Kitchen manager jobs in Vermont - 130 jobs

Kitchen Manager - Casual Theme Culinary Leader Are you a Kitchen Manager seeking a career opportunity with a company that prides itself on serving only Scratch-Based Food? Look no further, as we offer that opportunity. Our restaurants' kitchens are stocked with hand-cut steaks, fall-off-the-bone ribs, and made-from-scratch dressings and sides. Unlike other concepts that use frozen food from a bag and microwave-prepared entrees, we take pride in our great food and service. Our passionate team ensures that every guest has an exceptional dining experience. Don't miss out on this legendary opportunity as a Kitchen Manager. Apply today for our location in Williston, VT. Position: Kitchen Manager Job Description: The Kitchen Manager will oversee back-of-the-house operations with an unwavering commitment to serving great Scratch-Based Food. Responsibilities include product ordering, managing and controlling food cost, and ensuring compliance with food safety guidelines. The Kitchen Manager will work closely with other members of management, particularly the Service Manager, to ensure seamless coordination between the front and back of the house. The Managing Partner will provide daily guidance and development. Benefits: - Competitive Compensation - Medical/Dental/Vision Insurance - 401(K) Retirement Plan - Short and Long Term Disability Coverage - Life Insurance - Paid Vacation - Stock Incentive Program - And the best benefit of all... Opportunities for Growth Qualifications: - The Kitchen Manager must consistently support the success of the operation. - A strong emphasis on guest satisfaction, honesty, and integrity is essential. - Proficiency in understanding restaurant P&L statements is required. - The Kitchen Manager must have a true passion for developing and mentoring others. - Minimum 2 years of experience as a Kitchen Manager in a high-volume environment is required. Apply Now for the Kitchen Manager position in Williston, VT.

Pizza Man Lyndonville is now accepting applications for Kitchen Manager. Flexible Hours/schedule Room to learn and grow Fast pace environment Experience in a high volume kitchen preferred Join our team today!!! Pay based on experience View all jobs at this company

School Chef / Kitchen Lead (Full Time, School Year) Love kids? Love food? The Schoolhouse Learning Center is seeking an experienced, community-minded School Chef / Kitchen Lead to oversee our school food program (serving preK to 8th grade). This is a full-time, school-year position for someone who enjoys both cooking and being an active, visible presence in a school setting. The food program is embedded in a nature-based program that values local foods and direct connections with local farms. Our kitchen is in a shared, open space and the Chef has daily interaction with students and staff throughout the day. The School Chef plays an important role in shaping a positive, calm, responsive and nourishing food culture for our community. The new chef will be taking over from an accomplished and experienced chef who can share menus, shopping lists and processes. We would encourage the new chef to shadow for at least a few days before the end of the current school year, if possible. Key Responsibilities Include: Overseeing all aspects of the school lunch program, including menu planning, budgeting, ordering, shopping, food prep, service, cleanup, special events, and tracking sign ups. Projecting food needs based on daily lunch counts (currently 70-90+ meals per day) Preparing meals that are mostly vegetarian, with vegan options and accommodations for gluten-free, dairy-free, egg-free, and other dietary needs (nut-free when required) Maintaining a clean, well-organized kitchen and ensuring smooth daily transitions, including turning the kitchen over to Afterschool staff at 2:00 pm Preparing to-go lunches for field trips, communicating and collaborating closely with teachers and staff Qualifications: ServSafe certification (or willingness to obtain) Experience in high-volume or institutional cooking, ideally in a school or community setting Strong organizational skills and comfort managing food budgets and systems Enjoyment of working around children and in a lively, shared space CPR, First Aid and background check required Compensation: $40,000-62,000 (school-year only), depending on experience Generous PTO and paid vacation days (approximately 200 hours total over 10 months) Health benefits, retirement plan and more Full-time, school-year only position To apply, please submit your resume and a cover letter here.

