Resort Chef de Cuisine
Stratton Mountain Resort
parental leave, sick time, 401(k)
United States, Vermont, Bennington
Jun 04, 2025
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 (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 Resort Chef de Cuisine is responsible for order processing, inventory management, labor management and food safety across multiple outlets. This role directly supports the Resort Executive Chef and Resort Executive Sous Chef, and possesses the skillsets required to serve as an interim when needed. This role works closely with the Front of House leads with shared responsibilities including but not limited to, menu implementation, menu updates, end of month inventories, activations, and promotions. The Resort Chef de Cuisine will support the Food & Beverage department in Quick Service, Full Service and Catering operations. This is a full-time year-round benefit eligible position, compensated between $64,000 - $68,000 annually, based upon experience.
ESSENTIAL DUTIES
Effectively leads BOH Operations in Quick Service, Full Service & Catering environments
Plan and oversee effective opens and closes of all seasonal operations
Take initiative to maintain equipment and supplies
Ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely
Collaborates as needed with other Outlet Chefs for staffing coverage, cross-training, etc.
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 all BOH ordering and maintenance of par levels, adjusting as needed
Accurately enters and tracks all applicable invoices into FoodTrak while adhering to deadlines
Independently leads and executes end of month inventories with accuracy and efficiency
Actively writes menus with company templates and food cost analysis, while adhering to the approval process
Independently leads and executes all internal transfers, resort waste operating procedures, FIFO, and receiving food deliveries
Responsible for the appearance and maintenance of all kitchen equipment in respective areas, reporting repair requests in a timely manner
Ensure that department safety and service trainings are completed and recorded monthly
Additional duties as assigned
EDUCATION & EXPERIENCE REQUIREMENTS
Education:
High School Diploma, or equivalent, required
Culinary degree, strongly preferred
Experience:
3+ years experience in a kitchen management role; multi-outlet experience required
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, a plus
Experience with online product ordering systems (e.g. esysco).
Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members.
QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS
Food Allergen Safety Certification
Valid Driver's License
Working knowledge of the Microsoft Office platform of programs, required
TRAVEL REQUIREMENTS
This position will require the ability to work in various locations on resort.
PHYSICAL DEMANDS AND WORKING CONDITIONS
This position will be required to work evenings, weekends and holidays.
Ability to lift and carry at least 50 pounds on a regular and continuing basis.
Ability to stand on feet for shifts of 8 hours or longer
Ability to work in both hot and freezing temperatures throughout one shift
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
Stratton Mountain Resort
parental leave, sick time, 401(k)
United States, Vermont, Bennington
Jun 04, 2025
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 (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 Resort Chef de Cuisine is responsible for order processing, inventory management, labor management and food safety across multiple outlets. This role directly supports the Resort Executive Chef and Resort Executive Sous Chef, and possesses the skillsets required to serve as an interim when needed. This role works closely with the Front of House leads with shared responsibilities including but not limited to, menu implementation, menu updates, end of month inventories, activations, and promotions. The Resort Chef de Cuisine will support the Food & Beverage department in Quick Service, Full Service and Catering operations. This is a full-time year-round benefit eligible position, compensated between $64,000 - $68,000 annually, based upon experience.
ESSENTIAL DUTIES
Effectively leads BOH Operations in Quick Service, Full Service & Catering environments
Plan and oversee effective opens and closes of all seasonal operations
Take initiative to maintain equipment and supplies
Ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely
Collaborates as needed with other Outlet Chefs for staffing coverage, cross-training, etc.
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 all BOH ordering and maintenance of par levels, adjusting as needed
Accurately enters and tracks all applicable invoices into FoodTrak while adhering to deadlines
Independently leads and executes end of month inventories with accuracy and efficiency
Actively writes menus with company templates and food cost analysis, while adhering to the approval process
Independently leads and executes all internal transfers, resort waste operating procedures, FIFO, and receiving food deliveries
Responsible for the appearance and maintenance of all kitchen equipment in respective areas, reporting repair requests in a timely manner
Ensure that department safety and service trainings are completed and recorded monthly
Additional duties as assigned
EDUCATION & EXPERIENCE REQUIREMENTS
Education:
High School Diploma, or equivalent, required
Culinary degree, strongly preferred
Experience:
3+ years experience in a kitchen management role; multi-outlet experience required
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, a plus
Experience with online product ordering systems (e.g. esysco).
Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members.
QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS
Food Allergen Safety Certification
Valid Driver's License
Working knowledge of the Microsoft Office platform of programs, required
TRAVEL REQUIREMENTS
This position will require the ability to work in various locations on resort.
PHYSICAL DEMANDS AND WORKING CONDITIONS
This position will be required to work evenings, weekends and holidays.
Ability to lift and carry at least 50 pounds on a regular and continuing basis.
Ability to stand on feet for shifts of 8 hours or longer
Ability to work in both hot and freezing temperatures throughout one shift
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
Job ID: 480075083
Originally Posted on: 6/6/2025
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