Top 13 executive chef Jobs in vermont

Executive Sous Chef
Stratton Mountain —Stratton, VT
- $70,000 - $75,000 a year
- Weekends as needed
- 6 years
- ServSafe
- Cooking
- Paid parental leave
- Health savings account
TF Executive Sous Chef
Kimpton Hotels & Restaurants —Manchester, VT
- $88 an hour
- Weekends as needed
- Recruiting
- Budgeting
- Senior level
Quick Apply
Executive Chef - The Club at Spruce Peak
Spruce Peak —Stowe, VT
- $105,000 - $130,000 a year
- Full-time
- Ability to lift 50 pounds
- Bachelor's degree
- Mentoring
- Health insurance
- Paid time off
9d
Chef Manager - Camp Downer
Whitsons Culinary Group —Sharon, VT
- $36.62 an hour
- Extended hours
- School experience
- ServSafe
- Mid-level
- Health insurance
- Paid time off
Quick Apply
Chef/Manager
Addison Northwest School District —Vergennes, VT
- Full-time
- Mid-level
- Communication skills
- Kitchen
Executive Chef/Kitchen Manager
Essex House at Island Pond —Island Pond, VT
- $60,000 - $80,000 a year
- Full-time
- ServSafe
- No background check
- Cooking
- Paid time off
- Food provided
Quick Apply
Executive Sous Chef
Kimpton Hotels & Restaurants —Manchester, VT
- $75,000 a year
- Weekends as needed
- Recruiting
- Budgeting
- Senior level
Quick Apply
2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local
Wolfoods —Burlington, VT
- $1,300 - $1,500 a week
- Seasonal
- ServSafe
- Ability to lift 50 pounds
- Working with children
Quick Apply
Head Chef
The White House Inn —Wilmington, VT
- $60,000 - $70,000 a year
- Full-time
- Supervising experience
- In-person
- Senior level
Quick Apply
16h

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Chef de Cuisine
Aramark —Delaware, OH
Responsible for developing and executing culinary solutions to meet guests? needs and tastes. Is a leader in ensuring excellent quality and presentation of all…
$70,000 - $75,000 a year
Campus Executive Chef
Confidential —Columbus, OH
Supervise the kitchen, preparation, and presentation of foods by chefs, cooks and other employees, overseeing that all the food items are prepared as determined…
$75,000 - $80,000 a year
Quick Apply

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Executive Sous Chef

Stratton Mountain -
Stratton, VT

Apply Now

Job Details

Seasonal | Full-time
$70,000 - $75,000 a year

Benefits

Paid parental leave
Health savings account
Health insurance
Dental insurance
Flexible spending account
Parental leave
Employee assistance program
Vision insurance
401(k) matching
Opportunities for advancement
Paid sick time

Qualifications

Resort
Team leadership
High school diploma or GED
Kitchen cost control
Productivity software
Menu costing
Restaurant cost management
Hotel restaurant experience

Full Job Description

Year Round
At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun. We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES .

BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU?

Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type).

Alterra Mountain Company Employee Pass - free lift access & discounts at Alterra resorts
Free or discounted multi-resort dependent season passes
Free or discounted IKON pass
Discounted golf & fitness center memberships
Employee childcare rates & discounted seasonal programs
Retail + F&B discounts
Friends & family tickets
Onsite medical clinic
Medical, dental, vision, life, disability, EAP, HSAs, & FSAs
401(k) plan with company match
Discounted tuition plan
Paid parental leave

Additional perks & benefits for year round employees

POSITION SUMMARY

The Executive Sous Chef is a key component of the resort culinary operations. This role is responsible for leading catering operations, as well as advancing food quality and supporting consistency across all outlets through both hands-on execution and operational leadership. This position is designed for a highly experienced culinary professional who brings a strong foundation in creating structures in kitchens and can confidently operate within an evolving environment- establishing systems, refining processes, and elevating standards while aligning with the Executive Chef. This is a benefit eligible, full-time year-round position. The compensation range for this role is $70,000 - $75,000 annually.

ESSENTIAL DUTIES

Lead all back-of-house catering operations, ensuring organized, efficient, and high-quality preparation and execution of events
Partner closely with the Catering Manager to align culinary production with event needs and timelines
Oversee scheduling, labor planning, and daily workflow within catering operations
Coordinate onboarding and integration of team members
Identify and implement opportunities
Provide real-time coaching and corrective guidance during service
Step into interim leadership roles within outlets as needed to support operations
Support seasonal and ongoing menu development across outlets
Deliver noticeable improvement in food quality, consistency, and presentation across all outlets within timeline and priorities as discussed with Executive Chef and Assistant Director of F&B
Lead, mentor, and inspire a team of year-round and seasonal Managers, Supervisors, and Culinary Teams across quick service, full service, and banquet operations
Partner with Leadership to build and execute strategic budgets, ensuring food quality, guest satisfaction, and profitability across all outlets
Dedicate on-site time at outlets weekly, ensuring consistency in service and standards
Drive strong food cost management, menu engineering, and vendor partnerships
Collaborate with resort leadership to create a food culture that includes seasonal menus, specialty events, and innovative catering programs.
Ensure all team members complete required food safety certifications and maintain accurate record-keeping of compliance
Accurately count and enter month end inventory, ensuring alignment with budget goals and identifying opportunities to exceed financial targets
Attend required meetings punctually, take on additional responsibilities as assigned by the Executive Chef, and complete all in-person and online trainings within designated deadlines
Additional duties as assigned

EXPERIENCE, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

High School Diploma, or equivalent, required
Culinary degree, preferred
Serv Safe Manager certification, or equivalent
6+ years proven experience as a culinary multi-outlet leader in a resort or hotel environment
Experience in new restaurant concepts from development to fruition
Strong track record in financial management, food costing, and labor controls
Knowledge of systems such as Workday, FoodTrak, and US Foods ordering platform preferred
Proficient computer and administrative skills; familiarity with Microsoft Office required
Strong people leadership skills

TRAVEL REQUIREMENTS

May be required to travel to corporate office, recruiting events, food shows or vendor meetings.

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position may be required to work evenings, weekends and holidays.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation.

An Equal Opportunity Employer

Apply Now

Refine Your Search

executive chef jobs in vermont

Executive Sous Chef

TF Executive Sous Chef

Executive Chef - The Club at Spruce Peak

Chef Manager - Camp Downer

Chef/Manager

Executive Chef/Kitchen Manager

Executive Sous Chef

2026 - Culinary Professionals - Kitchen Manager / Head Chef - Seasonal Relocation Job is Not Local

Head Chef

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