Assistant restaurant manager jobs in Vermont

Description: Responsible for the daily operations of the foodservice department, according to facility policy and federal/state regulations. Provides leadership and guidance to ensure that food quality, safety standards, and client expectations are satisfactorily met. Qualifications: Education/ Experience: High school graduate or equivalent. Prior experience in Supervisory capacity and healthcare foodservice. ServSafe Certified or willingness to acquire certification Certified Dietary Manager (CDM) certified preferred or must obtain within 18 months of hire. Other Requirements: Ability to work independently, pay attention to details, multitask, and follow set procedures. Requirements: Essential Functions Of The Position: Responsible for the oversight of Dietary Aide and Cook position including hiring, firing and annual reviews. Develop job descriptions and job duties for Dietary aide/cook position. Develop work schedules to ensure adequate staff to cover each shift. Develops and prepares policies and procedures governing handling and storage of supplies, equipment, sanitation, record keeping and compiling of reports. Assists with forecasting, planning and preparing annual departmental budget. Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers. Specify standards and procedures for preparing food in accordance with state and federal guidelines. Participate in menu planning, including responding to client preferences, substitution lists, therapeutic diets, and industry trends. Inspect meals and assure that standards of appearance, palatability, temperature and service times are met. Assure that foods are prepared according to menus and standardized recipes. Protect food in all phases of preparation, holding, service, cooking, and transportation. Prepare cleaning schedules and maintain equipment to ensure food safety and proper sanitation practices. Consults with Registered Dietician on diets as necessary. Able to Perform any or all of the duties in the kitchen as required by staffing problems. Demonstrates an ability to be flexible, organized and function under stressful situations. Maintains good working relationships both within the department and with other departments. Why Grace Cottage? Grace Cottage has been voted “Best Place To Work,” in the Brattleboro Reformers Readers' Choice Award since 2019. We are also included in the Vermont Biz Magazines 2023 - 2025 Best Places To Work in Vermont! How We Support You: Rich Medical, Dental and Vision Insurance 401(k) with matching Life And Disability Insurance Loan Reimbursement Tuition Reimbursement Generous Earned Time Off Package Responsive Employee Assistance Program Wellness Motivations And Incentives

At Outbound Stowe, we believe travel should feel personal, rooted in place, and full of genuine human connection. Tucked into Vermont's Green Mountains, Outbound Stowe blends a classic lodge experience with a fresh, communal energy. From the trails to the table, our team celebrates good food, good company, and the great outdoors. The Chef & B is a dynamic hybrid role that blends the strategic leadership of a Director of Food & Beverage with the culinary expertise of an Executive Chef. This pivotal position oversees all Front-of-House and Back-of-House operations, ensuring an elevated guest experience across restaurant, pool, bars, and banquet events. The ideal candidate brings a strong acumen in FOH service execution, beverage program development, and resort-wide menu innovation, paired with the ability to lead the kitchen as Executive Chef. This role champions excellence through hands-on leadership-guiding, coaching, training, and motivating a diverse team of bartenders, servers, hosts, and culinary professionals. The Chef & B sets the tone for service culture, operational efficiency, and creative menu development, driving consistency, quality, and financial performance throughout the F&B operation. Responsibilities Lead all aspects of the kitchen and food & beverage operations, maintaining high standards of quality, consistency, and hospitality. Coach, mentor, and inspire FOH and BOH team members, fostering a positive and growth-minded culture. Participate directly in cooking and service, leading by example and staying connected to guests. Develop menus and specials that reflect local, seasonal ingredients. Manage kitchen costs, ordering, and both FOH and BOH inventory in partnership with the General Manager. Ensure all health, safety, and sanitation standards are met or exceeded. Collaborate cross-departmentally to create seamless food & beverage experiences for guests - from breakfast service to group events and banquets. Engage with guests and the local community to build lasting connections and a sense of belonging. Qualifications 3+ years of culinary leadership experience (Executive Chef, Sous Chef, or similar), ideally in boutique hotel, lodge, or resort settings. At least 1 year of FOH management experience (Director or above) with a passion for coaching and developing others. Experience collaborating with hotel or restaurant brands with the ability to elevate brand standards. Hands-on approach: you're happiest when cooking and collaborating shoulder-to-shoulder with your team. Creative with the ability to multitask while staying organized. A love for hospitality, the outdoors, and connecting with people through food.

