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Executive Chef Jobs in Poultney, VT (NOW HIRING)

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 ...

Twin Farms Relais & Chateaux

Chef de Partie

Barnard, VT · On-site

$20 - $24/hr

Executive Chef & Sous Chefs Summary: The Chef de Partie reliably serves as a dynamic ingredient in the many areas of kitchen operations. He/she works in close collaboration with the Executive and ...

New

Silver Bay YMCA

Line Cook

Silver Bay, NY

$17.25 - $19/hr

N/A ESSENTIAL FUNCTIONS 1. Prepares and cook the items based on recipes directly given by the Executive Chef, along with any necessary templates that may need to be fulfilled. 2. Ensures that food is ...

Silver Bay YMCA

Line Cook

NY · On-site

$17.25 - $19/hr

N/A ESSENTIAL FUNCTIONS 1. Prepares and cook the items based on recipes directly given by the Executive Chef, along with any necessary templates that may need to be fulfilled. 2. Ensures that food is ...

Full-Time Year-Round Positions

Line Cook

Silver Bay, NY · On-site

$17.25 - $19/hr

N/A ESSENTIAL FUNCTIONS 1. Prepares and cook the items based on recipes directly given by the Executive Chef, along with any necessary templates that may need to be fulfilled. 2. Ensures that food is ...

EOS Hospitality

Chef de Cuisine

Manchester, VT · On-site

$25K/mo

The Chef de Cuisine is to provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and ...

EOS Hospitality

Chef de Cuisine

Manchester, VT

$50K - $70K/hr

The Chef de Cuisine is to provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and ...

Kimpton Hotels & Restaurants

Line Cook

Manchester, VT · On-site

$15.50 - $19.50/hr

Report any maintenance or repairs needed to the Executive Chef. * Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management. What ...

Kimpton Hotels & Restaurants

Line Cook

Manchester, VT · On-site

$15.50 - $19.50/hr

Report any maintenance or repairs needed to the Executive Chef. * Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management. What ...

Kimpton Hotels & Restaurants

J1 Line Cook

Manchester, VT · On-site

$15.50 - $19.50/hr

Report any maintenance or repairs needed to the Executive Chef. * Follow departmental policies as well as restaurant rules and regulations set forth in the Employee Handbook and by management. What ...

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Executive Chef information

See Poultney, VT salary details

$40.6K

$88.3K

$132.1K

How much do executive chef jobs pay per year?

As of Aug 27, 2026, the average yearly pay for executive chef in Poultney, VT is $88,257.00, according to ZipRecruiter salary data. Most workers in this role earn between $72,600.00 and $100,100.00 per year, depending on experience, location, and employer.

What does an executive chef do?

An executive chef is the head of the entire kitchen operation of a restaurant. Executive chefs manage inventory, budgeting, menu planning, training, plating, and all kitchen staff, from sous chefs to dishwashers. They ensure the high standard of food quality and that service runs smoothly and efficiently. Executive chefs are the highest level of level of management in the kitchen, and they are ultimately responsible for its success or failure.

What is an executive chef?

Executive Chefs are the head of a restaurant or hotel's kitchen, responsible for overseeing all culinary operations. They develop menus, manage kitchen staff, ensure food quality, and handle budgeting and inventory. Executive Chefs also collaborate with management on menu pricing and may be involved in hiring and training staff. Their primary goal is to maintain high standards of food preparation and presentation while ensuring the kitchen runs efficiently.

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

To thrive as an Executive Chef, you need advanced culinary skills, menu development expertise, and significant kitchen management experience, often supported by a degree from a culinary school or equivalent professional experience. Proficiency with inventory management systems, commercial kitchen equipment, and food safety certifications (like ServSafe) is typically required. Leadership, creativity, and strong communication are essential soft skills to inspire teams and maintain high service standards. These skills ensure operational efficiency, innovation, and customer satisfaction in a fast-paced culinary environment.

What are some of the main challenges executive chefs face when managing kitchen staff and operations?

Executive Chefs often balance creative menu development with the practicalities of managing a diverse kitchen team. Common challenges include maintaining high food quality standards during busy service periods, training and motivating staff, and handling tight budgets for food costs and labor. Effective communication is crucial, as Executive Chefs collaborate closely with restaurant management, waitstaff, and suppliers to ensure smooth operations. Adapting quickly to unexpected issues, such as equipment breakdowns or staff shortages, is also a key part of the role.

What is the difference between Executive Chef vs Sous Chef?

