EXECUTIVE CHEF 2- University of Vermont Greek House Chefs
GREEK HOUSE CHEFS INC —Burlington, VT
- $33 - $35 an hour
- Full-time
- ServSafe
- English
- Ability to lift 50 pounds
Quick Apply
Assistant General Manager/Kitchen Manager
The Skinny Pancake —Hartford, VT
- $55,000 - $62,000 a year
- 8 hour shift
- Hospitality
- ServSafe
- Cooking
- Paid training
- Health savings account
Quick Apply
2d
Culinary Associate- Full or Part- Time
The Woodstock Farmers Market in Waterbury, VT —Waterbury Center, VT
- $18 - $20 an hour
- Weekends as needed
- Customer service
- Cooking
- 16+ years old
- Store discount
- Disability insurance
Quick Apply
School Dining Site Lead
GENUINE FOODS —Rutland, VT
- $25.29 an hour
- Full-time
- Mid-level
- Ability to climb stairs
- Ability to lift 50 pounds
- Paid holidays
- Health insurance
Quick Apply
9d
Line Cook
Ninety Nine Restaurant & Pub —Rutland, VT
- $18 - $20 an hour
- Part-time
- Restaurant
- Entry level
- Kitchen
- Health insurance
- 401(k)
Quick Apply
Line Cook
Stowe Cider —Stowe, VT
- $20 - $22 an hour
- Part-time
- Background check
- ServSafe
- Ability to walk for extended periods
- Health insurance
- Dental insurance
Quick Apply
14d
Line Cook
Ninety Nine Restaurant & Pub —Brattleboro, VT
- $17 - $20 an hour
- Part-time
- Restaurant
- Entry level
- Kitchen
- Health insurance
- 401(k)
Quick Apply
School Nutrition Chef / Co-Manager
Addison Northwest School District —Vergennes, VT
- Full-time
- Mid-level
- Public school
- Communication skills
2d
Food Service Kitchen Manager
Harwood Unified Union School District —Waitsfield, VT
- $28 - $38 an hour
- Full-time
- Microsoft Word
- Microsoft Excel
- 5 years
Dining Program Manager
Confluence Behavioral Health LLC —Thetford Center, VT
- $55,000 - $72,000 a year
- Full-time
- CPR Certification
- ServSafe
- BLS Certification
- Health insurance
- Paid time off
Quick Apply
Dining Room Manager - Twin Farms
Twin Farms —Barnard, VT
- $65,000 - $75,000 a year
- Weekends as needed
- Mid-level
- Mentoring
- Organizational skills
- Travel reimbursement
- Paid holidays
Quick Apply
7d
Banquet Chef
Hotel Champlain, Curio Collection by Hilton —Burlington, VT
- $70,000 - $80,000 a year
- Full-time
- Background check
- Word processing
- Mid-level
- AD&D insurance
- Disability insurance
Quick Apply
5h
Restaurant Manager
MountainTop Inn & Resort —Chittenden, VT
- $60,000 - $75,000 a year
- Weekends as needed
- Bar
- Casual dining restaurant
- Fast casual restaurant
- Health insurance
- 401(k)
Quick Apply
Prepared Foods Assistant Manager FOH
Healthy Living —South Burlington, VT
- $25.00 - $26.81 an hour
- Full-time
- Merchandising
- Cooking
- Mid-level
- Wellness program
- Paid parental leave
Hotel Champlain Burlington Curio Collection - Banquets Chef
Aimbridge Hospitality —Burlington, VT
- $70,000 - $80,000 a year
- Full-time
- Word processing
- Mid-level
- 3 years
- AD&D insurance
- Disability insurance
3h
Sous Chef
Embers Restaurant —Williamstown, VT
- $15 - $100 an hour
- Full-time
- ServSafe
- Cooking
- Mid-level
Quick Apply
General Manager - Restaurant
Bliss Bee Market Street —South Burlington, VT
- $65,000 - $70,000 a year
- Full-time
- Fast casual restaurant
- Mid-level
- Mentoring
- Paid training
- Health insurance
Quick Apply
Hospitality Assistant Manager/Culinary Lead
Food Concessions of Vermont @ Bromley Mtn —Peru, VT
- $58,000 - $65,000 a year
- Full-time
- Cooking
- Mid-level
- Administrative experience
- Paid training
- Health insurance
Quick Apply
Food Service Manager
Shaw's —Williston, VT
- $21 - $26 an hour
- Full-time
- Hospitality
- Mid-level
- Fair chance
- Paid holidays
- Disability insurance
Quick Apply
10d
Restaurant Operations Manager
Kimpton Hotels & Restaurants —Manchester, VT
- $60,000 a year
- Weekends as needed
- Mid-level
- Supervising experience
- Bachelor's degree
- Health insurance
- Dental insurance
Quick Apply
14d