Job Description FULL-TIME | SEASONAL POSITON AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Restaurant Supervisor assists the Restaurant Manager with all aspects of the restaurant Food and Beverage operation. The Supervisor ensures consistent delivery of a quality guest experience that enhances Jay Peak Resort brand and standards, meeting financial recognition control requirements and creating a work environment that promotes recognition and development of associates. This position possesses the knowledge of, and ability to act as, a bartender, server, host, busser and food runner while performing the following essential duties and responsibilities. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Possesses several years of experience as a certified bartender and provides exceptional guest service. Collaborates with the Restaurant Manager to create a service culture consistent with the resort standards. Supervises daily activities of the front of the house operations. Responsible for all aspects of service staff. Interviews and trains staff on service standards and advanced knowledge of Point of Sales systems. Prepares work schedules and evaluates performance of employees. Supervises serving of meals and handles guest complaints to ensure customer satisfaction. Possesses general knowledge of allergies and policies to assist guests. Displays knowledge of food, beer, wine, liquor and the delivery of each item. Develops service standards and ensures adherence to such standards by all service staff. Investigates and is resolves food quality and service complaints. Ensures outlets display a welcoming ambiance, are clean and in good condition. Conducts daily inspections and follows up with Housekeeping and Maintenance departments to ensure any defects are corrected. *Implements cross training between Food and Beverage outlets of Jay Peak Resort promoting collaboration as well as a unified produce and service approach. Ensures all financial controls are being adhered to and reviews financial transactions. Responsible for monthly inventory, ensuring that food, supplies and equipment are properly stocked and ensures standards of quality are met. Inspects dining areas, kitchen and equipment to ensure sanitation standards are met. Manages condition and inventory of china, silverware, glassware, linens and supplies. Assist front of house with every aspect of these jobs. Other duties as assigned, which could be directly related, or unrelated to original position. SUPERVISORY RESPONSIBILITIES Directly supervises 25~ employees and 2~ subordinate supervisors of the Front of House staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE One year certification from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read & interpret documents such as safety rules, operating & maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. COMPUTER SKILLS To perform this job successfully, an individual should have a working knowledge of Point of Sales systems; Order processing systems; and basic knowledge of Internet software; Spreadsheet software and Word Processing software. CERTIFICATES, LICENSES, REGISTRATIONS Must be Vermont Department of Liquor Control and ServSafe certified. Opportunity to attend the seminar will be provided in some cases. OTHER SKILLS & ABILITIES Must possess leadership skills that result in leading by example. Should have the capacity to take charge while still addressing the concerns and individuality of your team members. The ability to productively handle grievances can be a real asset in this occupation. Should have the ability to discern what's most important and to allot your own and your team's time accordingly. Must possess an ability to gauge different solutions to inevitable problems and select the one most likely to bring about the results you need. OTHER QUALIFICATIONS Excellent customer services skills required. must be available to work nights, weekends, holidays and fill in as needed. Must have the ability to handle stressful situations with ease and composure. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch or crawl. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud. RESORT CONDITIONS This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Workdays and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wage: $25/hour Paid Vacation & Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service Remote work and/or flexible schedules (depending on position) FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at ************ or ********************. Powered by JazzHR HNJttVtCFC

Property Information: The White House is a Victorian mansion offering you elegant yet relaxed surroundings in Southern Vermont located near the Mount Snow Resort. Set on the crest of a high, rolling hill, and surrounded by towering hardwoods and formal flower gardens, it is readily obvious why the Boston Herald and New York Times selected the White House of Wilmington as “one of the ten most romantic places in the world.” The White House Inn has established a superb reputation for providing gracious accommodation. Job Purpose: The Restaurant Managers can expect an 80/20 time split between the floor and administrative duties. Strong time management and delegation skills will be indispensable in executing the autonomous Life House environment. The position is salaried and there is an expectation of responsibility which naturally extends beyond the hours on site. The position directly reports to the General Manager. Skills/Responsibilities: Managerial: Ensure high levels of the guest experience through maintaining ambiance, ensuring proper service, and leading the guest recovery. Formulation of job descriptions and duties. Staffing models & strategy Supervise activities of all floor staff, including Bar and Cafe as well as M.O.D. duties with Kitchen staff. Perform Closeout Procedures with full cash responsibilities Schedule all staff with a focus and understanding of labor cost and level of service targets Manage performance of staff (including growth, feedback & discipline) Monitor adherence to health safety and hygiene standards in partnership with chef. Operational: Ensure proper cash-handling and responsible credit card handling. Lead and instruct with a clear understanding of inventory management Assist in the development and implementation of S.O.Ps with an attitude toward evolving and improving processes. Experience and Qualifications: Working knowledge of Alcoholic and Non-Alcoholic Beverages. Working knowledge of food preparation and presentation. Experience in staff management and development Knowledge of basic accounting principles and practices General knowledge of POS and Google Drive and inventory management systems Food Manager certificate

24 Hannaford Square Bennington, VT 05201 Min: $68,000 Annually | Max: $75,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

