FULL_TIME

FEED

UNKNOWN

DUTIES AND RESPONSIBILITIESSet up workstations with the required ingredients and cooking equipmentEnsure great presentation of all dishes before they are servedKeep a sanitized and orderly environment in the kitchenEnsure all food and other items are stored safely & properlyStock, date, rotate and check the temperature of productsContinuously check the quality of ingredientsFollow recipes and product directions for preparing foodWorking as a team and helping wherever neededPOSITION SKILLS/REQUIREMENTSGeneral food safety knowledge (SERV Safe preferred)At least 3 year cooking experience in a full-service restaurantHigh level of professionalismComfortable working with a team in a fast-paced kitchen environmentLight amount of lifting (usually less than 20 lbs)Come join the Barrel One Collective Team and be part of something GREAT! Lead CookHarpoon Brewery - Windsor, VTBarrel One CollectiveSUMMARYWe are looking for a Lead Cook to prepare high-quality and delicious food for our taproom and Brew Yard guests.

Barrel One Collective

Lead Cook - Full-time

Talent Acquisition

The Lead Catering Cook is responsible for following instructions provided by Catering Chefs and seeing events thru from beginning to end when Catering Chefs are not present by leading the BOH staff thru execution of the event. Supports Catering chefs by leading other on call BOH cooks and other BOH support positions as needed and is able to lead an this group through and event when catering chefs are not present.

HOUR

Middlebury College

Lead Catering Cook - On Call - Part Time

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1–3 years of experience in a restaurant, hotel, or resort kitchen (Culinary Degree a plus)• SERVSafe certified (preferred)• Detail-oriented, efficient, and calm under pressure• Able to follow recipes and directions accurately• Available for nights, weekends, and holidays - that’s when the action happens! If you’ve got a passion for food and a love for fast-paced teamwork, apply today and bring your flavor to Spare Time Entertainment!

Spare Time Entertainment

Line Cook - FT and Lead Positions Available!

They also manage inventory and maintain a clean and organized work environment.

Lark Hospitality Career Site

Lead Line Cook

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Local.House International, Inc.

Work with all BOH/FOH personnel to ensure proper quality and quantity of food produced according to the event plan and guidance from the event leadership. The on-call Catering Cook is responsible for helping with the preparation, cooking, transport, and service of catering events according to supervisor's instructions and Catertrax sheets.

Catering Cook - On Call - Part Time

He/she is expected to work collaboratively with the Nutrition Services Manager, staff dietitian, support staff, and other department team members as required. Building Name: PMC - Helen Porter Nursing Home Location Address: 30 Porter Drive, Middlebury Vermont.

Porter Medical Center

Cook - Per Diem

Core Responsibilities: Prepare a variety of meats, seafood, poultry, vegetables and other food for cooking in broilers, ovens, grills, fryers and a variety of other kitchen equipment. Observe proper food storage and handling procedures to ensure a safe and sanitary work environment; assist with receiving and deliveries.

Community Table Cook (004046)

Maintain a clean work station area including tables, shelves, grills, broilers, fryers, pasta cookers, sauté burners, convection oven, flat top range and refrigeration equipment. Assist in the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, walk-in and prep area.

Kimpton Hotels

Line Cook

The connection we have to the source of our fresh foods is core to the way we do business, becoming the first major supermarket in the United States to document that all its seafood products were sustainably harvested. Hannaford actively seeks out farmers and producers to join our Local program which celebrates not only local foods, but the preservation of farmland, local traditions and local jobs.

Hannaford Bros. Co LLC

FT Seafood Lead

FT Meat Seafood Lead

Continuously assess the level of guest connection and technical product education, ensuring every single guest receives technical product education and assisting the guests when needed (e.g., when other team members are unavailable). The Guest Experience Lead is part of the store leadership team, responsible for driving store performance on the floor through guest experience and team achievement of daily sales or unit targets.

Lululemon Athletica Inc

Temp Guest Experience Lead 6 months | Church Street

Aids in the performance of the cafeteria as well as kitchen and patient line service; Learns, understands, practices all guidelines set forth by ServeSafe program; documents information as required, has knowledge of maintenance request software. The candidate will assist all levels of kitchen management with ensuring product is properly rotated and stored to ensure service of the freshest possible ingredients.

Copley Hospital

Sous Chef

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COPLEY HEALTH SYSTEMS INC

Lead all aspects of the kitchen in the absence of the Executive Chef, tackle any issues that arise and seize control of any problematic situations, assist in the preparation and design of menu items. Knowledge Microsoft Office Suite, restaurant POS system, inventory management and/or procurement software experience, payroll and timekeeping software, business & accounting software.

