UNKNOWN

ADAPTED_NOW

HOUR

As a vital member of our team, you will be responsible for ensuring exceptional food quality, maintaining efficient kitchen workflows, and leading a team of culinary professionals. We are seeking an energetic and dedicated Kitchen Lead to oversee daily culinary operations in a fast-paced, quick service environment.

<div><div><p>We are seeking an energetic and dedicated Kitchen Lead to oversee daily culinary operations in a fast-paced, quick service environment. As a vital member of our team, you will be responsible for ensuring exceptional food quality, maintaining efficient kitchen workflows, and leading a team of culinary professionals. Your leadership will drive the success of our food service operations, uphold food safety standards, and deliver outstanding customer experiences. This role offers an exciting opportunity to showcase your culinary expertise and management skills in a dynamic hospitality setting.<br/></p><p><b>Responsibilities</b><br/></p><ul><li>Lead and supervise kitchen staff, providing clear direction, training, and development to foster a high-performing team<br/></li><li>Oversee food preparation and cooking processes to ensure consistency, quality, and presentation standards are met<br/></li><li>Manage inventory control, including ordering supplies, monitoring stock levels, and minimizing waste<br/></li><li>Operate POS systems such as Aloha POS and Micros POS for order processing, cash handling, and sales reconciliation<br/></li><li>Maintain strict adherence to food safety regulations and sanitation standards to ensure a safe dining environment<br/></li><li>Coordinate shift schedules, manage labor costs, and optimize staffing levels for peak efficiency<br/></li><li>Assist with food production for catering events, banquets, or special functions as needed<br/></li></ul><p><b>Experience</b><br/></p><ul><li>Proven experience in food preparation, cooking, and kitchen management within quick service or fast food restaurants<br/></li><li>Demonstrated supervisory or leadership experience in a hospitality or restaurant setting<br/></li><li>Familiarity with POS systems including Aloha POS and Micros POS; strong cash handling skills<br/></li><li>Background in fine dining or casual dining environments with exposure to food safety and sanitation protocols<br/></li><li>Experience in inventory control, budgeting, and food cost management<br/></li><li>Strong team management skills with the ability to train staff effectively and foster a positive work environment<br/></li><li>Previous roles involving restaurant management, shift supervision, or catering are highly desirable<br/></li></ul><p>Join us as a Kitchen Lead where your culinary talent and leadership will inspire excellence! We value energetic professionals committed to delivering top-notch food service while managing operations smoothly. If you thrive in a fast-paced environment and are passionate about hospitality management, we want to hear from you!<br/></p></div></div><div><p>Work Location: In person<br/></p></div><div><br/></div>

Portside Restaurant

Kitchen Lead - Chef

Budgeting

Catering Services

Cook Dishes

Cost Control

Culinary Operations

Customer Experience

Fast Food

Food Delivery

Food Preparation

Food Production

Food Quality

Food Safety

Food Services

Inventory Management

Leadership

Maintain Compliance

Operations

Operations Management

Order Processing

Order Supplies

People Management

Point of Sale (POS) Systems

Reconciliation

Regulatory Compliance

Restaurant

Sales

Sanitation

Staff Training

System Operations

Team Lead/Manager

Training/Teaching

Poached

FEED

This role ensures high-quality food preparation, presentation, and timely service for meetings, weddings, conferences, and special events. This position operates in a commercial kitchen environment and requires working under pressure during peak banquet service times.