Salary: Dependent on Experience JOB DESCRIPTION AND EXPECTATIONS Food Service Director, 2026/2027 School Year Classification: Regular, Exempt Supervised by: Head of School or Designee The Schoolhouse holds high professional and ethical standards for all of its employees. Employees are expected to embrace, model and embody the Schoolhouse mission and the 5 Core concepts that guide the institution. Employees strive for joyful, transformative learning that cultivates students' natural curiosity, critical thinking skills, and compassion for others. Employees respect childrens individual differences, nurture their capacity for growth, and are committed to authenticity in the activities that shape their learning. Employees collaborate with colleagues, community members and caregivers who are responsible for all aspects of the students school experience. Essential Job Functions The employee will: design menu for hot lunch program, including planning for food sensitivities and allergies procure and prepare food to serve in the hot lunch program. serve school lunch and clean up the space. adhere to food safety and nutrition guidelines and interface with the Department of Health and other relevant regulatory agencies. manage the program budget and provide and accurate accounting of expenses to the finance manager in a timely manner oversee the operation and upkeep of the kitchen space and equipment plan curriculum to teach culinary skills for the Farm, Food, Forest program, as requested supervise staff who help with food preparation and cleanup. maintain instructions for lunch preparation that can be used in the event of an unplanned absence provide for a substitute chef and a meal plan in the event of a planned absence participate in planning and preparing food for school-wide events (upon request) including the Harvest Celebration, Opening Picnic, Closing Celebrations, etc. Attendance and Availability The employee will: work the number of academic and in-service days articulated in the official school calendar, as published annually by the Board, plus 5 or more non-holiday workdays before the first day of school and 5 non-holiday work days after the last day of school as assigned by the Head of School or her designee. work according to the schedule determined by their supervisor or the Head of School, understanding that hours may change to meet the need of the SCHOOL or the employee. arrive at the school with enough time to prepare hot lunch at the appointed times and stay until the space is clean and orderly (by 2:00). follow the established procedures for requesting and tracking PTO including seeking approval in advance for planned days off and finding coverage for missed hours notifying the appropriate member of the administrative leadership team of an unplanned absence due to illness or an emergency as soon as possible but no later than 7:15 am. attend the following (which may occur outside of normal school hours): staff and team meetings staff in-service training days opening and closing school functions professional development other events or meetings as may be assigned from time to time Professional Conduct The employee will: respect the rights and dignity of all members of the Schoolhouse community - students, colleagues, and caregivers. afford colleagues, students and caregivers the opportunity to openly and honestly discuss concerns, differences and difficulties and seek meaningful resolution. Seek support from ones supervisor if needed. model self disciplined and ethical behavior be consistent and reliable commit to ongoing professional growth and development including establishing annual professional goals with their supervisor participating in scheduled in-service meetings (or as requested by the Head of School). other professional development opportunities abide by policies outlined in the Schoolhouse Employee Handbook and Staff Policies and revised from time to time exhibit enthusiasm for the school and the opportunities it provides maintain a flexible and open attitude limit personal business to non-school hours to the extent possible dress professionally and appropriately for their job duties Other Expectations The employee will: ensure student safety above all else and understand The Schoolhouse policies to ensure student and community safety follow, teach and practice established safety procedures ensure the proper use, maintenance and storage of school materials, equipment and property maintain and renew CPR and First Aid certification ensure personnel file is complete including copies of: signed contract resume teaching license (if applicable) up to date CPR and First Aid certifications information about professional development and training hours (outside of school-provided in-service training) perform other duties as may be assigned from time to time by the Head of School.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Role OverviewJoin a great team where students are at the heart of everything we do! RELOCATION ASSISTANCE AVAILABLE! Sodexo's Campus Segment is seeking a Catering Manager 3 for the University of Vermont (UVM) in Burlington, VT. This high-volume university account is dedicated to creating exceptional dining experiences for students, faculty, and external partners. At the University of Vermont, our catering team is dedicated to ensuring that every event - whether unique or recurring - receives our utmost attention and care. We take pride in offering a diverse range of menus tailored to various preferences and budgets. With a focus on freshness and quality, our experienced team ensures every dish is expertly prepared and beautifully presented. The Catering Manager 3 will lead a team of up to 25 student employees and supervisory staff to execute delivered catering across campus. This role collaborates closely with catering coordinators, executive chefs, and University Conference & Events staff to plan, organize, and execute successful events - from intimate campus gatherings to large-scale conferences. This is an excellent opportunity for a seasoned catering professional or an individual looking to grow into a leadership role within a dynamic and student-centered environment. What You'll DoLead and manage all aspects of catering operations across campus. Supervise, train, and develop a student catering team, including bartenders and wait staff, ensuring high-quality service for every event. Partner with the culinary team on menu planning, event logistics, and staffing requirements. Collaborate with University Conference & Events staff on proposals, sales meetings, and final event execution. Drive sales growth through creative catering initiatives and exceptional client relationships. Ensure adherence to Sodexo and UVM standards, including HACCP and food safety protocols. Maintain organization, accuracy, and timeliness in event coordination and billing. Promote sustainability and local sourcing in all catering operations. What We OfferCompensation 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 ContributionsPaid Time Off and Company HolidaysCareer Growth Opportunities and Tuition ReimbursementMore extensive information is provided to new employees upon hire. What You BringA strong passion for hospitality and customer service excellence. Proven organizational and leadership skills, with the ability to manage multiple events and priorities. Experience in event planning, catering, or food service management (preferred, but willing to train the right candidate). Ability to motivate and mentor student employees, fostering teamwork and professional development. Excellent communication and interpersonal skills for building strong client and campus partnerships. Commitment to sustainability, local sourcing, and a positive campus experience. Who We AreAt 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 & RequirementsMinimum 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.

