staff to discuss additions to menu and to resolve any operation concerns. Knows expectations and ensures that staff understands them and that they execute said expectations within the proper guidelines and to make conscience decisions to better all current standards on the buffet. Checks and controls Payroll and OT and to ensure all prep/production sheets are maintained with attention to productivity. Conducts kitchen department meetings. Ensure that the buffet is in good repair, clean, up temperature standards and full at all times. Ensure all station attendants are in proper uniform/grooming standards with corrective action when necessary. Ensure all props, greens and decorations for the buffets are available, crisp and clean. Qualifications High school diploma or equivalent Have knowledge in a wide range of cooking techniques Ability to communicate effectively. Must be available to work flexible hours to include nights, weekends, and holidays. Omni Hotels and Resorts is an equal opportunity employer.

Twin Farms is located in bucolic Barnard, Vermont, about 90 minutes from Burlington, three hours from Boston, or five from New York City. Stays are reserved for adults only and are inclusive of all meals, fine wines and spirits, as well as all activities and equipment. As one of the world's celebrated Five Star hotels and the only one in Vermont, we recognize that people are essential to our success. Indeed, the very essence of great hospitality comes from the dedication of every member of the Twin Farms team. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. The Pastry Sous Chef serves in a leadership role in many areas of the kitchen's operations. He/she works in close collaboration with the Executive Pastry Chef and Executive Chef in overall kitchen management- including menu development and execution for our Michelin-level Fine Dining Restaurant, the establishment/maintenance of quality standards, dessert production and recipe development, and the support of the culinary team. Qualifications Serve as a member of the leadership team to help move the property into a successful and profitable direction by continuing to develop and implement supervisory responsibilities- particularly in functions related to performance management and motivation. Regularly assist in managing labor resources through staff scheduling, payroll verification, employee evaluation, hiring, and termination. Take a role in the training/coaching of staff- serving as a mentor within the kitchen to build up the collective knowledge, skills, and abilities of the kitchen team. On occasion, assume the “Manager On Duty” and full leadership responsibilities associated with supervision of kitchen staff and kitchen production. With the guest's culinary experience foremost in mind, execute and supervise the preparation/cooking of various food items - ensuring all offerings consistently live up to our Five Star recognition. Continually monitor details of food production, ordering, inventory, cost, quality/consistency, and the accommodation of guest specifications. Proactively utilize culinary knowledge and creativity in proposing, developing and implementing thoughtful and novel menu items that build on Twin Farm's brand success. Plan, coordinate, and implement culinary offerings particular to special events and holiday functions. Assume the role of liaison between the kitchen and other hotel departments- demonstrating superb lateral service, collaboration, and teamwork. Ensure that staff is knowledgeable and observant in following department safety procedures and policies- including proper organization of work stations as well as sanitation of all kitchen facilities and equipment. Perform other necessary duties as assigned. In-depth skills and knowledge of all kitchen operations- including utilizing tools/equipment, planning and preparing a wide range of foods, and working in an effective team format. Capable and knowledgeable in producing consistent and high quality product in a timely manner. Able to offer fresh ideas and creativity toward menu development and presentation. Knowledgeable of nutritional standards and in management of alternatives to allergy/dietary restrictions. Able to take direction and work independently with appropriate time management skills and good follow through/completion of tasks. Skilled in effective training, coaching and mentoring. Skilled in exerting clear and strong leadership, communication, organizational, and interpersonal skills. Adept at providing clear direction, fielding questions, and providing clarification in a supportive and positive tone. Able to embody and model a dedication to quality assurance with sincerity in working to exceed guest expectations. Able to maintain promote a positive attitude and ability to work well with other team members despite strains and demands. Able to exert strong organizational skills and efficient management of work station. Knowledgeable of basic kitchen and food safety procedures- including proper use of equipment and handling and storing of foods. Familiar with basic inventory tracking and management. Proficient in fundamental computer abilities - particularly in research and data management. Additional Information Benefits: Competitive Salary Paid time off up to 4 weeks Paid sick leave Holiday Pay Paid overtime Paid health and vision insurance Life Insurance 401k Matching Daily Staff Meal STANDARD SPECIFICATIONS This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Education/Training: Culinary education and/or on the job training with hotel and fine dining experience preferred Previous experience cooking in a fine dining or Michelin level restaurant Working Conditions: Tasks often conducted in the stress of a fast-paced environment with ever-changing demands. Predominant activity is on feet with continuous walking and standing. Frequent reaching, bending, and lifting of light loads with occasional lifting extremes up to approximately 50lbs. Work involves a good deal of independent management but also close collaboration with a team. Shift hours are typically long with weekend and holiday attendance most always necessary- requires ability to maintain a flexible schedule and work holidays.

