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Executive Chef Jobs in Warren, VT (NOW HIRING)

Shelburne Farms

Seasonal Breakfast Cook

Shelburne, VT · On-site

$20 - $25/hr

Executive Chef, Sous Chef Employee Status: Seasonal, Full Time Location: On-site (99 Inn Road, Shelburne, VT 05482) Start & End Date: August 1 through October 20, 2026 Salary Range: $20.00 - $25.00 ...

Shelburne Farms

Seasonal Breakfast Cook

Shelburne, VT · On-site

$20 - $25/hr

Executive Chef, Sous Chef Employee Status: Seasonal, Full Time Location: On-site (99 Inn Road, Shelburne, VT 05482) Start & End Date: August 1 through October 20, 2026 Salary Range: $20.00 - $25.00 ...

Shelburne Farms

Restaurant Expeditor

Shelburne, VT · On-site

$7.25/hr

Executive Chef Employee Status: Seasonal, Full Time & Part Time Location: On-site (99 Inn Road, Shelburne, VT 05482) Start & End Date: April 25 - October 20, 2026 (required onboarding & training in ...

Shelburne Farms

Restaurant Expeditor

Shelburne, VT · On-site

$7.25/hr

Executive Chef Employee Status: Seasonal, Full Time & Part Time Location: On-site (99 Inn Road, Shelburne, VT 05482) Start & End Date: April 25 -October 20, 2026 (required onboarding & training in ...

Shelburne Farms

Seasonal Dishwasher

Shelburne, VT · On-site

$18 - $22/hr

Executive Chef Employee Status: Seasonal (Full-time & Part-time hours) Location: On-site (99 Inn Road, Shelburne, VT 05482) Start & End Date: August 1 - October 31st, 2026 Pay Rate: $18.00 - $22/hour ...

All Systems Plus

Future Opportunities

Waterbury, 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 ...

All Systems Plus

Future Opportunities

Jericho, VT · On-site

$14.42 - $20/hr

Compensation: $14.42 - $20.00/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 ...

All Systems Plus

Future Opportunities

Shelburne, 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 ...

All Systems Plus

Future Opportunities

Essex Junction, VT · On-site

$14.42 - $20/hr

Compensation: $14.42 - $20.00/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 ...

All Systems Plus

Future Opportunities

Richmond, 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 ...

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Showing results 21-40

All JobsChef JobsExecutive Chef JobsExecutive Chef Jobs in Warren, VT

Executive Chef information

See Warren, VT salary details

$40.9K

$88.9K

$133K

How much do executive chef jobs pay per year?

As of Aug 19, 2026, the average yearly pay for executive chef in Warren, VT is $88,878.00, according to ZipRecruiter salary data. Most workers in this role earn between $73,100.00 and $100,800.00 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 Warren, VT?

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

What are popular job titles related to Executive Chef jobs in Warren, VT?

For Executive Chef jobs in Warren, VT, the most frequently searched job titles are:

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

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

Executive Chef jobs near you
Infographic showing various Executive Chef job openings in Warren, 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 $88,878 per year, or $42.7 per hour.

Prepared Foods Manager - Catering

City Market Onion River Co-op

Burlington, VT • On-site

$60K - $70K/yr

Full-time

Medical, Dental, Vision, Life, Retirement, PTO

Posted 19 days ago

Job description

Job Type
Full-time
Description
Department: Prepared Foods
Reports To: Prepared Foods Manager
Location: All City Market Locations
Division/Status: Exempt, Management/All Leadership Team
Summary
City Market, Onion River Co-op is seeking an Prepared Foods Manager - Catering who is responsible for overseeing the daily operations of the Prepared Foods Catering Department, as well as supporting the South End and Downtown Prepared Foods Managers. This position is also responsible for booking & coordinating catering orders, invoice preparation, billing & reconciliation, and leading the production of orders.
The Prepared Foods Manager - Catering supervises employees and is responsible for hiring, coaching and development, performance evaluation, and corrective action for department employees, in accordance with City Market policies and procedures. This position maintains the highest standard of professionalism and customer service, facilitates employee development, quality control, profitability, and operating-cost reduction, and contributes proactively towards a positive work environment.
Do you have an interest in local food systems and providing a wide variety of local, organic, and conventional products at a fair price? Do you want to help engage the community with the Co-op's mission and happenings? How about helping shape the future of the Co-op?
If you are interested in working for a community-owned business and playing an active role in our vibrant local food system, then we would love to hear from you!
Day-to-Day Duties
  • Ensure execution of department goals and plans by performing essential functions and collaborating with Prepared Foods Manager and Executive Chef.
  • Follow all department and City Market policies and procedures, create a safe working environment and report safety concerns appropriately.
  • Adhere to all policies as outlined in the City Market Employee Guide.
  • Familiarize and adhere to the Collective Bargaining Agreement.
  • Support City Market's Global Ends, Values, Co-op Principles, and Diversity Statement.
  • Perform other duties as assigned.

Qualifications
  • Bachelor's Degree or equivalent from Technical/Culinary School preferred or minimum 10 years of professional food service management experience.
  • Minimum of 5 years' retail or related management experience.
  • Minimum 5 years' experience developing and implementing budgets and adhering to labor cost requirements.
  • Knowledge of natural and conventional foods and the food industry preferred.

Benefits: Store discounts; free fitness classes, award-winning Wellness Program; Employee Assistance Plan; paid volunteer time; affordable & comprehensive medical, dental, vision, life, disability insurances; paid time off; 401k with 6% match; spending accounts & more!
Salary Description
$60,000 to $70,000 per year

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