Sous Chef Bennington, VT

Sous Chef job at Stratton Mountain. Bennington, VT.

Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, VT

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.

• 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

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.

• 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 Food Trak 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:

• High School Diploma, or equivalent, required
• Culinary…