Resort Chef de Cuisine

Stratton Mountain Resort; Manchester (VT); On-site; USD 64,000 - 68,000; Full time

Job summary

Join a vibrant team at a premier resort where culinary excellence meets extraordinary experiences. As the Resort Chef de Cuisine, you will lead kitchen operations, ensuring top-notch food quality and safety while collaborating with talented staff. This full-time role offers a competitive salary and a range of lifestyle perks, from free lift access to medical benefits. Enjoy a dynamic work environment where your leadership and culinary skills will shine. If you're passionate about creating memorable dining experiences in a beautiful setting, this is the perfect opportunity for you.

Benefits

Free lift access & discounts at Alterra resorts

Discounted multi-resort season passes

Discounted golf & fitness center memberships

Employee childcare rates

Onsite medical clinic

Medical, dental, vision, life, disability benefits

401(k) plan with company match

Discounted tuition plan

Paid parental leave

Paid sick time, FTO, Vacation

Qualifications

• 3+ years in kitchen management, multi-outlet experience required.
• Knowledge of FoodTrak inventory system is a plus.

Responsibilities

• Lead BOH operations in Quick Service, Full Service & Catering.
• Maintain food production quality and ensure safety standards.

Skills

Kitchen Management

Food Safety

Inventory Management

Menu Planning

Interpersonal Skills

Communication Skills

Education

High School Diploma

Culinary Degree

Tools

FoodTrak

Microsoft Office

Online Product Ordering Systems

Job description

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

The Resort Chef de Cuisine is responsible for order processing, inventory management, labor management and food safety across multiple outlets. This role directly supports the Resort Executive Chef and Resort Executive Sous Chef, and possesses the skillsets required to serve as an interim when needed. This role works closely with the Front of House leads with shared responsibilities including but not limited to, menu implementation, menu updates, end of month inventories, activations, and promotions. The Resort Chef de Cuisine will support the Food & Beverage department in Quick Service, Full Service and Catering operations. This is a full-time year-round benefit eligible position, compensated between $64,000 - $68,000 annually, based upon experience.

ESSENTIAL DUTIES

• Effectively leads BOH Operations in Quick Service, Full Service & Catering environments
• Plan and oversee effective opens and closes of all seasonal operations
• Take initiative to maintain equipment and supplies
• 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
• Maintains and ensures food production and quality are in accordance with recipe standards and product specs
• Independently leads and executes all BOH ordering and maintenance of par levels, adjusting as needed
• Accurately enters and tracks all applicable invoices into FoodTrak while adhering to deadlines
• Independently leads and executes end of month inventories with accuracy and efficiency
• Actively writes menus with company templates and food cost analysis, while adhering to the approval process
• Independently leads and executes all internal transfers, resort waste operating procedures, FIFO, and receiving food deliveries
• Responsible for the appearance and maintenance of all kitchen equipment in respective areas, reporting repair requests in a timely manner
• Ensure that department safety and service trainings are completed and recorded monthly
• Additional duties as assigned

EDUCATION & EXPERIENCE REQUIREMENTS

Education:

• High School Diploma, or equivalent, required
• Culinary degree, strongly preferred

Experience:

• 3+ years experience in a kitchen management role; multi-outlet experience required
• A diverse background that encompasses quick-serve, family style, catering and high-end dining in a high-volume setting
• Knowledge of Food Traks inventory management system, a plus
• Experience with online product ordering systems (e.g. esysco).
• Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members.

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Food Allergen Safety Certification
• Valid Driver's License
• Working knowledge of the Microsoft Office platform of programs, required

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