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. Assists the F&B Director with the day-to-day operations of all food and beverage outlets. Serving as a member of the leadership team- particularly in functions related to performance management, motivation, and efficient use of resources. Sets the tone and standards for professional, knowledgeable, and friendly dining service. Motivates and supports staff in developing their serving skills, wine and food knowledge, and interpersonal abilities. Be a key member of the F&B team to handle the planning phase, as well as the execution phase of groups. Assist with overall administration - completing purchase orders, dining staff schedules and coordinates appropriately to fulfill standards of service; reviews and authenticates timesheets. Assumes a leadership role as one of the primary communicators within the department on all matters related to the day to day operations of dining service. Opens and/or closes the The Dining Room, Twigg's, Lewis Thompson Dining Room, and Wine Cellar as needed, attending to all details and assets secured and prepared for the following service. Directs room arrangement when needed and oversees final set-up with a critical eye on details. Executes quick and practical independent decisions with the best balance for interests of our guests, staff and company in mind. Expedites food and drink and fills-in on most any dining staff role as needed in order to keep service fluid and complete. Maintains dining room standards for safety of guests and staff; ensures that each staff member is aware of and following proper safety procedures. Monitors bar and dining supply inventory as well as equipment and staff uniform; submits appropriate requisitions and restocks. Consults closely with Kitchen staff to review menu and verify that guests' needs are addressed. Manages dining guest relations including the direct fielding of any criticism and working to resolve concerns to the guest's best possible satisfaction. Anticipates and identifies interferences in the flow of service and works to smooth the pace, expectations, and the extent of disruptions. Assists with hiring initiatives; also manages disciplinary- corrective actions, including terminations, in conjunction with HR. Inspect grooming and attire of staff; rectify any deficiencies. Qualifications Demonstrate organizational skills that include assessing future needs and scheduling accordingly; able to manage consistent follow up. Customer oriented approach to guest issues with a positive and proactive attitude and a strict adherence to confidentiality. Strong communication skills within a variety of situations and supervisory duties. Professional demeanor at all times- particularly when fielding strong guest concerns. Able to react quickly to changing demands and prove resourceful in taking on challenges. Demonstrates an ability to simultaneously manage a diversity of tasks efficiently and effectively with minimal error. Able to establish, maintain, and follow through on priorities despite frequent interruptions, changes, and unexpected stresses. Flexibility with work schedule; demonstrates a sincere level of reliability- including being available to open or close the dining area, and work weekends/holiday periods. Additional Information Required Working Conditions include but are not limited to: Tasks often conducted in a physical, fast-paced environment with ever-changing demands. Occasional desk work; but, in conducting a dinging activity, frequent reaching, bending, and stooping with constant walking/moving around. Frequent travel and transporting of materials between work areas - even under inclement weather. Regularly pushing, lifting, and carrying of 10 to 15 pounds; occasional lifting up to 40 pounds Work involves leadership and collaboration with a team as well as staff from other departments. Shift hours vary, but may be long, include weekend and holiday attendance, and require some availability for emergency and/or to cover staffing needs. Salary & Benefits: Starting salary: $65,000 annually We believe people do their best work when they feel cared for, at work and in life. At Twin Farms, you'll find benefits designed to support your well-being, your future, and your sense of belonging: Time to recharge - Up to 4 weeks of paid time off, plus paid sick days and holidays, so you can rest, and reset. Nourishment every day - complimentary meal during each shift. A place to call home - Affordable on-site housing may be available for qualified candidates, depending on availability. Future security - 401(k) retirement plan with employer matching to help you plan confidently for tomorrow. Health that's supported - Employer contributions toward medical, dental, and vision coverage, plus free vision and life insurance at no cost to you. Sharing the magic - Friends & Family discount rates so you can let your loved ones experience the world of Twin Farms. Flexibility for life changes - Relocation assistance may be available for qualified candidates, depending on availability. 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.

