SMC Sous Chef

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

Stratton Mountain, VT

Seasonal (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 - $30.00 / 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

EDUCATION & EXPERIENCE REQUIREMENTS

Education :

High School diploma, or equivalent, required

Culinary school diploma, preferred

Experience :

Prior 3-5 years culinary experience, required

Prior kitchen supervisory experience, required

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

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