SMC Sous Chef

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 resortsFree or discounted multi-resort dependent season passesFree or discounted IKON pass Discounted golf & fitness center membershipsEmployee childcare rates & discounted seasonal programsRetail + F&B discountsFriends & family ticketsOnsite medical clinicMedical, dental, vision, life, disability, EAP, HSAs, & FSAs 401(k) plan with company matchDiscounted tuition planPaid parental leavePaid sick time, FTO, VacationAdditional perks & benefits for year round employeesPOSITION 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 DUTIESProvide training, leadership, and direction for Club kitchen staff to include standards of quality, service, profit, health and safetyAssist in the creation and execution of appropriate menusAssist in the management of food vendor relationsAssist in the creation of the employee scheduleWork with Executive Chef and Club Manager on weekly and annual Club eventsHandle all guest concerns in a professional and timely mannerEnsure facility cleanliness standards are consistently maintainedPromote a fair and harmonious work environmentSees to the proper placement and storage of all deliveriesResponsible for the safe use and maintenance of all equipmentOpens and closes unit, as assignedOther duties as assigned by managementEDUCATION & EXPERIENCE REQUIREMENTS Education : High School diploma, or equivalent, requiredCulinary school diploma, preferredExperience : Prior 3-5 years culinary experience, requiredPrior kitchen supervisory experience, requiredQUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTSSkilled in New England and / or Vermont fareExcellent verbal and interpersonal skillsStrong leadership skillsAbility to work unsupervised and to fulfill any role neededTRAVEL 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