<h1>Banquet Chef</h1><p><strong>Department:</strong> Culinary / Food & Beverage<br/><strong>Reports To:</strong> Executive Chef<br/><br/></p><h2>Position Summary</h2><p>The Banquet Chef is responsible for planning, organizing, and overseeing all food production for banquet and catering events. This role ensures high-quality food preparation, presentation, and timely service for meetings, weddings, conferences, and special events. The Banquet Chef works closely with the Executive Chef, Catering Sales, and Banquet Operations teams to deliver exceptional guest experiences while maintaining food safety standards and cost control.</p><h1>Key Responsibilities</h1><h3>Banquet Food Production</h3><ul><li><p>Plan and execute banquet menus for meetings, conferences, weddings, and special events.</p></li><li><p>Prepare high-volume meals for plated, buffet, and reception-style service.</p></li><li><p>Ensure food is prepared and presented according to hotel standards and guest specifications.</p></li><li><p>Coordinate kitchen operations during banquet events to ensure proper timing and quality.</p></li></ul><h3>Event Coordination</h3><ul><li><p>Work closely with Catering Sales and Banquet Managers to review banquet event orders (BEOs).</p></li><li><p>Participate in menu tastings and assist with menu development.</p></li><li><p>Ensure all food preparation aligns with event timelines and service requirements.</p></li></ul><h3>Kitchen Leadership</h3><ul><li><p>Supervise banquet kitchen staff, including cooks and prep cooks.</p></li><li><p>Train culinary staff on recipes, food preparation techniques, and safety procedures.</p></li><li><p>Schedule staff according to banquet event needs.</p></li></ul><h3>Food Safety & Quality</h3><ul><li><p>Ensure compliance with health, sanitation, and food safety standards.</p></li><li><p>Maintain a clean and organized kitchen environment.</p></li><li><p>Follow proper food storage and handling procedures.</p></li></ul><h3>Cost Control & Inventory</h3><ul><li><p>Manage food costs, portion control, and waste reduction.</p></li><li><p>Assist with ordering food and supplies for banquet operations.</p></li><li><p>Monitor inventory levels and maintain proper stock.</p></li></ul><h1>Qualifications</h1><ul><li><p>3–5 years of culinary experience, preferably in <strong>banquet or hotel kitchen operations</strong>.</p></li><li><p>Experience producing food for <strong>large-scale events and catering operations</strong>.</p></li><li><p>Strong leadership and team management skills.</p></li><li><p>Knowledge of <strong>food safety regulations and sanitation standards</strong>.</p></li><li><p>Ability to work in a fast-paced environment and manage multiple events simultaneously.</p></li><li><p>Culinary degree or equivalent experience preferred.</p></li></ul><h1>Skills & Competencies</h1><ul><li><p>High-volume food production</p></li><li><p>Menu planning and development</p></li><li><p>Staff supervision and training</p></li><li><p>Time management and organization</p></li><li><p>Food cost management</p></li><li><p>Attention to detail and presentation</p></li></ul><h1>Physical Requirements</h1><ul><li><p>Ability to stand for long periods.</p></li><li><p>Ability to lift up to 50 pounds.</p></li><li><p>Ability to work evenings, weekends, and holidays as required by event schedules.</p></li></ul><h1>Work Environment</h1><p>This position operates in a commercial kitchen environment and requires working under pressure during peak banquet service times.</p>

Blue Sky Hospitality Solutions

Banquet Chef-Hampton Inn Colchester by Hilton

Banquet Services

BeOS Operating System

Conferences

Culinary Training

Detail Oriented

Event Management

Food Presentation

Food and Beverage Industry

Inventory Levels

Menu Development

Menu Management

Organizational Skills

Portion Control

Presentation/Verbal Skills

Production Control

Production Volume

Regulations

Safety Process

Sales Operations

Time Management

BreezyHR

OTHER

Assists Executive Chef with all necessary tasks such as ordering/inventory/waste control/menus and the maintenance of equipment. Small team environment, culinary creativity appreciated, baking skills necessary, great personality a must, life-work balance.

