Find & Apply For Chef Jobs in Saint Johnsbury, Vermont

Job Overview We are seeking a dynamic and experienced Head Chef to lead our culinary team and elevate our dining experience. As the Head Chef, you will oversee all aspects of kitchen operations, ensuring exceptional food quality, safety, and service standards. Your leadership will inspire creativity, foster teamwork, and maintain efficient kitchen workflows. This role offers an exciting opportunity to showcase your culinary expertise in a fast-paced, hospitality-driven environment dedicated to delivering memorable dining experiences. Duties Lead and manage the entire kitchen team, including chefs, cooks, and kitchen staff, promoting a positive and productive work environment Develop innovative menus that align with restaurant concepts and customer preferences while maintaining cost control and inventory management Oversee food preparation, cooking, and presentation to ensure consistency, quality, and adherence to food safety standards Supervise food production processes for various service areas such as fine dining, catering, banquets, and special events Implement and monitor food safety sanitizing procedures and ensure compliance with all health regulations Manage inventory control, ordering supplies, and minimizing waste to optimize food costs and operational efficiency Coordinate shift management, scheduling staff rotations, and overseeing daily kitchen operations to meet service demands Organize and manage events both on and off premise Skills Extensive culinary experience with a strong background in fine dining, catering, banquet service, and restaurant management Proven supervising experience leading diverse culinary teams in high-volume environments Deep knowledge of food safety protocols, sanitizing procedures, and proper food handling techniques Skilled in menu planning, food production techniques, and innovative recipe development Strong leadership abilities with excellent team management and communication skills Experience in inventory management, cost control strategies, and managing food service operations Ability to thrive under pressure while maintaining attention to detail in a fast-paced setting Knowledge of dietary requirements and accommodations within the food industry Familiarity with kitchen management systems and inventory control tools Passion for hospitality excellence with a focus on serving guests with professionalism and enthusiasm

Pay:

$40,000.00 - $50,000.00 per year

Benefits:

401(k) matching Food provided Health insurance Paid time off Relocation assistance

Work Location:

In person