Lead Chef de Cuisine – Mountain Resort Dining Innovator

Alterra Mountain Company; Stratton (VT); On-site; USD 70,000 - 78,000; Full time

Benefits offered by this job

Onsite medical clinic

Health benefits package

401(k) with company match

Paid parental leave

Paid time off

Job summary

The Edelweiss Room at Stratton Mountain Resort, part of Alterra Mountain Company, seeks a Chef de Cuisine to lead an independent culinary operation within the resort's F&B organization. You will manage your own team, oversee menus, and drive day-to-day operations with financial accountability.

This full-time, year-round position offers competitive compensation ($70,000–$78,000) based on experience, plus benefits. Strong leadership and supervisory experience are essential for success.

Qualifications

• Culinary school diploma preferred.
• 3–5 years culinary experience required.
• Prior kitchen supervisory experience required.
• Skilled in New England and/or Vermont fare.
• Strong leadership skills.
• Ability to work unsupervised and fulfill any role needed in the Executive Chef's absence.

Responsibilities

• Provide leadership and direction for kitchen staff to include standards of quality, service, cost of goods management and safety.
• Assist in creation and execution of appropriate menus for all meal periods.
• Assist with banquet and catering events at various locations on resort.
• Maintain positive working relationships with food vendors.
• Schedule kitchen staff to align with labor budget and business demand, including daily timecard approvals.
• Work with Executive Chef and Director of Food and Beverage on events.
• Ensure that all food offerings exhibit a world-class experience.

Skills

Leadership

Menu development

Staff supervision

Food safety

New England/Vermont fare

Education

Culinary school diploma preferred

Job description

The Edelweiss Room at Stratton Mountain Resort, part of Alterra Mountain Company, seeks a Chef de Cuisine to lead an independent culinary operation within the resort's F&B organization. You will manage your own team, oversee menus, and drive day-to-day operations with financial accountability.

This full-time, year-round position offers competitive compensation ($70,000–$78,000) based on experience, plus benefits. Strong leadership and supervisory experience are essential for success.