Executive chef jobs in Vermont

Full-time Description Starting Wage: $23.91/hour Department: Prepared Foods Reports To: Prepared Foods Manager UE Local 203: Non-exempt, Grade 8 City Market Co-Op is seeking a Sous Chef to play an active role in the Prepared Foods department and assist in directing the work of kitchen staff, ensuring appropriate production levels are met, and conducting daily inventories, amongst other duties. Do you have an interest in local food systems and providing a wide variety of local, organic, and conventional products at a fair price to the community? Want to help shape the future of City Market Co-Op? If you are interested in working for a community-owned business and playing an active role in our vibrant local food system, then we would love to hear from you! Day-to-Day Duties Create, update and revise production schedule and delegate production flow. Take daily Prepared Foods inventory. Communicate departmental needs with Prepared Foods Manager Participate in the training of all kitchen employees. Ensure that department is clean and that all equipment I well maintained. Comply with established City Market procedures and practices regarding operations, sales, safety, and security. Perform other duties as assigned. Qualifications Three years of line cook, sous chef or chef experience OR four years of kitchen experience required. High School diploma or GED required; culinary degree preferred. Proficiency in Microsoft Office Suite required. ServSafe certification preferred. Knowledge of natural and conventional foods and the food industry preferred. Benefits Store discounts; free fitness classes, award-winning Wellness Program; Employee Assistance Plan; paid volunteer time; affordable & comprehensive medical, dental, vision, life, disability insurances; paid time off; 401k with 6% match; spending accounts & more! Salary Description $23.91/hour

Why We're Here We believe heartfelt, human connections make people's lives better. Especially the people who work here. Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today. Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you. How We're Different Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day. It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine. That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better. It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too. What You'll Do Work in collaboration with the Executive Chef in creating exciting, innovative, and delicious food. Participate in team leadership, communication, training, development, and problem resolution all the while providing fantastic service to our guests along the way! Some of your responsibilities include: Supervise the production of food at all stations, assist the cooks, and expedite food when needed. Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items. Assist with any required paperwork, including forms, reports, and schedules in an organized and timely manner. Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and solve problems. Identify developable staff, and provide necessary training as positions open. Assist in filling open positions with qualified internal or external applicants. Order, stock, and ensure that all products are received in the correct unit count and condition. Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested. Ensure that food is produced on a timely basis. Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs. Assist the restaurant in meeting the financial targets while achieving the food quality service objectives. Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in. What You Bring Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant. 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. Flexible schedule, able to work weekends, nights, mornings, and holidays when needed. Food Handler Certification, Alcohol Awareness Certification (if applicable). Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends. Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software. Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards. Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here. Be Yourself. Lead Yourself. Make it Count.

Ethiopian Airlines Group would like to invite international qualified candidates in the capacity of Executive Chef In-flight Catering (Expat) position. Executive Chef In-flight Catering (Indian) * Closing Date: December 12, 2025 - January 11, 2026 * Education: BA Degree in Hotel Management/Hotel Operation/Restaurant Management/Hotels and Tourism Management/Food Engineering or any related field of study from a recognized University/College/Vocational School with a minimum of 12 years' experience, in culinary roles in the production of Indian dishes at a large-scale Airline industry/food production facility/4/5 Star Hotel. OR * A Minimum of 10+3/College Diploma in food preparation/kitchen operation/foreign dish cooking/confectionery/Baking and Pastry making or any related fields of study from a recognized catering institute/vocational school /college with a minimum of 15 years relevant experience, in culinary roles in the production of Indian dishes at a large-scale Airline industry/food production facility/4/5 Star Hotel. * Language proficiency: Fluent in written and Spoken in English Language. * Additional Requirements: * Airline industry experience is advantageous. * Good computer skills (ability to work with all office applications) * Experience in menu and recipe development * Experience in teaching/coaching * Leadership experience, ideally in multi-cultural setting and large size teams Those candidates who fulfil the above requirement shall send their CV and all credentials to ************************************** stating the subject position. NB: If anyone found to apply or join Ethiopian with false information will lead to subsequent termination from the process or employment upon discovery of the fact.