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

As Myfresh Cafe or Amato's coordinator you will oversee the day in and day out to ensure optimal customer experience and smooth kitchen operation. The job will be to direct the food preparation process for hot plate and cold well products to maximize sales but limit spoilage waste while keeping up with Food Safety Standards. BENEFITS available to employees designated as full time and working 40 hours per week. Paid vacation time Paid personal/sick time Paid holidays Health plan offering $0 deductible option Dental, vision and supplemental insurance plans are available 401k plan available Opportunity for advancement Tasks and Responsibilities: Prepare customer orders as per food prep procedures and ensure that the hot plate and cold well are always full of a fresh variety of grab and go items for customers. Maintain a clean and sanitary work environment will include washing dishes, cleaning of both equipment and surfaces. Receive, rotate and put away all incoming orders. Communicate positively with both kitchen staff as well as store staff-and the ability to ask for help when it is needed. Work hand in hand with Store Manager to hire, manage and train kitchen staff Maintain appropriate inventory levels of product. Place orders for products or equipment to ensure no shortages of items. Positively and clearly communicate with staff, as well as address any issues appropriately. Keeping an organized inventory to eliminate waste/lack of rotation. Ensure that all product is dated properly. Ensure that temperature checks are being done and documented properly Complete appropriate shift tasks provided by Store Manager and any other unexpected tasks that may come up. Lead the kitchen during busy times and direct staff when needed. Create a positive work environment with respect and teamwork between co-workers. Record waste and be proactive to reduce unnecessary waste. #IND123KBH Qualifications Essential Characteristics: kitchen experience and valid food safety certificate or willing to obtain certification. Ability to work well individually as well as in a team environment. Excellent communication and interpersonal skills. Excellent customer service skills. Ability to work with little or no supervision. Ability to handle multiple projects simultaneously. Availability: Shifts vary by location and are established bases on the business needs of the Store. In a leadership position, your shifts will vary so that you are able to interact with all employees and train for each and every time period. As the coordinator, it will also be your responsibility to work with the manager to ensure proper coverage of all shifts.

125 Cypress St 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

Job Description Dream Job Opportunity: Front of House Team Member As a Front of House Associate/Cashier, you will be a vital team member responsible for providing exceptional customer service and ensuring smooth operations at our quick service restaurant. With core skills in POS systems, cash handling, and customer service, you will efficiently process orders, handle transactions, and address customer inquiries. Your premium skills in time management and upselling will help drive sales and enhance the overall dining experience. Additionally, your relevant skills in basic math and sanitation will ensure a clean and welcoming environment for our valued customers. Join our team and be a key contributor to our success in delivering quality service in a dynamic restaurant setting. Why This Job is Amazing: Work on Campus for the fastest growing restaurant group on college campuses! Flexible Schedule: Enjoy working 32 weeks during the school term with 20 weeks off when school is closed or choose to work up to our corporate training team and help us with new store openings over the summer! Competitive Pay Dynamic Environment: Thrive in a lively, student-focused atmosphere at our authentic fusion Middle Eastern and Mediterranean restaurant. Career Growth: Opportunity for growth in a supportive and engaging work environment. Your Role: Guest Interaction: Welcome and assist guests, ensuring a positive dining experience. Food Preparation: Prepare and assemble dishes to perfection according to our standards. Customer Service: Address guest inquiries and handle transactions efficiently. Maintain Cleanliness: Ensure a clean and organized front-of-house area. What We're Looking For: Friendly and Outgoing: Excellent communication and interpersonal skills. Efficient and Organized: Ability to multitask in a fast-paced environment. Team Player: Strong collaboration skills to work effectively with kitchen and front-of-house staff Communication Skills: Good verbal communication skills to interact effectively with customers and team members. Able to provide friendly and efficient service to customers. We use eVerify to confirm U.S. Employment eligibility.

**We offer early wage access through Tapcheck so you can cash out on your wages before payday!** 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 looking to be a manager of your own business but don't know how to get started, check out our Assistant Restaurant Manager position. As an Assistant Restaurant Manager, you are second in command of a $1 million+ business. Working with your Restaurant General Manager, you grow the business by making our customers' day. And when you do, 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. Keep in mind, this is just basic information. You'll find out more after you apply. Independently owned, franchised, or licensed locations may have different requirements.

