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Compensation: $50,000 to $70,000 per year

Description

About Us

The Equinox Golf Resort & Spa is a historic resort destination with deep roots, a strong sense of place, and a reputation for elevated hospitality in one of New England’s most scenic destinations.

Established in 1769 and set against the backdrop of the Green Mountains, the property blends timeless charm with modern amenities, including a championship 18-hole golf course, full-service spa, multiple dining outlets, and extensive meeting and wedding space.

As a four-season destination, The Equinox attracts a diverse mix of leisure, corporate, and event guests year-round, providing team members with dynamic, well-rounded hospitality experience. For candidates who value teamwork, elevated service standards, and professional growth within a destination resort environment, The Equinox also offers the added benefit of working in the vibrant yet close-knit community of Manchester — a town known for its outdoor recreation, scenic beauty, and exceptional quality of life.

The Equinox Resort & Spa is newly managed by EOS Hospitality. Visit us online at www.equinoxresort.com and www.eoshospitality.com for more information about the amazing ways we’re making a difference.

The Chef de Cuisine is to provide leadership, development, support and motivation to Salaried Leaders and Hourly Staff Members, by creating a positive environment that encourages ownership and accountability; attracts and retains a diverse talent pool while meeting or exceeding business results. Create and develop unique food offerings that highlight seasonal Vermont produce and provide our Guests with a variety of selections. Set trends and innovate unique culinary experiences by using both classical and cutting-edge culinary techniques. Role model exceptional culinary skills and cuisine savvy while meeting or exceeding business results.

The Chef de Cuisine is an experienced Chef who possesses skills in all a la carte dining. The Chef de Cuisine should display a cooking style that reflects traditional and innovative cuisine to promote the appeal and prestige of a la carte dining.

Job Summary

Supervising, developing and training Line Cooks.
Maintaining inventory and ordering specialty items.
Producing new / special menus for the various outlets using seasonal food products.
Working closely with Director of F&B to maintain open communication between the Kitchen and the outlets. Ensuring cost/product control on all menu items in the outlets.
Act in conjunction with H.R. in the processing of associate new hires and disciplinary actions.
Maintaining a high level of sanitation and safety in all areas of the Kitchen.
Adhere to the policies of the Resort as set forth in the Associate Handbook and report any observed violations to Human Resources.
Maintain the highest level of employee/guest relations.
Create kitchen schedules according to the labor / workload forecast.
Prepare and review employee evaluations.
Creating and / or approving daily requisitions for food and supplies.

We are proud to offer competitive wellness options and perks for both our Part Time and Full Time employees;

Time off package including state VT Sick time for all employees, as well as a generous PTO plan plus 10 paid Holidays for full-time status employees
EOS Family Matters Program of 3+ months fully paid parental leave for new parents
Retirement savings option of 401k with employer match of up to 4% for all employees
Complementary $25K in Life insurance and $1K/mo. in long-term disability coverage for full-time employees
Optional additional Disability, Life and AD&D, Critical Illness, and Accident Insurance options
Company-funded Employee Assistance Program for life challenges and mental health resources
Additional Health & Wellness benefits including prescription and gym membership discounts
Competitive wages with ongoing market analysis
Annual performance evaluations with eligible compensation adjustments
EOS Employee/Immediate Family Lodging Rates as low as $59 per night
EOS Friends and Family Lodging Discounts
EOS Dining Discount of 50% Off F&B at EOS Hospitality portfolio locations during travel
Discounted lodging rates from New England Inn & Resort Association partners
Pathways for growth and professional development including structured training and EOS Educational Reimbursement Program
Internal referral bonus programs up to $500 per referral
Incentive opportunities for both hourly and managerial roles
Supportive, open workplace culture with flexible and understanding work-life equality

Compensation

This is a salaried, full time onsite role with a base salary range of $50,000 - $70,000 per year. Final compensation package offer is subject to change based on a variety of complex factors unique to each candidate including experience, education, skill set, and applicable certifications.

