Executive Chef - Vermont Academy

Compass Group•Rockingham, VT

2d•$75,000 - $85,000

About The Position

The Executive Chef at Vermont Academy, a coeducational boarding and day school in Saxtons River, Vermont, serving approximately 237 students in grades 9–12, leads culinary operations and delivers dining experiences for the campus community. This hands-on leadership role oversees menu planning, food production, purchasing, inventory management, cost controls, and team development. The Executive Chef partners with school leadership and the dining team to ensure meals meet high standards for nutrition, taste, presentation, and hospitality.

Requirements

Three to five years of culinary management experience, preferably in high-volume foodservice or catering environments.
Ability to lead food and labor costs while maintaining quality standards.
Strong leadership, organizational, and interpersonal skills.
Experience in scratch cooking, menu innovation, and staff development.
Passion for food quality, safety, and creating outstanding dining experiences for students and school communities.
Proficiency with kitchen operations software and Microsoft Office Suite, including Word, Excel, and Outlook.

Nice To Haves

Culinary degree or equivalent professional training.
ServSafe Certification.

Responsibilities

Lead culinary functions, including menu planning, food preparation, recipe development, and service execution.
Manage food and labor costs, maintain budget compliance, and implement cost-control strategies.
Purchase food and kitchen supplies, manage vendor relationships, and maintain accurate inventory.
Ensure compliance with food safety, sanitation, allergy protocols, and HACCP standards.
Recruit, train, and mentor culinary team members, fostering excellence, safety, and continuous learning.
Collaborate with marketing and culinary teams on seasonal menus and promotional programs.
Support special events and catering functions, ensuring high-quality food and detailed execution.
Supervise back-of-house operations to ensure cleanliness, organization, and compliance with company and regulatory standards.
Work with the Director of Dining on associate performance management and prepare and conduct annual performance evaluations.