Sous Chef

Stratton Mountain Resort
parental leave, sick time, 401(k)
United States, Vermont, Bennington
Apr 04, 2025
Year Round 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 This role primarily focuses on applying culinary and supervisory skills while leading all aspects of assigned operations. The Sous Chef is responsible for product ordering, inventory management, labor management and food safety in designated outlet. This role works closely with the front of house management, with shared responsibilities including but not limited to, menu implementation and changes, end of month inventories, activations, promotions, etc. The Sous Chef will support the Food & Beverage department in Quick Service, Full Service and/or Catering operations as directed by the Resort Executive Sous Chef or Resort Executive Chef. This is a full-time year-round, benefit eligible position. This role is compensated at $23.00 - $26.00/hour, based upon experience. ESSENTIAL DUTIES Effectively lead BOH Operations in Quick Service, Full Service and/or Catering environments as directed by Resort Executive Chef and/Resort Executive Sous Chef Maintains and ensures food production and quality are consistently in accordance with Stratton Mountain Resort standards Collaborate on menu concept and implementation; responsible for determining food cost of menu items and producing up to date recipe cards for quality training Consistently maintains a clean kitchen including but not limited to refrigeration units, fryers, walk-ins, and food contact surface areas Leads by example and ensures direct reports uphold cleanliness standards Plan and oversee effective opens and closes of all seasonal operations Take initiative to maintain equipment and supplies using appropriate resources Ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely Collaborates as needed with other Outlet Chefs for staffing coverage, cross-training, etc. Consistently develops direct reports using company resources and tools to ensure optimal performance and continued education Accurately enters and tracks all applicable invoices into FoodTrak while adhering to applicable deadlines Independently leads and executes end of month inventories with accuracy and efficiency Maintains a positive and professional relationship with all suppliers & distributors Independently leads and executes all internal transfers, resort waste operating procedures, FIFO, and receiving food deliveries as applicable Responsible for the appearance and maintenance of all kitchen equipment in respective areas Serves as the Food and Beverage representative as requested by management Actively participates in weekly Food and Beverage meetings Ensure that department safety and service trainings are completed and recorded monthly Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet. EDUCATION & EXPERIENCE REQUIREMENTS Education: High School Diploma, or equivalent, required Culinary degree, strongly preferred Experience: Minimum of two years' experience in a kitchen management role A diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting, preferred QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Food Allergen Safety Certification Valid Driver's License Knowledge of Food Traks inventory management system and Workday platform, preferred Working knowledge of the Microsoft Office platform of programs, required Experience with online product ordering systems (e.g. esysco), preferred Must have consistent interpersonal, communication and managerial skills TRAVEL REQUIREMENTS This position will require the ability to work in various locations on resort. PHYSICAL DEMANDS AND WORKING CONDITIONS This position will be required to work evenings, weekends and holidays Ability to lift and carry at least 50 pounds on a regular and continuing basis Ability to stand on feet for shifts of 8 hours or longer Ability to work in both hot and freezing temperatures throughout one shift 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