Key Skills & Experience Required

Five years’ experience in a kitchen management position
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
Ability to delegate authority to accomplish the necessary requirements
Proven ability to conduct a professional presentation and host culinary workshops.
Ability to create new and higher quality service and product standards, as well as new flavor experiences.
Ability to educate all culinary on seasonal and ethnic products, culinary styles and techniques, ability to inspire and educate staff members and guests on fad's, trends, lifestyles and special dietary needs with consideration for product, equipment and cost.
Ability to understand, support and teach the role of cuisine concept, ability to inspire, provide direction and drive effectiveness for the Culinary Leadership Team.
Ability to develop direct reports as individuals and as a team by providing a work environment in which to excel.
Ability to work flexible schedule with variable shifts and days off in a rapid changing environment.
Ability to work days, evenings, weekends and holidays.

Essential Functions of the Job

Ability to remain standing for up to 10 hours
Ability to regularly move and lift up to 50 lbs.
Ability to use repetitive manual dexterity frequently, such as peeling, cutting, mixing, dishwashing, etc.
Ability to bend, stretch, and reach frequently, including above head, and repetitively during a shift
Ability to bend at the waist regularly, such as washing dishes over a sink for an extended period of time
Ability to lift above head, such as accessing storage or exchanging glassware racks
Ability to visibly survey areas clearly and inspect visual details such as finished dishes
Ability to communicate and exchange information effectively
Ability to read, write, speak, and understand basic English
Ability to complete a satisfactory background check
Ability to perform assigned tasks, operate equipment, and complete job duties in a safe manner
Ability to work flexible hours based on business needs including midweek and weekend days

Equal Opportunity Employer

This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

The Equinox, a Luxury Collection Golf Resort & Spa

The Equinox Story

A Living Legend, Still Evolving

The Equinox stands as an icon of life in New England over the past two centuries. Steeped in history, The Equinox has been a hotbed for American Revolutionaries, hosted presidents and served guests in one fashion or another since 1769.

REVOLUTIONARY BEGINNINGS

Originally known as the Marsh Tavern, it was here that the local Council of Safety held its first meetings and where Ethan Allen’s younger brother, Ira, proposed confiscating the property of Tories to raise money for the Green Mountain Boys during the American Revolution. Coincidentally, Marsh House was the first property to be expropriated after its owner, William Marsh, declared his allegiance to the British.

Not long after, Thaddeus Munson purchased Marsh Tavern and operated it as Thaddeus Munson’s New Inn. The Inn changed hands multiple times after that, becoming Widow Black’s Inn, Vanderlip’s Hotel, the Taconic and the Orvis Hotel. Owner Martin Vanderlip added fluted columns to the front of the inn in 1839. Those columns still stand today and have become a trademark of The Equinox.

The 200-room Equinox House, predecessor to The Equinox of today, was established in 1853. The north wing of the inn was the original Orvis family homestead, and its fireplace continues to warm our guests in Chop House restaurant.

Address	3567 Main Street, Manchester, VT 05254
Property Type	Resort
# Jobs	17

About EOS Hospitality

A New Dawn for Hospitality

EOS Hospitality manages a collection of distinctive hotels, resorts and dining outlets across the United States, partnering with owners to maximize the potential of every asset. We believe that exceptional hospitality is a business advantage. By combining strategic operations, revenue optimization, and a guest-centric approach, we create memorable experiences that strengthen performance, build brand loyalty, and drive long-term value. Every decision we make is guided by a commitment to excellence — for our owners, our teams, and the guests we serve.

Make An Impact

Build A Career As Exceptional As You

Join a community of more than 4,000 ambitious, thoughtful hospitality professionals delivering exceptional guest experiences across the U.S. At EOS, we encourage creativity, ownership, and problem-solving at all levels of the organization, and we are committed to weaving diversity, equity, and inclusion into every aspect of our business.