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. Assists the F&B Director with the day-to-day operations of all food and beverage outlets. Serving as a member of the leadership team- particularly in functions related to performance management, motivation, and efficient use of resources. Sets the tone and standards for professional, knowledgeable, and friendly dining service. Motivates and supports staff in developing their serving skills, wine and food knowledge, and interpersonal abilities. Be a key member of the F&B team to handle the planning phase, as well as the execution phase of groups. Assist with overall administration - completing purchase orders, dining staff schedules and coordinates appropriately to fulfill standards of service; reviews and authenticates timesheets. Assumes a leadership role as one of the primary communicators within the department on all matters related to the day to day operations of dining service. Opens and/or closes the The Dining Room, Twigg's, Lewis Thompson Dining Room, and Wine Cellar as needed, attending to all details and assets secured and prepared for the following service. Directs room arrangement when needed and oversees final set-up with a critical eye on details. Executes quick and practical independent decisions with the best balance for interests of our guests, staff and company in mind. Expedites food and drink and fills-in on most any dining staff role as needed in order to keep service fluid and complete. Maintains dining room standards for safety of guests and staff; ensures that each staff member is aware of and following proper safety procedures. Monitors bar and dining supply inventory as well as equipment and staff uniform; submits appropriate requisitions and restocks. Consults closely with Kitchen staff to review menu and verify that guests' needs are addressed. Manages dining guest relations including the direct fielding of any criticism and working to resolve concerns to the guest's best possible satisfaction. Anticipates and identifies interferences in the flow of service and works to smooth the pace, expectations, and the extent of disruptions. Assists with hiring initiatives; also manages disciplinary- corrective actions, including terminations, in conjunction with HR. Inspect grooming and attire of staff; rectify any deficiencies. Qualifications Demonstrate organizational skills that include assessing future needs and scheduling accordingly; able to manage consistent follow up. Customer oriented approach to guest issues with a positive and proactive attitude and a strict adherence to confidentiality. Strong communication skills within a variety of situations and supervisory duties. Professional demeanor at all times- particularly when fielding strong guest concerns. Able to react quickly to changing demands and prove resourceful in taking on challenges. Demonstrates an ability to simultaneously manage a diversity of tasks efficiently and effectively with minimal error. Able to establish, maintain, and follow through on priorities despite frequent interruptions, changes, and unexpected stresses. Flexibility with work schedule; demonstrates a sincere level of reliability- including being available to open or close the dining area, and work weekends/holiday periods. Additional Information Required Working Conditions include but are not limited to: Tasks often conducted in a physical, fast-paced environment with ever-changing demands. Occasional desk work; but, in conducting a dinging activity, frequent reaching, bending, and stooping with constant walking/moving around. Frequent travel and transporting of materials between work areas - even under inclement weather. Regularly pushing, lifting, and carrying of 10 to 15 pounds; occasional lifting up to 40 pounds Work involves leadership and collaboration with a team as well as staff from other departments. Shift hours vary, but may be long, include weekend and holiday attendance, and require some availability for emergency and/or to cover staffing needs. Salary & Benefits: Starting salary: $65,000 annually We believe people do their best work when they feel cared for, at work and in life. At Twin Farms, you'll find benefits designed to support your well-being, your future, and your sense of belonging: Time to recharge - Up to 4 weeks of paid time off, plus paid sick days and holidays, so you can rest, and reset. Nourishment every day - complimentary meal during each shift. A place to call home - Affordable on-site housing may be available for qualified candidates, depending on availability. Future security - 401(k) retirement plan with employer matching to help you plan confidently for tomorrow. Health that's supported - Employer contributions toward medical, dental, and vision coverage, plus free vision and life insurance at no cost to you. Sharing the magic - Friends & Family discount rates so you can let your loved ones experience the world of Twin Farms. Flexibility for life changes - Relocation assistance may be available for qualified candidates, depending on availability. 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.

Assistant General Manager / Market Leader Pay: $90,000-$100,000 Bonus: Annual The Assistant GM plays a key supporting role in the productivity, efficiency, and growth of the market. This position partners closely with the Market Leader to drive Safety, Quality, Productivity, Employee Engagement, and Customer Satisfaction. Responsibilities include assisting in daily operations, supporting sales efforts, coordinating administrative tasks, and helping lead field and office teams toward shared business goals. This is a hands-on leadership role with opportunities to work outdoors, visit client properties, and contribute directly to the success of the team. What a day is like: Your responsibilities will span Sales, Operations, and Administration. You'll support the Market Leader in developing and tracking sales targets, coaching team members, and ensuring customer satisfaction. You'll assist in operational planning and resource coordination to keep jobs on schedule, teams on task, and vehicles and equipment operating safely. You'll also help ensure accurate paperwork, reporting, and process adherence across the branch. What kind of person are we looking for? * Degree in Business, Arboriculture, Forestry, Environmental Sciences, or equivalent work experience * Experience in tree care or landscaping * Prior leadership experience or demonstrated ability to coach and coordinate teams * Strong organizational skills and comfort managing operational logistics * Willingness to pursue ISA Certification (if not already obtained) * High integrity, accountability, and a collaborative mindset Why you will love working here: * Supportive leadership and a strong path for growth into future management roles * Industry-leading training programs and continuing education support * A team-oriented, safety-first culture with national resources and local impact * Competitive pay and benefits including health and dental, PTO, and matched 401(K) What is essential: * Valid U.S. Driver's License * Authorization to lawfully work in the U.S. Physical demands of this role: This role requires the ability to lift and/or move up to 50 pounds. Field visits and physical site work may be part of regular responsibilities.