AspectExecutive ChefSous Chef
CredentialsCulinary degree, extensive experienceCulinary degree or equivalent, experience in kitchens
Work EnvironmentOversees entire kitchen operations, manages staffAssists Executive Chef, manages specific kitchen sections
Industry UsageHigh-end restaurants, hotels, resortsAll restaurant types, including casual and fine dining

The Executive Chef is responsible for overall kitchen management, menu creation, and staff supervision, while the Sous Chef supports the Executive Chef by managing daily kitchen operations and specific sections. Both roles require culinary credentials and experience, but the Executive Chef holds a higher leadership position within the culinary hierarchy.

What does an executive chef get paid?

The average salary for an executive chef varies depending on location and establishment but typically ranges from $50,000 to $100,000 annually. Experienced executive chefs in high-end restaurants or large hotels can earn over $100,000, often supplemented with bonuses and benefits. Strong leadership, culinary skills, and management experience are essential for higher compensation.

What is the work of an executive chef?

An executive chef is responsible for overseeing the entire kitchen operation, including menu planning, managing staff, ensuring food quality and safety, and controlling costs. They often coordinate with suppliers, maintain health standards, and lead culinary staff to deliver a consistent dining experience.
More about Executive Chef jobs

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

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

What cities near Poultney, VT are hiring for Executive Chef jobs?

Cities near Poultney, VT with the most Executive Chef job openings:

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Poultney, VT as of August 2026, with employment types broken down into 100% Full Time. Highlights an 100% In-person job distribution, with an average salary of $88,257 per year, or $42.4 per hour.

Executive Sous Chef

Manchester, VT • On-site

Kimpton Hotels & Restaurants
Traveler Accommodation • 5 - 10K employees

6.7

Company rating: 6.7 out of 10

Based on 24 frontline employees who took The Breakroom Quiz

43rd of 107 rated hotels

People enjoy working here

Respectful managers

Uninterrupted breaks

Learn more about Kimpton Hotels & Restaurantsexternal

$63K - $81K/yr

Full-time

Re-posted 25 days ago

Job description

Why We're Here
We believe heartfelt, human connections make people's lives better. Especially the people who work here.
Our founder, Bill Kimpton rebelled against impersonal, generic hospitality that makes people feel disconnected. He initiated a new boutique hotel standard and environment where people could connect, from the heart. That was the goal then, and it is still our purpose today.
Your work here has meaning. You're here to improve the lives of coworkers, guests, owners, communities, and together we make that happen. It's what drives all that we do. Every day you can improve lives in your own, unique way and you can expect the same in return. It all starts with you.
How We're Different
Our San Francisco-born entrepreneurial spirit and zest for life kick started this culture in 1981, and it shines through to this day.
It all flows from you. The lively, rebellious, genuine you - with your diverse background, talents, experiences, and plucky personality - is fully welcome, and celebrated here. Because we know that when people can be themselves at work, they shine.
That's what we seek out and celebrate. It's people of all kinds who share a knack for creativity and self-leadership. People who don't need to be told what to do to get things done. People who have an innate passion for making others' lives better.
It adds up to a work environment that's a bit quirky, irreverent, exciting, uncommon, empowering, and downright exceptional. Guests feel it; you'll feel it too.
What You'll Do
Work in collaboration with the Executive Chef in creating exciting, innovative, and delicious food. Participate in team leadership, communication, training, development, and problem resolution all the while providing fantastic service to our guests along the way!
Some of your responsibilities include:
  • Supervise the production of food at all stations, assist the cooks, and expedite food when needed.
  • Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items.
  • Assist with any required paperwork, including forms, reports, and schedules in an organized and timely manner.
  • Interview and hire employees; plan, assign, and direct work; appraise performance; reward and discipline employees; address complaints and solve problems.
  • Identify developable staff, and provide necessary training as positions open.
  • Assist in filling open positions with qualified internal or external applicants.
  • Order, stock, and ensure that all products are received in the correct unit count and condition.
  • Maintain budgeted labor costs and assist in controlling overtime, track food costs as requested.
  • Ensure that food is produced on a timely basis.
  • Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs.
  • Assist the restaurant in meeting the financial targets while achieving the food quality service objectives.
  • Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, and walk-in.

What You Bring
  • 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 to work weekends, nights, mornings, and holidays when needed.
  • Food Handler Certification, Alcohol Awareness Certification (if applicable).
  • Passionate about various cooking methods, ingredients, equipment, and the industry's standard practices and trends.
  • Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.
  • Able to read and follow recipes and standards, maintain health department regulations, food quality and company standards.

Differences make a difference. We are committed to creating a culture that reflects the diversity of our hotel and restaurant guests. With that goal in mind, we encourage each of our employees to understand, accept, and celebrate differences among people. That includes different personalities, lifestyles, work styles, education, and experience. We also welcome and embrace people of all races, ethnicities, ages, religions, physical abilities, sexual orientation, gender identities and genders. For our complete EEO policy click here.
INDSJ
Be Yourself. Lead Yourself. Make it Count.

What Kimpton Hotels & Restaurants employees say

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