Sous Chef Jobs in Vermont

Job Description: Chef de Cuisine About Philo Ridge Farm Philo Ridge Farm is a nonprofit 501(c)(3) working demonstration farm located in Vermont's Champlain Valley. Using innovative and ecologically sustainable practices, we steward over 500 acres of pastureland, forests, and diversified produce gardens. We rotationally graze heritage breed livestock and cultivate certified organic fruits, vegetables, and flowers. Our mission is to promote organic regenerative agriculture through hands-on research, education, and community engagement. As a nonprofit living laboratory, we provide farmers, students, and the public with opportunities to explore sustainable farming practices. Through educational initiatives and collaborative partnerships, we seek to deepen our understanding of food systems, environmental stewardship, and the essential role of agriculture in building resilient, healthy communities. Culinary Inspiration PRF's culinary program is inspired by the life and work of our founder, Diana McCargo, an exceptional home-chef, experienced organic gardener, and artful designer of curated experiences and spaces. Influenced by the argi-turismos of Europe and the luminaries of the farm-to-table movement-Chez Panisse, Lost Kitchen, Oleana, Ballymaloe House, River Cottage, and others-Diana is driven by Vermont's seasonal changes and a foundational belief in fresh, local, simple, and delicious food. At PRF, we raise heritage animal breeds, cultivate unique vegetable varieties, revel in edible flowers wherever possible, and forage for unexpected finds in our fields and woods. For whatever we cannot find fresh on our farm, or preserved in our kitchen, we turn to our rich Champlain Valley agricultural community for supplemental ingredients. Position Overview Philo Ridge Farm is looking for an energetic, experienced, and motivated Chef de Cuisine (CDC) to lead our kitchen team. Working alongside the Executive Chef, the CDC is the hands-on creative and production lead for the farm's food program and will work closely with the leadership team and ownership to support all culinary activities on the farm. Most importantly in the day-to-day, the CDC position will have oversight of the restaurant's back-of-house operations and will lead and supervise meal service periods. The CDC position requires a leader who thrives in an ever-changing, creative culinary environment where seasonality and the unpredictable nature of outside-the-kitchen-door farm production are a catalyst for creativity. The CDC will report directly to the Executive Chef/F&B Director and work closely with the Livestock Manager, Head Butcher, and Market Garden team to create a cohesive leadership team that supports the Philo Ridge Farm mission and core values. Responsibilities Operations Manage all kitchen operations, food production, and service delivery for the Farm Commons Barn and support food production for the Market and other onsite special events. Deliver dishes, menus, product mixes and prepared food items that are designed to anticipate the seasonality and dynamic nature of farm production and primarily utilize produce and meat from our farm. Standardize recipes to ensure consistent quality; establish presentation technique, quality and portion control standards; and maintain a recipe database for all menu items. Work closely with the Executive Chef, Livestock Manager and Garden Manager on seasonal projections, ingredient needs, and menu planning. Collect and incorporate guest and staff feedback into menu planning and production. Strategy & Leadership Exemplify leadership, professionalism, a positive attitude, integrity, and service excellence. Be present as a leader of the kitchen team on a daily basis, from preparation through nightly service. Celebrate the PRF story, speaking with passion and knowledge about our food and products. Training & Development Oversee BOH staff management, leadership, and development alongside the DFB. Train staff on technique and best practices including proper food safety, rotation, storage, waste management, recipe procedures, quality, and portion control processes. Regularly assist the Garden and Livestock teams in the field and ensure that all BOH team members also regularly work on the Garden and Livestock teams. Impartially and consistently hold employees accountable to all company standards and practices, following disciplinary procedures when necessary. Train employees on safety procedures. Practice and enforce safe work behaviors. With support from the FBD, maintain BOH employee records, including performance evaluations, hours worked, and time off. Administration Manage Restaurant Kitchen inventory and ordering, including placing kitchen food and supply orders, and some travel to pick up “will call” accounts. Schedule and monitor labor in an efficient, productive, and profitable manner, including managing BOH employee hours, approving and submitting for payroll. Maintain that the safety and sanitation program standards and remains in compliance with Vermont DOH and OSHA safety regulations. Direct and oversee the regular cleaning for kitchen, walk-ins, and other food service areas. Alongside Executive Chef, consistently review Restaurant financial performance and ensure that Labor and Food Costs remain on track to budget and develop corrective plans as needed. Lead end-of-month physical inventory to determine food costs. Compensation The salary for this position is expected to be in the range of $80,000 annually, depending on prior experience. Benefits & Perks Employment benefits include accrued paid time off, complimentary staff meal prepared daily, health care benefits, and an employee discount on products in our market. Relocation assistance is also available for candidates who will need it. Application Process Candidates should send an email with “Chef de Cuisine” in the subject line to: *************************. Qualified candidates will be contacted directly. Please include a cover letter and resume in your submission. Frequently cited statistics show that women and people from underrepresented groups apply to jobs only if they think they meet 100% of the criteria. If you meet many but not all the criteria and feel you may be a good fit for the role, PRF encourages you to apply. PRF is an Equal Opportunity Employer and does not discriminate on the basis of age, color, national origin, ethnic origin, citizenship status, disability, race, religion, creed, gender, sex, sexual orientation, gender identity and/or expression, marital status, veteran status, or any other characteristic protected by federal, state, or local law in its employment policies. In addition, PRF will provide reasonable accommodations for qualified individuals with disabilities

