Top 5 Executive chef Jobs in Winooski, Vt

Head Chef
Four Quarters Brewing, LLC —Winooski, VT
- $65,000 - $75,000 a year
- Full-time
- Cooking
- In-person
- Senior level
- Paid time off
- Employee discount
Quick Apply
8d
Executive Sous Chef
Spruce Peak —Stowe, VT
- $105,000 a year
- Weekends as needed
- Mentoring
- Senior level
- Leadership
9h
Cook / Kitchen Lead / sous chef
Gold Restaurant —Burlington, VT
- $24 - $26 an hour
- Part-time
- US work authorization
- Organizational skills
- In-person
- Paid time off
- Employee discount
Quick Apply

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Executive Sous Chef
Spruce Peak —Stowe, VT
A culinary degree, plus five or more years of progressive culinary leadership experience in a luxury hotel, resort, or high-volume hospitality environment – or…
$105,000 a year
9h
Retail Hospitality Manager
Hill Farmstead Brewery —Greensboro Bend, VT
Direct leadership of the taproom and bottle shop operations: staffing, scheduling, coaching, and upholding the standard for how guests are treated from the…
$65,000 - $80,000 a year
Quick Apply
10d

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Head Chef

Four Quarters Brewing, LLC
Winooski, VT

Quick Apply

Job Details

Full-time
$65,000 - $75,000 a year
8 days ago

Benefits

Paid time off
Employee discount

Qualifications

Vendor relationship building
Sourcing
Labor cost analysis
Team development
Hiring
HACCP

Full Job Description

Build the kitchen you actually want to cook in.

Four Quarters is a restaurant, event space and brewery at 70 Main Street in Winooski. We're built on the idea that everything runs in cycles, seed to season to return, and we try to honor that by creating products and experiences that feel thoughtful and well cared for. Our mission is simple: make people feel good and make Winooski (and Vermont) a better place.

We're investing in our food program, building a new kitchen and expanding our events offering, and we're looking for a Head Chef to lead the transformation.

What transformation looks like

Real ownership of the food. The menu is yours to build. We're not looking for someone to maintain what exists, we want a chef with a point of view about what this place should be serving.

A kitchen upgrade is planned. Equipment decisions haven't been made yet. Whoever takes this role has genuine input into what goes in, layout, line, workflow. That's not something most chef jobs offer.

Events are a growth area for us. Private hire, corporate bookings and larger-format events all need a food program of their own. That means set menus, family style and grazing formats, costed properly.

You'll be building, not holding. If you want a kitchen where everything is already dialed in, this isn't it. If you've been waiting for a room where you get to make the decisions, this is the right role for you.

What We Believe (How We Work)

Food and drinks are the excuse. Hospitality is the craft. Community is the point.
We are warm and relaxed without being sloppy. We have fun without being chaotic.
Consistency is respect: for guests, coworkers, and our products.
Leadership isn't a title here. If you see it, you can lead.
Problems get raised early, not complained about late.
We run on systems, not heroics.

What You'll Do

Menu and product

Design and execute a new food program for the restaurant, aligned with where the venue is heading
Build a separate events and private hire menu suite.
Cost every dish properly and hold to margin targets.
Source well.
Manage seasonal menu changes and specials.

Kitchen leadership

Run the kitchen day to day - prep, service, close
Hire, train and develop the kitchen team
Set and hold standards on food quality, consistency and speed
Own food safety, HACCP, health department compliance and cleanliness

Operations and numbers

Control food cost, labor cost and waste
Manage ordering, inventory, vendor relationships and pricing
Work to a target COGS and understand why it matters
Plan production for events alongside regular service

The kitchen upgrade

Input into design, equipment specification and workflow
Plan service continuity during the works
Bring the new kitchen online and train the team into it

What We're Looking For

Adaptable. There's a lot changing here and it will keep changing. The person who thrives is someone who finds that interesting rather than threatening.

Commercially literate. You understand food cost, labor percentage and menu engineering. You can build a menu that people love and that makes money.

Events capable. Volume catering for 100+ isn't new to you, or you're genuinely ready to learn it fast.

A builder. You've opened something, rebuilt something, or turned something around. You know the difference between designing a kitchen and running one.

A leader people want to work for. The kitchen team is yours to build. We're looking for someone who develops people rather than burns through them.

Experience: 3+ years as Head Chef, Sous Chef ready to step up, or equivalent. Events and catering experience is a big plus.

What You'll Get

Competitive salary, negotiable on experience
Real ownership of the food program, this is your kitchen to build
Direct input into a planned kitchen upgrade
A growing events calendar and an expanding venue
Clear expectations, supportive leadership, and a team that takes pride in improving every week

Benefits: Employee discount · Paid time off · Flexible scheduling where the role allows

Pay: $65,000.00 - $75,000.00 per year

Benefits:

Paid time off

Work Location: In person

Quick Apply

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executive chef jobs in winooski, vt

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Cook / Kitchen Lead / sous chef

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