EXECUTIVE CHEF - Landmark College - Putney, VT

Job Summary

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.

What You’ll Do

• Plan regular and modified menus in alignment with established culinary and nutritional guidelines.
• Culinary Execution> Prepare or direct preparation of meals following corporate programs, standardized recipes, and presentation expectations. Taste completed meals to ensure exceptional quality.
• Operational Excellence> Complete and utilize production worksheets, waste logs, and maintain proper portioning standards.
• Team Training & Development> Train kitchen staff in cooking techniques, safety protocols, equipment operation, sanitation, and regulatory compliance.
• Safety & Sanitation Oversight> Establish and maintain cleaning schedules for equipment, storage, and work areas. Ensure team adherence to sanitation standards and company safety policies.
• Inventory & Cost Management> 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.
• Regulatory Compliance> Ensure full compliance with federal, state, and local health regulations as evidenced through inspections and audits.
• Team Engagement> Attend and participate in departmental meetings, staff development sessions, and professional programs.

Why Landmark College?

• A scenic, peaceful environment ideal for chefs seeking work-life balance
• A strong, supportive community appreciative of quality, scratch-made cuisine
• Opportunities for outdoor recreation, artisan culture, and local food sourcing
• A welcoming campus that values creativity, collaboration, and mission-driven work

Preferred Qualifications

• 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