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 cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can 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 Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. 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 regulation 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:** 1245148BR **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.

About Us: Spare Time is more than just a Family Entertainment Center; it's a dining experience that has stood the test of time. Nestled within our sprawling complex of entertainment wonders - featuring bowling lanes, an arcade, escape rooms, laser tag arena, and more - is our hidden gem: a full-service restaurant offering upscale American pub fare. The Culinary Backbone: As the Kitchen Manager, your primary focus will be on the meticulous execution of our carefully crafted menus. You'll bring our culinary offerings to life, ensuring that each dish is prepared to perfection and presented beautifully. Your role will be pivotal in maintaining the high standards of taste, presentation, and freshness that our guests have come to expect. Operational Leadership: You'll be at the helm of our kitchen operations, driving excellence in every aspect of food preparation and service. Your leadership will inspire and guide our kitchen team to work collaboratively, ensuring a smooth flow of operations and an unwavering commitment to quality. Your adeptness in managing inventory, controlling costs, and upholding impeccable hygiene and safety standards will be instrumental in our continued success. Catering Excellence: In addition to restaurant operations, your expertise will extend to overseeing the execution of catering events that range from small family gatherings to larger center buyouts. Your strong organizational skills will be put to use as you ensure the seamless delivery of our catering options, enriching the experience of a diverse range of events. Qualifications: 5+ years of demonstrated kitchen leadership experience, highlighting your ability to lead and inspire a culinary team. A strong focus on executing menus with precision and consistency, maintaining the integrity of our offerings. Proficiency in operational aspects, including inventory management, cost control, and hygiene standards. Collaborative and team-oriented mindset, fostering unity and camaraderie among kitchen staff.

Job Details The Residence at Shelburne Bay - Shelburne, VTDescription If you have been looking for a career that loves you back... This is the one! LCB Senior Living is hiring a Chef at The Residence at Shelburne Bay. Apply today for immediate consideration! **Hiring Full Time!** Great benefits starting from Day One Health Vision Dental 401k PTO- Paid Time Off Work with an Amazing Team! Possibility for tuition reimbursement Rewarding role working with seniors Essential Functions, Duties and Responsibilities: Provide a high level of customer service and promote a restaurant style dining atmosphere. Work closely with the Culinary Services Director and/or Executive Director to keep residents satisfied with food and dining programs. Able to assist Culinary Director with the supervision of culinary staff. Assist with the preparation and execution of the LCB Dining enhancement programs. Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the opening and/or closing of the kitchen. Adhere to cleaning schedules as assigned. Ensures that all food is received, stored and prepared according to company standards. Estimate daily or weekly needs of food and supplies and communicates needs to food service director or assistant food service director. Participate in preparing and cooking meals according to established recipes and approved menus. Document temperatures of food prior to service, refrigeration and freezer temperatures. Prepare and ensure snacks and beverages are available to residents at all times. Keep kitchen floors clean (sweeps and mops) and trash emptied. Assist with the transportation and storage of food and supplies. Assist with preparation and execution of special events, banquets, and theme meals. LCB's Non-Discrimination Policy: LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities at LCB are based upon one's qualifications and capabilities to perform the essential functions of a particular job. All employment opportunities are provided without regard to legally protected characteristics, including race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information. This policy to provide equal opportunity encompasses all phases of employment, including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment. Qualifications Job Qualifications: Knowledge, Skills and Abilities: Ability to build positive and strong relationships with associates, coworkers and residents. Focused and dedicated to provide excellent customer service, ability to handle multiple jobs and priorities, accept direction from superiors or other experienced staff, shares job knowledge or resident information with other experienced staff, shares job knowledge or resident information with others as needed, give and welcome feedback, operate and maintain kitchen equipment in a clean and sanitary manner, and knowledge of food handling, preparation, cooking and service. Able to read and follow recipes and printed production guides, cleaning schedules and logs. Education: A high school diploma or GED is preferred. Minimum of 1-3 years of experience as a cook in a hospitality or healthcare environment. Serve Safe Certification. Able to read and follow recipes and printed production guides, cleaning schedules, and logs. Experience: Previous experience in health care or hospitality setting is preferred. Certificates/Licenses: Serve Safe Certification Physical Demands: Finger and hand dexterity to handle and manipulate instruments and equipment. Visual and auditory acuity. Must be able to lift a minimum of fifteen (15) lbs., and be able to carry objects. Must be able to push and pull carts, and continuously walk, sit and stand. Must be able to turn, crouch, kneel, stoop, bend below waist, and reach above shoulder height as tasks dictate.