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EXECUTIVE CHEF 2- University of Vermont Greek House Chefs

GREEK HOUSE CHEFS INC -
Burlington, VT

Quick Apply

Job Details

Full-time
$33 - $35 an hour

Qualifications

Vendor relationship building
ServSafe
Food Handler Certification

Full Job Description

Summary/Objective:

The Executive Chef is responsible for managing/directing for all culinary activities for the GHC Kitchen they are employed in. This position will oversee all activity in the kitchen, train personnel under them, plan menus, oversee product purchasing and manage culinary budget. The Executive Chef will communicate with the house and GHC management consistently to ensure that all clients are happy and accommodated.

Essential Functions:

Ensures overall health of the account is positive and in good standing
Plans and directs food preparation and culinary activities
Modifies menus or create new ones that meet quality standards
Assists in recruiting and managing kitchen staff
Manages employee’s schedules and hours
Manages the GHC App
Ensures the overall cleanliness of your kitchen meets and exceeds GHC health and equipment cleaning standards
Makes periodic and regular inspections of units to observe quality of food preparation and service; food appearance; and cleanliness and sanitation of production and service areas, equipment, and employee appearance.
Coordinates all training activities for kitchen, and other production and service employees, including the identification and analysis of training needs and the design and implementation of programs to address these deficiencies.
Follows proper training manual procedures for equipment item requests. Properly filling out the document and submitting it to your superior before house submission.
Develops recipes and portion specifications in accordance with GHC standards with, nutritional needs, product specifications, ease of preparation and established procedures and budgetary constraints; participate in other menu planning activities to include the determination of purchasing specifications, product and recipe testing and menu development.
Creates and submits menu two weeks ahead to the GHC app for approval.
Submits budget on the GHC App by given time each week.
Checks with Campus Manager on weekly reports of app reviews
Schedules and attends food committee reviews at least once a month to ensure that the expectations of the house are being met.
Maintains a pleasant appearance and always be in a clean GHC Blue Embroider chef coat while in the kitchen.
Minimum work week of 40-45 hours.
Receives trucks and check for quantity and quality
Keeps availability open for up to 3 special events per semester. It is a requirement for all chefs to be present for these events. As the Executive Chef you will plan these events in accordance with the house’s specifications.
Maintains positive and professional working relationships with all vendors, directs, and clients, always.
Works with management to establish account specific service procedures. Implement, train, correct as needed to all levels below or as needed.
Abides with all scheduling and time management protocol as assigned by GHC management.
Monitors schedule and time management responsibilities of self and onsite staff.
Demonstrates strong knowledge of GHC Handbook
Transfers to other worksites as deemed necessary by management
Performs other duties as assigned

Abilities

Problem Sensitivity - The ability to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.
Arm-Hand Steadiness - The ability to keep your hand and arm steady while moving your arm or while holding your arm and hand in one position.
Information Ordering - The ability to arrange things or actions in a certain order or pattern according to a specific rule or set of rules (e.g., patterns of numbers, letters, words, pictures, mathematical operations).
Manual Dexterity - The ability to quickly move your hand, your hand together with your arm, or your two hands to grasp, manipulate, or assemble objects.
Speech Clarity - The ability to speak clearly so others can understand you.

Education and/or Experience:

2-3 years Lead Sous or Executive Chef experience and/or culinary degree preferred.