Job DescriptionBenefits: Bonus based on performance Competitive salary Employee discounts 401(k) matching Dental insurance Free uniforms Health insurance Opportunity for advancement Paid time off Training & development Vision insurance Description Here We GROW Again! Are you a potential Assistant General Manager and ready to leave average in the past? Be a part of one of the greatest growth stories ever told in the fitness industry. With over 45 locations currently and even more planned, our Assistant General Manager position offers a tremendous opportunity for growth & career advancement. Looking to combine work, fitness and fun? Crunch Fitness is looking for energetic, enthusiastic people that are passionate about health and fitness to join our team. Working at Crunch is more than a job, its an opportunity to inspire others to reach their fitness goals. Our No Judgments philosophy attracts a diverse and welcoming group of professionals and makes Crunch an amazing company to work for. Our Compensation: Here at Crunch we structure our compensation to reward our employees for their dedication to revenue growth, team development, client retention as well as personal growth. What We Look For In Our Assistant General Manager: A record of success in driving revenue and customer service The ability to hire, train, & develop a highly effective sales team Ability to generate leads through local outreach initiatives Competitive personality with a desire to win A desire for personal/professional growth Team oriented individual Outgoing personality Organized and professional Efficient and effective communication skills Evening and weekend shifts are a requirement for this position The Ways You Benefit: Ability to earn $1,000+ bonus every month! Commission on personal training packages you sell. 401K after 1 year Health benefits Exciting team environment Growth opportunity in a rapidly growing company Free Crunch Fitness membership If youre ready to stop looking for a job and ready to begin a CAREER then now is the time to contact Crunch! Requirements Schedule: Friday-Tues Must be available for evenings and weekends A record of success in driving revenue and customer service The ability to hire, train, & develop a highly effective sales team Ability to generate leads through local outreach initiatives Competitive personality with a desire to win A desire for personal/professional growth Team oriented individual Outgoing personality Organized and professional Efficient and effective communication skills

Job Opening: Kitchen Manager - The Pizza Man (Lyndonville) We're looking for a hands-on, motivated Kitchen Manager to lead our back-of-house team at The Pizza Man in Lyndonville. This is a full-time role with a flexible 4-day work week, perfect for someone who wants work-life balance without stepping back from leadership. Responsibilities include: Managing daily kitchen operations Supervising staff and maintaining food quality Ordering and inventory management Ensuring cleanliness and food safety standards What we offer: Competitive pay A supportive team A flexible 4-day work week Opportunity to grow with a local favorite View all jobs at this company

At KFC, we feed the world. But we do more than fill people up. We fulfill their life. Our meals matter; when we serve them with southern hospitality, we make our customers' day. So our jobs are more than a paycheck - they're about being independent, having fun, and making new friends. If you're already a successful manager, you need to check out our Restaurant General Manager position. As a Restaurant General Manager, you have the keys to a $1 million+ business (literally!). And when you grow your team and the business by making our customers' day, you get rewarded in a big way. The good news is that your training will teach you everything you need to know to succeed on the job. But there are a few skills you should have from the get-go: A natural leader, you want to be co-captain because you can help bring together a winning team. You're all about creating a great place to work for the team. You want to make your customer's day, and it shows in the way you are maniacal about serving great-tasting chicken with a great big smile. We have a GREAT culture and look for GREAT people to add to our family. You know who you are --honest, energetic, motivational, and fun. You set high standards for yourself and for the team. You're up for a challenge. You love the excitement of the restaurant business and know every day is different. And, you're at least 18 years old with a valid driver's license, reliable transportation (not public transportation - you may need to drive to make deposits for the restaurant sometimes), and a true desire to learn and grow. This job posting is for a position in a restaurant that is independently owned and operated by a franchisee. This means your application will be reviewed by the franchisee who will make any hiring decisions. If hired, the franchisee will be your employer and is alone responsible for any employment-related matters.

125 Cypress Place Williston, VT 05495 Min: $70,000 Annually | Max: $75,000 Annually < Back to search results Chili's Managers are wired for hospitality! We're in the people business. So, we know how to make someone feel special, and our most successful Managers are passionate about connecting with Team Members and Guests. Our win-together atmosphere rewards teamwork, and a willingness to go above and beyond is always recognized and celebrated. For decades, Chili's has been known for our culture of fun. Simply put - we take our jobs seriously but not ourselves. Our Managers are hungry for top business results but also know how to have fun along the way. From leading the team through a high-energy shift to exceeding Guest expectations on every occasion to ensuring we meet our financial responsibilities, Managers are the critical link to making it all happen. Responsibilities * Ensure a great Guest experience * Role model and hold Team Members accountable to operational and quality standards * Identify root cause of issues while being self-reflective and holding yourself accountable first, showing vulnerability and transparency * Foster open communication between Team Members and Management * Influence Team Member behaviors by championing change and restaurant initiatives * Lead with heart and mind * Drive business results by utilizing Chili's systems to effectively control costs * Follow operational systems, such as our Manager Timeline and performing quality Line Checks * Hire, train, retain, and develop Team Members to take on larger roles * Drive Guest engagement within the four walls of the restaurant while developing relationships within the community * Understand and practice safe food handling procedures * Communicate and embody Chili's culture and Cultural Beliefs: Every Guest Counts, Food Perfection, Be Accountable, Play Restaurant About Us Chili's was born in Dallas, Texas in 1975. Since then, we've boldly claimed our place in the casual dining industry as the place to go for Big Mouth burgers, house smoked ribs, full on fajitas, and hand shaken margaritas! With a legacy deeply rooted in service, hospitality, and giving back, we are committed to delivering the best experience to every Guest, every day. About You * Dependable team player * Prefers to work in a fast-paced environment * Great multitasking skills