Job Description Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons MORE employee discounts on lodging, food, gear, and mountain shuttles 401(k) Retirement Plan Employee Assistance Program Excellent training and professional development Referral Program Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Free ski passes for dependents Critical Illness and Accident plans Job Summary: Service is the foundation of everything we stand for at Vail Resorts, and our Food and Beverage team is no exception to creating this experience of a lifetime. Assistant Managers are an integral part of restaurant operations responsible for assisting Restaurant Managers with daily operations promoting teamwork, quality, and safety to ensure an exceptional dining experience for our guests. Job Specifications: Starting Wage: $52,000.00 - $63,814.21 Employment Type: Winter Seasonal 2025/2026 Shift Type: Full Time hours available Housing Availability: No Job Responsibilities: Embrace our company mission and values. Prioritize and foster a culture of safety. Promote the Vail Resorts Commitment to Zero sustainability goal. Serve as a leader and representative of Okemo Mountain Resort. Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities. Assist with managing dining operations and performance for front and back of house, including training, scheduling and working with your team in either area, whenever needed, to ensure a smooth operation. Attending to guest needs in the restaurant and ensuring responsive, friendly, and courteous service. Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action if necessary Assist with administrative duties as directed by Restaurant Manager, including but not limited to POS management, menu & pricing auditing, purchasing, inventory, and records management. May act as manager in the absence of Restaurant Manager Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities. Other duties as assigned Job Requirements: High School Diploma or GED equivalent required 3-5 years of restaurant experience with 1+ years of supervisory experience required Ability to stand and walk continuously throughout a shift, lift and/or carry up to 50lbs. Ability to work a flexible schedule including nights, holidays, and weekends Computer proficiency, preferred but will train Must be able to communicate fluently in English; bilingual preferred Vermont DLL 1st Class Server Training Program certification required within 30 days of employment Food Protection Manager certification required within 30 days of employment Ability to ski or snowboard strongly preferred The expected pay range is $52,000.00 - $63,814.21. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. Vail Resorts 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, protected veteran status or any other status protected by applicable law. Requisition ID 512927 Reference Date: 12/16/2025 Job Code Function: General Management

Job DescriptionSalary: $20.00-$24.00 - $3000 sign-on bonus St. Joseph Residential Care Home is a warm, mission-driven community that puts residents first. Were seeking aDining Managerwhos enthusiastic about food, leadership, and providing outstanding dining experiences in a supportive, team-oriented environment. If youre looking for a role withno late hours, meaningful work, and room to growwed love to hear from you. About the Role As the Dining Manager, you'll oversee all aspects of the dietary department, from meal planning and preparation to budgeting and staff coordination. You'll play a vital role in ensuring residents enjoy delicious and nutritious meals in a clean and welcoming dining atmosphere. This is a hands-on leadership role ideal for someone who enjoys cooking, thrives in a team environment, and is committed to maintaining exceptional food service standards in a residential care setting.$3000.00 sign on bonus. Key Responsibilities Prepare and serve meals that meet the nutritional and dietary needs of residents Manage food service staff: scheduling, training, and supervision Oversee kitchen operations, inventory, and food budget Ensure compliance with health department regulations and safe food handling practices Maintain high standards of cleanliness and organization in all food prep and dining areas Interact regularly and positively with residents, families, and staff Keep accurate documentation per local and state health regulations Contribute to a positive work environment aligned with our homes mission and values What Were Looking For Minimum 2 years of food service experience in a healthcare or residential care setting Prior supervisory experience in a kitchen or food service environment Working knowledge of health and sanitation regulations for Level III residential care homes Strong communication, leadership, and organizational skills Commitment to excellence, creativity in menu planning, and genuine care for our residents Why Join Us? Supportive, team-oriented workplace No late hours enjoy work/life balance Competitive pay and benefits Opportunity to make a meaningful impact in residents daily lives Small, caring community with a strong mission-driven culture If you're ready to bring your culinary skills and leadership talents to a role where you can truly make a difference, wed love to meet you. Apply today to become the next Dining Manager at St. Joseph Residential Care Home!

