25 hospitality jobs found in vermont

Looking for a restaurant management career where better quality of life is more than just a catch phrase? We have NO late night bar hours & our management team has a 45-hour work week! Be a part of your Local Hometown Favorite by joining the Ninety Nine Restaurant + Pub family! You bring your great attitude and readiness to learn, and we'll take care of the rest! We treat people right, and that's why our team makes new guests feel welcome, and regulars feel right at home. Restaurant Assistant Manager / Hospitality Manager Are you looking to move your career forward in hospitality management? We have a structured training program that will give you confidence and set you up for success. If you have a passion for leading a team and serving high quality food then we want to hear from you! 1 - 2+ years of restaurant management experience strongly preferred. We can offer you: Career Growth & Advancement - 100% of our General Managers have been promoted from within! Stability - We have some of the lowest manager & hourly turnover rates in the industry. That means the team you'll be a part of doesn't change nearly as often as other restaurants. Pay - Weekly paychecks along with extremely competitive salary and quarterly bonus plan Vacation - After six months with the 99, you are eligible for paid vacation. Insurance - Medical, Dental, Life, Short Term and Long Term Disability. Retirement Plan - After 1 year you are eligible to participate in the company's plan, upon reaching 21 years of age. Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift Training - An in-depth & comprehensive training program to ensure our Team Members can develop & grow with us. Strong Culture - welcoming and safe environment where you will Love Where You Work! Community - Since 2006, the 99 has raised over $5.5 Million dollars supporting charities in the communities we serve. Respect - We value Team Members from of all backgrounds and always strive to communicate respectfully & cooperatively. WE ARE COMMITTED TO OUR GUESTS, TEAM MEMBERS & COMMUNITY Ninety Nine Restaurants is an Equal Opportunity & E-Verify Employer Join the Ninety Nine (The 99 Restaurants) team today. In this Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team.

Looking for a restaurant management career where better quality of life is more than just a catch phrase? We have NO late night bar hours & our management team has a 45-hour work week! Be a part of your Local Hometown Favorite by joining the Ninety Nine Restaurant + Pub family! You bring your great attitude and readiness to learn, and we'll take care of the rest! We treat people right, and that's why our team makes new guests feel welcome, and regulars feel right at home. Restaurant Assistant Manager / Hospitality Manager Are you looking to move your career forward in hospitality management? We have a structured training program that will give you confidence and set you up for success. If you have a passion for leading a team and serving high quality food then we want to hear from you! 1 - 2+ years of restaurant management experience strongly preferred. We can offer you: Career Growth & Advancement - 100% of our General Managers have been promoted from within! Stability - We have some of the lowest manager & hourly turnover rates in the industry. That means the team you'll be a part of doesn't change nearly as often as other restaurants. Pay - Weekly paychecks along with extremely competitive salary and quarterly bonus plan Vacation - After six months with the 99, you are eligible for paid vacation. Insurance - Medical, Dental, Life, Short Term and Long Term Disability. Retirement Plan - After 1 year you are eligible to participate in the company's plan, upon reaching 21 years of age. Discounts - 25% discount on food and non-alcoholic beverages for team members to enjoy with their family and friends outside of their work shift Training - An in-depth & comprehensive training program to ensure our Team Members can develop & grow with us. Strong Culture - welcoming and safe environment where you will Love Where You Work! Community - Since 2006, the 99 has raised over $5.5 Million dollars supporting charities in the communities we serve. Respect - We value Team Members from of all backgrounds and always strive to communicate respectfully & cooperatively. WE ARE COMMITTED TO OUR GUESTS, TEAM MEMBERS & COMMUNITY Ninety Nine Restaurants is an Equal Opportunity & E-Verify Employer Join the Ninety Nine (The 99 Restaurants) team today. In this Restaurant Management (RM) role, you will manage restaurant front of house / service teams along with assistant manager roles and duties working as a member of the restaurant management (AM) team.