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.

***YEAR-ROUND, SALARIED & BENEFITED POSTION*** The Chef de Cuisine coordinates activities of and directs training of sous chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in an exciting and appetizing manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes for fellow staff to work from. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Sets staff schedule and controls labor costs. Other duties as assigned by supervisor, which could be directly related, or unrelated to original position. SUPERVISORY RESPONSIBILITIES Directly supervises 10-20 and 2 subordinate supervisors at the Clubhouse Grille. 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. SALARY & INCENTIVES In addition to the standard resort perks & benefits that can be found outlined here, the resort is proud to offer the following for this specific role: This is a fully benefited position 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 Bachelor's Degree (BA) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and 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 Affluent in Microsoft Word, Excel, and food ordering sights such as Tracs Direct and Sysco or have the ability to learn. CERTIFICATES, LICENSES, REGISTRATIONS Must be ServSafe certified. Opportunity to attend the seminar will be provided in some cases. OTHER SKILLS & ABILITIES Strong A La Carte cooking skills required. OTHER QUALIFICATIONS Must have strong interpersonal and management skills. Must be able to work weekends and holidays. 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 regularly required to stand and taste or smell. The employee is frequently required to walk; use hands to finger, handle or feel and reach with hands & arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color 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 frequently exposed to wet or humid conditions; fumes or airborne particles and extreme heat. The employee is occasionally exposed to working near moving mechanical parts; outdoor weather conditions and extreme cold. The noise level in the work environment is usually moderate. 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. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Salary: $60k/year Paid Vacation & Sick Time Paid Maternity & Parental Leave Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances 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 Head Chef / Executive Chef Restaurant Information: We are currently seeking exceptional candidates to join our culinary team at the White House Inn. We are searching for friendly, energetic, highly-motivated individuals who will thrive in a fast-paced, team-oriented environment. Offering health benefits and full and part-time opportunities available. Training will begin immediately. Job Purpose: The Head Chef can expect a 70/30 time-split between kitchen and administrative. Strong time management and delegation skills will be indispensable in executing in the autonomous life house environment. The position directly reports to the property General Manager and the Corporate Director of Food & Beverage. Skills/Responsibilities: Develop recipes and SOPs Maintain culinary and organizational excellence Recruit, hire, and train culinary team Supervise activities of all kitchen staff, including line cooks, prep cooks, and dish Schedule all staff with a focus on financial success Manage performance of staff (including feedback & discipline) Manage inventory and costs to keep food cost below 30% Ensure appropriate health and safety standards and best practices Determine kitchen flow from prep to service Continually improve upon the quality of the culinary offering Continually improve upon system management to reduce labor and food costs Job Qualifications: Min 2 years head chef experience Please respond with preferably a CV or Resume, only serious candidates need apply.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! 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: Performs 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 Communicates 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 check list 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 Follow 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 Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures 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 Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale 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.