ABOUT THE JOB You were born to be the boss. We know. You get up in the morning and you make sure everyone else in the house is doing what they need to do. Then you go to work and you make sure that everyone there is doing what they need to do, even your boss. You just do that because you've always done it. Well maybe it's time you moved up. You want to be the boss? Well now's your chance - Domino's Pizza is hiring bosses - more specifically assistant managers. It's a tough job, one that needs a natural like you. Of course, you'll need some skills - judgment, math and the ability to multitask. You'll be working for a company that's fun and flexible. Not to mention, it's work experience you're going to use for a long time to come. You've had our pizza delivered to you, now help us be the best in pizza delivery. Go on, boss, show us what you've got. Apply now! JOB REQUIREMENTS AND DUTIES You are responsible for everything that happens during your shift. This includes all cost controls, inventory control, cash control and Customer relations. You must set the example. You must follow ALL policy and procedures 100% of the time and expect the same from your crew. In addition: Staffing, Paperwork, Cost Controls, Cash control, Food management, Work to a Schedule, Perfect Image and adherence to standards, Great Customer Service, Attendance & punctuality, Transportation to/from work, Store cleanliness, Marketing, Profitability. ADVANCEMENT Many of our team members began their careers as delivery drivers and today are successful Domino's franchise owners. From assistant manager to general manager, general manager to franchisee or Manager Corporate Operations, our stores offer a world of opportunity. DIVERSITY Our mission is to recognize, appreciate, value and utilize the unique talents and contributions of all individuals. To create an environment where all team members, because of their differences, can reach their highest potential. SUMMARY STATEMENT We take pride in our team members and our team members take pride in Domino's Pizza! Being the best pizza delivery company in the world requires exceptional team members working together. At Domino's Pizza, our people come first! General Job Duties For All Store Team Members · Operate all equipment. · Stock ingredients from delivery area to storage, work area, walk-in cooler. · Prepare product. · Receive and process telephone orders. · Take inventory and complete associated paperwork. · Clean equipment and facility approximately daily. Training Orientation and training provided on the job. Communication Skills · Ability to comprehend and give correct written instructions. · Ability to communicate verbally with customers and co-workers to process orders both over the phone and in person. Essential Functions/Skills · Ability to add, subtract, multiply, and divide accurately and quickly (may use calculator). · Must be able to make correct monetary change. · Verbal, writing, and telephone skills to take and process orders. Motor coordination between eyes and hands/fingers to rapidly and accurately make precise movements with speed. · Ability to enter orders using a computer keyboard or touch screen. · Navigational skills to read a map, locate addresses within designated delivery area. · Must navigate adverse terrain including multi-story buildings, private homes, and other delivery sites while carrying product. Work Conditions EXPOSURE TO · Varying and sometimes adverse weather conditions when removing trash and performing other outside tasks. · In-store temperatures range from 36 degrees in cooler to 90 degrees and above in some work areas. · Sudden changes in temperature in work area and while outside. · Fumes from food odors. · Exposure to cornmeal dust. · Cramped quarters including walk-in cooler. · Hot surfaces/tools from oven up to 500 degrees or higher. · Sharp edges and moving mechanical parts. · Varying and sometimes adverse weather conditions when delivering product, driving and couponing. SENSING · Talking and hearing on telephone. Near and mid-range vision for most in-store tasks. · Depth perception. · Ability to differentiate between hot and cold surfaces. · Far vision and night vision for driving. TEMPERAMENTS The ability to direct activities, perform repetitive tasks, work alone and with others, work under stress, meet strict quality control standards, deal with people, analyze and compile data, make judgements and decisions. Additional Information PHYSICAL REQUIREMENTS, including, but not limited to the following: Standing Most tasks are performed from a standing position. Walking surfaces include ceramic tile "bricks" with linoleum in some food process areas. Height of work surfaces is between 36" and 48". Walking For short distances for short durations Delivery personnel must travel between the store and delivery vehicle and from the delivery vehicle to the customer's location. Sitting Paperwork is normally completed in an office at a desk or table Lifting Bulk product deliveries are made twice a week or more and are unloaded by the team member using a hand truck. Deliveries may include cases of ingredients and supplies weighing up to 50 pounds with dimensions of up to 3' x 1.5'. Cases are usually lifted from floor and stacked onto shelves up to 72" high. Carrying Large cans, weighing 3 pounds, 7 ounces, are carried from the workstation to storage shelves. Occasionally, pizza sauce weighing 30 pounds is carried from the storage room to the front of the store. Trays of pizza dough are carried three at a time over short distances, and weigh approximately 12 pounds per tray. During delivery, carry pizzas and beverages while performing "walking" and "climbing" duties. Pushing To move trays which are placed on dollies. A stack of trays on a dolly is approximately 24" - 30" and requires a force of up to 7.5 pounds to push. Trays may also be pulled. Climbing Team members must infrequently navigate stairs or climb a ladder to change prices on signs, wash walls, perform maintenance. During delivery of product, navigation of five or more flights of stairs may be required.Stooping/Bending Forward bending at the waist is necessary at the pizza assembly station. Toe room is present, but workers are unable to flex their knees while standing at this station. Duration of this position is approximately 30 - 45 seconds at one time, repeated continuously during the day. Forward bending is also present at the front counter and when stocking ingredients. Crouching/Squatting Performed occasionally to stock shelves and to clean low areas. Reaching Reaching is performed continuously; up, down and forward. Workers reach above 72" occasionally to turn on/off oven controls, change prices on sign, and lift and lower objects to and from shelves. Workers reaching down to perform such tasks as scooping cornmeal from a plastic barrel, or washing dishes. Workers reach forward when obtaining topping ingredients, cleaning work surfaces, or answering phones. Driving Deliver pizzas within a designated delivery area. A Team Member may make several deliveries per shift. Machines, Tools, Equipment, Work Aids Team Members may be required to utilize pencils/pens, computers, telephones, calculators, TDD equipment, pizza cutter and pizza peel. Driving Specific Job Duties Deliver product by car and then to door of customer. Deliver flyers and door hangers. Requires Valid driver's license with safe driving record meeting company standards. Access to insured vehicle which can be used for delivery.

