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    Executive Sous Chef, Chef - Brattleboro, VT, United States - Stratton Mountain

    Stratton Mountain
    Stratton Mountain Brattleboro, VT, United States

    1 week ago

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    Full time
    Description

    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.
    Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old
    ~Employee childcare rates & discounted seasonal programs for self & dependents
    ~ Retail and Food and Beverage discounts
    ~ Generous discounts on outdoor gear, apparel, rental cars, etc.
    ~ Discounted mountain bike &/or ski lift tickets for your friend & family guests
    ~ Onsite medical clinic
    ~ Medical, dental, vision, life, AD&D, short term & long-term disability insurance, EAP, HSAs, and FSAs
    ~Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education
    ~ This full-time year-round role provides leadership to grow the continued success, service and food quality for Stratton Mountain Resort's Food and Beverage operations. This role can successfully lead and operate Full Service, Quick Service and Catering operations. This position has a key administrative component in overseeing food product purchasing standards, developing Junior Chefs, and leading the Culinary Internship program. The Resort Executive Sous Chef directly assists the Resort Executive Chef in strategic planning, development and implementation of the vision as it relates to all food and beverage operations. Serves as the lead of the culinary department in any event the Resort Executive Chef is absent.

    Effectively supports and holds the BOH leads in Quick Service & Catering environments accountable through formal check-ins, effective time management and actively participating in operations & service.

    Serves as the lead chef for catering events.
    Hires, trains and develops culinary interns, seasonal and/or year-round line cooks, prep cooks, and kitchen attendants.
    Plan and oversee effective opens and closes of all seasonal operations.
    Take initiative to maintain equipment and supplies using appropriate resources while being mindful of operating schedules.

    Collaborates with Resort Executive Chef and Director of Food and Beverage on menu development and ensures food quality meets Stratton standards.

    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 end of month inventories with accuracy and efficiency through updating inventory sheets, counting all product, entering inventory, running usage reports and identifying as well as solving any key concerns to produce food cost percentages on target with pre-determined budget.

    Works with Resort Executive Chef to create, review and approve company templates for menu development and food cost analysis.

    Serves as the Food and Beverage representative in one or more of the following areas:
    Alterra Food Safety Task Force
    Food Safety & Sanitation Lead

    Ensure that outlet management is adhering to all food safety and sanitation standards, perform weekly sanitation audits and maintain safety records.

    Actively participates in weekly Food and Beverage meetings.
    Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines.

    Leads quarterly trainings on various topics including but not limited to resort standard operating procedures, food trends, food cost analysis, inventory management, menu development, safety and sanitation, quality control, equipment maintenance, guest service, etc.

    as directed by the Resort Executive Chef or Director of Food & Beverage.

    Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet(s).

    Culinary degree strongly preferred

    Minimum of three years' experience in a kitchen management role; Have 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 is helpful.
    Experience with online product ordering systems (e.g. esysco).
    Proficient/expert in Microsoft Office.

    Food Allergen Safety Certification
    Successful completion of payroll training to independently edit, manage and approve employee timecards.
    Successful completion of Manager Essentials training.
    Successful completion of Microsoft 101.


    TRAVEL REQUIREMENTS
    Occasional travel for recruiting events, food shows or vendor meetings may be required.
    This position will be required to work evenings, weekends and holidays.
    Ability to stand on feet for shifts of 8 hours or longer
    Ability to work in both hot and freezing temperatures throughout one shift


    Food Service Environment:

    Must be able to stand and exert well-paced mobility for up to 8 hours in length at a time over an average shift of 8 hours.

    moving mechanical parts; toxic or caustic chemicals.
    Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
    ~ Ability to wear personal protective equipment including but not limited to: non slip footwear and gloves.

    To perform this job successfully, an individual must be able to perform each essential duty satisfactorily- reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions
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