One Haus Hospitality

A unique opportunity to join the culinary team at an acclaimed luxury destination property in Vermont, where elevated dining, seasonal cooking, and thoughtful sourcing come together in a highly regarded hospitality setting. The property features an ingredient-driven restaurant, an extensive wine program, and access to a multi-acre regenerative farm that supplies much of the kitchen's vegetables, lettuces, herbs, and seasonal produce.

We are seeking a talented culinary leader to work closely with the Executive Chef and play an integral role in the continued development of the culinary program. Depending on experience, candidates may be considered at the Sous Chef, Executive Sous Chef, or Chef de Cuisine level.

This is an excellent opportunity for a chef with strong classical technique, a genuine interest in farm-driven cooking, and the ambition to continue growing toward an Executive Chef position. Housing Assistance + Relocation Assistance + Comprehensive Benefits

What's in it for you

• Opportunity to work within an acclaimed, quality-driven culinary destination
• Direct access to ingredients from an on-property regenerative farm
• Significant involvement in menu development and seasonal programming
• Opportunity to work alongside an experienced Executive Chef and culinary leadership team
• Insurance enrollment available from day one
• Paid time off available from day one
• Holiday pay available from day one
• 401(k) enrollment after 30 days
• Employee Housing

About the Role

Reporting directly to the Executive Chef, this position serves as both a creative and operational leader within the kitchen. The chef will collaborate closely with culinary and Food & Beverage leadership on menu development, kitchen operations, team development, food costs, ordering, sourcing, and execution.

The ideal candidate has a strong foundation in classical French technique, experience in a quality-driven restaurant or luxury hotel environment, and a passion for seasonal, ingredient-focused cooking.

Depending on the candidate's background and leadership experience, the scope and title of the position can be tailored appropriately.

Responsibilities

• Partner closely with the Executive Chef on daily culinary operations and overall execution
• Participate in menu development, seasonal programming, and farm-to-table ingredient sourcing
• Maintain exceptional standards for food quality, consistency, presentation, cleanliness, and organization
• Lead, coach, and mentor the culinary team with an emphasis on technique, consistency, and professional development
• Participate in recruitment, training, scheduling, supervision, and ongoing development of culinary team members
• Help create a kitchen culture that encourages accountability, curiosity, collaboration, and growth
• Work closely with Pastry, Food & Beverage, and Hotel Operations teams to deliver an exceptional guest experience
• Assist with food costing, inventory management, ordering, productivity, and labor controls
• Maintain a strong understanding of classical culinary techniques while continuing to explore seasonal ingredients and sourcing
• Support the Executive Chef in developing future culinary leaders and maintaining a strong succession pipeline
• Serve as a hands-on leader during service and ensure consistent execution at a high level

Requirements

• 5+ years of progressive culinary experience within quality-driven restaurants, luxury hotels, or similarly high-standard culinary environments
• Previous culinary leadership experience; strong Sous Chefs, Executive Sous Chefs, and Chefs de Cuisine are encouraged to apply
• Strong foundation in classical French technique and cuisine
• Experience across a range of cuisines and culinary styles is a plus
• Genuine passion for seasonal, farm-forward, ingredient-driven cooking
• Curiosity and knowledge surrounding ingredients, sourcing, seasonality, and product quality
• Experience leading and developing teams in a high-standard kitchen environment
• Strong interpersonal and communication skills with the ability to teach, coach, and inspire
• Working knowledge of food costing, inventory management, ordering, and scheduling
• Ability to balance creativity with the operational and financial needs of the business
• Desire to continue developing professionally, with the potential to grow into an Executive Chef role

The Property

This confidential luxury destination property is located in the Green Mountains of Vermont and is recognized for combining sophisticated hospitality with a warm, highly personalized guest experience.

Its culinary program centers around refined, European-influenced cooking with a strong commitment to seasonality and locally sourced ingredients, including produce grown on the property's own regenerative farm. The broader Food & Beverage program includes multiple culinary offerings and a highly regarded wine program.

The property attracts guests seeking exceptional food, wine, hospitality, and a true sense of place, making this an exciting opportunity for a chef looking to develop within a serious culinary program while enjoying the lifestyle and natural beauty of Vermont.