Executive Sous Chef

Participate in service education through daily line-ups, quarterly menu meetings, and new staff training programs so that everyone is well-educated regarding the menu items. Maintain a high level of cleanliness in the kitchen facilities by supervising the daily cleaning of the pantry, cooking line, prep kitchen, dish area, stairs, and walk-in.

The Sous Chef is responsible for supervising the Line Chefs and Prep Cooks for the preparation of cold and hot food items and desserts in quantity determined by the menu, for patients, employees, visitors, and catering requisitions. The Sous Chef, under the direction of the Food Service Operations Manager, assists in training, directing and supervising the Line Chefs and Prep Cooks and assumes responsibility for such in the absence of the Food Service Operations Manager.

UVM Medical Center

Job Ref:R0091412 Category:Food Service Employment Type:Full-Time Health Care Partner:University of Vermont Medical Center Location: 111 Colchester Ave, Burlington, VT 05401 Department:Nutrition Services Job Type:Regular Primary Shift:Day/Eve Hours:Variable - Variable Hours per Week: 40 Weekend Needs:Every Pay Rate: $27.85 - $41.78 per hour. JOB DESCRIPTION: The Sous Chef is responsible for supervising the Line Chefs and Prep Cooks for the preparation of cold and hot food items and desserts in quantity determined by the menu, for patients, employees, visitors, and catering requisitions.

The University of Vermont Health Network

It requires that work venues are varied, and in many cases include steep stairways, multilevel buildings and outdoor work areas, subject to very cold, sometimes wet or very sunny work sites. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle or feel; reach with hands and arms; talk or hear and taste or smell.

Jay Peak Resort

Sous Chef - Provisions General Store

BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Supports and implements training programs that develop skills to better serve guests, build repeat business, grow revenue, and improve morale.

We focus on enriching and nourishing the lives of millions all over the world, providing a wide range of services—food, facilities and uniforms—to a diverse group of clients in 19 countries. We serve world champion sports teams, Fortune 500 companies, state-of-the-art healthcare providers and the world’s leading educational institutions. And every day, we dream of ways to do it better through our commitment to innovation and our passion for excellent customer service.

Innovation inspired by you 
The better we know the people we serve, the greater the experiences we can develop. Whether it’s food service, facilities or uniforms, our proprietary programs allow us to understand the wants and needs of our audiences. 

Armed with that knowledge, our Service Stars spring into action, combining insights and ingenuity to deliver moments that make a difference. These innovations could be game-changing campus transformations. Or a simpler, quicker way for you to access condiments at the ballpark. In any case, our innovations help create experiences that make an impact.

Beyond great service 
Another key part of what makes us different is something we call service excellence.

To us, service excellence isn’t just about providing great customer service. It also means using time-tested practices and proven processes to get it right every day, everywhere, in everything that we do. And it's also about striking the perfect balance between doing something well over and over again and being responsive enough to the changing needs of clients and customers. It’s being open to the continuing cycle of innovation. Excellent, but never satisfied. Process-driven, but never locked in place.

We never stop thinking of new, better ways to get it right when our people impact the lives of clients and consumers every day.

Our people make all the difference—we make sure of it 
Our commitment to hiring, training and rewarding the right people ensures that our employees are more than just hard workers. They’re Service Stars, and that means they can be counted on to go above and beyond, every single day.

We understand that many times our people are literally the face of your business. That’s why all 270,000 Service Stars receive continual access to professional development and proprietary skills training. 

The bottom line is this: when you work with Aramark, you can be confident you’ll be collaborating with the right people with the right skills and the right attitude. That’s true whether it’s for strategic expertise, operational excellence or just serving a morning coffee. That’s our commitment as trusted partners and Service Stars. That’s the Aramark way.

Lead Cook Jobs in Vermont

Lead Cook - Full-time Barrel One Collective

Lead Catering Cook - On Call - Part Time Middlebury College

Line Cook - FT and Lead Positions Available! Spare Time Entertainment

Lead Line Cook Lark Hospitality Career Site

Lead Line Cook Local.House International, Inc.

Catering Cook - On Call - Part Time Middlebury College

Cook - Per Diem Porter Medical Center

Community Table Cook (004046) Middlebury College

Line Cook Kimpton Hotels

FT Seafood Lead Hannaford Bros. Co LLC

FT Meat Seafood Lead Hannaford Bros. Co LLC

Temp Guest Experience Lead 6 months | Church Street Lululemon Athletica Inc

Sous Chef Copley Hospital

Sous Chef COPLEY HEALTH SYSTEMS INC

Executive Sous Chef Kimpton Hotels

Sous Chef Kimpton Hotels

Sous Chef UVM Medical Center

Sous Chef The University of Vermont Health Network

Sous Chef - Provisions General Store Jay Peak Resort

Sous Chef - Bridgewater College Aramark

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