**Job Reference Number:** 35629 **Employment Type:** Full-Time **,** Onsite **Segment:** Education **Brand:** Elior-Independent-School-Dining **The Role at a glance:** We are looking to add a skilled, experienced sous chef to our Elior Independent School team in St. Johnsbury, VT. As a sous chef, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables, desserts, and other foods. **What you'll be doing:** + Develop menus in accordance with consumer tastes, nutritional needs, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development. + Maintain proper production, safety and sanitation standards. + Direct and participate in the daily preparation of standard and gourmet food items. + Evaluate the quality of raw food and ensure the quality of the finished products. + Inspection of assigned units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment and employee appearance. + Implement culinary production for special events, monotony breakers, and catered functions. + Supervise and participate in the preparation and display of menu items for special functions. + Maintain proper inventory controls for food, supplies, and equipment. Interview, select, train and evaluate supervisory and support staff. + Control revenue and expenses to ensure financial goals. + Ensure the highest level of customer service. + Other duties as assigned. **What we're looking for:** _Must-haves:_ + Demonstrated institutional, hotel, or restaurant culinary skills to include large quantity production. + Must have 3- 5 years of culinary management experience. + Strong leadership, oral and written communication skills are required. + A proven track record of successfully controlling costs and managing annual budgets. _Nice-to-haves:_ + Bachelor's degree in institutional management, nutrition, dietetics, or hotel and restaurant management, certification by a recognized culinary institution or an equivalent combination of education and experience is necessary. **Where you'll be working:** St. Johnsbury Academy **Compensation Range** Compensation is up to $50,000 / year based on experience. **Our Benefits:** + Medical (FT Employees) + Dental + Vision + Voluntary UNUM offering for Accident, Critical Illness and Hospital Indemnity + Discount Program + Commuter Benefits (Parking and Transit) + EAP + 401k + Sick Time + Holiday Pay (9 paid holidays) + Tuition Reimbursement (FT Employees) + Paid Time Off **About Elior Independent School Dining:** Elior Independent School Dining partners with schools to create thoughtful, student-focused dining experiences that go beyond the plate. We serve as an extension of your campus, tailoring our programs to reflect your school's unique culture and mission. With a strong focus on well-being and community, we provide expert service, culinary creativity, and a personal touch that supports students' growth and success. **About Elior-North America:** Elior North America is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability or protected veteran status. We are committed to diversity and encourage applications from people of all backgrounds and abilities. We take pride in supporting the development of our employees and their skills at all levels and in fostering an environment of growth. At Elior North America, we are committed to offering growth and advancement opportunities for all of our employees. The valuable skills and experience you've gained with Elior will propel you further in your career, whether with our corporate office or one of our brand segments. **Disclaimer:** This job description can be revised by management as needed. \#LI-MM1 #Boost

Summary Plan, organize, control and direct the work of employees in the Main Lodge Kitchen Department. Responsible for food preparation while ensuring superior quality and consistency. Essential Duties and Responsibilities include the following. Other duties may be assigned. Select, train, schedule, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Price out menus to meet food costs and budget demands. Develop menus that are in line with the von Trapp Resort standards of freshness and quality. Ensure that sanitation standards as set forth by von Trapp Resort, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Purchase necessary food by comparing prices and quality of products. Filling out purchase orders for all items ordered, and making sure that they are received at the prices quoted and forwarding invoices to the food and beverage manager. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Work closely with the dining room manager to assure good coordination and interaction between front and back of house staff. Comply with von Trapp Resort employee handbook Responsible for providing a safe workplace and environment for employees Work harmoniously and professionally with co-workers and supervisors Supervisory Responsibilities Supervises employees in the Main Lodge Kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. 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.

Starting Wage: $23.91/hour Department: Prepared Foods Reports To: Prepared Foods Manager UE Local 203: Non-exempt, Grade 8 City Market Co-Op is seeking a Sous Chef to play an active role in the Prepared Foods department and assist in directing the work of kitchen staff, ensuring appropriate production levels are met, and conducting daily inventories, amongst other duties. Do you have an interest in local food systems and providing a wide variety of local, organic, and conventional products at a fair price to the community? Want to help shape the future of City Market Co-Op? If you are interested in working for a community-owned business and playing an active role in our vibrant local food system, then we would love to hear from you! Day-to-Day Duties * Create, update and revise production schedule and delegate production flow. * Take daily Prepared Foods inventory. * Communicate departmental needs with Prepared Foods Manager * Participate in the training of all kitchen employees. * Ensure that department is clean and that all equipment I well maintained. * Comply with established City Market procedures and practices regarding operations, sales, safety, and security. * Perform other duties as assigned. Qualifications * Three years of line cook, sous chef or chef experience OR four years of kitchen experience required. * High School diploma or GED required; culinary degree preferred. * Proficiency in Microsoft Office Suite required. * ServSafe certification preferred. * Knowledge of natural and conventional foods and the food industry preferred. Benefits Store discounts; free fitness classes, award-winning Wellness Program; Employee Assistance Plan; paid volunteer time; affordable & comprehensive medical, dental, vision, life, disability insurances; paid time off; 401k with 6% match; spending accounts & more!

