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Chef Jobs in Manchester, VT (NOW HIRING)

Bennington College

First Cook

Bennington, VT · On-site

$23.42/hr

Follow all standardized recipes and advise chef of any discrepancies in recipes. * Direct cooks helper, student employees, part time and wait staff and coordinate in assigned roles to ensure ...

The Left Bank

Line Cook

Weston, VT · On-site

$20 - $30/hr

Working with guidance from the Executive Chef and Sous Chef, Line Cooks execute food preparation and presentation methods to create Instagram-worthy food presentations. The primary role of a Line ...

Sysco

Sales Representative (Manchester, VT)

Manchester, VT · On-site

$57K - $71K/yr

Are you an experienced Sales Professional, Restaurant Manager, Culinary Manager or Chef looking for career development opportunities? Join Sysco's World Class Sales Team and explore all the benefits ...

Bennington College

First Cook

Bennington, VT · On-site

$23.42/hr

Follow all standardized recipes and advise chef of any discrepancies in recipes. * Direct cooks helper, student employees, part time and wait staff and coordinate in assigned roles to ensure ...

Applebee's

Line Cook

Saratoga Springs, NY

$15.75 - $19.75/hr

We offer great restaurant culinary careersfor line cooks (concinero / cocinera) who have back of house cooking, chef,saute cook or grill cook kitchen experience in a high volume restaurantenvironment.

The Green Cat Bakery & Café

Barista

Weston, VT · On-site

$15/hr

The Barista will work closely with the bakery manager and pastry chefs. This position's primary function is to serve quality products to guests in a friendly and professional manner while adhering to ...

Applebee's

Line Cook

Saratoga Springs, NY · On-site

$15.75 - $19.75/hr

We offer great restaurant culinary careersfor line cooks (concinero / cocinera) who have back of house cooking, chef,saute cook or grill cook kitchen experience in a high volume restaurantenvironment.

Applebee's

Line Cook

Saratoga Springs, NY · On-site

$15.75 - $19.75/hr

We offer great restaurant culinary careersfor line cooks (concinero / cocinera) who have back of house cooking, chef,saute cook or grill cook kitchen experience in a high volume restaurantenvironment.

All Systems Plus

Future Opportunities

Londonderry, VT · On-site

$14.42 - $20/hr

Compensation: $14.42 - $20/hr Associated Grocers of New England (AGNE) has been feeding New England and growing careers since 1946. As the largest retailer-owned, wholesale distribution center in New ...

Applebee's

COOK - APPLEBEE'S

Saratoga Springs, NY · On-site

$18 - $20/hr

We offer great restaurant culinary careers for line cooks (concinero / cocinera) who have back of house cooking, chef, saute cook or grill cook kitchen experience in a high volume restaurant ...

SGA Talent

Food Service Worker

Saratoga Springs, NY · On-site

$17 - $20/hr

These positions requires an outgoing personality, a sense of urgency and willingness to engage with both front and back of the house staff, Chefs, managers, leaders, specialists and diners.

Saratoga Casino Hotel

COOK

Saratoga Springs, NY · On-site

$24.80/hr

Prepares food as directed by the Sous Chef to the specifications of recipes/standards. * Able to perform related duties in any station or outlet assigned. * Fully versed in upscale cooking methods.

SGA Talent

Food Runner

Saratoga Springs, NY · On-site

$15 - $18/hr

Ensuring proper communication between Servers and Chefs around any special orders, allergies, or dietary restrictions. * Interacting with guests when delivering food in a positive and knowledgeable ...

Alterra

Seasonal Line Cook

Stratton, VT

$20 - $23/hr

Supports Outlet Chefs with end of month inventories with accuracy and efficiency * Actively participates in and completes all assigned trainings * Additional duties as assigned * QUALIFICATIONS ...

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All JobsChef JobsChef Jobs in Manchester, VT

Chef information

See Manchester, VT salary details

$9

$24

$43

How much do chef jobs pay per hour?

As of Aug 18, 2026, the average hourly pay for chef in Manchester, VT is $24.22, according to ZipRecruiter salary data. Most workers in this role earn between $16.54 and $30.48 per hour, depending on experience, location, and employer.

What does a chef do?

A chef is a professional cook who is responsible for preparing meals, developing menus, and overseeing kitchen operations in restaurants, hotels, or other food establishments. Chefs ensure food quality, safety, and presentation standards are met, and often manage other kitchen staff. Their duties may include ordering ingredients, maintaining inventory, and creating new recipes. Chefs may specialize in specific types of cuisine or cooking techniques. They play a key role in delivering a memorable dining experience.

What are the key skills and qualifications needed to thrive as a chef, and why are they important?

To thrive as a Chef, you need strong culinary skills, creativity in menu development, and comprehensive knowledge of food safety standards, typically supported by culinary school training or relevant experience. Familiarity with commercial kitchen equipment, recipe management software, and food hygiene certifications (such as ServSafe) is highly valuable. Exceptional organizational ability, teamwork, and leadership are critical soft skills for managing kitchen staff and maintaining a positive work environment. These competencies are essential for delivering high-quality dishes efficiently, ensuring kitchen safety, and running a successful culinary operation.