Location: CHAMPLAIN COLLEGE - Working with Sodexo is more than a job; it's a chance to be part of something greater. You'll belong in a company and team that values you for you; you'll act with purpose and have an impact through your everyday actions; and you'll be able to thrive in your own way. What We Offer: Full array of benefits including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k and more may be available Flexible and dynamic work environment Competitive compensation Access to ongoing training and development programs Countless opportunities to grow within the company Bonus Eligible: Sign on Bonus Meal Allowance: Yes Uniform Provided: Yes Public Transportation: Available parking Overall, Sodexo strives to offer comprehensive employee benefits packages and detailed descriptions of the roles candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit where you are applying. Eligibility criteria and/or certain employee benefits offered to our employees may vary by unit, including the cost of the benefits and their availability. Please ask your interviewer for additional location-specific information, such as your job duties and employee benefits offered at the unit, during the interview process. What You'll Do: As a Cook I at Sodexo, you are also a team player and food waste reducer. You'll prepare and create nutritious dishes while putting customer service at the heart of everything you do. Your passion for food and warm smile will make a positive impact and brighten the day of those you serve. Join Sodexo and be part of something greater. You belong on a team where you can act with purpose and thrive in your own way. The Cook I will accurately and efficiently prepare, portion, cook, and present a variety of hot and/or cold food items for various meal periods: to include Breakfast, Lunch, Dinner, and Special/Catered Events. These responsibilities may differ among accounts, depending on business necessities and client requirements. Full Job Description Benefit Summaries Employment Type: Full-time Min/Max Pay: $22 per hour - $25 per hour What You Bring: Strong teamwork and a positive attitude Adaptability and willingness to learn Passion for maintaining a healthy and safe environment Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Location: BRATTLEBORO RETREAT - Working with Sodexo is more than a job; it's a chance to be part of something greater. You'll belong in a company and team that values you for you; you'll act with purpose and have an impact through your everyday actions; and you'll be able to thrive in your own way. What We Offer: Full array of benefits including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k and more may be available Flexible and dynamic work environment Competitive compensation Access to ongoing training and development programs Countless opportunities to grow within the company Bonus Eligible: Sign on Bonus Meal Allowance: Yes Uniform Provided: Yes Public Transportation: Available parking Overall, Sodexo strives to offer comprehensive employee benefits packages and detailed descriptions of the roles candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit where you are applying. Eligibility criteria and/or certain employee benefits offered to our employees may vary by unit, including the cost of the benefits and their availability. Please ask your interviewer for additional location-specific information, such as your job duties and employee benefits offered at the unit, during the interview process. What You'll Do: As a Food Supervisor at Sodexo, you are a master multitasker and a quality-of-life improver. You will lead team members engaged in food preparation and service, and ensure a safe working environment and productivity among your team. Join Sodexo and be part of something greater. You belong on a team where you can act with purpose and thrive in your own way. Full Job Description Benefit Summaries Employment Type: Full-time Min/Max Pay: $19 per hour - $19 per hour What You Bring: Great communication skills Strong teamwork and a positive attitude Adaptability and willingness to learn Passion for maintaining a healthy and safe environment Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

Location: SAINT MICHAEL'S COLLEGE - Working with Sodexo is more than a job; it's a chance to be part of something greater. You'll belong in a company and team that values you for you; you'll act with purpose and have an impact through your everyday actions; and you'll be able to thrive in your own way. What We Offer: Full array of benefits including paid time off, holidays, medical, dental, vision, tuition reimbursement, 401k and more may be available Flexible and dynamic work environment Competitive compensation Access to ongoing training and development programs Countless opportunities to grow within the company Bonus Eligible: Varies by location Meal Allowance: Yes Uniform Provided: Yes Public Transportation: Close to public transportation and available parking Overall, Sodexo strives to offer comprehensive employee benefits packages and detailed descriptions of the roles candidates are applying for. However, due to the contractual nature of our business, some job duties and employee benefits may vary based on the unit where you are applying. Eligibility criteria and/or certain employee benefits offered to our employees may vary by unit, including the cost of the benefits and their availability. Please ask your interviewer for additional location-specific information, such as your job duties and employee benefits offered at the unit, during the interview process. What You'll Do: As a Food Supervisor at Sodexo, you are a master multitasker and a quality-of-life improver. You will lead team members engaged in food preparation and service, and ensure a safe working environment and productivity among your team. Join Sodexo and be part of something greater. You belong on a team where you can act with purpose and thrive in your own way. Full Job Description Benefit Summaries Employment Type: Full-time Min/Max Pay: $22 per hour - $24 per hour What You Bring: Great communication skills Strong teamwork and a positive attitude Adaptability and willingness to learn Passion for maintaining a healthy and safe environment Sodexo is an EEO/AA/Minority/Female/Disability/Veteran employer.

FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR

Job Description: Duties and Responsibilities: The fresh foods supervisor will effectively direct and supervise all activities of the deli/food service department and its personnel to achieve merchandising, sales and customer service goals established for the department. Must have previous food service management experience (2 years minimum) and must truly have a love and passion for food and serving the customer! Responsibilities include but are not limited to: Directing department personnel, meeting department's goals and objectives, communicating directly with the store management and department supervisors. Selecting, on-boarding and coaching all new team members. Scheduling all team members. Engaging with customers through smiles and greetings, offering product information, providing selling suggestions and active sampling and always giving a genuine thank you. Taking customer orders, ensuring orders are completed on time and to the customer's satisfaction. Ensuring department personnel follow all county, city and company food safety and sanitation guidelines and policies. Ordering the products and supplies necessary to maintain adequate stock levels and keep merchandising levels at prescribed standards. Overseeing the preparation and serving/merchandising of deli/ food service items, which includes items such as breakfast, lunch and dinner entrees, fried foods, pizzas, prepared salads, soups, soups, sandwiches, roller grill items, hot and cold beverages and snack items. Displaying deli/food service items following del/food service department and/or company merchandising guidelines. Follow product recipes without deviation. Attentively rotating deli/food service items for sale, ensuring quality and safety and product shrink control. Receiving merchandise for sale and supplies, auditing invoices, breaking down orders, positioning cases of products in the deli storage area or in refrigerated walk-in coolers or frozen food walk-ins freezers. Periodically counting product for inventory purposes. Complete all paper work in a timely and accurate manner. Processing cash register transactions, giving back change, and refunds. Using scale printer machine, ensuring weights and pricing are correct. Understanding the importance monitoring product pricing, signage, and placement as well as the use of product shelf tags and shelf signage. Keeping clean, neat and orderly sales counters, food prep areas, warehouse shelving and walk-in coolers and freezers. Ensuring all department personnel use proper safety equipment and procedures. Position Requirements: Performs other duties as needed or assigned by management. High School Diploma or equivalent. Must be at least 18 years old. Two years prior experience in a fresh foods environment preferably in a management role. Flexibility to work weekend, holiday and/or evening shifts and assist other locations as needed. Must have reliable transportation and valid driver's license. Serv-Safe certification preferred. Desire to learn new products and new recipes. A love of foods and a creative nature. Remain helpful, tactful and courteous at all times. Work quickly and efficiently, sometimes with little direction, to accomplish assigned duties. Add, subtract, divide, multiply and perform other basic business math calculations. Learn to use register, scales, scanners and debit/credit terminals. Learn to use UPC codes, store signage, and learn and memorize various register keys and codes. Read UPC codes, product labels, shelf signage, register forms, and posted company policies/procedures. Learn a wide variety of deli/food service products, including the ingredients that go into those products. Communicate openly and professionally through appropriate body language, facial expressions and speech. Listen to and understand verbal and non-verbal communication of customers and fellow team members. Work with deli ingredients including various meat items, vegetables and fruits, spices, nuts, flavorings, sauces and oils. Physical Requirements Be able to lift up to 25lbs on occasion. Reaching above shoulder height and bending below waist. Work in walk-in coolers and freezers. Stand for long periods of time, bend and twist, and frequently lift and/or maneuver merchandise and supplies. Be dexterous enough with hands and fingers so as to be able to use necessary equipment, including knives, slicers, burners, ovens, fryers and rotisseries Research shows that many, especially women and other marginalized people, are hesitant to apply for job if they don't check every box. If you are excited about this position, and think you could have an impact here, please apply anyway, even if you don't meet every point on the job description. We'd love to hear from you. Global is committed to attracting, developing and retaining a highly qualified, diverse and dedicated work force and maintains a zero-tolerance policy with respect to discrimination in its workplace. We consider applications for all positions without regard to age, ancestry, race, gender, color, religion or creed, marital status, national origin, citizenship, disability, military or veteran status, sexual orientation, gender identity and expression, genetic predisposition or carrier status, status as a victim or witness of domestic violence, sex offenses or stalking, prior record of arrest or conviction, unemployment status or any other classification or status protected by applicable state, local or federal law. If you have a disability and need an accommodation to apply, please contact our recruiting department at .

Overview Copley Woodlands, located in Stowe, VT is seeking a Per Diem Sous Chef. Schedule may vary. Prepares and cooks for residents. Assists Executive Chef with all necessary tasks such as ordering/inventory/waste control/menus and the maintenance of equipment. Compliance with all applicable State and Federal laws, regulations, and policies governing the provision of health care. Responsibilities Responsible for preparing and overseeing the preparation for all meals while on duty. Responsible for all kitchen and dining room functions necessary to ensure proper service. Serves as Executive Chef in their absence. Additional responsibilities include: ordering, menu planning, and supervising staff Qualifications High school education or GED. Vocational or post-secondary training in institutional food preparation desired. 3 to 4 years of restaurant or institutional cooking as a head cook desired. Interpersonal and organizational skills

This position is for local residents only. Cook/Deli Associate Lantman s Market is Hiring! Lantman s Market is located in the heart of our town and our employees are the heart of our business. Lantman s employees create the warm and inviting atmosphere that our customers adore. As an extension of this, we are in the process of revitalizing our prepared foods department and we are seeking passionate, experienced cooks to work with our culinary director to produce delicious, nutritious meals from scratch for our customers. If you are reliable, experienced, enthusiastic, and eager to provide exceptional meals to our customers, please apply today! Responsibilities may include: Preparing and packaging meals according to recipes Occasional opportunities to be creative and make specials and soups Preparing catered meals Preparing sandwiches to order Interacting with guests and taking orders Maintaining compliance with sanitation guidelines Slicing meats and cheeses Washing dishes and cleaning We offer: Highly competitive wages Health benefits and paid vacation to full-time employees No late nights Consistent shift times and scheduling Two consecutive days off each week A friendly, positive atmosphere Potential career growth Opportunities to learn from a highly-trained, knowledgeable chefLantman's Market is an equal opportunity employer.