The Woodlands at Stowe, located in Stowe, VT is seeking a Sous Chef to join our team. The schedule may vary based on departmental needs. Prepares and cooks for residents. Assists Executive Chef with all necessary tasks such as ordering/inventory/waste control/menus and the maintenance of equipment. Small team environment, culinary creativity appreciated, baking skills necessary, great personality a must, life-work balance. Compliance with all applicable State and Federal laws, regulations, and policies governing the provision of health care. This position is Per Diem (FT/PT available). Copley Hospital has a variety of shifts available across Full-Time, Part-Time, and Temporary needs. Please consider applying to discuss how your availability may align. Compensation: Negotiable. An offer of employment may vary based on factors such as experience, education, skill, internal equity, and market data. Responsibilities Responsible for preparing and overseeing the preparation for all meals while on duty. Responsible for all kitchen and dining room functions necessary to ensure proper service. Serves as Executive Chef in their absence. Additional responsibilities include: ordering, menu planning, and supervising staff Qualifications High school education or GED. Vocational or post-secondary training in institutional food preparation desired. 3 to 4 years of restaurant or institutional cooking as a head cook desired. Interpersonal and organizational skills

Job Description The Sous Chef supervises and oversees in a practical and hands on manner the meal production for your operation. Effectively manage the staff in the production of the meal period ensuring that the proper quantity and quality of food is prepared. This is a full-time, benefits eligible, hourly position with a hiring range of $24.47-$30.59 per hour. Shift differential is available for eligible shifts and can amount to a higher wage per hour. • Weekend differential: An additional $1.00/hour • Evening differential: An additional $1.50/hour Core Responsibilities: Supervises and oversees all phases of meal production and works with all kitchen personnel to ensure proper quality and quantity of food production and meal preparation consistently occurs that allows us to open our doors on time. Ensures the highest sanitary standards are displayed in our kitchen procedures, food preparation and product storage. Trains kitchen personnel in proper technique and method of food production and cooking to support this effort. Communicates effectively with fellow workers, supervisors, chef, and receiver and must be aware that the staff conducts themselves in a cordial and professional manner while in the operations and particularly when in the presence of our guests. Generates written documentation daily through the completion of production sheets for every meal, ensures accurate ingredient listing for appropriate signage, temperature logs and working files for the professional development of their staff. Be willing and capable to shoulder the responsibility of the kitchen in the absence of the chef. This responsibility also extends to when the chef is in the building as shared ownership of the kitchen. Requirements Associate's degree in Culinary Arts or equivalent experience required. Must have knowledge of measurements and cooking techniques, and proper safe food handling practices. Some knowledge of computers required. 3-5 years of prior experience preferred. Supervisory experience helpful. Must be Serve Safe certified or successfully pass the exam after hire date. Must have thorough knowledge of quality volume food preparation and production using accurate measurement with standard recipes. Ability to acquire and maintain a Middlebury College driver's license is essential for transport and delivery of products and equipment to multiple locations around the campus. Must obtain a Middlebury College Drivers license within three months of being hired. Physical Demands and Working Conditions: Must be able to lift 10-20 lbs. numerous times during the day and up to 50 lbs. several times each day. Must be able to push and pull up to 150 lbs. frequently. Requires long periods of time standing, as well as frequent bending and reaching. Other: An offer for this position is contingent upon successful completion of a criminal background check and references. Benefits As an employee of Middlebury College in Vermont, you will enjoy being part of a vibrant supportive community. Middlebury offers its employees excellent compensation and competitive health, dental, life, disability, generous retirement matching, and vision benefits, and a generous time-away program - up to 34 days per year, increasing as the term of service lengthens. Employees are eligible for robust educational assistance programs. The result is a very high quality-of-life in a gorgeous setting. Middlebury Colleges offers its employees excellent compensation and other perks of employment including: MiddCard Privileges: access to athletic facilities, discounts at the college store, library privileges, and cultural and sporting events. Spouses or domestic partners are eligible to receive a card with the same privileges. Discounts on season passes at Middlebury College's Snow Bowl, the Ralph Myhre Golf Course and the Rikert Outdoor Center. Access to our Partner Inclusion Program that provides comprehensive support services to the spouses and partners of Middlebury employees. A full listing of our benefit offerings can be found on our website or click to see some of the other fun perks of working at Middlebury, whether in Middlebury, VT or Monterey, CA! Middlebury College is an equal-opportunity employer where diversity, equity, and inclusion are core values. To this end, the College recruits talented and diverse faculty, staff, and students from across the United States and around the world. Middlebury College encourages applications from women, people of color, people with disabilities, and members of other protected classes and historically underrepresented communities. The College also invites applications from individuals who demonstrate an ongoing commitment to advancing diversity, equity, and inclusion in the workplace.