What are common challenges chefs face in maintaining consistency across dishes and shifts?

Chefs often encounter challenges in ensuring that every dish meets the restaurant’s quality and presentation standards, particularly when managing a team with varying skill levels or during busy service periods. Maintaining consistency requires strong communication, standardized recipes, and rigorous training for all kitchen staff. Additionally, chefs must monitor ingredient quality and adapt quickly to supply changes, all while leading by example to uphold the restaurant’s reputation. Overcoming these challenges is key to delivering a reliable dining experience and building trust with patrons.

What is the difference between Chef vs Cook?

AspectChefCook
CredentialsFormal culinary training or certifications often preferredMinimal formal training, on-the-job experience common
Work EnvironmentProfessional kitchens, restaurants, hotelsVaries from home kitchens to restaurants, catering
Job ResponsibilitiesMenu planning, supervising kitchen staff, quality controlFood preparation, cooking, basic kitchen tasks
Industry UsageHigh-end restaurants, culinary institutionsWidespread across all food service settings

While both chefs and cooks work in kitchens and prepare food, chefs typically have formal training, oversee kitchen operations, and work in professional or upscale environments. Cooks usually focus on food preparation and cooking tasks, often with less formal education, and work in a variety of settings. The role of a chef involves leadership and menu development, whereas a cook primarily executes recipes and prepares dishes.

Is 25 too late to become a chef?

Becoming a chef at 25 is not too late, as many chefs start their careers in their twenties or later. Success in the culinary industry depends on skills, training, and experience, which can be gained through culinary schools, apprenticeships, or on-the-job training at any age.
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What are the most commonly searched types of Chef jobs in Manchester, VT?

The most popular types of Chef jobs in Manchester, VT are:

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Cities near Manchester, VT with the most Chef job openings:

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Infographic showing various Chef job openings in Manchester, VT as of August 2026, with employment types broken down into 75% Full Time, and 25% Part Time. Highlights an 100% In-person job distribution, with an average salary of $50,381 per year, or $24.2 per hour.

First Cook

Bennington College

Bennington, VT • On-site

$23.42/hr

Full-time

Medical, Dental, Life, Retirement, PTO

This job post has expired today. Applications are no longer accepted.

Bennington College rating

7.0

Company rating: 7.0 out of 10

Based on 5 frontline employees who took The Breakroom Quiz

410th of 618 rated colleges and universities

Job description

Bennington College Dining Services team welcomes applications for a First Cook. Dining on campus is a quintessential part of the overall college experience, and the team takes great pride in providing an experience our students, faculty, staff, and guests will find memorable. Through our variety of menu offerings and friendly and welcoming staff, we strive to make every dining experience extraordinary.
The First Cook is responsible for the preparation of all menu items for assigned meals and general food production. All dining employees must comply with applicable sanitation, health, and safety guidelines and assist with meeting the overall objectives of the dining services department.
The hourly rate of pay is $23.42. The College offers a comprehensive benefits program that includes generous paid time off benefits, health insurance, dental insurance, life insurance, short-term disability coverage, and a retirement plan with employer match. The College also offers educational benefits for the employee, spouse/partner, and dependents.
Schedule (40 hours/week):
  • Monday through Wednesday, 11:30 am-8:00 pm, and Saturday and Sunday, 11:00 am-7:30 pm

Key Responsibilities
  • Prepare and supervise all meals (hot and cold foods) and miscellaneous food production as assigned. Ensure that all food is properly prepared and served at the correct temperature. Monitor food usage throughout the meal and maintain supply of food for line or service.
  • As required, ensure availability of supplies and food or approved substitutions in adequate time for preparation. Apportion food for serving. Complete food temperature checks before service.
  • Adhere to standardized cycle menu and advise chef of any discrepancies.
  • Follow all standardized recipes and advise chef of any discrepancies in recipes.
  • Direct cooks helper, student employees, part time and wait staff and coordinate in assigned roles to ensure effective/efficient functioning of all dining services.
  • Responsible for awareness of scheduled catering functions. Responsible for executing functions as assigned.
  • Responsible for the timely service of all assigned meals. Responsible for coordinating food production with meal serving hours so that excellence, quality, temperature and appearance of food is preserved.
  • Responsible for the cleaning of the general work area including cooking and serving areas as well as the equipment used in production.
  • When needed responsible for the operation of the Snack Bar; prepare light fare/meals, manage light cooking and handle related cash receipts
  • Provide general guidance and assistance to students/summer and temporary workers regarding work assignments.
  • Responsible for the retrieval/stocking of food products from/to kitchen storage areas.
  • Operate assigned vehicles as required to assist with transport of goods/personnel to designated areas and/or to facilitate execution of job functions. Report any mechanical defects in vehicle to supervisor.
  • Deliver, set up and pick-up of special parties as required. Assist in the proper set up and service of small functions.
  • Responsible for the proper receiving of deliveries and proper handling and storage of all foods and equipment. Keep dry food dry and free of damaged packaging. Maintain proper temperature of cold food received and verify that all products are satisfactory upon delivery. Report all damaged product or discrepancies to management immediately.
  • Responsible for proper handling and storage of all foods prepared/served.
  • Maintain proper care of equipment. Report necessary equipment repair and maintenance to supervisor in a timely manner.
  • Adhere to proper dress code requirements, as determined by season and function.
  • Comply with established sanitation standards and health standards for kitchen and kitchen storage areas. Observe proper food preparation, handling and storage techniques.
  • Follow established safety rules and regulations including using appropriate guards and safety devices on all equipment. Maintain a safe and clean work environment. Keep informed of all material safety data sheets. Attend and successfully complete/pass College-sponsored safety classes and seminars.
  • Promote a positive and congenial atmosphere and working relationship with students, employees, supervisors and other individuals that this position may come in contact with. Work effectively with other personnel to complete/coordinate designated duties.
  • Use proper judgment in work assignments on a daily basis and recommend improvements in work efficiency. Effectively manage own time.
  • Perform additional related duties as assigned.

