Senior Chef Manager - Vermont Academy

Job Summary

The Senior Chef Manager is responsible for leading both the culinary and food service operations at Vermont Academy, a distinguished coeducational boarding and day school in Saxtons River, Vermont, serving approximately 237 students in grades 9-12. This role ensures exceptional standards of food quality, safety, sustainability, and guest satisfaction while serving as the senior on-site culinary and operational leader. The position combines hands-on culinary leadership with comprehensive oversight of front- and back-of-house operations, including menu development, purchasing, inventory management, financial performance, labor management, staff development, and regulatory compliance. The Senior Chef Manager is accountable for maintaining a high-quality dining program while driving operational excellence, mentoring a diverse team, and fostering strong client relationships within the school community. This position also provides leadership for catering operations, special events, and campus functions while serving as a key strategic partner to school administration. The ideal candidate is a skilled culinarian and accomplished operator with a passion for hospitality, scratch cooking, sustainability, and team development.

Key Responsibilities:

• Lead all aspects of culinary operations, including menu planning, food production, presentation, quality assurance, and sanitation.
• Oversee daily front- and back-of-house food service operations to ensure an exceptional dining experience.
• Manage purchasing, inventory control, receiving, vendor relationships, and product quality standards.
• Ensure compliance with HACCP standards, food safety regulations, health department requirements, and company policies.
• Collaborate with culinary and operational teams to develop innovative, student-centered menus featuring seasonal and sustainable ingredients.
• Maintain full P&L accountability, including budgeting, forecasting, financial reporting, food cost management, and labor cost controls.
• Analyze operational and financial performance metrics and implement action plans to achieve business objectives.
• Lead all hiring, onboarding, scheduling, coaching, training, succession planning, and performance management activities.
• Conduct employee meetings, training programs, performance evaluations, and career development planning.
• Mentor supervisors and frontline associates to build bench strength and support long-term talent development.
• Oversee catering operations, special events, and community functions, ensuring flawless execution and customer satisfaction.
• Partner with school leadership and key stakeholders to strengthen client relationships and enhance the dining experience.
• Lead administrative functions including payroll, invoicing, weekly reporting, month-end close processes, and compliance documentation.
• Ensure high standards of cleanliness, merchandising, signage, menu displays, and overall dining presentation.
• Champion a culture of safety, accountability, innovation, hospitality, and continuous improvement.
• Support regional and company initiatives, pilot programs, and operational best-practice implementation.
• Perform related duties and special projects as assigned.

Preferred Qualifications:

• Culinary degree or equivalent professional experience strongly preferred.
• Minimum of 5 years of progressive culinary and food service management experience, preferably within school dining, contract foodservice, hospitality, or other high-volume operations.
• Previous experience in a Senior Chef Manager, Executive Chef, Chef Manager, or comparable leadership role preferred.
• Strong understanding of P&L management, budgeting, forecasting, and contract-managed service environments.
• Proven expertise in menu development, production planning, purchasing, inventory management, and cost controls.
• Extensive knowledge of HACCP standards, food safety regulations, sanitation practices, and proper food storage procedures.
• Demonstrated success managing large teams and developing leaders within a food service operation.
• Experience leading catering programs, special events, and high-profile client functions.
• Knowledge of culinary trends, sustainability initiatives, and exhibition-style cooking in guest-facing environments.
• Strong leadership, coaching, mentoring, and performance management skills.
• Proven ability to manage multiple priorities while maintaining high standards in a fast-paced environment.
• Proficiency in Microsoft Office Suite (Word, Excel, Outlook, Teams) and point-of-sale systems.
• Excellent verbal and written communication skills with strong client relationship management abilities.
• ServSafe Certification preferred.
• Ability to lift, bend, and carry up to 40 pounds.
• Demonstrates the highest standards of professionalism, integrity, and ethical conduct.