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Chef Sous Chef Jobs in Vermont (NOW HIRING)

Copley Hospital

Sous Chef

Morrisville, VT · On-site

$20.88 - $26.49/hr

The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation ...

Copley Hospital

Sous Chef

Morrisville, VT

$20.88 - $26.49/hr

The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation ...

The Left Bank

Sous Chef

Weston, VT · On-site

$65K - $75K/yr

The Sous Chef reports to and works directly with the Executive Chef, collaborating with menu planning and development, productivity, menu cost controls, and ordering processes to ensure production ...

Elior North America

Sous Chef

Saint Johnsbury, VT · On-site

$50K/yr

As a sous chef, you will have the opportunity to teach others about your craft as you supervise and participate in the preparation, seasoning, and cooking of salads, soups, fish, meats, vegetables ...

Elior North America

Sous Chef

Saint Johnsbury, VT

$50K/yr

Sous Chef Job Reference Number: 42075 Employment Type: Full-Time , Onsite Segment: Education Brand: Elior-Independent-School-Dining Location: St. Johnsbury Academy The Role at a glance: We are ...

EOS Hospitality

Sous Chef

Manchester, VT · On-site

$65K - $75K/hr

Support Chef de Cuisine by conducting daily shift stand-up with kitchen staff. * Participate in assigned employee performance reviews/evaluations as required. * In the absence of the Chef de Cuine ...

Kimpton Hotels & Restaurants

Sous Chef

Manchester, VT · On-site

$49K - $66K/yr

What You'll Do Work in collaboration with the Executive Chef in crafting exciting, innovative, and delicious food. You'll participate in team leadership, communication, training, development, and ...

Kimpton Hotels

Sous Chef

Manchester Village, VT · On-site

$49K - $66K/yr

What You'll Do Work in collaboration with the Executive Chef in crafting exciting, innovative, and delicious food. You'll participate in team leadership, communication, training, development, and ...

Kimpton Hotels

Executive Sous Chef

Manchester Village, VT · On-site

$63K - $81K/yr

Minimum of 2 years of previous Sous Chef experience in a high-volume, full service restaurant. * 2 or 4 year degree in Culinary Arts or Hospitality Management is preferred. * Flexible schedule, able ...

The Hotel Agency

EXECUTIVE CHEF

Vergennes, VT · On-site

$110K - $115K/yr

Qualifications: * 5+ years of Executive Chef or Executive Sous Chef experience in a resort, hotel, or high-volume upscale dining environment * Proven experience leading large culinary teams across ...

Kimpton Hotels

Temporary Sous Chef

Manchester Village, VT · On-site

$49K - $66K/yr

What You'll Do Work in collaboration with the Executive Chef in crafting exciting, innovative, and delicious food. You'll participate in team leadership, communication, training, development, and ...

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All JobsChef Sous Chef JobsChef Sous Chef Jobs in Vermont

Chef Sous Chef information

See Vermont salary details

$32.4K

$62.7K

$82.4K

How much do chef sous chef jobs pay per year?

As of Aug 23, 2026, the average yearly pay for chef sous chef in Vermont is $62,730.00, according to ZipRecruiter salary data. Most workers in this role earn between $53,200.00 and $71,800.00 per year, depending on experience, location, and employer.

What is a chef sous chef?

A Sous Chef is the second-in-command in a kitchen, reporting directly to the Executive Chef. They help manage kitchen staff, oversee food preparation, and ensure that dishes are made to high standards. Sous Chefs also assist in menu planning, inventory control, and maintaining kitchen safety and cleanliness. Their role is vital for the smooth operation of a professional kitchen, as they often step in to lead when the Executive Chef is unavailable.

What are the key skills and qualifications needed to thrive as a sous chef?

To thrive as a Sous Chef, you need strong culinary skills, kitchen management experience, and formal training such as a culinary degree or relevant certifications. Familiarity with kitchen equipment, inventory management systems, and food safety regulations is essential. Leadership, teamwork, and effective communication are vital soft skills for overseeing staff and ensuring smooth kitchen operations. These abilities are crucial for maintaining high food quality, efficient service, and a positive work environment.

