Executive Sous Chef | Luxury Inn & Restaurant | Relo/Housing | Vermont One HausExecutive Sous Chef | Luxury Inn & Restaurant | Relo/Housing | VermontWeston, VermontThe property attracts guests seeking exceptional food, wine, hospitality, and a true sense of place, making this an exciting opportunity for a chef looking to develop within a serious culinary program while enjoying the lifestyle and natural beauty of Vermont. The chef will collaborate closely with culinary and Food & Beverage leadership on menu development, kitchen operations, team development, food costs, ordering, sourcing, and execution.
Assistant Pastry Chef | Boutique Hotel & Bakery | Relo/Housing | Vermont One HausAssistant Pastry Chef | Boutique Hotel & Bakery | Relo/Housing | VermontWeston, VermontThis is an exceptional opportunity for a passionate pastry professional to work alongside an accomplished Executive Pastry Chef in a highly collaborative environment focused on craftsmanship, creativity, and seasonal ingredients. The pastry program showcases French-inspired techniques with an emphasis on laminated pastries, artisan breads, refined desserts, specialty cakes, and seasonal offerings.
NewSous Chef - Seasonal - Ski Resort Tenney Resort & Recreation LLCSous Chef - Seasonal - Ski ResortPlymouth, NHTemporarySous ChefSeasonal | Full-Time | Food & BeverageWe are looking for a Sous Chef to serve as the second-in-command to our Chef and play a key role in keeping our kitchen operations running smoothly. Our Chef oversees both the cafeteria during the ski day and the restaurant in the evening, and the Sous Chef will be an essential part of supporting both operations.
Assistant Manager - Culinary/Chef, Coleman Brook Tavern - Employee Housing May Be Available Vail ResortsAssistant Manager - Culinary/Chef, Coleman Brook Tavern - Employee Housing May Be AvailableLudlow, VT$52,000–$71,158.89 / yearCulinary Assistant Managers are an integral part of the culinary staff responsible for managing the kitchen alongside the Restaurant General Manager, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. + Assist GM in day‑to‑day operations of the restaurant, specifically the Back of House/Kitchen, and managing the culinary team of chefs, cooks, and BOH support, including hiring, scheduling, training, developing teammates, performance management (including reviews), and succession planning.