The Skinny Pancake, a Vermont-based creperie dedicated to local food and community connection, is looking for a dynamic, proactive, and experienced Kitchen Supervisor at our Quechee, VT location. With restaurants in Vermont, New York, and Massachusetts, we're growing-and we need a hospitality-driven leader who is ready to enhance guest experiences, support team development, and ensure operational excellence. We are seeking a hospitality-minded, professional Kitchen Supervisor with restaurant and supervisory experience who is eager to work in a hands-on cooking environment, supporting and supervising kitchen staff, including cooks and dishwashers. The Kitchen Supervisor plays a crucial role in our restaurant's success by cooking to order in a fast-paced setting and working collaboratively within a team. They are responsible for efficiently producing, presenting, and serving high-quality, from-scratch dishes while maintaining precise timing and supporting kitchen staff. If you are passionate about cooking and have restaurant and supervisory experience, we'd love to hear from you! What We Offer: Competitive Pay: Base pay of $23/hour plus RevShare. RevShare boosts the hourly rate by an average of $1.50-$2 an hour, with the rate varying with volume. The busier it is, the more money you make! A work environment where you can come as you are, share your ideas, have fun, and work collaboratively Paid, comprehensive training Flexible schedule Medical Insurance Options through BCBS - over 50% employer contribution, employee cost ranging from $246 - $292 per month! (Full Time Only) Dental & Vision Insurance plan options through Delta Dental/Vision to fit your needs Free shift meals and team member dining discount 401k Plan with company match Accrued Paid Time Off Free employee assistance program (EAP) services Referral Buddies Bonus for bringing new members Exciting growth opportunities The right Kitchen Supervisor will have: Line cook and supervisory experience Reliable, honest, respectful, and supportive of others Engaging, warm, and welcoming communication skills and presence Ability to perform in a fast-paced, high-volume environment without sacrificing presentation, quality, or cleanliness Self-motivated achiever interested in taking on additional roles and responsibilities Flexibility to work various shifts, including weekends, holidays, afternoons, and evenings Motivated to learn quickly and grow in a professional, team-oriented environment Ability to train new cooks and dishwashers Ability to open or close the restaurant as a key holder Kitchen Supervisor job responsibilities include, but are not limited to: Daily Supervision: Key holder scheduled to open and/or close Assigning duties Willingness to be trained to fulfill various roles as needed. Operations: Crafting delicious beverages and serving high-quality food Perform opening and closing duties Food prep, cooking, crepe spinning, and cleaning Follow sanitation procedures Organize food preparation priorities so items served together are finished simultaneously. Handling multiple beverage and food orders simultaneously so orders are served together and meet targeted ticket times Utilizing recipes and portion control Balancing high volume with high quality Participating in ongoing training and development Working in a team-oriented, collaborative manner Deliver exceptional hospitality to our guests We do not tolerate “hot heads” We are culture-focused, diverse, and dedicated to helping improve the quality of life for professionals in our industry. We are focused on opening new outlets, creating a unique experience for our guests, and providing opportunities for every team member's growth and development. We recognize and reward hard work and solid performance, and are always looking for exceptional people to join our team. If you're qualified and curious to learn more about the opportunity, please apply today! Skinny Pancake is an Equal Opportunity Employer: All qualified applicants will be considered for employment without regard to any protected characteristic, including race, color, ancestry, national origin, religion, creed, age, disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital status, military, or veteran status. *Advertised per-hour average pay is an estimate based on recent data but not a guarantee. All RevShare team members are paid a base wage plus a portion of RevShare based on hours worked and business volume. **All benefits are subject to the guidelines contained in the employee handbook . Work schedule 8 hour shift Weekend availability Holidays Supplemental pay Other Benefits Flexible schedule Paid time off Health insurance Dental insurance Vision insurance 401(k) 401(k) matching Paid training Other