How does a sous chef typically collaborate with other kitchen staff to ensure smooth service?

As a Sous Chef, you play a vital role in coordinating the kitchen team to ensure that dishes are prepared efficiently and to a high standard. You’ll often act as a bridge between the Executive Chef and the rest of the kitchen staff, communicating menu changes, special requests, and timing for courses. Daily responsibilities include supervising line cooks, assisting with prep work, and stepping in to resolve any issues that arise during service. Strong teamwork and communication skills are essential, as you’ll be guiding staff, managing workflow, and helping maintain a positive, productive kitchen environment.

What is the difference between Chef Sous Chef vs Line Cook?

AspectChef Sous ChefLine Cook
CredentialsCulinary degree or equivalent experienceHigh school diploma or culinary training
Work EnvironmentOversees kitchen operations, manages staffPrepares specific dishes on the line
ResponsibilitiesSupervises kitchen staff, ensures qualityExecutes cooking tasks, follows recipes

The Chef Sous Chef holds a supervisory role, overseeing kitchen operations and staff, while the Line Cook focuses on preparing dishes on the line. The Sous Chef typically has more experience and responsibilities, including quality control and training, whereas the Line Cook specializes in executing specific menu items efficiently.

How much is a chef sous chef paid?

A sous chef's salary varies depending on location, experience, and establishment size, but typically ranges from $40,000 to $70,000 annually. In high-end restaurants or metropolitan areas, salaries can exceed $80,000. Skills in culinary techniques and management often influence compensation levels.

What does a chef sous chef actually do?

A sous chef is the second-in-command in a kitchen, responsible for assisting the head chef with daily operations, supervising kitchen staff, and ensuring food quality and safety standards are met. They often oversee food preparation, manage inventory, and step in to lead during the head chef's absence.

What are the most commonly searched types of Chef Sous Chef jobs in Vermont?

The most popular types of Chef Sous Chef jobs in Vermont are:

Chef Sous Chef jobs near you
Infographic showing various Chef Sous Chef job openings in Vermont as of August 2026, with employment types broken down into 77% Full Time, and 23% Temporary. Highlights an 100% In-person job distribution, with an average salary of $62,730 per year, or $30.2 per hour.

Sous Chef

Copley Hospital

Morrisville, VT • On-site

$20.88 - $26.49/hr

Full-time

Posted 20 days ago

Job description

Overview
Copley Hospital, located in Morrisville/Stowe VT, is looking for a Sous Chef to join our team!
This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules. They will aim to achieve the highest possible hospitality standards.
This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. 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. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied.
This is a Full-Time position (PT available).
Copley Hospital has a variety of shifts available across Full-Time, Part-Time, and Per Diem needs. Please consider applying to discuss how your availability may align.
Compensation: $20.88-26.49/hour.
The posted salary range reflects base compensation for candidates with a variety of experience. An offer within this range may be presented based on experience.
Responsibilities
  • Has ability to lead and teach staff in the execution of all menus;
  • Has advanced knowledge of all cooking methods and procedures;
  • Understands menu engineering, assists with development of new menu items and recipes;
  • Provide meals for patients and visitors of the community;
  • Maintains inventory par levels in accordance with established menus and consumption needs;
  • Procures and receives supplies and equipment following established procedures;
  • Operates food program within defined budgetary guidelines;
  • Understands diets and modified food consistency diets;
  • Manages staff schedules, time and attendance when Exec. Chef is not present.
  • Aids 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
  • Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines;
  • Operates various departmental equipment (ovens, mixers, fryolators, etc.);
  • Supportive and friendly to co-workers; patients, staff and visitors;
  • Maintains successful attendance and performance standards;
  • Has ability to meet physical demands of position.
  • Hold employees accountable to all working S.O.P.'s, policies and
  • Ability to order all product needed for the success of the department
  • Assumes other duties as assigned

Qualifications
  • High School diploma or equivalent.
  • Secondary or technical training desired
  • 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook
  • Skills: Advanced culinary skills. Interpersonal and organizational skills

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