Executive Sous Chef: Lead Club Kitchen & Guest Experience

Stratton Mountain Resort; Stratton (VT); On-site; USD 76,000 - 82,000; Full time

Benefits offered by this job

Paid sick time

FTO

Vacation

Employee Pass (Alterra)

Season passes

IKON pass

Discounts on golf & fitness

Healthcare benefits

401(k) plan with company match

Job summary

Stratton Mountain Club within Stratton Mountain Resort is seeking an Executive Sous Chef to lead the Club kitchen, supervise staff, plan menus for eLevation and Timberhall, and manage events and inventory. This is a full-time, year-round role with compensation ranging from 76,000 to 82,000 USD, depending on experience.

The position requires culinary expertise, leadership, and the ability to coordinate banquet and catering activities while maintaining safety and quality standards.

Qualifications

• Culinary degree, preferred.
• Prior 3-5 years culinary experience required.
• Prior kitchen supervisory experience required.
• Skilled in New England and/or Vermont fare.

Responsibilities

• Provide leadership and direction for Club kitchen staff.
• Assist in menu creation for two dining facilities.
• Assist with banquet and catering events and staff scheduling.
• Support Executive Chef and Club Manager on events and operations.
• Supervise kitchen staff with safety and health training.
• Drive innovation to exceed guest expectations and company goals.
• Address guest concerns professionally and promptly.
• Maintain facility cleanliness and proper stock rotation.

Skills

Leadership

Team management

Communication

Problem solving

Education

Culinary degree

Job description

Stratton Mountain Club within Stratton Mountain Resort is seeking an Executive Sous Chef to lead the Club kitchen, supervise staff, plan menus for eLevation and Timberhall, and manage events and inventory. This is a full-time, year-round role with compensation ranging from 76,000 to 82,000 USD, depending on experience.

The position requires culinary expertise, leadership, and the ability to coordinate banquet and catering activities while maintaining safety and quality standards.