Located in the serene hills of Barnard, Vermont, Twin Farms is a private, all-inclusive luxury resort exclusively for adults. Set on 300 acres of pristine countryside, the resort is renowned for its Forbes Five-Star hospitality, exceptional farm-to-table dining, and deeply personalized service. Since opening in 1993, Twin Farms has been defined by timeless standards of excellence and a genuine commitment to thoughtful, detail-driven hospitality. Our team members are at the heart of the guest experience, bringing integrity, care, and pride to everything they do. Twin Farms is an equal opportunity employer and is committed to providing a workplace free from discrimination and harassment in accordance with all applicable laws. Job Description The Restaurant Manager at Twin Farms supports the Food & Beverage Director in the day-to-day operations of all dining venues, ensuring exceptional service standards, operational excellence, and memorable guest experiences. This role is a key member of the Food & Beverage leadership team, setting the tone for professionalism, hospitality, and thoughtful service across the resort's dining operations. Key Responsibilities Assist the Food & Beverage Director with daily operations across all food and beverage outlets Serve as a member of the leadership team, supporting performance management, team motivation, and efficient use of resources Establish and uphold service standards that reflect knowledgeable, polished, and genuinely warm hospitality Coach and mentor dining staff in service technique, wine and food knowledge, and interpersonal skills Play a key role in the planning and execution of group dining experiences and special events Support departmental administration, including purchase orders, staff scheduling, and review and authentication of timesheets Act as a primary communicator within the department regarding daily dining operations Open and/or close dining venues as needed, including The Dining Room, Twigg's, Lewis Thompson Dining Room, and the Wine Cellar, ensuring all spaces are properly secured and prepared for service Oversee room arrangements and final table setups with a strong attention to detail Make timely, practical decisions that balance the needs of guests, staff, and the resort Expedite food and beverages and step into service roles as needed to maintain seamless operations Maintain dining room safety standards and ensure staff compliance with all safety procedures Monitor inventory for bar and dining supplies, equipment, and uniforms; submit requisitions and oversee restocking Collaborate closely with the culinary team to review menus and ensure guest needs and preferences are met Manage guest relations within the dining experience, directly addressing concerns and resolving issues to the highest level of satisfaction Anticipate service challenges and proactively adjust pacing and workflow to ensure smooth operations Assist with hiring initiatives and support corrective and disciplinary actions, including terminations, in collaboration with Human Resources Inspect staff grooming and attire, addressing any deficiencies to maintain professional standards Qualifications Demonstrated organizational skills, including the ability to anticipate future needs, plan accordingly, and maintain consistent follow-up Guest-focused approach to resolving concerns with a positive, proactive mindset and strict adherence to confidentiality Strong communication skills across a variety of situations, including supervisory and leadership responsibilities Consistently professional demeanor, particularly when addressing elevated guest concerns Ability to respond quickly to changing demands while remaining resourceful and solutions-oriented Proven ability to manage multiple priorities simultaneously with efficiency, accuracy, and attention to detail Skilled at establishing, maintaining, and following through on priorities despite frequent interruptions and unexpected challenges Flexible and reliable availability, including opening and closing dining areas and working weekends and holidays Additional Information At Twin Farms, we believe that when our team members are genuinely cared for, they are empowered to deliver extraordinary hospitality. Our benefits are thoughtfully designed to support well-being, provide stability, and encourage long-term professional growth. Our benefits include: Health, dental, and vision insurance with employer contributions Complimentary life insurance 401(k) retirement plan with employer match Paid vacation, holidays, and sick time Employee Assistance Program (EAP) with confidential support and resources Relocation and travel assistance for select roles Daily staff meal Training, professional development, and tuition assistance Competitive wages Employee referral bonuses Exclusive dining and lodging privileges Because taking care of our people isn't a perk-it's a tradition.

