NewBanquet Chef BEACH PROPERTIES INCBanquet ChefVergennes, VTReporting to the Director of Culinary Operations, the Banquet Chef leads all aspects of banquet food production—from planning and preparation to transportation, execution, and breakdown—ensuring every event reflects Basin Harbor's commitment to exceptional hospitality, quality, and consistency. This leader works closely with the Sales, Events, and Food & Beverage teams to create memorable guest experiences while maintaining operational excellence, food safety, and labor efficiency.
NewHot Bar Chef (substitute position) Hunger Mountain Cooperative IncHot Bar Chef (substitute position)Montpelier, VTWork in coordination with kitchen staff to ensure production needs are met and to help meet department goals for sales, margin, labor and customer service. Substitutes may work a range of hours up to 40 hours weekly, depending on the Co-op's need and the substitute's availability.
NewRestaurant Line Cook Gecko Hospitality (Brian Blum)Restaurant Line CookWilmington, VTCovering MA, NH, ME, VT, RI, and CT, the branch connects top-tier management and executive talent with leading hospitality organizations.\r\n\r\nLed by experienced former hospitality operators, including Franchise Partners Evan Kaplan and Brian Blum, the New England team leverages their firsthand industry knowledge to carefully assess candidates for both operational competency and cultural fit.\r\n\r\nKey Focus Areas:\r\n\r\nTarget Sectors: Restaurants (quick service to fine dining), hotels, resorts, private clubs, casinos, catering, and corporate dining.\r\nRoles Services: Executive search, talent strategy, organizational design, and leadership pipeline development.\r\n\r\nOperating exclusively within the hospitality niche, the firm provides customized, relationship-driven recruitment solutions that accelerate business performance and advance professional careers.
NewRestaurant General Manager Gecko Hospitality (Brian Blum)Restaurant General ManagerSouth Burlington, VTCovering MA, NH, ME, VT, RI, and CT, the branch connects top-tier management and executive talent with leading hospitality organizations.\r\n\r\nLed by experienced former hospitality operators, including Franchise Partners Evan Kaplan and Brian Blum, the New England team leverages their firsthand industry knowledge to carefully assess candidates for both operational competency and cultural fit.\r\n\r\nKey Focus Areas:\r\n\r\nTarget Sectors: Restaurants (quick service to fine dining), hotels, resorts, private clubs, casinos, catering, and corporate dining.\r\nRoles Services: Executive search, talent strategy, organizational design, and leadership pipeline development.\r\n\r\nOperating exclusively within the hospitality niche, the firm provides customized, relationship-driven recruitment solutions that accelerate business performance and advance professional careers.
NewGarde Manager Gecko HospitalityGarde ManagerWilmington, VTScheduled Time to Recharge: Our client observes scheduled closures for three weeks in the spring and two weeks in the winter, allowing the team guaranteed time off to rest and enjoy the holidays. Ski by Day, Cook by Night: Evening shifts mean your days are free to hit the slopes at nearby world-class resorts.
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.
EXECUTIVE CHEF Compass Group North AmericaEXECUTIVE CHEFBerlin, VT$75,000–$85,000 / yearFull-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.
Executive Chef Compass Group USA IncExecutive ChefBerlin, VT$75,000–$85,000 / yearFull-time and part-time positions offer the following benefits to associates: Retirement Plan, Associate Shopping Program, Health and Wellness Programs, Discount Marketplace, Identity Theft Protection, Pet Insurance, Voluntary Benefits, including Critical Illness Insurance, Accident Insurance, Hospital Indemnity Insurance, Legal Services, and Choice Auto and Home Program. Ensuring Exceptional Customer Service: Creates 100% resident satisfaction by providing team members with the training and resources they need to maximize team member engagement and deliver best in class service.
Executive Sous Chef Hyatt Hotels CorpExecutive Sous Chefstowe, VTThis position is highly visible and hands-on, requiring a leader who thrives in a fast-paced luxury resort environment while inspiring teams through collaboration, accountability, and a passion for hospitality. A culinary degree, plus five or more years of progressive culinary leadership experience in a luxury hotel, resort, or high-volume hospitality environment - or the equivalent combination of education and experience.
Sous Chef Kimpton HotelsSous ChefManchester Village, VTParticipate in service education through daily line-ups, quarterly menu meetings, and new staff training programs so that everyone is well-educated regarding the menu items. Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.
Sous Chef Copley HospitalSous ChefMorrisville, Vermont$20.88–$26.49 / hourFull timeAids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients.
Sous Chef COPLEY HEALTH SYSTEMS INCSous ChefMorrisville, VT$20.88–$26.49 / hourAids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients.
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.
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.
Chef/Cook Spruce Mountain InnChef/CookPlainfield, Vermont$18–$20Spruce Mountain Inn, a residential facility committed to providing a supportive environment for our residents, is seeking a Part-Time/ Substitute Chef to join our dedicated team. Responsibilities: Prepare and serve dinner for staff and residents, with a focus on variety, nutrition, and accommodating dietary needs.
Head Chef Bolton Valley ResortHead ChefVTNOTE: All Bolton Valley employees are required to perform alternate functions from time to time, both within and outside of their assigned department, particularly during peak periods such as holiday weekends. Outdoor work is performed in all weather conditions, including extreme cold, snow, wind and rain, on varied snow surfaces.
Chef de Cuisine EOS Hospitality LLCChef de CuisineManchester, VT$50,000–$70,000 / yearAbility to educate all culinary on seasonal and ethnic products, culinary styles and techniques, ability to inspire and educate staff members and guests on fads, trends, lifestyles and special dietary needs with consideration for product, equipment and cost. The Chef de Cuisine is to provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results.
Chef De Cuisine EOS HospitalityChef De CuisineManchester, VT$50,000–$70,000 / yearAbility to educate all culinary on seasonal and ethnic products, culinary styles and techniques, ability to inspire and educate staff members and guests on fad's, trends, lifestyles and special dietary needs with consideration for product, equipment and cost. The Chef de Cuisine is to provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results.
Assistant Manager - Culinary/Chef, Coleman Brook Tavern - Employee Housing May Be Available Vail Resorts IncAssistant 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. From day one, youll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.
Chef - Norwich Marion Cross School Nutrition Whitsons Culinary GroupChef - Norwich Marion Cross School NutritionNorwich, VT$26–$30 / hourJoin our school nutrition team as a Chef and help prepare fresh, nutritious meals that give students the energy to learn and thrive! This role works under the direction of the Chef Manager or General Manager in a fast-paced, team-oriented environment.