EXECUTIVE CHEF - Landmark College - Putney, VT

Compass Group•Putney, VT

27d•$75,000 - $80,000•Onsite

About The Position

Inspire Culinary Excellence at a Mission‑Driven College. Landmark College is seeking a dynamic, hands‑on Executive Chef to lead a talented culinary team and elevate the campus dining experience. This is an exciting opportunity for an energetic, entrepreneurial culinary professional who thrives in a creative environment and is inspired by meaningful work. If you are a chef who brings passion, leadership, and innovation to the kitchen every day, this role offers the chance to make a real impact in a beautiful New England setting with a strong sense of community.

Requirements

3–5 years of progressive culinary or kitchen management experience
Extensive catering experience strongly preferred
High-volume, complex foodservice operations experience
Institutional or batch-cooking experience
Strong, hands-on culinary leadership skills
Deep knowledge of food trends, quality standards, production methods, sanitation, cost controls, and presentation
Proficiency with Microsoft Office applications, Outlook, and general computer skills
ServSafe certification

Responsibilities

Oversee all kitchen operations while ensuring a safe, sanitary, and high-performing work environment.
Plan regular and modified menus in alignment with established culinary and nutritional guidelines.
Prepare or direct preparation of meals following corporate programs, standardized recipes, and presentation expectations.
Taste completed meals to ensure exceptional quality.
Complete and utilize production worksheets, waste logs, and maintain proper portioning standards.
Train kitchen staff in cooking techniques, safety protocols, equipment operation, sanitation, and regulatory compliance.
Establish and maintain cleaning schedules for equipment, storage, and work areas.
Ensure team adherence to sanitation standards and company safety policies.
Maintain proper inventory of food and non-food supplies, staying within budget while ensuring availability of needed products.
Manage use of leftover products per company guidelines.
Ensure full compliance with federal, state, and local health regulations as evidenced through inspections and audits.
Attend and participate in departmental meetings, staff development sessions, and professional programs.