Part-time Description Are you passionate about sharing your culinary expertise with others? Do you love teaching, entertaining and creating unforgettable experiences through food? Join the award-winning team at The Essex Resort & Spa, where culinary creativity meets warm hospitality in the heart of Vermont. We're looking for an engaging and knowledgeable Chef Instructor to lead our guest cooking classes-interactive, hands-on experiences that delight, educate and leave a lasting impression. From pasta-making and seasonal baking to global cuisines and Vermont-inspired dishes, you'll guide guests of all ages and skill levels through fun, informative and delicious hands-on classes in an engaging and welcoming kitchen setting. What You'll Do: Lead engaging and educational hands-on cooking classes for resort guests, private groups and special events Teach a variety of culinary techniques and themes in a friendly, approachable and interactive style Assist in menu and class development, ensuring offerings are creative, seasonal and aligned with current trends Set up and break down each class, maintaining a clean and organized kitchen environment Provide warm, memorable guest experiences through excellent communication, humor and hospitality Support culinary programming and collaborate with other departments to enhance guest engagement Promote a safe, inclusive and enjoyable atmosphere for all participants What We're Looking For: Professional culinary experience Charismatic and comfortable speaking in front of groups Passion for teaching and inspiring others through food Ability to adapt to different skill levels and class formats (public, private, adult, kid-friendly) Excellent organizational skills and attention to detail ServSafe certification or willingness to obtain Flexibility to work evenings, weekends and holidays as needed Why You'll Love It Here: Be part of one of Vermont's top resort destinations, known for its exceptional guest experiences and passion for great food Collaborate with a dynamic, food-loving team in a supportive and creative environment Enjoy resort perks, including employee discounts on spa services, dining and lodging Live and work in beautiful Essex, Vermont, surrounded by local farms, food artisans and natural beauty Make a meaningful impact-our classes are a highlight for many guests and a signature of our brand 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 21 years of age or older, regardless of status, are eligible to participate in our 401(k) plan with Employer match after 1 year 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) Salary Description $16/hour + service charges

