Restaurant manager jobs in Vermont - 136 jobs

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

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

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 Team Manager | Fast-Casual Bakery Cafe Lead with authority. Grow with structure. Join a recognized leader in the fast-casual dining sector where management excellence drives our success. We provide a supportive environment that champions professional development, offering our leadership team the resources they need to facilitate operational efficiency and impactful team management. We are seeking a dedicated Team Manager to join our cafe leadership unit. In this role, you will leverage your hospitality experience to orchestrate successful shifts, mentor staff, and uphold the rigorous service standards our guests anticipate. Compensation & Benefits We offer a robust rewards package designed to support the well-being and financial future of our management professionals: Financial Security: Competitive base pay with eligibility for quarterly performance bonuses and a 401(k) plan with company match. Health & Wellness: Comprehensive medical, dental, vision, and life insurance, plus optional pet insurance. Work-Life Balance: Paid vacation, sick leave, and holidays. Perks: Complimentary on-shift meals and unlimited fountain beverages, tuition discounts, and access to a Team Member Assistance Program. Growth: structured career advancement pathways and leadership development curricula. Key Responsibilities Operational Excellence: uphold strict food safety protocols and sanitation standards to ensure a safe environment for guests and staff. Guest Satisfaction: Drive long-term loyalty by ensuring superior product quality and service execution. Team Development: Coach, inspire, and manage associates to exceed Key Performance Indicators (KPIs) regarding sales, speed of service, and order accuracy. Talent Acquisition: Actively participate in the interviewing and selection process to build a high-performing team. Culture Building: Foster a professional environment rooted in trust, growth, and collaborative success. Candidate Profile & Requirements Experience: Minimum 1+ years of restaurant management experience preferred, with a proven track record of leading teams in a fast-paced environment. Certification: ServSafe certification is required (or the ability to obtain certification upon hire). Availability: Must possess the flexibility to work nights and weekends to meet shifting business priorities. Physical Requirements: Capability to stand/walk for up to 6 hours and lift/carry objects up to 25 pounds. Communication: Strong ability to communicate directives clearly in a high-volume atmosphere. Age Requirement: Must be at least 18 years of age. Note: Employment is conditional upon the successful completion of a background check.

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.

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.

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.

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

About Old Navy Forget what you know about old-school industry rules. When you work at Old Navy, you're choosing a different path. From day one, we've been on a mission to democratize fashion and make shopping fun again. Our teams make style accessible to everyone, creating high-quality, must-have fashion essentials for the whole family, with love, season after season. We opened our first store in 1994 in San Francisco and have been on a roll ever since. We cultivate a community of playful personalities that thrive in a fast-paced environment where our employees can be their most authentic selves. Here, we're family. About the Role As an Assistant General Manager, you'll work with the General Manager to create, execute and maintain the store business plan. You're a critical leader in driving profitable sales growth through all aspects of the store including; customer and product operations, merchandising, and talent development. You are responsible for supporting the execution of the store strategy to achieve performance goals. You'll lead others by teaching and coaching Assistant Managers, Leads, Experts and Brand Associates to cultivate a high performing team to deliver a best-in-class experience to our customers. You are expected to lead the team in the absence of your General Manager. What You'll Do * Build effective teams and drive a culture of high performance and engagement. * Support the execution of performance goals and developmental plans for store team. * Support strategies and processes using a customer-centric mindset to delivers results and drives store sales. * Recruit, hire, onboard, develop and lead a team of managers and employees. * Be accountable for team performance through teaching, coaching and providing feedback to build capabilities. * Own assigned area of responsibility. * Implement action plans to maximize efficiencies and productivity. * Perform Service Leader duties. * Ensure consistent execution of standard operating procedures. * Represent the brand and understand the competition and retail landscape. * Promote community involvement. * Leverage an omni-channel to deliver a frictionless customer experience. Who You Are * A current or former retail employee with 2-4 years of retail management experience. * A high school graduate or equivalent. * A good communicator with the ability to effectively interact with customers and your team to meet goals. * Determined to effectively lead and inspire others to learn and grow through coaching and mentoring. * Driven by metrics to deliver results to meet business goals. * Agreeable to work a flexible schedule to meet the needs of the business, including holiday, evening, overnight and weekend shifts. * Organized and utilize time management and prioritization skills to effectively manage multiple tasks in an environment with competing demands. * Knowledgeable of our business and the retail environment and it to evolve store strategies to help meet goals. * Able to maneuver around the sales floor, stockroom and office and lift up to 30 pounds. * Ability to travel as required. * Ensure all compliance standards are met. Benefits at Old Navy * Merchandise discount for our brands: 50% off regular-priced merchandise at Old Navy, Gap, Banana Republic and Athleta, and 30% off at Outlet for all employees. * One of the most competitive Paid Time Off plans in the industry.* * Employees can take up to five "on the clock" hours each month to volunteer at a charity of their choice.* * Extensive 401(k) plan with company matching for contributions up to four percent of an employee's base pay.* * Employee stock purchase plan.* * Medical, dental, vision and life insurance.* * See more of the benefits we offer. * For eligible employees Gap Inc. is an equal-opportunity employer and is committed to providing a workplace free from harassment and discrimination. We are committed to recruiting, hiring, training and promoting qualified people of all backgrounds, and make all employment decisions without regard to any protected status. We have received numerous awards for our long-held commitment to equality and will continue to foster a diverse and inclusive environment of belonging. In 2022, we were recognized by Forbes as one of the World's Best Employers and one of the Best Employers for Diversity. Hourly Range: $25.90 - $35.00 USD Employee pay will vary based on factors such as qualifications, experience, skill level, competencies and work location. We will meet minimum wage or minimum of the pay range (whichever is higher) based on city, county and state requirements.