FULL-TIME SEASONAL & YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Sous Chef coordinates activities of and directs training of chefs, cooks and other kitchen workers engaged in preparing and cooking foods to ensure an efficient and profitable food service by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Participates in planning menus and utilization of food surpluses and leftovers, taking into account probable number of guests, marketing conditions, popularity of various dishes and age of menu. Estimates food consumption and purchases or requisitions foodstuffs and kitchen supplies. Reviews menus, analyzes recipes, determines food, labor, and overhead costs and assigns prices to menu items. Directs food apportionment policy to control costs. Supervises cooking and other kitchen personnel and coordinates their assignments to ensure economical and timely food production. Observes methods of food preparation and cooking, sizes of portions and garnishing of food to ensure food is prepared in prescribed manner. Tests cooked foods by tasting and smelling them to ensure consistent quality. Devises special dishes and develops recipes. Familiarizes newly hired Chefs and Cooks with practices of kitchen and oversees training of Cook Apprentices. Establishes and enforces nutrition and sanitation standards for restaurant. Maintains organized and clean work environment. Directly supervises up to 10 employees in the kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring and training employees; planning, assigning and directing work; appraising performance; rewarding and discipling employees; addressing complaints and resolving problems. SPECIAL QUALIFICATIONS/REQUIREMENTS Must be ServSafe certified Opportunity to attend the seminar will be provided in some cases Ability to be creative and willing to try new recipes and ideas WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $24 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .

Want to work in a place where you know you will make a difference? Fresh Picks Café is on the lookout for our next Floating Chef Manager to join our school dining team! As our next Floating Chef Manager, you will assist with a variety of functions at many school dining locations. This could include covering for a location manager, helping with a special event or project, cooking, training, or providing other support as needed. This position requires flexibility and adaptability as you will be working at various locations within a geographic area, The Floating Chef Manager position is designed to give a growth opportunity to candidates that have basic to advanced culinary skills and the ability and desire to grow. This is a terrific opportunity to join a hard-working team with the intent to learn the key functions of a location lead for future promotional opportunities. Work today, get paid today! We've partnered with DailyPay, a voluntary benefit to offer employees access to their pay on their own schedule. If this sounds like your next career challenge, then APPLY TODAY! No Nights, Weekends, Holidays, School Breaks OFF! Experience working within a K-12 school district is strongly desired but not necessary. We are excited to work with the right candidate to be successful in this role Must Haves: Team oriented with positive attitude Ability to manage, mentor, and motivate team positively Basic to advanced culinary skills Good people skills Ability to work quickly and efficiently Multitasking and time management skills Eager to learn through training Cool in fast paced kitchen setting Reliable Transportation Must have or be able to obtain current certifications and licenses required by local, state, and/or Federal guidelines for food production management. Ability to clear a background check We offer a competitive benefits program that includes Medical, Dental, Vision, FSA, ST/LT, Life, Paid Vacations, Personal Time, a 401(k) with a company match, training, and opportunities for growth! Plus - get one meal per shift on us! PLEASE NOTE: Fresh Picks Café is an Affirmative Action/Equal Employment Opportunity employer and participates in E-Verify. All qualified applicants will receive consideration for employment and will not be discriminated against on the basis of gender, age, national origin, race/ethnicity, religion, gender identity, sexual orientation, protected veteran status, disability, or other protected group status.

ESSENTIAL FUNCTIONS: Assuming the duties of the appropriate Kitchen Department heads in their absence. Communicating daily with the Chef on Duty for job assignments. Producing and fabricating food products daily for the Dining Room, Fine Dining Room, cafeteria and banquets. Maintaining a high level of sanitation and safety in the Kitchen area. Possessing knowledge of all Kitchen hardware and their particular functions for use in breakdown and cleaning. Dating all fabricated food items before storage. Utilizing all trimmings, excess and unused portions of fabricated food items. Assisting the Chef on Duty with banquets and/or conference dining dish out for food service. Adhere to the policies of the Resort as set forth in the Employee Handbook and report any observed violations to Human Resources. Maintain the highest level of employee/guest relations. Maintain a good working relationship with all Departments. MARIGINAL FUNCTIONS: Ability to work any assigned shift/work schedule. Any other task, written or verbal, assigned by Management. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING, & WORK EXPERIENCE 6 months experience in heavy volume food production. High school diploma or equivalent experience/training. Meet governmental health requirements. Ability to operate kitchen power equipment. Ability to utilize cutting instruments. Ability to transport, handle and/or lift 40 lbs. (NOTE: kitchen equipment and food and non-food items). Ability to effectively communicate in the English language. BASIC FUNCTION: The Cook I assists the Sous Chef in heavy production and fabrication of food products for kitchen preparation, cafeteria, banquet cooking, dining room, and fine dining. The Cook I should maintain a passive leadership role in maintaining adequate production level form the Kitchen staff. PI46ffb6d0c1e0-3545