Overview:
<p style="margin:0px">The Woodlands at Stowe, located in Stowe, VT is seeking a Sous Chef to join our team. The schedule may vary based on departmental needs. Prepares and cooks for residents. Assists Executive Chef with all necessary tasks such as ordering/inventory/waste control/menus and the maintenance of equipment. Small team environment, culinary creativity appreciated, baking skills necessary, great personality a must, life-work balance. Compliance with all applicable State and Federal laws, regulations, and policies governing the provision of health care. </p><p style="margin:0px"> </p><p style="margin:0px">This position is Full-Time (PT available). </p><p style="margin:0px"> </p><p style="margin:0px">Copley Hospital has a variety of shifts available across <strong>Full-Time, Part-Time, and Per Diem </strong>needs. Please consider applying to discuss how your availability may align.</p><p style="margin:0px"> </p><p style="margin:0px"><strong>Compensation</strong>: $19.50-24.50/hour.</p><p style="margin:0px"> </p><p style="margin:0px"><strong>The posted salary range reflects compensation for candidates with limited experience. An offer may vary based on factors such as experience, education, skills, internal equity, and market data. An offer of employment may be outside of the posted range based on those factors.</strong></p>

Responsibilities:
<ul><li>Responsible for preparing and overseeing the preparation for all meals while on duty.</li><li>Responsible for all kitchen and dining room functions necessary to ensure proper service.</li><li>Serves as Executive Chef in their absence. Additional responsibilities include: ordering, menu planning, and supervising staff</li></ul>

Qualifications:
<ul><li>High school education or GED.</li><li>Vocational or post-secondary training in institutional food preparation desired.</li><li>3 to 4 years of restaurant or institutional cooking as a head cook desired.</li><li>Interpersonal and organizational skills</li></ul>

Copley Hospital

Sous Chef - Woodlands at Stowe

Equipment Maintenance/Repair

Equity Securities

Federal Laws and Regulations

Healthcare

Interpersonal Skills

Secondary School

State Laws and Regulations

[AW]-iCims

This hybrid leadership role ensures exceptional food quality, cost control, guest satisfaction, and operational efficiency across restaurant, bar, banquet, and catering services (if applicable). The Chef & Food & Beverage Manager is responsible for overseeing all culinary operations and food & beverage service functions.

<h1>Chef & Food & Beverage Manager (Hybrid Role)</h1><p><strong>Reports To:</strong> General Manager<br/><strong>Department:</strong> Food & Beverage<br/><strong>FLSA Status:</strong> Exempt</p><h2>Position Summary</h2><p>The Chef & Food & Beverage Manager is responsible for overseeing all culinary operations and food & beverage service functions. This hybrid leadership role ensures exceptional food quality, cost control, guest satisfaction, and operational efficiency across restaurant, bar, banquet, and catering services (if applicable).</p><p>This position combines hands-on culinary leadership with strategic F&B management responsibilities, including budgeting, staffing, compliance, and service standards.</p><h2>Key Responsibilities</h2><h3>Culinary Leadership (Executive Chef Functions)</h3><ul><li><p>Design and execute seasonal menus aligned with brand and market positioning.</p></li><li><p>Oversee food preparation, presentation, and quality control.</p></li><li><p>Maintain strict food safety and sanitation standards (ServSafe compliance).</p></li><li><p>Manage food purchasing, vendor relationships, and inventory control.</p></li><li><p>Control food cost percentages and reduce waste.</p></li><li><p>Supervise kitchen staff, including hiring, training, scheduling, and performance management.</p></li></ul><h3>Food & Beverage Management</h3><ul><li><p>Oversee restaurant, bar, banquet, and catering operations (if applicable).</p></li><li><p>Develop pricing strategies and revenue optimization initiatives.</p></li><li><p>Manage labor scheduling to meet budgeted targets.</p></li><li><p>Ensure exceptional guest service and resolve guest concerns.</p></li><li><p>Monitor beverage inventory, cost control, and compliance with liquor laws.</p></li><li><p>Lead service team training to ensure consistent service standards.</p></li></ul><h3>Financial & Administrative Oversight</h3><ul><li><p>Develop and manage departmental budgets.</p></li><li><p>Analyze monthly P&L statements and implement corrective actions.</p></li><li><p>Maintain target food cost %, beverage cost %, and labor cost %.</p></li><li><p>Prepare forecasts based on occupancy and business levels.</p></li><li><p>Ensure proper cash handling and POS procedures.</p></li></ul><h3>Compliance & Safety</h3><ul><li><p>Ensure compliance with health department regulations.</p></li><li><p>Maintain OSHA and workplace safety standards.</p></li><li><p>Enforce alcohol service compliance.</p></li><li><p>Maintain documentation for inspections and audits.</p></li></ul><h2>Qualifications</h2><ul><li><p>Minimum 5+ years of culinary leadership experience.</p></li><li><p>Minimum 3+ years of F&B management experience.</p></li><li><p>Proven experience managing P&L statements.</p></li><li><p>Strong leadership and team-building skills.</p></li><li><p>ServSafe Certification required.</p></li><li><p>Alcohol compliance certification required (where applicable).</p></li><li><p>Strong organizational, communication, and vendor negotiation skills.</p></li></ul><h2>Key Performance Indicators (KPIs)</h2><ul><li><p>Food Cost % (target based on concept, typically 28–35%)</p></li><li><p>Beverage Cost % (typically 18–25%)</p></li><li><p>Labor Cost % vs. Budget</p></li><li><p>Guest Satisfaction Scores</p></li><li><p>Health Inspection Scores</p></li><li><p>F&B Revenue Growth</p></li><li><p>Employee Retention</p></li></ul><h2>Physical Requirements</h2><ul><li><p>Ability to stand for extended periods.</p></li><li><p>Ability to lift up to 50 lbs.</p></li><li><p>Ability to work nights, weekends, and holidays.</p></li></ul><h2>Ideal Property Fit</h2><p>This hybrid role is ideal for:</p><ul><li><p>Boutique hotels</p></li><li><p>Limited full-service hotels</p></li><li><p>Lifestyle properties</p></li><li><p>Hotels with smaller F&B outlets</p></li></ul>