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 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!

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

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..

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

Milton CAT is seeking a dynamic General Manager for our Worktools Division. This role is responsible for driving growth, profitability, and operational excellence across the Worktools business. The ideal candidate will lead strategies for sales, marketing, inventory management, technical support, and training, while ensuring strong collaboration across teams and vendors. Pay: Base Salary $115,000 - $130,000 year plus bonus eligibility. Responsibilities Business Leadership: Oversee all aspects of the Worktools division, including volume growth, profitability, marketing, inventory, installation, and compliance with safety and regulatory standards. Sales Growth: Develop and implement strategies to increase sales of standalone worktools and attachments for prime products; establish and monitor KPIs for revenue growth and margin improvement. Profitability Management: Control costs related to trades, rentals, repairs, depreciation, and installation; optimize pricing strategies and manufacturer programs to achieve profitability targets. Marketing & Branding: Partner with marketing to promote worktools internally and externally through campaigns, website content, store displays, and trade shows; ensure consistent brand messaging. Inventory Oversight: Maintain optimal inventory levels across locations, minimize aged inventory, and manage component inventory processes; develop creative strategies to move aged inventory. Sales & Technical Support: Provide competitive data, pricing strategies, and technical expertise to sales and service teams; ensure accurate specifications and performance data are communicated effectively. Training: Lead ongoing training programs for customer-facing staff and service teams, including in-person, online, and field exercises; ensure continuous improvement in product knowledge and selling skills. Vendor Management: Oversee relationships with outside vendors, ensuring strong support for sales, technical, parts, and warranty needs; manage supplier performance and resolve issues promptly. Installation Oversight: Collaborate with service teams to manage installation costs, conduct regular audits, and resolve issues promptly; ensure adherence to best practices and safety standards. Special Projects: Direct involvement in unique or out-of-scope opportunities, assessing risk and advising senior management; oversee execution when approved. Digital Transformation: Drive adoption of digital tools (CRM, Microsoft Dynamics, analytics platforms) to improve efficiency, scalability, and data-driven decision-making. Relationship Building: Develop and maintain strong relationships with Sales Managers and Service Managers through regular in-person visits across all six states. Performance Management: Deliver regular performance updates to senior leadership, highlighting growth drivers, tactical initiatives, and corrective actions for underperformance. Talent Development: Lead, mentor, and develop a high-impact team, fostering a culture of collaboration, accountability, and continuous improvement. Travel: Travel up to 50% during the first year and approximately 25% thereafter to store locations and meetings as required. Qualifications Bachelor's degree in Business, Engineering, or related field (or equivalent experience). Proven leadership experience in sales, operations, or product management within a technical or equipment-related industry. Minimum 3 years of sales experience in the heavy equipment industry, preferably in parts and service. Demonstrated ability to lead teams with supervisory experience required. Strong business acumen with a focus on profitability, growth, and P&L management. Excellent communication and collaboration skills; ability to influence across departments and with external partners. Proficiency in CRM systems (Microsoft Dynamics preferred), data analytics tools, and digital platforms. Strong financial acumen with experience in budgeting and forecasting. Ability to manage multiple priorities and drive results in a fast-paced environment. Certifications such as Six Sigma or PMP (preferred). Customer-facing experience with willingness and ability to work directly with customers on all aspects of business and service opportunities. Strategic thinker with a proactive approach to market development and change management. Ability and willingness to travel extensively in the first year (up to 50%) and approximately 25% thereafter. Must have a valid driver's license and a good driving record. Strong mechanical aptitude with reasonable understanding of mechanical, hydraulic, and electrical systems. Willingness to present to large groups and lead cross-functional initiatives. Problem-solving mindset: ability to figure out how to accomplish objectives rather than focusing on limitations. This job description is not intended to be all-inclusive. Your supervisor may request and assign similar duties. Apply Now We want people who take ownership, think proactively, and enjoy problem-solving. If you're looking for a meaningful role in a growing, respected organization-apply today. Resumes that are mailed, emailed or hand-delivered to Milton CAT or any employee will not be considered. You must apply online. A background check and drug test are required as part of our pre-employment process. Milton CAT is an equal opportunity employer that values the strength diversity brings to the workplace. We encourage applications from individuals with disabilities, minorities, veterans, and women. Applicants receive fair and impartial consideration without regard to race, sex, color, religion, national origin, age, sexual orientation, gender identity, handicap, disability, veteran status, genetic data, or other legally protected status. We base all employment decisions to further this principle of equal employment opportunity. VEVRAA Federal Contractor. EEO/AA employer. Milton CAT is a Drug-Free workplace.

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

Temporary Description 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 Salary Description $600 - $752.52 / week based on a 6-day workweek

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

Job 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.