Bennington serves a diverse student population inclusive of members of ethnically/racially minoritized, international, LGBTQIA+, and disability communities as well as diverse gender identities, socioeconomic backgrounds, religions, and political beliefs. Our staff and faculty also reflect diverse and intersecting backgrounds and identities. All employees are expected to be respectful and responsive to these differences in the service of building community that promotes student and employee success and community cohesiveness. Each individual (faculty, staff and students) will be accountable for upholding these values. The College's approach to pluralism and inclusivity-both as fields of inquiry and practice-is to prioritize flexible thought, and to invite the examination of access, value, power, and privilege through its institutional policies and areas of study. We encourage applicants from diverse realms of interest, backgrounds, experience, and accomplishment to apply.
Qualifications
  1. High School graduate and/or GED equivalent required; must be 18 years of age; one year of relevant culinary experience required, preferably in a large scale institutional setting; knowledge of current principles, practices, equipment, materials and methods used in large-scale food production.
  2. Successful completion of annual Hazardous Communication Training Program, and Food Sanitation (ServSafe) course as required. Ability to understand proper use of chemicals used in the performance of position duties and maintain familiarity with the chemical's material safety data sheets. Required attendance and successful completion/passing of College-sponsored classes and seminars determined by employer.
  3. Valid/current driver's license preferred good personal cleanliness and hygiene.
  4. Exceptional customer service skills; demonstrated experience interacting and developing relationships with internal customers. Demonstrated ability to multi-task, respond to requests with a sense of urgency, and complete work orders in a timely manner.
  5. Language Skills: Ability to comprehend and follow oral and written instructions, procedures, correspondence, and memos. Ability to write correspondence. Ability to give full attention to what other people are saying, taking time to understand the points being made, asking questions as appropriate.
  6. Math Skills: Ability to add, subtract, multiply and divide in all units of measure and inventory, using whole numbers, common fractions, and decimals to solve problems.
  7. This position requires successful completion and acceptable results of a background check.

Physical, Mental and Visual Effort
  • This position has frequent contact with coworkers. This position works primarily within a fast-paced, general dining services area including kitchen, dining halls, snack bar area, dish room. Some of these work locations may include exposure to slippery surfaces, hot surfaces and materials, temperature extremes, sharp tools, broken china and glass, and spilled liquids, hot water and steam, cleaning solutions, and chemicals. Noise level is moderate. This position may also work within and outside of regular office buildings and academic/campus facilities for special functions.
  • This position requires routine medium physical exertion; it typically involves lifting, reaching with hands and arms, standing, bending, stooping, walking, pushing, pulling and climbing stairs to coordinate work. Heavy physical exertion is required when moving equipment/supplies. Fine motor skills require the use of hands to finger, handle, or feel objects, tools, or controls. Tasting and smelling. Specific vision abilities include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.
  • Exerting up to 50 pounds of force occasionally and/or up to 20 pounds of force frequently, and/or up to 10 pounds of force constantly to move objects.

The College
Bennington College is a small residential liberal arts college in southern Vermont, long distinguished for its progressive approach to higher education. The College was founded in 1932 on the principle of active engagement in learning, which is manifest in individualized plans of study developed by students together with faculty. We serve a diverse student population, and our faculty and staff also reflect diverse backgrounds and identities. Our aim is to educate students towards self-fulfillment and constructive social purposes, and we believe that equity, diversity, and inclusivity--in community and in curriculum--are vital to achieving those aims.
Nestled at the foot of the Green Mountains in Vermont, the campus consists of approximately 370 acres. The College was named one of ten with the best architecture by Architectural Digest. From campus, it is a short drive to the cultural offerings of the northern Berkshires in Massachusetts, Albany, New York, and many of Vermont's top recreational centers. New York City, Boston, and Burlington, Vermont are all within three and a half hours by car.

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