Located in the serene hills of Barnard, Vermont, Twin Farms is a private, all-inclusive luxury resort exclusively for adults. Set on 300 acres of pristine countryside, the resort is renowned for its Forbes Five-Star hospitality, exceptional farm-to-table dining, and deeply personalized service. Since opening in 1993, Twin Farms has been defined by timeless standards of excellence and a genuine commitment to thoughtful, detail-driven hospitality. Our team members are at the heart of the guest experience, bringing integrity, care, and pride to everything they do. Twin Farms is an equal opportunity employer and is committed to providing a workplace free from discrimination and harassment in accordance with all applicable laws. Job Description The Restaurant Manager at Twin Farms supports the Food & Beverage Director in the day-to-day operations of all dining venues, ensuring exceptional service standards, operational excellence, and memorable guest experiences. This role is a key member of the Food & Beverage leadership team, setting the tone for professionalism, hospitality, and thoughtful service across the resort's dining operations. Key Responsibilities Assist the Food & Beverage Director with daily operations across all food and beverage outlets Serve as a member of the leadership team, supporting performance management, team motivation, and efficient use of resources Establish and uphold service standards that reflect knowledgeable, polished, and genuinely warm hospitality Coach and mentor dining staff in service technique, wine and food knowledge, and interpersonal skills Play a key role in the planning and execution of group dining experiences and special events Support departmental administration, including purchase orders, staff scheduling, and review and authentication of timesheets Act as a primary communicator within the department regarding daily dining operations Open and/or close dining venues as needed, including The Dining Room, Twigg's, Lewis Thompson Dining Room, and the Wine Cellar, ensuring all spaces are properly secured and prepared for service Oversee room arrangements and final table setups with a strong attention to detail Make timely, practical decisions that balance the needs of guests, staff, and the resort Expedite food and beverages and step into service roles as needed to maintain seamless operations Maintain dining room safety standards and ensure staff compliance with all safety procedures Monitor inventory for bar and dining supplies, equipment, and uniforms; submit requisitions and oversee restocking Collaborate closely with the culinary team to review menus and ensure guest needs and preferences are met Manage guest relations within the dining experience, directly addressing concerns and resolving issues to the highest level of satisfaction Anticipate service challenges and proactively adjust pacing and workflow to ensure smooth operations Assist with hiring initiatives and support corrective and disciplinary actions, including terminations, in collaboration with Human Resources Inspect staff grooming and attire, addressing any deficiencies to maintain professional standards Qualifications Demonstrated organizational skills, including the ability to anticipate future needs, plan accordingly, and maintain consistent follow-up Guest-focused approach to resolving concerns with a positive, proactive mindset and strict adherence to confidentiality Strong communication skills across a variety of situations, including supervisory and leadership responsibilities Consistently professional demeanor, particularly when addressing elevated guest concerns Ability to respond quickly to changing demands while remaining resourceful and solutions-oriented Proven ability to manage multiple priorities simultaneously with efficiency, accuracy, and attention to detail Skilled at establishing, maintaining, and following through on priorities despite frequent interruptions and unexpected challenges Flexible and reliable availability, including opening and closing dining areas and working weekends and holidays Additional Information At Twin Farms, we believe that when our team members are genuinely cared for, they are empowered to deliver extraordinary hospitality. Our benefits are thoughtfully designed to support well-being, provide stability, and encourage long-term professional growth. Our benefits include: Health, dental, and vision insurance with employer contributions Complimentary life insurance 401(k) retirement plan with employer match Paid vacation, holidays, and sick time Employee Assistance Program (EAP) with confidential support and resources Relocation and travel assistance for select roles Daily staff meal Training, professional development, and tuition assistance Competitive wages Employee referral bonuses Exclusive dining and lodging privileges Because taking care of our people isn't a perk-it's a tradition.

