Executive Sous Chef, Stratton Mountain Club

At Stratton, we are a team of people who work extremely hard and take our jobs very seriously, without forgetting how to laugh and have fun.  We choose people that display the talent and attitude that exemplify the high level of service our guests expect and deserve. Our vision is to be A BOLD MOUNTAIN COMMUNITY CULTIVATING EXTRAORDINARY EXPERIENCES. 

BESIDES GETTING PAID TO WORK AT AN INCREDIBLE RESORT, WHAT'S IN IT FOR YOU?

Stratton's team members are rewarded with job experience, opportunities for career advancement and some great lifestyle perks (eligibility based on employee type).

• Alterra Mountain Company Employee Pass - free lift access & discounts at Alterra resorts
• Free or discounted multi-resort dependent season passes
• Free or discounted IKON pass 
• Discounted golf & fitness center memberships
• Employee childcare rates & discounted seasonal programs
• Retail + F&B discounts
• Friends & family tickets
• Onsite medical clinic
• Medical, dental, vision, life, disability, EAP, HSAs, & FSAs
• 401(k) plan with company match
• Discounted tuition plan
• Paid parental leave
• Paid sick time, FTO, Vacation

Additional perks & benefits for year round employees

POSITION SUMMARY

The Stratton Mountain Club is Stratton Mountain Resort’s members’ only alpine club, offering spacious daytime accommodations including breakfast and lunch buffets in Timberhall and evening fine dining in the restaurant, eLevation.  Private events and weddings are hosted during the summer season. The Stratton Mountain Club Executive Sous Chef is responsible for assisting the Executive Chef in all areas in the kitchen, including supervising and training of staff, menu planning, inventory, and managing of expenses and supplies.

This is a full-time, year-round, benefit eligible position. The annual compensation range for this role is $76,000 - $82,000, based on experience.

ESSENTIAL DUTIES

• On a daily basis, provide leadership and direction for Club kitchen staff to include standards of quality, service, profit and safety
• Assist in the creation and execution of appropriate menus for the two dining facilities at the club: 76 seats in eLevation (fine dining) and 202 seats of buffet dining in Timberhall.  
• Assist management with banquet and catering events, food vendor relations, and team member scheduling
• Work with Executive Chef and Club Manager on weekly and annual Club events
• Assist in the supervision and training of kitchen staff to ensure proper safety and health regulation training
• Constantly lead the search for innovation and change and implement these changes to exceed our guests’ expectations and company goals
• Handle all guest concerns in a professional and timely manner
• Ensure facility cleanliness standards are consistently maintained
• Sees to the proper placement and storage of all deliveries. Ensure that all stock is dated and rotated properly
• Responsible for the heating, cooking, safe storage, presentation and safe handling of all products
• Responsible for the safe use and maintenance of all equipment
• Opens and closes unit, as assigned
• Takes full responsibility for the kitchen area(s) assigned
• Additional duties as assigned

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Culinary degree, preferred
• Prior 3-5 years culinary experience required
• Prior kitchen supervisory experience required
• Skilled in New England and/or Vermont fare
• Excellent verbal and interpersonal skills
• Strong leadership skills
• Ability to work unsupervised and to fulfill any role needed in the Executive Chef’s absence

TRAVEL REQUIREMENTS
Some travel may apply for industry/culinary events, seminars and staff recruiting.

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position will be required to work evenings, weekends and holidays.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodations.  

An Equal Opportunity Employer