ESSENTIAL FUNCTIONS: Supervise and participate in the preparation and execution of all baked goods. Proper communication between all staff, including our own and other departments. Keep an open communication with both subordinates and superiors. Responsible for maintaining adequate training programs for kitchen personnel. Inspect the portion sizes and taste qualities of all items to ensure they are being properly prepared. Inspect all equipment for proper maintenance and report deficiencies to Engineering. Ensure that an adequate supply of equipment is available. Talking to guests for orders or other requests. Make profit improvement recommendations to the Executive Chef Consulting with brides/grooms with wedding cake orders Monitor incoming food products to ensure proper quality and assist storeroom personnel in quality control. Maintain a high level of sanitation and safety. Monitor all refrigeration and dry storage for proper handling and rotation. Plan and develop new dessert menus for restaurants, banquets and special functions, i.e. weddings. Coach and teach all staff members as a continuing process to ensure a smooth operation and maintain a high level standard in the Pastry Kitchen. QUALIFICATIONS: EDUCATION, KNOWLEDGE, TRAINING & WORK EXPERIENCE: Able to work flexible hours and days. High school diploma or equivalent. Five years baking experience and graduate from a culinary school. Five years culinary experience in a multi unit hotel or conference center. 2+ years of Advanced Cake Decorating Well versed skills in plated desserts, display pastries, breads, artisan goods, ect. Knowledge of food safety, sanitation, food products, and food service equipment Knowledge of all facets of a Baking Department: ordering, menu planning, menu costing, ect. Previous experience supervising a staff of 5 or more employees. Ability to communicate effectively. MARGINAL FUNCTIONS: Respond to any reasonable task assigned. Being available for teaching baking classes when required. Attend meetings as needed, i.e. department head, pre-con, etc. Assist in other areas of the kitchens as needed. Remain alert, courteous and helpful to the guests at all times. Perform other related duties as requested by the Executive Chef. Being an intermediary when Executive/Executive Sous Chefs aren't present. ENVIRONMENT: Inside pastry kitchen standing on hard vinyl floors. Busy noisy environment. Working around hot ovens. Standing for long periods of time. Open kitchen, must be presentable towards guests. Lifting 50+ lbs. daily. BASIC FUNCTION: The Pastry Chef is responsible for overall production of all baked goods in the Pastry Kitchen. Productions include: Dessert items for two restaurants, a display case, outside orders, inside banquet events, wedding cakes and more. With focus on quality and production levels, the Pastry Chef will lead the culinary team on their mission to exceed customers' expectations related to food quality and dining experience. Must keep a solid commitment for guests, staff and professional needs. PI360151bcc40b-2470

BASIC FUNCTION: The Assistant Restaurant Manager is responsible for overseeing the operation and staff of the restaurant and deck to maintain the highest level of standards and efficiency. ESSENTIAL FUNCTIONS: 1. Responsible for maintaining a consistently smooth running operation. 2. Monitor and critique food quality and service levels. 3. Hiring, and training of staff. 4. Forecasting and scheduling of staff according to occupancy levels. 5. Daily tracking of payroll and revenue. 6. Coaching and counseling staff. 7. Ensure physical atmosphere and cleanliness of restaurant, including inspecting tabletops, and side-stations. 8. Monitoring of all current inventories and assist in end of the month inventories. 9. Responsible for ordering of new product. 10. Attending department head, conference review, food and beverage and pre-con meetings as required. 11. Responsible for timely performance evaluations of staff. 12. Maintaining profitability of restaurant through forecasting and staffing. 13. Communicate with Director of Food and Beverage, Director of Restaurants, General Manager, etc. on all upcoming events, promotions, new products, etc. 14. Handling of guest complaints in a professional and efficient manner. 15. Providing a pleasant and efficient atmosphere for staff and guests. PI4c3ae9cae02c-3962

