SMC Sous Chef

Stratton Mountain • Full-time • Brattleboro, VT, United States, VT, United States • 1d ago

Seasonal
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 Stratton Mountain Club Sous Chef is responsible for assisting the Executive Chef in all areas in the kitchen, including supervising and training of staff, menu planning, inventory, and managing of expenses and supplies. This is a full-time seasonal position, paid at $26.00 - $32.00/hour.

ESSENTIAL DUTIES

Provide training, leadership, and direction for Club kitchen staff to include standards of quality, service, profit, health and safety
Assist in the creation and execution of appropriate menus
Assist in the management of food vendor relations
Assist in the creation of the employee schedule
Work with Executive Chef and Club Manager on weekly and annual Club events
Handle all guest concerns in a professional and timely manner
Ensure facility cleanliness standards are consistently maintained
Promote a fair and harmonious work environment
Sees to the proper placement and storage of all deliveries
Responsible for the safe use and maintenance of all equipment
Opens and closes unit, as assigned
Other duties as assigned by management

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

High School diploma, or equivalent, required
Culinary school diploma, preferred
Prior 3-5 years culinary experience, required
Prior kitchen supervisory experience, required
Skilled in New England and/or Vermont fare
Excellent verbal and interpersonal skills
Strong leadership skills
Ability to work unsupervised and to fulfill any role needed

TRAVEL REQUIREMENTS
Some travel may apply for industry/culinary events, seminars and staff recruiting.

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position will be required to work evenings, weekends and holidays.

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