Head Chef - Boutique Hotel Kitchen Leader

Kimpton Hotels & Restaurants; Manchester (VT); On-site; USD 72,000 - 99,000; Full time

Benefits offered by this job

Paid time off

Medical/dental/vision insurance

401k plan

Comprehensive benefits

Job summary

Kimpton Hotels & Restaurants in Manchester, VT seeks a hands-on kitchen leader to run both commercial and private dining operations, supporting the Executive Chef. You will use strong management and communication skills to guide daily activity and ensure top quality service.

The role requires coordinating a kitchen team in a fast-paced environment, maintaining food safety standards, and driving menu and product knowledge across staff and guests.

Qualifications

• 2 years of experience in a high-volume, full-service restaurant.
• 2- or 4-year degree in Culinary Arts or Hospitality Management preferred.
• Food Handler Certification and Alcohol Awareness Certification (if applicable).
• Able to coordinate and manage a team while handling multiple priorities under tight timelines.
• Able to learn, retain, and present product, menu, and allergy information to guests and staff.

Responsibilities

• Build menus and design recipes; coordinate preparation.
• Plan, direct and evaluate work; coach staff and address issues.
• Lead service education through line-ups, meetings and training.
• Monitor inventory; place orders; ensure health and safety compliance.
• Occasionally take on additional responsibilities as needed.

Skills

Team management

Multitasking

Customer service

Food safety knowledge

Education

Culinary Arts degree

Hospitality Management degree

Food Handler Certification

Alcohol Awareness Certification

Tools

POS system

Inventory software

Payroll software

Microsoft Office

Windows OS

Job description

Kimpton Hotels & Restaurants in Manchester, VT seeks a hands-on kitchen leader to run both commercial and private dining operations, supporting the Executive Chef. You will use strong management and communication skills to guide daily activity and ensure top quality service.

The role requires coordinating a kitchen team in a fast-paced environment, maintaining food safety standards, and driving menu and product knowledge across staff and guests.