Language Skills:

Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals communicated in English.

Technology

Compliance software -
Data base user interface and query software -
Inventory management software -
Greek House Chefs App –

Tools

Commercial use blenders -
Commercial use broilers -
Commercial use convection ovens -
Commercial use cutlery - Boning knives; Chefs' knives
Commercial use deep fryers –
Commercial use mandolin slicers –

Skills

Coordination - Adjusting actions in relation to others' actions.
Monitoring - Monitoring/Assessing performance of yourself, other individuals, or organizations to make improvements or take corrective action.
Active Listening - Giving full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate, and not interrupting at inappropriate times.
Critical Thinking - Using logic and reasoning to identify the strengths and weaknesses of alternative solutions, conclusions or approaches to problems.
Judgment and Decision Making - Considering the relative costs and benefits of potential actions to choose the most appropriate one.
Ability to communicate with chefs and students.
Ability to judge quality and quantity of raw and cooked items.
Knowledge of workplace safety procedures.
Instructing- Teaching others how to do something.
Negotiation- Bringing others together and trying to reconcile differences.
Social Perceptiveness- Being aware of others' reactions and understanding why they react as they do.

Work Activities

Identifying Objects, Actions, and Events - Identifying information by categorizing, estimating, recognizing differences or similarities, and detecting changes in circumstances or events.
Communicating with Supervisors, Peers, or Subordinates - Providing information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
Getting Information - Observing, receiving, and otherwise obtaining information from all relevant sources.
Performing General Physical Activities - Performing physical activities that require considerable use of your arms and legs and moving your whole body, such as climbing, lifting, balancing, walking, stooping, and handling of materials.

Work Context

Spend Time Standing - Continually or almost continually
Face-to-Face Discussions – Every day
Indoors, Environmentally Controlled - Every day
Very Hot or Cold Temperatures - Every day
Contact With Others - Constant contact with other.

Work Styles

Dependability - Job requires being reliable, responsible, and dependable, and fulfilling obligations.
Self-Control - Job requires maintaining composure, keeping emotions in check, controlling anger, and avoiding aggressive behavior, even in very difficult situations.
Attention to Detail - Job requires being careful about detail and thorough in completing work tasks.
Cooperation - Job requires being pleasant with others on the job and displaying a good-natured, cooperative attitude.
Stress Tolerance - Job requires accepting criticism and dealing calmly and effectively with high stress situations

Certificates, Licenses, Registrations:

Serv Safe Certification within the first available class scheduled following employment. Maintain certification through duration of employment.
Valid food handler’s card required

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 position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions.
Ability to stand over 2/3 of the time.
Ability to walk over 2/3 of the time.
Ability to lift up to 50lbs. under 1/3 of the time.
90% Standing
50% Walking
10% Sitting
50% Talking
50% Hearing/Listening
50% Using Hands to Finger...
15% Stooping, Kneeling...
75% Tasting or Smelling
50% lifting: Up to 10 Pounds
25% lifting: Up to 25 Pounds
15% lifting: Up to 50 Pounds
10% lifting: Over 50 Pounds

Quick Apply

Refine Your Search

culinary manager jobs in vermont

EXECUTIVE CHEF 2- University of Vermont Greek House Chefs

Assistant General Manager/Kitchen Manager

Culinary Associate- Full or Part- Time

School Dining Site Lead

Line Cook

Line Cook

Line Cook

School Nutrition Chef / Co-Manager

Food Service Kitchen Manager

Dining Program Manager

Dining Room Manager - Twin Farms

Banquet Chef

Restaurant Manager

Prepared Foods Assistant Manager FOH

Hotel Champlain Burlington Curio Collection - Banquets Chef

Sous Chef

General Manager - Restaurant

Hospitality Assistant Manager/Culinary Lead

Food Service Manager

Restaurant Operations Manager

I want to receive the latest job alert for culinary manager in vermont

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Summary/Objective:

Abilities

Education and/or Experience:

Language Skills:

Technology

Tools

Skills

Work Activities

Work Context

Work Styles

Certificates, Licenses, Registrations:

Physical Demands:

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