Returning UsersLog Back In With your leadership excellence, you're ready to move up to the next level. Sodexo is seeking an experienced Executive Chef for the University of Vermont located in Burlington, VT. The Executive Chef position will be supporting a large residential dining hall in the menu planning, execution of the program for multiple menu formats for students. Experience working with large scale food production, supervision of large staff and executing vegan, vegetarian, and allergen safe foods. Works with the Senior Executive Chef and the Operations Manager to deliver an exceptional experience for students. Incentives RELOCATION ASSISTANCE AVAILABLE! What You'll Do * be responsible for Food and Physical Safety and annual training for all hourly associates; * Gold Check audits: conduct audits, create action plans based on audit findings. Responsible for keeping and updating GC audit books; * Procurement: Work with vendors on procurement items. Responsible for purchasing manager and purchasing financial audits; * continue sustainability program with the direction of Director of Culinary Operations; * improve and standardize catering and banquet services, create menus based on client needs * implement innovative and fresh ideas in retail 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 standards and implements company policies; * strong management skills and previous experience working in a high-volume facility; * high end catering and dining experience and a passion for culinary arts; * a strong production culinary background, ideally in an up-scale restaurant/retail/catering environment; * experience leading and engaging a culinary team, with exceptional human resource and supervisory/management skillset; * menu planning experience and a strong understanding of current culinary trends; * proven to effectively communicate to multiple audiences and develop strong relationships with customers; * the ability to multitask and proven effectiveness in a high-standards driven environment; 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 - 1 year work experience in food or culinary services including restaurants, fast food, vending, catering services, institutional services, mall food courts, etc. 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!

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 Castle, 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 Vintage Inns, a charming collection of rural pubs. You'll find roaring log fires, traditional food and a cosy atmosphere. 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