Job Description ***YEAR-ROUND, SALARIED & BENEFITED POSTION*** The Chef de Cuisine coordinates activities of and directs training of sous chefs, cooks, and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Plans or participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes, and recency of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs, and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions, and garnishing of foods to ensure food is prepared in an exciting and appetizing manner. Tests cooked foods by tasting and smelling them. Devises special dishes and develops recipes for fellow staff to work from. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Sets staff schedule and controls labor costs. Other duties as assigned by supervisor, which could be directly related, or unrelated to original position. SUPERVISORY RESPONSIBILITIES Directly supervises 10-20 and 2 subordinate supervisors at the Clubhouse Grille. 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. SALARY & INCENTIVES In addition to the standard resort perks & benefits that can be found outlined here, the resort is proud to offer the following for this specific role: This is a fully benefited position 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 Bachelor's Degree (BA) from four-year college or university; or one to two years related experience and/or training; or equivalent combination of education and experience. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and 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 Affluent in Microsoft Word, Excel, and food ordering sights such as Tracs Direct and Sysco or have the ability to learn. CERTIFICATES, LICENSES, REGISTRATIONS Must be ServSafe certified. Opportunity to attend the seminar will be provided in some cases. OTHER SKILLS & ABILITIES Strong A La Carte cooking skills required. OTHER QUALIFICATIONS Must have strong interpersonal and management skills. Must be able to work weekends and holidays. 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 regularly required to stand and taste or smell. The employee is frequently required to walk; use hands to finger, handle or feel and reach with hands & arms. The employee is occasionally required to sit; climb or balance and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color 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 frequently exposed to wet or humid conditions; fumes or airborne particles and extreme heat. The employee is occasionally exposed to working near moving mechanical parts; outdoor weather conditions and extreme cold. The noise level in the work environment is usually moderate. 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. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Salary: $60k/year Paid Vacation & Sick Time Paid Maternity & Parental Leave Medical, Dental, Vision, Accident, Hospital Indemnity, Life & Disability Insurances 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 XduVgOQ3U5

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable Assistant Kitchen Managers / Sous Chefs (Culinary staff). !! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. 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. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: Control Inventory Assist in assembling orders to be placed 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 Attend related in-service training and staff meetings Use weights and measures to properly execute recipes Prepare all menu items and special request items Follow standardized recipes Ensure production has accurate timing, quantity, quality, and plating Supervise kitchen personnel Actively engage in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production/leftovers Estimate production needs, establish par levels, order adequate supplies, and maintain inventory Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events SAFE SPECIAL DIET AND ALLERGEN FOOD PREPARATIONS Assist in developing and tasting recipes Assist in planning menu Recommend equipment purchases May act as a Front of House supervisor in the absence of other Wolfoods staff Requirements: 2+ years High Volume Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Quality Driven Ability to self-motivate Maintain a clean work environment Uphold Health Department Standards Able to both lead a team & take direction Must work a Minimum 6-days 70-hours per 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 work for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certification before the start of camp (Company Sponsored) Must be able to cook from scratch Institutional and batch cooking experience - Highly Desirable 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 based on skill, experience and position. 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.

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.

Summary Plan, organize, control and direct the work of employees in the Main Lodge Kitchen Department. Responsible for food preparation while ensuring superior quality and consistency. Essential Duties and Responsibilities include the following. Other duties may be assigned. Select, train, schedule, evaluate, lead, motivate, coach, and discipline all employees in the Kitchen's food production area to ensure that established cultural and core standards are met. Assist in the planning and development of recipes, and ensure the correct preparation and presentation of a consistent level for all food items prepared through production and demonstration. Price out menus to meet food costs and budget demands. Develop menus that are in line with the von Trapp Resort standards of freshness and quality. Ensure that sanitation standards as set forth by von Trapp Resort, local, state, and federal regulations are in compliance as well as the cleanliness and organization of the kitchen. Purchase necessary food by comparing prices and quality of products. Filling out purchase orders for all items ordered, and making sure that they are received at the prices quoted and forwarding invoices to the food and beverage manager. Maintain control systems which will assure quality and portion consistency, monitor food shipments to ensure they meet established purchasing specifications as well and foster an awareness of the importance of food preparation and quality. Communicate with employees and managers to ensure operational needs are met as well as attend regular operational meetings to ensure effective coordination and cooperation between departments. Work closely with the dining room manager to assure good coordination and interaction between front and back of house staff. Comply with von Trapp Resort employee handbook Responsible for providing a safe workplace and environment for employees Work harmoniously and professionally with co-workers and supervisors Supervisory Responsibilities Supervises employees in the Main Lodge Kitchen. Is responsible for the overall direction, coordination, and evaluation of these units. 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.