Job DescriptionDescription: Love feeding a crowd, leading a team, and keeping the camp engine running behind the scenes? YMCA Camp Abnaki is looking for an Assistant Food Service Director to help power our kitchen and dining hall all summer long. This role is perfect for someone who thrives in a fast-paced environment, enjoys working with people, and knows that great food is a huge part of a great camp experience. Working alongside the Food Service Director, you'll help plan and prepare nutritious meals, support and guide Food Service Team members, ensure health and safety standards are met, and step into a leadership role when needed. You'll be a go-to resource for Food Service Team members and camp leadership alike, helping create a welcoming, well-fed camp community. This seasonal position has a contract from June 9 through August 22. Possibilities of pre-season and post-season work are also available. Why You'll Love This Job: Hone Your Food Service Skills: Gain real-world experience supporting a professional kitchen team, stepping into leadership when needed, and learning what it takes to run a successful food operation. Feed the Fun: Play a vital role in fueling campers and staff with meals that support energy, health, and happiness. Live the Camp Life: Spend your summer at Camp Abnaki with housing and meals included in compensation. Make an Impact: Be part of a mission-driven team supporting youth development, healthy living, and social responsibility. What You'll Do: Support Kitchen Leadership: Assist the Food Service Director in overseeing all food service operations and step in to lead the kitchen when needed. Plan & Prepare Meals: Help plan and prepare nutritious, balanced meals for campers and staff, including accommodations for allergies and dietary needs. Maintain Safety Standards: Ensure the kitchen and dining hall meet all health, sanitation, and OSHA requirements. Guide the Team: Provide daily task coordination, training, and feedback to food service staff in the Director's absence. Keep Things Running Smoothly: Support meal service, clean-up, special events, and banquets throughout the summer. Be a Resource: Serve as a point of contact for kitchen staff and camp leadership regarding food service needs. Support Camp Operations: Assist with additional food service needs as assigned to ensure a positive camp experience for all. Salary: $600 - $752.52 / week based on a 6-day workweek Requirements: QUALIFICATIONS: 2 years experience in institutional or professional food preparation. Experience making large quantities of meals for a large community. Demonstrated knowledge and/or training in dietetics and nutritional sciences. Knowledge of safe food handling and sanitation practices. Experience working with dietary restrictions and making dietary accommodations. Must be willing to live on-site for the duration of the camp season (housing and meals provided). WORK ENVIRONMENT & PHYSICAL DEMANDS: The physical demands described here are representative of those necessary for the role and are essential to ensuring the safety and well-being of children in our care. Reasonable accommodation may be made to enable individuals with disabilities to perform these essential functions. Ability to navigate camp property, including uneven terrain and remote areas. Visual and auditory awareness to respond to safety hazards. Ability to lift up to 40 pounds. Endurance to stand and walk for extended periods Ability to promptly and adequately respond to all emergency situations on camp

Job DescriptionDescription: Come join the Basin Harbor team as we celebrate our 140th year - a milestone we're honored to celebrate with our cherished community. We have plenty in store, from new experiences and enhancements to time-honored traditions that continue to make this lakeside retreat so special! We are seeking a seasonal Restaurant Manager for our Ardelia's Restaurant. Key responsibilities of this role will be to lead our Ardelia's team, overseeing service in a high-quality, well-loved and established Basin Harbor restaurant. Lead the team in providing excellent service to both external and internal customers. Excel at surpassing guest expectations. Lead training and manage staff to ensure timely, accurate and seamless service. Demonstrate strong leadership, excellent communication and time - management skills at all times. Proficient at multi-tasking and delegating as well as being a hands-on worker. Assist in cost controls and all aspects of increasing revenue. Requirements: Some essential competencies are: Understanding the need for proper etiquette and service standards, prior restaurant management experience of 3 or more years required, able to take direction and work in a team environment, attention to detail, efficient, and able to perform multiple tasks systematically in a fast-paced environment. Ability to use and teach other to use a POS cash register system, and any other restaurant related equipment. Employees must maintain a clean, well kept, professional appearance. As well, shift work may be long and varied, including evening and weekends, required full-shift walking and standing. Must be able to lift up to 20 lbs. frequently, 50 lbs. occasionally throughout shift. Basin Harbor conducts pre-employment criminal background and reference checks on all employees..

This position oversees large-scale food preparation and service operations within correctional facilities for the Department of Corrections. The role involves supervising staff and inmates, planning and managing meals, purchasing food and supplies, maintaining inventory and budgets, ensuring proper equipment use, and upholding security standards. The position works under the guidance of a Corrections Assistant Superintendent and collaborates with internal and external partners. It is distinguished by the scale of operations, budget size, and complexity of specialized dietary needs. All duties align with the Agency of Human Services' core practices of customer service, holistic service, strengths-based relationships, and results orientation. Who May

