ZipRecruiter

Log In

1

Extrusion Manager Jobs in Rochester, VT (NOW HIRING)

Gecko Hospitality (Brian Blum)

Be Seen First

Sous Chef

Ferrisburgh, VT · On-site

$60K - $65K/yr

Ability to manage high-volume service in a disciplined, organized manner * Strong communication ... A unique culinary environment featuring in-house pasta extrusion, wood-fired cooking, and whole ...

All JobsExtrusion Manager JobsExtrusion Manager Jobs in Rochester, VT

Extrusion Manager information

See Rochester, VT salary details

$41.8K

$95.8K

$152.3K

How much do extrusion manager jobs pay per year?

As of Jun 19, 2026, the average yearly pay for extrusion manager in Rochester, VT is $95,832.00, according to ZipRecruiter salary data. Most workers in this role earn between $62,900.00 and $132,200.00 per year, depending on experience, location, and employer.

What are some common challenges faced by Extrusion Managers, and how can they be addressed?

Extrusion Managers often face challenges such as maintaining consistent product quality, managing machine downtime, and optimizing production schedules. Addressing these issues typically involves implementing robust quality control processes, ensuring regular equipment maintenance, and fostering clear communication between production, maintenance, and quality teams. Developing strong problem-solving skills and staying updated on the latest extrusion technologies can also help managers proactively address potential issues and drive continuous improvement within their teams.

What are the 4 types of extrusion?

The four main types of extrusion are direct (or hot) extrusion, where material is pushed through a die; indirect extrusion, with the die on the opposite side of the ram; hydrostatic extrusion, which uses a fluid medium to apply pressure; and co-extrusion, where multiple materials are extruded simultaneously to create composite products. Extrusion managers often oversee these processes, ensuring proper equipment setup and quality control.

What is the difference between Extrusion Manager vs Extrusion Supervisor?

AspectExtrusion ManagerExtrusion Supervisor
ResponsibilitiesOversees entire extrusion department, manages staff, develops production strategiesSupervises daily extrusion operations, ensures production targets are met
Required CredentialsTypically requires a bachelor's degree in engineering or related field, experience in extrusion processesOften requires relevant technical experience, sometimes an associate degree or technical certification
Work EnvironmentOffice and plant floor, leadership role with strategic planningPrimarily on the plant floor, focused on operational supervision

While both roles are involved in extrusion operations, the Extrusion Manager has a broader strategic and managerial scope, overseeing the entire department, whereas the Extrusion Supervisor focuses on daily operational supervision and meeting production goals.

What does an Extrusion Manager do?

An Extrusion Manager oversees the extrusion process in manufacturing, which involves shaping materials such as plastics or metals by forcing them through a die. They are responsible for managing production schedules, ensuring product quality, maintaining equipment, and supervising staff. Extrusion Managers also implement safety and efficiency protocols, troubleshoot process issues, and coordinate with other departments to meet production goals. Their role is critical for ensuring that the final products meet both company and industry standards.

What is the role of an extrusion manager?

An extrusion manager oversees the manufacturing process of extruded products, ensuring production efficiency, quality control, and safety standards are met. They coordinate with engineering and production teams, monitor equipment, and may use process control tools to optimize operations.

What Are the Responsibilities of an Extrusion Manager?

An extrusion manager works in the manufacturing industry and is responsible for the safe, efficient, and productive operation of an extrusion department and die shop. In this position, your duties include ensuring safety during production, and your primary responsibilities revolve around working to plan, schedule and provide a budget or price quotes for the creation of a product or components. You may conduct meetings for members of the extrusion department and develop new procedures and processes for each project if necessary.

What is the highest paying job in manufacturing?

In manufacturing, executive roles such as Plant Director or Vice President of Manufacturing tend to be the highest paying, often earning six-figure salaries. These positions require extensive experience, leadership skills, and knowledge of production processes and industry standards.

What jobs pay 2000 a day?

Extrusion Managers in manufacturing or industrial settings can sometimes earn around $2,000 per day, especially with extensive experience, specialized skills, or working in high-demand industries. Such roles often require strong leadership, technical knowledge of extrusion processes, and may involve long or shift work. High daily pay is typically associated with senior management or highly skilled technical positions in large companies.

