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Chef Jobs in Newport, VT (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 ...

Jay Peak Resort

Restaurant Line Cook - Summer 2026

Jay, VT · On-site

$21 - $24/hr

  • Retirement

Supports the Chef de Cuisine in daily menu planning, proper food storage, inventory control and cleaning. * Prepares quality food with a sense of urgency and the best presentation at all times.

All Systems Plus

Future Opportunities

Newport, VT · On-site

$14.42 - $20/hr

  • Medical

  • Dental

  • Vision

  • Life

  • Retirement

  • PTO

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 ...

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Chef information

See Newport, VT salary details

$10

$25

$45

How much do chef jobs pay per hour?

As of Aug 17, 2026, the average hourly pay for chef in Newport, VT is $25.16, according to ZipRecruiter salary data. Most workers in this role earn between $17.21 and $31.68 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.
More about Chef jobs

What are the most commonly searched types of Chef jobs in Newport, VT?

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

What cities near Newport, VT are hiring for Chef jobs?

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

Chef jobs near you
Infographic showing various Chef job openings in Newport, VT as of August 2026, with employment types broken down into 74% Full Time, 20% Part Time, 1% Temporary, and 5% Contract. Highlights an 98% Physical, 1% Hybrid, and 1% Remote job distribution, with an average salary of $52,336 per year, or $25.2 per hour.

Sous Chef

Copley Hospital

Morrisville, VT • On-site

$20.88 - $26.49/hr

Full-time

Posted 14 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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