The Executive Chef reports to the Food Services Director and is responsible for overseeing, leading and creating an outstanding experience, strategic planning, menu development, staff management, and ensuring the highest quality of food preparation and presentation, while adhering to food, health and safety industry regulations and standards. The Executive Chef will maintain a working relationship with the management team, staff, shareholders, community, and other stakeholders as necessary to support the BFC Food Services business that aligns with the BFC's vision and standards. This position will be primarily located at the Potash Hill site in Marlboro, VT, but may be expected to attend meetings or assist at the Brattleboro Co-op location as needed. Our Ends, as articulated by our Board of Directors are: An open, inclusive and welcoming marketplace Access to and education about goods and nutritious food that are ecologically sound and responsibly sourced An organization that contributes to a just and resilient local economy An enterprise that engages in sustainable and regenerative environmental practices The Cooperative Principles are: Open and Voluntary Membership. Democratic Member Control. Members' Economic Participation. Autonomy and Independence. Education, Training, and Information. Cooperation Among Cooperatives. Concern for Community. The BFC believes in the ethical values of honesty, openness, social responsibility and caring for others. Cooperative Values are: Self help Self-responsibility Democracy Equality Equity Solidarity. The Brattleboro Food Co-op is proud to be a Union workplace. The Executive Chef must be familiar with and abide by our Union Contract at all times while maintaining a positive relationship with Union leadership. PEOPLE Develop and maintain strong relationships with key stakeholders such as management team, staff, shareholders, community, and others as necessary Lead and manage food services staff Interview and hire in accordance with BFC policies Provide sufficient and appropriate training to their team in accordance with BFC policies Coach and develop team members in accordance with BFC policies, including corrective action when necessary and appropriate Celebrate and recognize team member successes Provide timely, accurate, and fair annual performance evaluations Keep direct reports up to date and informed of key business information, policies, and updates Act as the primary point of emergency contact for their direct reports during Business Continuity events PROCESSES Partner with the Food Services Director to identify customer requirements and propose catering options on an event by event basis Collaborate with the Food Services Director to develop a menu including cost and pricing that enables the BFC to operate profitably Hiring, training, and supervising staff, as well as scheduling employee shifts Tracking expenses and maintaining accurate records for all events Adhere to food and health industry regulations and standards Ensures the food service area is clean and that food is handled in a sanitary manner Maintains accurate records Addresses problems or complaints concerning food or services provided Performs other related duties as required Partner with the Food Services Director to identify customer requirements and propose catering options on an event by event basis Collaborate with the Food Services Director to develop a catering menu including cost and pricing that enables the BFC catering to operate profitably Tracking catering expenses and maintaining accurate records for all events Ensure billing is completed in a timely manner TECHNOLOGY Skilled in using commercial kitchen equipment Utilize software and tools necessary to perform their function Requirements Three years of experience in food service supervisory or management experience required High school degree required, bachelor's degree in Culinary , Food Management, or related field experience preferred Hands-on experience with creating menus from scratch Experience preparing vegan, vegetarian, and gluten free menu items Co-op experience, or experience in the natural and organic grocery industry preferred Knowledge of electronic food management systems preferred Exceptional ability to deliver food services within budget and on time The ability to apply industry knowledge to improve food services Experience hiring, training, coaching, developing, and leading a team Excellent organization and time management skills Excellent communication skills Computer literate, with experience in word processing, spreadsheet usage, and POS systems preferred Experience purchasing product and inventory management Outstanding customer service skills Must be able to lift at least 50 pounds and work while standing for extended periods At Brattleboro Food Co-op, we do not just accept difference - we celebrate it, we support it, and we thrive on it for the benefit of our employees, our products, and our community. Brattleboro Food Co-op is proud to be 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.

Year Round 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 Resort Chef de Cuisine is responsible for order processing, inventory management, labor management and food safety across multiple outlets. This role directly supports the Resort Executive Chef and Resort Executive Sous Chef, and possesses the skillsets required to serve as an interim when needed. This role works closely with the Front of House leads with shared responsibilities including but not limited to, menu implementation, menu updates, end of month inventories, activations, and promotions. The Resort Chef de Cuisine will support the Food & Beverage department in Quick Service, Full Service and Catering operations. This is a full-time year-round benefit eligible position, compensated between $64,000 - $68,000 annually, based upon experience. ESSENTIAL DUTIES Effectively leads BOH Operations in Quick Service, Full Service & Catering environments Plan and oversee effective opens and closes of all seasonal operations Take initiative to maintain equipment and supplies Ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely Collaborates as needed with other Outlet Chefs for staffing coverage, cross-training, etc. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education Maintains and ensures food production and quality are in accordance with recipe standards and product specs Independently leads and executes all BOH ordering and maintenance of par levels, adjusting as needed Accurately enters and tracks all applicable invoices into FoodTrak while adhering to deadlines Independently leads and executes end of month inventories with accuracy and efficiency Actively writes menus with company templates and food cost analysis, while adhering to the approval process Independently leads and executes all internal transfers, resort waste operating procedures, FIFO, and receiving food deliveries Responsible for the appearance and maintenance of all kitchen equipment in respective areas, reporting repair requests in a timely manner Ensure that department safety and service trainings are completed and recorded monthly Additional duties as assigned EDUCATION & EXPERIENCE REQUIREMENTS Education: High School Diploma, or equivalent, required Culinary degree, strongly preferred Experience: 3+ years experience in a kitchen management role; multi-outlet experience required A diverse background that encompasses quick-serve, family style, catering and high-end dining in a high-volume setting Knowledge of Food Traks inventory management system, a plus Experience with online product ordering systems (e.g. esysco). Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members. QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Working knowledge of the Microsoft Office platform of programs, required 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

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.