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

To thrive as an Extrusion Manager, you need in-depth knowledge of extrusion processes, production management experience, and often a degree in engineering or a related field. Familiarity with extrusion machinery, quality control systems, and manufacturing software such as ERP is typically required. Strong leadership, problem-solving abilities, and effective communication are critical soft skills for managing teams and optimizing production. These skills ensure efficient operations, high-quality output, and a safe, collaborative workplace.
More about Extrusion Manager jobs
What job categories do people searching Extrusion Manager jobs in Rochester, VT look for? The top searched job categories for Extrusion Manager jobs in Rochester, VT are:
Extrusion Manager jobs near you

Sous Chef - Michelin Star

Gecko Hospitality

Ferrisburgh, VT

$60K - $65K/yr

Full-time

Posted 21 days ago

Job description

Sous Chef

Job Type: Permanent / Full-Time

Concept Type: Fine Dining | Italian-Inflected California Cuisine

Location: Ferrisburgh, Vermont

Salary: $60,000 to $65,000 per year


Nestled in the heart of the Champlain Valley, this destination fine dining restaurant represents one of Vermont's most compelling culinary stories. Guided by an Executive Chef whose career spans two Michelin-starred kitchens in Los Angeles and San Francisco, the kitchen operates with a level of precision, creativity, and technical sophistication that is genuinely rare outside of major metropolitan markets. The menu is a living reflection of Vermont's agricultural landscape, driven by partnerships with nearly 40 regional farms, creameries, and producers, and shaped by a culinary philosophy rooted in honest ingredients, bold technique, and zero-waste discipline.


The culture here is exceptional. On Indeed, this organization holds a perfect 5.0 out of 5.0 rating across every major employee satisfaction category, including Work-Life Balance, Pay and Benefits, Job Security and Advancement, Management, and Corporate Culture. This is not an organization that fills seats. It develops people. Multiple members of the current team, including the existing Sous Chef, began as line cooks or dishwashers before being promoted into their current roles. Internal advancement is not a talking point here. It is the operational standard.


This is a rare opportunity to learn directly from a Chef who trained at one of the country's most decorated seafood restaurants, refined his pasta craft at a celebrated San Francisco institution, and brought that experience home to Vermont. For the right candidate, the Sous Chef role in Ferrisburgh, Vermont is not just a job. It is a genuine career investment.


Job Qualifications


The ideal candidate for the Sous Chef position will bring the following:

  • Minimum 2 to 4 years of progressive kitchen experience, with at least 1 year in a supervisory or lead line role
  • Demonstrated experience in a fine dining, scratch-kitchen environment
  • Proficiency in pasta production, butchery, or wood-fired cooking is a strong asset
  • Solid understanding of food safety standards, proper temperature control, and HACCP protocols
  • Ability to manage high-volume service in a disciplined, organized manner
  • Strong communication skills and the ability to lead, mentor, and develop junior kitchen staff
  • A genuine passion for locally sourced, seasonally driven cuisine
  • Flexibility to work Wednesday through Sunday evening shifts (4:30 PM to 9:00 PM service)
  • Ability to work collaboratively within a small, close-knit team environment
  • Reliable transportation or willingness to coordinate commuting logistics


Job Responsibilities


As the Sous Chef you will work directly alongside the Executive Chef to lead and support all aspects of kitchen operations. Your responsibilities will include:

  • Assist the Executive Chef in daily kitchen operations, including prep, mise en place, and service execution
  • Supervise and mentor line cooks, providing hands-on training and guidance across all stations
  • Maintain the highest standards of food quality, consistency, and plating presentation
  • Execute technically demanding preparations, including fresh and extruded pasta production, wood-fired proteins, and multi-day braises
  • Support the development and rotation of seasonal menu items in alignment with the restaurant's farm-to-table sourcing philosophy
  • Manage vendor relationships and assist with ordering, inventory, and cost control
  • Enforce food safety, sanitation, and kitchen organization standards at all times
  • Step into the Executive Chef role during absences and lead service with confidence
  • Contribute to a kitchen culture built on mutual respect, continuous learning, and internal development
  • Actively participate in the restaurant's commitment to regional agricultural sourcing through the Vermont Fresh Network


Company Benefits


  • Salary of $60,000 to $65,000 annually
  • A condensed, five-day-per-week schedule (Wednesday to Sunday evenings) that provides genuine work-life balance
  • Direct mentorship from a Chef with Michelin-starred kitchen experience at Providence (Los Angeles) and AL's Place (San Francisco)
  • A proven internal advancement culture with a clear path for career growth
  • A perfect 5.0 employee satisfaction rating on Indeed across all major categories
  • The opportunity to work with one of Vermont's most celebrated local farm and producer networks
  • A collaborative, young, and highly motivated kitchen team
  • A unique culinary environment featuring in-house pasta extrusion, wood-fired cooking, and whole-animal butchery


This Sous Chef opportunity in Ferrisburgh, Vermont is purpose-built for a culinary professional who is serious about their craft and ready to grow under world-class mentorship. The kitchen is technically demanding, the standards are high, and the culture is extraordinary. If you are ready to bring your skills to a kitchen that will challenge and develop you at every level, this is the role you have been looking for.


To apply, please send your resume.