FULL-TIME | SEASONAL POSITON AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Restaurant Supervisor assists the Restaurant Manager with all aspects of the restaurant Food and Beverage operation. The Supervisor ensures consistent delivery of a quality guest experience that enhances Jay Peak Resort brand and standards, meeting financial recognition control requirements and creating a work environment that promotes recognition and development of associates. This position possesses the knowledge of, and ability to act as, a bartender, server, host, busser and food runner while performing the following essential duties and responsibilities. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Possesses several years of experience as a certified bartender and provides exceptional guest service. Collaborates with the Restaurant Manager to create a service culture consistent with the resort standards. Supervises daily activities of the front of the house operations. Responsible for all aspects of service staff. Interviews and trains staff on service standards and advanced knowledge of Point of Sales systems. Prepares work schedules and evaluates performance of employees. Supervises serving of meals and handles guest complaints to ensure customer satisfaction. Possesses general knowledge of allergies and policies to assist guests. Displays knowledge of food, beer, wine, liquor and the delivery of each item. Develops service standards and ensures adherence to such standards by all service staff. Investigates and is resolves food quality and service complaints. Ensures outlets display a welcoming ambiance, are clean and in good condition. Conducts daily inspections and follows up with Housekeeping and Maintenance departments to ensure any defects are corrected. *Implements cross training between Food and Beverage outlets of Jay Peak Resort promoting collaboration as well as a unified produce and service approach. Ensures all financial controls are being adhered to and reviews financial transactions. Responsible for monthly inventory, ensuring that food, supplies and equipment are properly stocked and ensures standards of quality are met. Inspects dining areas, kitchen and equipment to ensure sanitation standards are met. Manages condition and inventory of china, silverware, glassware, linens and supplies. Assist front of house with every aspect of these jobs. Other duties as assigned, which could be directly related, or unrelated to original position. SUPERVISORY RESPONSIBILITIES Directly supervises 25~ employees and 2~ subordinate supervisors of the Front of House staff. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE One year certification from college or technical school; or three to six months related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read & interpret documents such as safety rules, operating & maintenance instructions and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference and volume. Ability to apply concepts of basic algebra and geometry. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. COMPUTER SKILLS To perform this job successfully, an individual should have a working knowledge of Point of Sales systems; Order processing systems; and basic knowledge of Internet software; Spreadsheet software and Word Processing software. CERTIFICATES, LICENSES, REGISTRATIONS Must be Vermont Department of Liquor Control and ServSafe certified. Opportunity to attend the seminar will be provided in some cases. OTHER SKILLS & ABILITIES Must possess leadership skills that result in leading by example. Should have the capacity to take charge while still addressing the concerns and individuality of your team members. The ability to productively handle grievances can be a real asset in this occupation. Should have the ability to discern what's most important and to allot your own and your team's time accordingly. Must possess an ability to gauge different solutions to inevitable problems and select the one most likely to bring about the results you need. OTHER QUALIFICATIONS Excellent customer services skills required. must be available to work nights, weekends, holidays and fill in as needed. Must have the ability to handle stressful situations with ease and composure. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is frequently required to stand; walk; use hands to finger, handle or feel; reach with hands and arms; taste or smell. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch or crawl. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, peripheral vision and depth perception. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this Job, the employee is occasionally exposed to fumes or airborne particles. The noise level in the work environment is usually loud. RESORT CONDITIONS This is a Winter Resort Area. It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. Some facilities are located at the base or bottom area and some are semi-remote and can only be reached by traveling via chair lift(s), skis or snowboards. Walking surfaces are frequently frozen, sloped and slippery. Proper footwear is a must, indoors and out. Workdays and hours, as well as the number of hours required will vary, with an emphasis on weekends and holidays. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wage: $25/hour Paid Vacation & Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service Remote work and/or flexible schedules (depending on position) FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at ************ or ********************.

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable FOOD SERVICE OPERATIONS DIRECTORS. IS NOT LOCAL. You will be living abroad on-site for the term of the contract. This is a HANDS-ON & demanding position!! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Perform all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicate with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a checklist system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follows company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interact with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Uphold Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Use weights and measures to properly execute recipes Prepare all menu items and special request events Follow standardized recipes Ensure that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assist in developing and tasting recipes Assist in planning menu Recommends equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience in a Lead Role Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to Self-Motivate High Level Computer Literacy Recognize and Uphold Health Department Standards Able to both lead a team & take direction Minimum 6-day work 70-hour week Must live on-site in a rural setting with the possibility of shared living spaces Must be able to stand for long periods of time Must be able to lift and carry 50 pounds Must be able to bend, stretch, and reach for extended period of time Must be ServSafe Manager Certified Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Ability to work under pressure in environments that are above/below average temperatures Must be able to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