This job was posted by : For more information, please see: As our Catering Sous Chef you will coordinate, plan for and participate in execution of all catering food production. This position works collaboratively with the entire catering team and dining staff to ensure high quality product and service are provided. Flexibility and cultivation of a positive work environment is essential. Will require working in multiple locations across the campus. This position reports to the Catering Chef. This is considered a full-time, hourly, benefits eligible position. The hiring range for the position is $19.90- $24.88 per hour. Works directly with catering chef, commons chef and receiver to ensure proper quantities and quality products are available to process for catering menus. Collaborate with kitchen support staff and catering staff to produce and execute planned menus with accuracy and timeliness Follow serve safe guidelines maintaining clean and sanitary workspace and handle food in accordance with safe food protocols Master and manage Catertrax system and remain current with updated orders and expectations Support the team by maintaining the highest level of customer satisfaction. Food quality, appearance, taste and consistency are the highest priority Direct auxiliary staff as needed to support the events success. Flexibility, adaptability, willingness to collaborate and cooperate with integrity are imperative to have success in this ro Ability to acquire and maintain a Middlebury College drivers license is essential for delivery of catered meals as well as production in multiple locations around the campus As an employee of Middlebury College, you will enjoy being part of a vibrant supportive community. Middlebury Colleges offers its employees excellent compensation and competitive health, dental, life, disability, generous retirement matching, and vision benefits, Middlebury offers a generous time-away program - up to 34 days per year during the first two years of service, increasing as the term of service lengthens. Middlebury employees are eligible for robust educational assistance programs as well as free or reduced rates for cultural events and use of sporting facilities (including the College's golf course and Nordic and alpine ski area).The result is a very high quality-of-life in a gorgeous setting. Come join us and be a part of our team! Middlebury College is an equal-opportunity employer where diversity, equity, and inclusion are core values. To this end, the College recruits talented and diverse faculty, staff, and students from across the United States and around the world. Middlebury College encourages applications from women, people of color, people with disabilities, and members of other protected classes and historically underrepresented communities. The College also invites applications from individuals who demonstrate an ongoing commitment to advancing diversity, equity, and inclusion in the workplace. Requirements Position Prerequisites: High school diploma or equivalent experience required. Must have thorough understanding of food storage procedures. Critical to be well versed in preparation techniques, garnishing and presentation. Knowledge of a diverse selection of food styles preferred. Drivers license in good standing Leadership and teamwork is essential for collaboration required for the catering department to function. Sharing ideas and constructive feedback that can help our team learn and grow is required. 3-5 years experience in the food industry required Physical Demands & Working Conditions Must be able to stand for extended periods and move quickly and efficiently thro ghout the kitchen, carrying heavy trays or equipment when necessary. Frequent use of kitchen tools and equipment requires precise hand-eye coordination, quick reflexes, and the ability to safely handle hot or sharp objects. Other: Offer is contingent upon successful completion of a criminal background check. A full listing of our benefit offerings can be found on our website by following this web link: Come join us and be a part of our team! Apply online at&n

FULL-TIME YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Retail Food Services Supervisor directly responsible for all cafeteria/snack bar/pizzeria/coffee shop/deli functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion and cost control and sanitation and cleanliness. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Required to attend Liquor Control Board Seminar. Organizes, directs, and evaluates the work of others. Responsible for the use of leftover food to minimize waste. Conducts daily quality checks of food items before service. Inspects kitchen and dining area to ensure sanitary standards. Assigns and coordinates work of employees Maintains effective communication with customers and staff. Controls product turnover/waste. Responsible for the opening and closing of each facility. Oversees the quality of all hot food items and daily specials. Responsible for monthly inventory. Prepares daily orders of product. Able to fill in for any position in the outlet when busy or if an employee misses work. Knowledge of quantity of food preparation to minimize waste. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $18.00-$20.00 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .

FULL-TIME YEAR ROUND POSITIONS AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Retail Food Services Supervisor directly responsible for all cafeteria/snack bar/pizzeria/coffee shop/deli functions including food purchasing, preparation and maintenance of quality standards; sanitation and cleanliness; training of employees in methods of cooking, preparation, presentation, portion and cost control and sanitation and cleanliness. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Required to attend Liquor Control Board Seminar. Organizes, directs, and evaluates the work of others. Responsible for the use of leftover food to minimize waste. Conducts daily quality checks of food items before service. Inspects kitchen and dining area to ensure sanitary standards. Assigns and coordinates work of employees Maintains effective communication with customers and staff. Controls product turnover/waste. Responsible for the opening and closing of each facility. Oversees the quality of all hot food items and daily specials. Responsible for monthly inventory. Prepares daily orders of product. Able to fill in for any position in the outlet when busy or if an employee misses work. Knowledge of quantity of food preparation to minimize waste. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Wages starting at $18.00-$20.00 per hour Paid Sick Time 401k program eligibility with employer match after a year of employment with 1,000 hours of service FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR

Overview Copley Hospital is looking for a Sous Chef to join our team! This is a leadership position assisting the Executive Chef in daily operations of the kitchen, including development, inventory, purchasing and watching costs. The Sous Chef will oversee the activities of the kitchen staff, monitor food production, service, and presentation. This position will require the understanding of local, federal and sanitation regulations. Contributes in the activities of managing, development of processes and procedures, hiring, ordering and accountability of staff. They will maintain all required compliance documentation, help manage budgets, and all schedules. They will aim to achieve the highest possible hospitality standards. This position will require cleaning and kitchen maintenance. The ideal candidate will have a focus on kitchen organization, especially in regards to food storage areas. 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. The candidate will make sure food is always properly labelled and stored to keep our staff and patients safe and satisfied. Responsibilities Has ability to lead and teach staff in the execution of all menus; Has advanced knowledge of all cooking methods and procedures; Understands menu engineering, assists with development of new menu items and recipes; Provide meals for patients and visitors of the community; Maintains inventory par levels in accordance with established menus and consumption needs; Procures and receives supplies and equipment following established procedures; Operates food program within defined budgetary guidelines; Understands diets and modified food consistency diets; Manages staff schedules, time and attendance when Exec. Chef is not present. 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 Ensures that all food service areas are maintained in a clean and sanitary manner according to State, local and ServSafe guidelines; Operates various departmental equipment (ovens, mixers, fryolators, etc.); Supportive and friendly to co-workers; patients, staff and visitors; Maintains successful attendance and performance standards; Has ability to meet physical demands of position. Hold employees accountable to all working S.O.P.'s, policies and Ability to order all product needed for the success of the department Assumes other duties as assigned Qualifications High School diploma or equivalent. Secondary or technical training desired 3 to 4 years of restaurant, hospital, or institutional cooking as a head cook Skills: Advanced culinary skills. Interpersonal and organizational skills

FULL-TIME YEAR ROUND POSITION AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Executive Chef coordinates food service activities of hotels, restaurants, and conference center by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Hires, motivates, evaluates, and directs staff to ensure adequate guidance and resources to accomplish established goals and objectives. Ensures that all employees receive the training, support, guidance, feedback and resources necessary. Maintains and enhances the guest focused culture in all areas of responsibility. Maintains schedules in compliance with regulations and authorities having jurisdiction; manages responsibilities in compliance with resort safety policies. Effectively communicates skills with all levels of employees, guests and all other outside contacts. Delegates responsibility, motivate and lead direct reports to achieve goals and objectives. Is familiar with state and federal environmental standards and OSHA regulations. Understands of and compliance with resort specific policies and procedures. Estimates food and beverage costs and requisitions or purchases supplies. Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations. Inspects food and food preparation by taste and smell to maintain quality standards and sanitation regulations. Investigates and resolves food quality and service complaints. Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Other duties as assigned by supervisor, which could be directly related, or unrelated to original position. SUPERVISORY RESPONSIBILITIES Directly supervises all sous chefs and chefs at Jay Peak Resort. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Annual Salary Starting at $60-$70K Paid Vacation & Sick Time Paid Maternity & Parental Leave Medical, Dental, Vision, Life & Disability Insurances 401k program eligibility with employer match after a year of employment with 1,000 hours of service Remote work and/or flexible schedules (depending on position) FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or .

As our Catering Sous Chef you will coordinate, plan for and participate in execution of all catering food production. This position works collaboratively with the entire catering team and dining staff to ensure high quality product and service are provided. Flexibility and cultivation of a positive work environment is essential. Will require working in multiple locations across the campus. This position reports to the Catering Chef. This is considered a full-time, hourly, benefits eligible position. The hiring range for the position is $19.90- $24.88 per hour. Works directly with catering chef, commons chef and receiver to ensure proper quantities and quality products are available to process for catering menus. Collaborate with kitchen support staff and catering staff to produce and execute planned menus with accuracy and timeliness Follow serve safe guidelines maintaining clean and sanitary workspace and handle food in accordance with safe food protocols Master and manage Catertrax system and remain current with updated orders and expectations Support the team by maintaining the highest level of customer satisfaction. Food quality, appearance, taste and consistency are the highest priority Direct auxiliary staff as needed to support the events success. Flexibility, adaptability, willingness to collaborate and cooperate with integrity are imperative to have success in this ro Ability to acquire and maintain a Middlebury College drivers license is essential for delivery of catered meals as well as production in multiple locations around the campus As an employee of Middlebury College, you will enjoy being part of a vibrant supportive community. Middlebury Colleges offers its employees excellent compensation () and competitive health, dental, life, disability, generous retirement matching, and vision benefits () , Middlebury offers a generous time-away program () - up to 34 days per year during the first two years of service, increasing as the term of service lengthens. Middlebury employees are eligible for robust educational assistance programs as well as free or reduced rates for cultural events and use of sporting facilities (including the College's golf course and Nordic and alpine ski area).The result is a very high quality-of-life in a gorgeous setting. Come join us and be a part of our team! Middlebury College is an equal-opportunity employer where diversity, equity, and inclusion are core values. To this end, the College recruits talented and diverse faculty, staff, and students from across the United States and around the world. Middlebury College encourages applications from women, people of color, people with disabilities, and members of other protected classes and historically underrepresented communities. The College also invites applications from individuals who demonstrate an ongoing commitment to advancing diversity, equity, and inclusion in the workplace. Requirements Position Prerequisites: High school diploma or equivalent experience required. Must have thorough understanding of food storage procedures. Critical to be well versed in preparation techniques, garnishing and presentation. Knowledge of a diverse selection of food styles preferred. Drivers license in good standing Leadership and teamwork is essential for collaboration required for the catering department to function. Sharing ideas and constructive feedback that can help our team learn and grow is required. 3-5 years experience in the food industry required. Physical Demands & Working Conditions Must be able to stand for extended periods and move quickly and efficiently throughout the kitchen, carrying heavy trays or equipment when necessary. Frequent use of kitchen tools and equipment requires precise hand-eye coordination, quick reflexes, and the ability to safely handle hot or sharp objects. Other: Offer is contingent upon successful completion of a criminal background check. Benefits Middlebury Colleges offers its employees excellent compensation and other perks of employment including: MiddCard Privileges: access to athletic facilities, discounts at the College store, library privileges, and discounts at cultural and sporting events. In addition, the card allows door access to certain campus buildings. Spouses or domestic partners of benefits-eligible employees are eligible to receive a Spouse/Partner card with the same privileges as the employee card (except door access). Discounts on season passes at Middlebury College Snow Bowl, the Ralph Myhre Golf Course () and the Rikert Ski Touring Center () . Access to our Partner Inclusion Program () that provides comprehensive support services to the spouses and partners of Middlebury employees. A full listing of our benefit offerings can be found on our website by following this web link: () Or click see some of the other fun perks of working at Middlebury, whether in Vermont () or Monterey () ! Come join us and be a part of our team!