The Sous Chef is directly responsible for all kitchen functions for the restaurant including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, plate presentation, portion and cost control and sanitation and cleanliness. Benefits: Salary: $52,000-$57,000 - based on experience. There is a sign-on bonus of $1,000 after 3 months of good-standing employment. Health, Life, and Dental/Vision Insurance 401k Vacation and Holiday pay Amenities Usage, including: Fitness Center, Pool, Golf Course and more. Duties: Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Provide orientation of company and department rules, policies and procedures and oversee training of new kitchen employees. Fill in where needed to ensure guest service standards and efficient operations. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Work with Food & Beverage, and Assistant Managers to plan and price menu items. Establish portion sizes and prepare standard recipes for all new menu items. Ensure that all products are ordered according to predetermined product specifications and received in correct unit count and condition and deliveries are performed in accordance with the restaurant's receiving policies and procedures. Control food cost (32 % Target) and usage by following proper requisition of products from storage areas, product storage procedures, standard recipes and waste control procedures. Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis. Schedule labor as required by anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met. Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures. Oversee the training of kitchen personnel in safe operation of all kitchen equipment and utensils. Responsible for training kitchen personnel in cleanliness and sanitation practices. Responsible for maintaining appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment and food storage areas. Check and maintain proper food holding and refrigeration temperature control points. Provide safety training in first aid, lifting and carrying objects and handling hazardous materials. Conduct monthly physical inventories accurately, and timely. Process special menus as requested by Food & Beverage Manager and Director of Hospitality Sales Visit with guests in dining room to ensure satisfaction, and add to the entertainment factor. Prepare seasonal menus, to include costing, portions, and create recipes, as stated above. Attend, and participate in all department meetings. Other duties as assigned. IND21 #ZR Requirements A minimum of 3 years of experience in varied kitchen positions including food preparation, line cook, fry cook and expediter. At least 1 years' experience in a similar capacity. Current ServSafe Certification from the NRA, or equivalent in food handling and sanitation Must be able to communicate clearly with managers, kitchen and dining room personnel and guests. Be able to reach, bend, stoop and frequently lift up to 50 pounds. Be able to work in a standing position for long periods of time (up to 9 hours). Salary Description $52,000.00 - $57,000.00

New England culture and elegant accommodations await at the Woodstock Inn & Resort. Set against the iconic and beautiful village of Woodstock, Vermont, the Woodstock Inn is a year-round destination wrapped in luxury and history. From gorgeous, wood-beam bed frames to plush, hand-dyed blankets, each of our 142 rooms and suites embraces Vermont's signature style. One of the most beloved resorts in New England, The Woodstock Inn & Resort, is seeking Culinary Externs to join the team. A seasonal opportunity tailored for students currently enrolled in an accredited culinary program that requires an externship. As a Culinary Extern, you'll play a vital role in assisting with food production and preparation for banquets and a la carte services. This role offers dynamic experience working in various exciting locations, including our main restaurant, country club, Kelly Way Gardens, and even our Ski Resort. We are looking for individuals with a passion for culinary arts, who thrive in a fast-paced environment, and are eager team players. Key Responsibilities: Assist in food production and preparation for banquets and a la carte services. Collaborate with our culinary team to maintain high-quality standards. Showcase your knife skills and knowledge of food preparation, sanitation, and food safety. Embrace the opportunity to work in diverse culinary settings within the resort. Qualifications: Currently enrolled in an accredited culinary program requiring an externship. High school graduate or equivalent. Basic knowledge of food preparation, sanitation, food safety, and knife skills. Passionate about culinary arts and a strong team player. Joining our team as a Culinary Extern comes with its perks. Great resort privileges and discounts. Complimentary employee meals. Embark on a culinary adventure and gain invaluable experience at The Woodstock Inn & Resort. Apply now to be part of our esteemed culinary team.