Chef Salary at Sugarsnap BETA

Job Description: Chef de Cuisine About Philo Ridge Farm Philo Ridge Farm is a nonprofit 501(c)(3) working demonstration farm located in Vermont’s Champlain Valley. Using innovative and ecologically sustainable practices, we steward over 500 acres of pastureland, forests, and diversified produce gardens. We rotationally graze heritage breed livestock and cultivate certified organic fruits, vegetables, and flowers. Our mission is to promote organic regenerative agriculture through hands-on research, education, and community engagement. As a nonprofit living laboratory, we provide farmers, students, and the public with opportunities to explore sustainable farming practices. Through educational initiatives and collaborative partnerships, we seek to deepen our understanding of food systems, environmental stewardship, and the essential role of agriculture in building resilient, healthy communities. Culinary Inspiration PRF’s culinary program is inspired by the life and work of our founder, D

Job Type Part-time Description Unlock your potential at The Essex Resort & Spa! Join us on a journey where passion meets profession in the heart of Vermont's scenic countryside. We redefine hospitality excellence, offering more than just a job-it's an opportunity to join a dynamic team committed to crafting unforgettable experiences. Whether you're an experienced expert or an aspiring talent, our diverse career opportunities promise growth, fulfillment, and the chance to make a meaningful impact. From culinary maestros to hospitality enthusiasts, administrative aces to creative minds, there's a place for every skill set and aspiration within our family. Join us in creating magical moments for our guests, where every smile, every detail, and every interaction embodies the essence of true hospitality. At The Essex Resort & Spa, success knows no bounds. Dare to dream, dare to achieve, and let your career flourish in an environment where excellence is not just a goal, but a way of life. At

Summary: The Pantry cook is primarily responsible for the preparation of salad, buffet, and salad bar items at the direction of the Sous Chef and Chef de Cuisine. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer Responsibilities and Duties: Assists Sous Chef in food preparation including salads, salad bar items, and cold buffet items for various venues including the Employee Cafeteria. Ensures freshness of served items. Maintains the freshness of small condiments. Garnishes all salads. Ensures refrigeration and labelling of appropriate items immediately. Ensures a safe and clean work area. Other duties as assigned by the Chef de Cuisine, Sous Chef, or Chef. Essential Qualifications and Competencies: Some experience in the food preparation field in a restaurant, kitchen or dining area. Must be at least 18 years of age. Knowledge of food preparation methods and operations, of kitchen equipment and mat

Summary: To assist the Head Chef in operating a clean, sanitary and orderly kitchen to provide meals in Citizen Cider's Cider Pub. Essential functions: Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices. Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, and grills. Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock. Turn or stir foods to ensure even cooking. Season and cook food according to recipes or personal judgment and experience. Bake, roast, broil, fry, and steam meats, fish, vegetables, and other foods. Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment. Portion, arrange, and garnish food, and provide food to server/bartender or patrons. Observe and test foods to determine if they have been

Job Description: Restaurant Manager About Philo Ridge Farm Philo Ridge Farm is a nonprofit 501(c)(3) working demonstration farm located in Vermont’s Champlain Valley. Using innovative and ecologically sustainable practices, we steward over 500 acres of pastureland, forests, and diversified produce gardens. We rotationally graze heritage breed livestock and cultivate certified organic fruits, vegetables, and flowers. Our mission is to promote organic regenerative agriculture through hands-on research, education, and community engagement. As a nonprofit living laboratory, we provide farmers, students, and the public with opportunities to explore sustainable farming practices. Through educational initiatives and collaborative partnerships, we seek to deepen our understanding of food systems, environmental stewardship, and the essential role of agriculture in building resilient, healthy communities. Culinary Inspiration PRF’s culinary program is inspired by the life and work of our founder

Summary: The role of the breakfast line cook is to prepare breakfast items for our guests in an a la carte or buffet atmosphere. Diversity helps us build a team that represents a variety of backgrounds, skills, and perspectives. We are an Equal Opportunity Employer. Responsibilities and Duties: Reads, comprehends, and abides by all rules and regulations set forth in the BH Foodservice Employee Manual and the BH Employee Handbook Sets up station according to the Executive Chef's guidelines. Insures that all foods are properly stored, rotated, labeled and dated in accordance with accepted food handling procedures determined by the Vermont Department of Health Prepares omelet station for morning service. Ensures the buffet is properly set up with signs and utensils provided by the FOH. Monitors buffet during service with the assistance from food runners Assists customers with special requests or orders. Breaks down buffet after end of service. After Mis En Place is set for the next day, a

Job Summary: JOB SUMMARY Work in partnership with the General Manager to create an operationally stable and efficiently run restaurant on a shift-by-shift basis. Focus on leading with positive communication, pacing great shifts, exemplifying our service standards, creating amazing guest experiences, recognizing great teamwork, monitoring ambience, resolving operational challenges, leading guest turnarounds, maintaining organization, monitoring side work, and bringing closure to shifts while protecting inventory, policies, and securing the business at closure. This Restaurant Manager is a senior management role expected to participate on the highest level of operational planning and execution with the GM, Restaurant Chef, and Sous Chef. CORE MANAGEMENT SKILLS Self-Awareness & Management Communication & Delegation Problem Solving & Decision Making Operational Leadership & Team Building Responsibilities: PRIMARY RESPONSIBILITIES & EXPECTATIONS OPERATIONAL EXECUTION Assure consistently exe

This hybrid catering position actively participates in both front of house and back of house roles supporting all planning, production and execution as an essential and productive liaison within the team. This position front of hour/back of house catering support supervisor requires flexibility to support the team in many ways and allows for involvement in all aspects of the catering department. This is a full time, benefits eligible, hourly position with a hiring range of $20.57 - $25.72 per hour. Shift differential is available for eligible shifts and can amount to a higher wage per hour. Weekend differential: An additional $1.00 per hour Evening Differential: An additional $1.50 per hour Core Responsibilities: Coordinate and oversee catered events from the beginning planning stages through to the execution Communicate professionally and consistently with customers, team members and chefs while maintaining department policies and guidelines Collaborate with chefs/cooks to follow reci