FULL-TIME YEAR ROUND POSITION AVAILABLE This is where we're supposed to give you a quick introduction about working at Jay Peak. Except there's nothing quick about what your experiences will be or what our expectations are. In summary, we will expect you to work hard, to help fellow teammates, to service the guest and to have fun. In return, we will pay you fairly, let you know (and more importantly make you feel) that you are valued, and, if you're so inclined, work with you to help create a career. Still interested? Keep reading. The Executive Chef coordinates food service activities of hotels, restaurants, and conference center by performing the following duties personally or through subordinate supervisors. ESSENTIAL DUTIES & RESPONSIBILITIES (include the following, other duties may be assigned) Hires, motivates, evaluates, and directs staff to ensure adequate guidance and resources to accomplish established goals and objectives. Ensures that all employees receive the training, support, guidance, feedback and resources necessary. Maintains and enhances the guest focused culture in all areas of responsibility. Maintains schedules in compliance with regulations and authorities having jurisdiction; manages responsibilities in compliance with resort safety policies. Effectively communicates skills with all levels of employees, guests and all other outside contacts. Delegates responsibility, motivate and lead direct reports to achieve goals and objectives. Is familiar with state and federal environmental standards and OSHA regulations. Understands of and compliance with resort specific policies and procedures. Estimates food and beverage costs and requisitions or purchases supplies. Confers with food preparation and other personnel to plan menus and related activities such as dining room, bar, and banquet operations. Inspects food and food preparation by taste and smell to maintain quality standards and sanitation regulations. Investigates and resolves food quality and service complaints. Reviews financial transactions and monitors budget to ensure efficient operation, and to ensure expenditures stay within budget limitations. Other duties as assigned by supervisor, which could be directly related, or unrelated to original position. SUPERVISORY RESPONSIBILITIES Directly supervises all sous chefs and chefs at Jay Peak Resort. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. EDUCATION and/or EXPERIENCE Fifth year college or university program certificate; or two to four years related experience and/or training; or equivalent combination of education and experience. WHY WORK AT JAY PEAK? We're a team of good-natured folks at the heart and soul of a growing resort community. Our co-workers are our friends, so we happily go the extra mile for each other and our guests. We're rewarded fairly for our collective efforts and encouraged to pursue individual goals. We're a family, one that gets to choose its members. We strive for an authentic, community driven Resort that derives its vitality from the on-mountain experience, respect for its history & what has come before it, and its employees whose energy and spirit are its foundation. It's not for everyone but we're not looking for everyone-we're looking for you. IF YOU HAVE WHAT IT TAKES, HERE'S WHAT YOU'LL GET Annual Salary Starting at $60-$70K Paid Vacation & Sick Time Paid Maternity & Parental Leave Medical, Dental, Vision, Life & Disability Insurances 401k program eligibility with employer match after a year of employment with 1,000 hours of service Remote work and/or flexible schedules (depending on position) FREE or deeply discounted season passes for you and your dependents Employee Recognition Programs (including daily, monthly, yearly, and seniority programs) Seasonal employee parties Regular free employee breakfasts/lunches, family events, and parties For a full listing of employee perks both on and off-property, click here () Jay Peak Resort is an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law. We are committed to the full inclusion of all qualified individuals. In keeping with our commitment, Jay Peak Resort will take the steps to assure that people with disabilities may be provided reasonable accommodations. Accordingly, if reasonable accommodation is required to fully participate in the job application or interview process, to perform the essential functions of the position, or for a full listing of all physical demands/requirements, working conditions, environment, and all other ability qualifications for this role please contact the Human Resources office at or . Powered by JazzHR