The Sous Chef supervises and oversees in a practical and hands on manner the meal production for your operation. Effectively manage the staff in the production of the meal period ensuring that the proper quantity and quality of food is prepared. This is a full-time, benefits eligible, hourly position with a hiring range of $24.47-$30.59 per hour. Shift differential is available for eligible shifts and can amount to a higher wage per hour. • Weekend differential: An additional $1.00/hour • Evening differential: An additional $1.50/hour Core Responsibilities: Supervises and oversees all phases of meal production and works with all kitchen personnel to ensure proper quality and quantity of food production and meal preparation consistently occurs that allows us to open our doors on time. Ensures the highest sanitary standards are displayed in our kitchen procedures, food preparation and product storage. Trains kitchen personnel in proper technique and method of food production and cooking to support this effort. Communicates effectively with fellow workers, supervisors, chef, and receiver and must be aware that the staff conducts themselves in a cordial and professional manner while in the operations and particularly when in the presence of our guests. Generates written documentation daily through the completion of production sheets for every meal, ensures accurate ingredient listing for appropriate signage, temperature logs and working files for the professional development of their staff. Be willing and capable to shoulder the responsibility of the kitchen in the absence of the chef. This responsibility also extends to when the chef is in the building as shared ownership of the kitchen. Requirements Associate's degree in Culinary Arts or equivalent experience required. Must have knowledge of measurements and cooking techniques, and proper safe food handling practices. Some knowledge of computers required. 3-5 years of prior experience preferred. Supervisory experience helpful. Must be Serve Safe certified or successfully pass the exam after hire date. Must have thorough knowledge of quality volume food preparation and production using accurate measurement with standard recipes. Ability to acquire and maintain a Middlebury College driver's license is essential for transport and delivery of products and equipment to multiple locations around the campus. Must obtain a Middlebury College Drivers license within three months of being hired. Physical Demands and Working Conditions: Must be able to lift 10-20 lbs. numerous times during the day and up to 50 lbs. several times each day. Must be able to push and pull up to 150 lbs. frequently. Requires long periods of time standing, as well as frequent bending and reaching. Other: An offer for this position is contingent upon successful completion of a criminal background check and references. Benefits As an employee of Middlebury College in Vermont, you will enjoy being part of a vibrant supportive community. Middlebury offers its employees excellent compensation and competitive health, dental, life, disability, generous retirement matching, and vision benefits, and a generous time-away program - up to 34 days per year, increasing as the term of service lengthens. Employees are eligible for robust educational assistance programs. The result is a very high quality-of-life in a gorgeous setting. Middlebury Colleges offers its employees excellent compensation and other perks of employment including: MiddCard Privileges: access to athletic facilities, discounts at the college store, library privileges, and cultural and sporting events. Spouses or domestic partners are eligible to receive a card with the same privileges. Discounts on season passes at Middlebury College's Snow Bowl, the Ralph Myhre Golf Course and the Rikert Outdoor Center. Access to our Partner Inclusion Program that provides comprehensive support services to the spouses and partners of Middlebury employees. A full listing of our benefit offerings can be found on our website or click to see some of the other fun perks of working at Middlebury, whether in Middlebury, VT or Monterey, CA! Middlebury College is an equal-opportunity employer where diversity, equity, and inclusion are core values. To this end, the College recruits talented and diverse faculty, staff, and students from across the United States and around the world. Middlebury College encourages applications from women, people of color, people with disabilities, and members of other protected classes and historically underrepresented communities. The College also invites applications from individuals who demonstrate an ongoing commitment to advancing diversity, equity, and inclusion in the workplace.