Full-time Description Unlock Your Potential at The Essex Resort & Spa! Embark on a journey where passion meets profession at The Essex Resort & Spa, where we redefine hospitality excellence. Nestled in the heart of Vermont's picturesque countryside, our luxurious haven offers more than just a job; it's an invitation to join a dynamic team dedicated to crafting unforgettable experiences. Whether you're a seasoned expert or an aspiring talent, our diverse range of career opportunities promises growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, from administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating moments of magic for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, the path to success is paved with endless possibilities. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. Junction at The Essex Resort & Spa is an integral part of Vermont's culinary scene, offering a unique dining experience that celebrates the region's flavors and traditions. Our kitchen is committed to delivering innovative dishes crafted with locally sourced ingredients, creating memorable dining moments for our guests. BASIC FUNCTION: The Chef de Cuisine is an experienced Chef who possesses skills in all of a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine in order to promote the appeal and prestige of a la carte dining. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE: Five years experience in a kitchen management position. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. Ability to delegate authority to accomplish the necessary requirements. ESSENTIAL FUNCTIONS: Ensure standards of preparation, quality, consistency and presentation of food in Junction. Supervise, develop and train the Junction Line Cooks. Maintain inventory and ordering specialty items. Produce new/special menus for Junction using seasonal food products. Working closely with the Restaurant Managers to maintain open communication between the Kitchen and the Restaurant. Ensuring cost/product control on all menu items in Junction. Maintain a high level of sanitation and safety in all areas of the Kitchen. Adhere to the policies of the Resort as set forth in the Employee Handbook. Maintain the highest level of employee/guest relations. Work with our Sales/Marketing Department to promote Junction. Create daily requisitions for foods and supplies. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Director of Culinary. Benefits: Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides: On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age)

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.

Responsible for all pastry production for the dining room and all other functions while maintaining the highest of standards of quality appearance for all food prepared and served. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer Duties and Responsibilities include the following. Other duties may be assigned. Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants and fillings used in desserts. Oversees pastry displays and cart and buffet dessert table setup and presentation. Understands and consistently follows proper sanitation practices including those for personal hygiene. Follows recipes assigned by Executive Chef Trains, supervises, schedules and evaluates all subordinate pastry or baking employees. Plans, prepares and decorates special pastry items as necessary. Approves the requisitioning of all products and supplies needed for the pastry area. Ensures that high standards of sanitation and cleanliness are maintained throughout the pastry area at all times. Establishes controls to minimize food and supply waste and theft. Safeguards all pastry employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles. Develops Pastry Shop recipes and techniques for pastry production that help to assure consistent high quality; exercises portion control over pastry area items. Prepares preliminary budget for the Bake Shop; projects annual food and labor costs; monitors financial results; takes corrective action when necessary to help assure that financial goals are met. Attends regular meetings with Executive Chef and other managers and employees. Consults with Banquet Function Committee about pastry-related aspects of special events being planned. Evaluates Bake Shop products to assure that quality standards are consistently attained. Performs other tasks as assigned by the Executive Chef. Attends departmental staff meetings. Performs other appropriate tasks assigned by the Executive Chef. Communicates clearly and cordially with both front of house and back of house employees. Report accidents, illnesses or “near-miss” incidents immediately to supervisor or supervisor on duty Complete applicable required company, departmental and safety training as assigned by supervisor Adherence to the appearance/dress code of the department Essential Functions: Ability to use, or learn to use the following equipment: Broiler, Grill, Griddle, Dishwasher, Conventional Oven, Convection Oven, Flat Top Range, Open Burner Range, Fryer, Cook and Hold Oven, Holding Oven, Steamer, Steam Jacketed Kettle, Steam Table, Mechanical Slicer, Mechanical Mixer, Countertop Blender, Submersible Blender, Portable Burner, Manual Slicer (Mandolin), Mechanical Band Saw, Motorized Vehicle, Mechanical Food Processor, Scale, Sheeter, Candy Stove, Proofer Ability to understand and follow verbal and written instructions. Must be able to work holidays, weekends, and overtime as needed. Work effectively in the absence of supervisor, self-directed work. Establish and maintain cooperative working relationships. Ability to read, write and understand English. Must exhibit a positive attitude and work in the capacity of your supervisor's requests Physical Demands and Work Environment: Required to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach. The ability to, at times, work in a face paced environment. Push, pull or lift up to 50 pounds. Continuous repetitive motions. Work in hot, humid and noisy environment. Education and or Experience: High School graduate or GED required. Certificate or diploma from a recognized bakery and pastry culinary arts training or degree program is required At least three years of experience as a pastry chef in a retail, club, hotel, restaurant or institutional setting required. Food Safety Certification.