Title: Kitchen Manager Reports To: Food & Beverage Manager Department: Food & Beverage Responsible and accountable for leading the culinary team to execute the restaurant menu, as documented by the Company, to the highest quality standards. Also responsible for completing kitchen performance, quality, health, and safety documentation as required by the Company. Will work closely with the F&B Manager and Restaurant Manager to ensure the entire F&B department is working as a cohesive team. Responsibilities: Ensures that the menu, as set forth by the Corporate Director of F&B, is being executed as documented and to the highest quality standards. Ensures that all culinary staff adheres to defined company recipes and plate presentation to deliver an exceptional guest experience. Ensures culinary team is working as a cohesive unit to provide the highest level of quality and service as defined in the Company Handbook. Responsible for direct leadership, coaching and mentoring of the culinary team in their respective technical responsibilities as to ensure that all kitchen staff is trained in proper cooking techniques and sanitation guidelines. Assists the F&B Manager in the recruiting, interviewing, and hiring of the culinary team. Works with the Leads to ensure all new hire and continuous on the job training programs are being followed which includes recipe knowledge, proper cooking techniques, sanitation guidelines, and service standards to deliver an exceptional guest experience. Responsible for managing labor costs according to the labor schedules provided by the F&B Manager. Responsible for assisting the F&B Manager with the compilation and receiving of food orders. Responsible for monitoring the daily COGS sheets and labor costs to company standards. Responsible for compiling, monitoring, and distributing the F&B Data Sheet and kitchen logs/checklists. Ensure compliance with operational and Corporate standards, company policies, federal/state/local laws and ordinances. Maintain professional image, including sanitation and cleanliness, proper uniforms and appearance standards. Understand company's Health and Safety standards, ISO (Environmental & Quality) management systems, policies, goals, and initiatives and meet the specific responsibilities within these areas. Other duties per Duties Checklist and as requested Position Requirements: Must be self-motivated with the ability to perform with the highest professional and ethical standards Must respond well to a changing work environment and able to perform at the highest level with minimal supervision Must possess strong leadership and managerial skills that include the ability to coach, develop and clearly communicate expectations Must have excellent analytical and problem resolution skills with the ability to proactively recommend solutions Must demonstrate effective written and verbal communication skills Intermediate computer skills with Microsoft Office Excellent customer service and people skills Majority of shift will be spent on feet in a fast-paced environment, in close proximity to other people and will involve frequent bending, twisting, squatting and lifting up to 25 lbs. frequently and 50 lbs. occasionally Knowledge and Experience: Education: Preferred - Bachelor's degree from accredited college or university in Hospitality, Culinary or related field Experience: Preferred - minimum 5 (five) years F&B Management experience POS experience ServeSafe certification required Expectations: Spend the majority of the day prepping and cooking on the line with an emphasis on commitment to meeting the company's expectations of excellence. In addition, focus on identifying operational efficiencies and training opportunities for employees. Daily review of invoice accuracy Review performance data sheets with Corporate Director of F&B to identify areas needing improvement. Work with F&B Manager to identify food ordering needs. Oversee the receiving of the food orders to ensure 100% accuracy. Meet with F&B Manager on a weekly basis to review all plans, goals and deadlines

Job DescriptionSalary: Dependent on Experience School Chef / Kitchen Lead (Full Time, School Year) Love kids? Love food? The Schoolhouse Learning Center is seeking an experienced, community-minded School Chef / Kitchen Lead to oversee our school food program (serving preK to 8th grade). This is a full-time, school-year position for someone who enjoys both cooking and being an active, visible presence in a school setting. The food program is embedded in a nature-based program that values local foods and direct connections with local farms. Our kitchen is in a shared, open space and the Chef has daily interaction with students and staff throughout the day. The School Chef plays an important role in shaping a positive, calm, responsive and nourishing food culture for our community. The new chef will be taking over from an accomplished and experienced chef who can share menus, shopping lists and processes. We would encourage the new chef to shadow for at least a few days before the end of the current school year, if possible. Key Responsibilities Include: Overseeing all aspects of the school lunch program, including menu planning, budgeting, ordering, shopping, food prep, service, cleanup, special events, and tracking sign ups. Projecting food needs based on daily lunch counts (currently 7090+ meals per day) Preparing meals that are mostly vegetarian, with vegan options and accommodations for gluten-free, dairy-free, egg-free, and other dietary needs (nut-free when required) Maintaining a clean, well-organized kitchen and ensuring smooth daily transitions, including turning the kitchen over to Afterschool staff at 2:00 pm Preparing to-go lunches for field trips, communicating and collaborating closely with teachers and staff Qualifications: ServSafe certification (or willingness to obtain) Experience in high-volume or institutional cooking, ideally in a school or community setting Strong organizational skills and comfort managing food budgets and systems Enjoyment of working around children and in a lively, shared space CPR, First Aid and background check required Compensation: $40,00062,000 (school-year only), depending on experience Generous PTO and paid vacation days (approximately 200 hours total over 10 months) Health benefits, retirement plan and more Full-time, school-year only position To apply, please submit your resume and a cover letter here.

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