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. Assists the F&B Director with the day-to-day operations of all food and beverage outlets. Serving as a member of the leadership team- particularly in functions related to performance management, motivation, and efficient use of resources. Sets the tone and standards for professional, knowledgeable, and friendly dining service. Motivates and supports staff in developing their serving skills, wine and food knowledge, and interpersonal abilities. Be a key member of the F&B team to handle the planning phase, as well as the execution phase of groups. Assist with overall administration - completing purchase orders, dining staff schedules and coordinates appropriately to fulfill standards of service; reviews and authenticates timesheets. Assumes a leadership role as one of the primary communicators within the department on all matters related to the day to day operations of dining service. Opens and/or closes the The Dining Room, Twigg's, Lewis Thompson Dining Room, and Wine Cellar as needed, attending to all details and assets secured and prepared for the following service. Directs room arrangement when needed and oversees final set-up with a critical eye on details. Executes quick and practical independent decisions with the best balance for interests of our guests, staff and company in mind. Expedites food and drink and fills-in on most any dining staff role as needed in order to keep service fluid and complete. Maintains dining room standards for safety of guests and staff; ensures that each staff member is aware of and following proper safety procedures. Monitors bar and dining supply inventory as well as equipment and staff uniform; submits appropriate requisitions and restocks. Consults closely with Kitchen staff to review menu and verify that guests' needs are addressed. Manages dining guest relations including the direct fielding of any criticism and working to resolve concerns to the guest's best possible satisfaction. Anticipates and identifies interferences in the flow of service and works to smooth the pace, expectations, and the extent of disruptions. Assists with hiring initiatives; also manages disciplinary- corrective actions, including terminations, in conjunction with HR. Inspect grooming and attire of staff; rectify any deficiencies. Qualifications Demonstrate organizational skills that include assessing future needs and scheduling accordingly; able to manage consistent follow up. Customer oriented approach to guest issues with a positive and proactive attitude and a strict adherence to confidentiality. Strong communication skills within a variety of situations and supervisory duties. Professional demeanor at all times- particularly when fielding strong guest concerns. Able to react quickly to changing demands and prove resourceful in taking on challenges. Demonstrates an ability to simultaneously manage a diversity of tasks efficiently and effectively with minimal error. Able to establish, maintain, and follow through on priorities despite frequent interruptions, changes, and unexpected stresses. Flexibility with work schedule; demonstrates a sincere level of reliability- including being available to open or close the dining area, and work weekends/holiday periods. Additional Information Required Working Conditions include but are not limited to: Tasks often conducted in a physical, fast-paced environment with ever-changing demands. Occasional desk work; but, in conducting a dinging activity, frequent reaching, bending, and stooping with constant walking/moving around. Frequent travel and transporting of materials between work areas - even under inclement weather. Regularly pushing, lifting, and carrying of 10 to 15 pounds; occasional lifting up to 40 pounds Work involves leadership and collaboration with a team as well as staff from other departments. Shift hours vary, but may be long, include weekend and holiday attendance, and require some availability for emergency and/or to cover staffing needs. Salary & Benefits: Starting salary: $65,000 annually We believe people do their best work when they feel cared for, at work and in life. At Twin Farms, you'll find benefits designed to support your well-being, your future, and your sense of belonging: Time to recharge - Up to 4 weeks of paid time off, plus paid sick days and holidays, so you can rest, and reset. Nourishment every day - complimentary meal during each shift. A place to call home - Affordable on-site housing may be available for qualified candidates, depending on availability. Future security - 401(k) retirement plan with employer matching to help you plan confidently for tomorrow. Health that's supported - Employer contributions toward medical, dental, and vision coverage, plus free vision and life insurance at no cost to you. Sharing the magic - Friends & Family discount rates so you can let your loved ones experience the world of Twin Farms. Flexibility for life changes - Relocation assistance may be available for qualified candidates, depending on availability. 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.

Job Description Assistant General Manager / Market Leader Pay: $90,000-$100,000 Bonus: Annual The Assistant GM plays a key supporting role in the productivity, efficiency, and growth of the market. This position partners closely with the Market Leader to drive Safety, Quality, Productivity, Employee Engagement, and Customer Satisfaction. Responsibilities include assisting in daily operations, supporting sales efforts, coordinating administrative tasks, and helping lead field and office teams toward shared business goals. This is a hands-on leadership role with opportunities to work outdoors, visit client properties, and contribute directly to the success of the team. What a day is like: Your responsibilities will span Sales, Operations, and Administration. You'll support the Market Leader in developing and tracking sales targets, coaching team members, and ensuring customer satisfaction. You'll assist in operational planning and resource coordination to keep jobs on schedule, teams on task, and vehicles and equipment operating safely. You'll also help ensure accurate paperwork, reporting, and process adherence across the branch. What kind of person are we looking for? Degree in Business, Arboriculture, Forestry, Environmental Sciences, or equivalent work experience Experience in tree care or landscaping Prior leadership experience or demonstrated ability to coach and coordinate teams Strong organizational skills and comfort managing operational logistics Willingness to pursue ISA Certification (if not already obtained) High integrity, accountability, and a collaborative mindset Why you will love working here: Supportive leadership and a strong path for growth into future management roles Industry-leading training programs and continuing education support A team-oriented, safety-first culture with national resources and local impact Competitive pay and benefits including health and dental, PTO, and matched 401(K) What is essential: Valid U.S. Driver's License Authorization to lawfully work in the U.S. Physical demands of this role: This role requires the ability to lift and/or move up to 50 pounds. Field visits and physical site work may be part of regular responsibilities.