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!

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.

Job Details The Residence at Otter Creek - Middlebury, VTDescription If you have been looking for a career that loves you back... This is the one! LCB Senior Living is hiring a Full Time Chef at The Residence at Otter Creek. Apply today for immediate consideration! **11:30am - 8:00pm SHIFT** **WEEKENDS & HOLIDAYS INCLUDED** What We Offer: Great benefits starting from Day One (Full-Time) Health Vision Dental 401k PTO- Paid Time Off Work with an Amazing Team! Possibility for tuition reimbursement Rewarding role working with seniors Essential Functions, Duties and Responsibilities: Provide a high level of customer service and promote a restaurant style dining atmosphere. Work closely with the Culinary Services Director and/or Executive Director to keep residents satisfied with food and dining programs. Able to assist Culinary Director with the supervision of culinary staff. Assist with the preparation and execution of the LCB Dining enhancement programs. Maintain kitchen and food storage and preparation areas in a clean, safe, and sanitary condition at all times. Responsible for the opening and/or closing of the kitchen. Adhere to cleaning schedules as assigned. Ensures that all food is received, stored and prepared according to company standards. Estimate daily or weekly needs of food and supplies and communicates needs to food service director or assistant food service director. Participate in preparing and cooking meals according to established recipes and approved menus. Document temperatures of food prior to service, refrigeration and freezer temperatures. Prepare and ensure snacks and beverages are available to residents at all times. Keep kitchen floors clean (sweeps and mops) and trash emptied. Assist with the transportation and storage of food and supplies. Assist with preparation and execution of special events, banquets, and theme meals. LCB's Non-Discrimination Policy: LCB, including its managed care communities, is an Equal Opportunity Employer. Recruitment and employment opportunities at LCB are based upon one's qualifications and capabilities to perform the essential functions of a particular job. All employment opportunities are provided without regard to legally protected characteristics, including race, religion, sex (including sexual orientation and transgender status), pregnancy, childbirth or related medical conditions, national origin, age, veteran status, disability, or genetic information. This policy to provide equal opportunity encompasses all phases of employment, including recruitment, hiring, selection, job assignment, promotions, transfers, compensation, discipline, termination, layoff, access to benefits and training, and all other conditions and privileges of employment. Qualifications Job Qualifications: Knowledge, Skills and Abilities: Ability to build positive and strong relationships with associates, coworkers and residents. Focused and dedicated to provide excellent customer service, ability to handle multiple jobs and priorities, accept direction from superiors or other experienced staff, shares job knowledge or resident information with other experienced staff, shares job knowledge or resident information with others as needed, give and welcome feedback, operate and maintain kitchen equipment in a clean and sanitary manner, and knowledge of food handling, preparation, cooking and service. Able to read and follow recipes and printed production guides, cleaning schedules and logs. Education: A high school diploma or GED is preferred. Minimum of 1-3 years of experience as a cook in a hospitality or healthcare environment. Serve Safe Certification. Able to read and follow recipes and printed production guides, cleaning schedules, and logs. Experience: Previous experience in health care or hospitality setting is preferred. Certificates/Licenses: Serve Safe Certification Physical Demands: Finger and hand dexterity to handle and manipulate instruments and equipment. Visual and auditory acuity. Must be able to lift a minimum of fifteen (15) lbs., and be able to carry objects. Must be able to push and pull carts, and continuously walk, sit and stand. Must be able to turn, crouch, kneel, stoop, bend below waist, and reach above shoulder height as tasks dictate.

