ZipRecruiter

Log In

1

Executive Chef Jobs in Putney, VT (NOW HIRING)

The Left Bank

Sous Chef

Weston, VT · On-site

$65K - $75K/yr

  • Retirement

  • PTO

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 ...

The Green Cat Bakery & Café

Assistant Pastry Chef

Weston, VT · On-site

$65K - $75K/yr

  • Retirement

  • PTO

We are seeking an inspired and talented Assistant Pastry Chef to assist the Executive Pastry Chef leading the production of baked goods, laminated pastries, breads, and desserts while upholding the ...

Whitsons Culinary Group

Chef Manager - Fall Mountain

NH · On-site

  • Medical

  • Dental

  • Vision

  • Retirement

  • PTO

Chef Manager - Cook Up Leadership in School Nutrition! School Dining Leadership Are you a culinary professional who's passionate about food, leadership, and purpose? Join our school nutrition team as ...

The Left Bank

Line Cook

Weston, VT · On-site

$20 - $30/hr

  • Retirement

  • PTO

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 ...

All Systems Plus

Future Opportunities

Londonderry, 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 ...

All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Putney, VT

Executive Chef information

See Putney, VT salary details

$38.5K

$83.7K

$125.2K

How much do executive chef jobs pay per year?

As of Aug 13, 2026, the average yearly pay for executive chef in Putney, VT is $83,653.00, according to ZipRecruiter salary data. Most workers in this role earn between $68,800.00 and $94,800.00 per year, depending on experience, location, and employer.

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 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 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. In high-end restaurants or large hotels, salaries can exceed $100,000, especially with experience and leadership skills in kitchen management and menu development.

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.
More about Executive Chef jobs

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

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

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

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

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Putney, 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 $83,653 per year, or $40.2 per hour.

Sous Chef

The Left Bank

Weston, VT • On-site

$65K - $75K/yr

Full-time

Retirement, PTO

Posted 12 days ago

Job description

A rare opportunity to cook at the intersection of destination restaurant, a working farm, and an award-winning wine cellar. The Left Bank has been named #1 Hotel in New England by Condé Nast Traveler and ranked #5 Best Hotel Restaurant in the U.S. by USA Today Readers' Choice. But what makes this kitchen genuinely different is what's behind the food: a multi-acre regenerative farm that supplies the majority of our vegetables, lettuces, and herbs in season.
What's in it for you...
  • The experience of working with a world class culinary destination.
  • Insurance enrollment available from DAY 1!
  • Paid time off available from DAY 1!
  • Holiday pay available from DAY 1!
  • 401(k) enrollment after 30 days!
About this job...
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 meets business levels. It is critical that you possess a background in and knowledge of classical culinary technique. This position should be filled by someone who has the intention of becoming an executive chef.
What you'll be doing...
Reporting directly to the Executive Chef. You will be a true creative and operational partner with the Executive Chef, Pastry Chef, and F+B Management team, demonstrating a united front committed to providing the best possible guest experience in The Left Bank Restaurant & The Green Cat Bakery & Café.
  • You will be involved in menu development, our farm-to-table ingredient sourcing decisions, and seasonal programming.
  • Coach and mentor your team to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces.
  • Coach and mentor your team on technique and menu execution, fostering an environment of continuous growth, this is a leadership role.
  • Actively participate in recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program
  • Collaborate effectively with all Food & Beverage and Hotel Operations to provide an exemplary guest experience
  • Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept, effectively guiding others in their personal search with a gentle hand.
Requirements...
  • 5+ years of progressive culinary experience in a quality-driven restaurant or multi-service hotel
  • Passion for culinary arts and seasonal, farm-forward cooking.
  • Deep knowledge of French technique and classical cuisine and experience in a wide range of cuisines a plus.
  • Geniune curiosity about ingredients and sourcing.
  • Experience managing a team in a high-standard kitchen environment.
  • Strong and adaptable interpersonal communication skills and the ability to lead, teach, and inspire a kitchen team.
  • Working knowledge of food costing, inventory managment, and scheduling
  • Ability to work in a fast-paced environment for extended periods of time
  • Ability to lift, balance and carry up to 25 lbs. to transport dry goods inventory, equipment, etc.
  • Ability to stand or walk for prolonged periods to cook required menu items
  • Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers
About Us...
Named for the picturesque Vermont village it calls home, The Weston Hotel including The Left Bank restaurant and The Green Cat bakery & café is a luxury property nestled in the Green Mountains. Named #1 Hotel in New England by Condé Nast Traveler and recently recognized as the #5 Best Hotel Restaurant in the U.S. by USA Today's Readers' Choice Awards, The Left Bank offers an elegant French-inspired menu focused on in season ingredients from our own multi-acre regenerative farm. The Green Cat is a classic French Patisserie inspired bakery focused on laminated pastries, desserts, and daily baked breads. The hotel, restaurant, and bakery all blend luxurious sophistication with warm Vermont hospitality. Our guests come to enjoy world-class food and an award winning wine list. We take pride in creating memorable experiences with every service.
First Hospitality seeks to attract and retain a high-performing and diverse workforce in which employee's differences are respected and valued to better meet the varying needs of the customers we serve. FH fosters an inclusive work environment that promotes collaboration, flexibility, and fairness. Equal Opportunity Employer.

Apply