Job description
Flex 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.
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 for our seasonal team members including:
Additional perks & benefits for year round employees
POSITION SUMMARY
The Stratton Mountain Club is Stratton Mountain Resort's members' only alpine club, offering spacious daytime accommodations including breakfast and lunch buffets in Timberhall and evening fine dining in the restaurant, eLevation. Private events and weddings are hosted during the summer season.
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.
ESSENTIAL DUTIES
EDUCATION & EXPERIENCE REQUIREMENTS
Education:
Experience:
QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS
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.
Food Service Environment:
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
An Equal Opportunity Employ
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 for our seasonal team members including:
- Stratton season pass for all employees
- Free or discounted (depending on classification) season pass for dependents - this includes spouse &.children under 26 years old
- Alterra Mountain Company Employee Pass - free lift access & discounts (depending on classification) at all Alterra owned resorts - dependents too!
- Unlimited introduction letters for 50% off day tickets at IKON partner resorts (depending on classification)
- Discounted golf, mountain biking and fitness center memberships
- Employee childcare rates & discounted seasonal programs for self & dependents (depending on classification)
- Retail and Food and Beverage discounts
- Industry/Pro-form discounts
- 12 - $25 lift tickets for your friend & family guests (depending on classification)
- Onsite medical clinic
- 401(k) with company match
- Company paid sick time
Additional perks & benefits for year round employees
POSITION SUMMARY
The Stratton Mountain Club is Stratton Mountain Resort's members' only alpine club, offering spacious daytime accommodations including breakfast and lunch buffets in Timberhall and evening fine dining in the restaurant, eLevation. Private events and weddings are hosted during the summer season.
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.
ESSENTIAL DUTIES
- On a daily basis, provide leadership and direction for Club kitchen staff to include standards of quality, service, profit and safety
- Assist in the creation and execution of appropriate menus for the two dining facilities at the club: 76 seats in eLevation (fine dining) and 202 seats of buffet dining in Timberhall.
- Assist with banquet and catering events at the Club
- 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
- Ensure that all food and beverage establishments in the Club exhibit a world-class experience
- Assist in the supervision and training of kitchen staff to ensure proper safety and health regulation training
- To continually strive to exceed our guests' expectations and to create memories for guests and staff as the best mountain experience
- Constantly lead the search for innovation and change and implement these changes to exceed our guests' expectations and company goals
- Handle all guest concerns in a professional and timely manner
- Develop and maintain excellent working relationships between Stratton employees
- Ensure facility cleanliness standards are consistently maintained
- Promote a fair and harmonious work environment
- To strive to be the best employee you can be, by taking advantage of learning opportunities
- Sees to the proper placement and storage of all deliveries. Ensures that all stock is dated and rotated properly
- Responsible for the heating, cooking, safe storage, presentation and safe handling of all products
- Responsible for the safe use and maintenance of all equipment
- Opens and closes unit, as assigned
- Takes full responsibility for the kitchen area(s) assigned.
EDUCATION & EXPERIENCE REQUIREMENTS
Education:
- Culinary school diploma preferred
Experience:
- 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
QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS
- Strong leadership skills
- Ability to work unsupervised and to fulfill any role needed in the Executive Chef's absence
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.
Food Service Environment:
- Most work tasks are performed indoors. Temperature is moderate and controlled and the noise level in the work environment is usually moderate.
- 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.
- While performing the duties of this job, the associate is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; stoop, kneel, crouch, or crawl and talk or hear.
- Frequently required to climb or balance and taste or smell.
- Regularly lift and/or move up to 40 pounds on a regular and continuing basis.
- Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception and ability to adjust focus.
- Occasionally exposed to wet and/or humid conditions; moving mechanical parts; fumes or airborne particles; toxic or caustic chemicals.
- Talking and hearing occur continuously in the process of communicating with guests, supervisors and other employees.
- 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
An Equal Opportunity Employ
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