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. We are seeking a talented and passionate Pastry Cook / Demi-Pastry Chef de Partie to join our culinary team in Barnard, United States. As a key member of our pastry department, you will be responsible for creating delectable desserts and pastries that delight our guests and uphold our reputation for excellence. Prepare a wide variety of pastries, desserts, and baked goods according to recipes and standards Assist the Pastry Chef in developing new menu items and seasonal specials Ensure proper food handling, sanitation, and safety procedures are followed at all times Maintain a clean and organized work station Monitor and control food waste, maintaining cost-effective operations Collaborate with other kitchen staff to ensure smooth service and timely delivery of pastry items Train and mentor junior pastry cooks as needed Assist in inventory management and ordering of pastry supplies Participate in menu planning and costing activities Stay current with pastry trends and techniques to continually improve offerings Qualifications 1-3 years of experience in a professional pastry kitchen Culinary degree or diploma with a focus on pastry arts preferred Current Food Handler's Certification required Proficiency in various pastry techniques, including cake decorating, chocolate work, and sugar art Strong knowledge of classical and modern pastry techniques Understanding of flavor profiles and ingredient pairings Excellent time management and organizational skills Ability to work efficiently in a fast-paced environment Strong attention to detail and commitment to quality Effective communication and teamwork skills Creativity and passion for pastry arts Physical stamina to stand for extended periods and lift up to 50 pounds Flexibility to work evenings, weekends, and holidays as needed 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.

Full-time Description Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At The Essex, culinary innovation thrives amidst the breathtaking beauty of Vermont's Champlain Valley. Join our team and immerse yourself in a culture of culinary excellence, where creativity, passion, and locally sourced ingredients converge to craft unforgettable dining experiences. Whether you're a seasoned chef or a budding talent, The Essex offers a dynamic environment where you can hone your skills and contribute to the artistry of our diverse culinary offerings. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, etc. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, etc. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. Benefits: At The Essex, we believe in investing in our team members' wellbeing and growth, offering a comprehensive benefits package designed to support both personal and professional development. From competitive compensation and healthcare options to opportunities for career advancement and ongoing training, we strive to provide a fulfilling work environment where every employee feels valued and empowered. Join us at The Essex and embark on a rewarding journey where your contributions are recognized and rewarded, and where you can thrive both professionally and personally. Employees classified as full time year round are entitled to participate in the following benefits after they have met the eligibility requirements: Medical Insurance (with Employer contribution) Dental Insurance (with Employer contribution) Vision Insurance Life & Disability Insurance (Employer paid) Voluntary Life & Disability Insurance - for employee, spouse/domestic partner and child(ren) (supplemental - paid by employee) Medical Care Flexible Spending Account Dependent Care Account (for Daycare, elderly care or other dependent care) Short and Long Term Disability Insurances Accident Insurance Critical Illness Insurance for employee and spouse/domestic partner Paid Time Off Bereavement Time All employees at least 18 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 3 months of employment. Property Benefits: Employees of The Essex Resort & Spa can take advantage of the many benefits our property provides. On Property Discounts: Restaurant Spa (on treatments and products) Cook Academy Other Discounts: Memberships to The Edge Sports & Fitness Stays at the hotel for employee, friends and/or family Movie tickets to Essex Cinemas Essex Experience (varies by business) Stays at other New England Inns & Resorts as part of the NEIRA program Ski passes to Smuggler's Notch & Sugarbush/IKON Other Benefits: Complimentary use of the on-site fitness center Complimentary use of the on-site Tennis courts Free Stay at the Resort (once per year for Employee & a guest) with Breakfast included (must be at least 18 years of age)

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 a Banquet Cook to join the team. We are hiring Banquet Cook to facilitate the execution of elegant weddings and dynamic corporate events. This position is responsible for all hot and cold food preparation for banquet and catering functions. Previous Culinary experience is required. Seasonal and Full-time positions available. We offer great resort privileges, discounts, and free employee meal to all employees. Those hired into full time positions are eligible after an initial waiting period for a competitive benefits package that includes * Medical, Dental, and Vision Coverage, *Employer Paid: Life Insurance, Short-Term Disability and Long-Term Disability* Paid Time Off, * 401k Retirement Plan with Employer match. Our success is the direct result of dynamic, dedicated people with a passion for hospitality who enjoy being part of a devoted, hard-working team. Come join our team!