Chef & Food & Beverage Manager (Hybrid Role)-Hampton Inn Colchester, VT

Beverages

Brand Positioning

Budget Management

Communication Skills

Corrective Action

Documentation

Financial Administration

Food Purchasing

Forecasting

Health Department

Negotiation Skills

OSHA

Performance Management

Performance Metrics

Procurement Management

Product Pricing

Profit & Loss Analysis

Profit & Loss Management

Profit & Loss Statements

Quality Control

Safety Compliance

Safety Standards

Safety/Work Safety

Schedule Development

Seasonal Design

ServSafe Certification

Strategic Planning

Vendor/Supplier Relations

Essential functions include monitoring production, inspecting incoming food, training staff, ensuring proper storage handling, and assisting in various kitchen areas. Qualifications require a high school diploma, culinary school graduate, with 3+ years of culinary and supervisory experience in a hotel or conference setting.

<p>The role is a full-time management position overseeing kitchen operations, focusing on food quality, safety, sanitation, and employee development. <br/><br/>Essential functions include monitoring production, inspecting incoming food, training staff, ensuring proper storage handling, and assisting in various kitchen areas. <br/><br/>Qualifications require a high school diploma, culinary school graduate, with 3+ years of culinary and supervisory experience in a hotel or conference setting. <br/><br/>Benefits include competitive compensation, comprehensive health insurance, paid time off, 401(k) with employer match, and various property and off-property discounts. <br/><br/>Additional perks feature free on-site facilities, employee stays, and discounts on dining, spa, fitness, and entertainment options.</p>

The Essex Resort and Spa

Sous Chef - $29/hour

High School Diploma

Staff Development

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Kitchen Lead - Chef Portside Restaurant

Banquet Chef-Hampton Inn Colchester by Hilton Blue Sky Hospitality Solutions

Sous Chef - Woodlands at Stowe Copley Hospital

Chef & Food & Beverage Manager (Hybrid Role)-Hampton Inn Colchester, VT Blue Sky Hospitality Solutions

Sous Chef - $29/hour The Essex Resort and Spa

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