Sous Chef
Stratton Mountain Resort
parental leave, sick time, 401(k)
United States, Vermont, Burlington
Jun 03, 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
This role primarily focuses on applying culinary and supervisory skills while leading all aspects of assigned operations. The Sous Chef is responsible for product ordering, inventory management, labor management and food safety in designated outlet. This role works closely with the front of house management, with shared responsibilities including but not limited to, menu implementation and changes, end of month inventories, activations, promotions, etc. The Sous Chef will support the Food & Beverage department in Quick Service, Full Service and/or Catering operations as directed by the Resort Executive Sous Chef or Resort Executive Chef. This is a full-time year-round, benefit eligible position. This role is compensated at $23.00 - $26.00/hour, based upon experience.
ESSENTIAL DUTIES
Effectively lead BOH Operations in Quick Service, Full Service and/or Catering environments as directed by Resort Executive Chef and/Resort Executive Sous Chef
Maintains and ensures food production and quality are consistently in accordance with Stratton Mountain Resort standards
Collaborate on menu concept and implementation; responsible for determining food cost of menu items and producing up to date recipe cards for quality training
Consistently maintains a clean kitchen including but not limited to refrigeration units, fryers, walk-ins, and food contact surface areas
Leads by example and ensures direct reports uphold cleanliness standards
Plan and oversee effective opens and closes of all seasonal operations
Take initiative to maintain equipment and supplies using appropriate resources
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
Accurately enters and tracks all applicable invoices into FoodTrak while adhering to applicable deadlines
Independently leads and executes end of month inventories with accuracy and efficiency
Maintains a positive and professional relationship with all suppliers & distributors
Independently leads and executes all internal transfers, resort waste operating procedures, FIFO, and receiving food deliveries as applicable
Responsible for the appearance and maintenance of all kitchen equipment in respective areas
Serves as the Food and Beverage representative as requested by management
Actively participates in weekly Food and Beverage meetings
Ensure that department safety and service trainings are completed and recorded monthly
Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines
Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet.
EDUCATION & EXPERIENCE REQUIREMENTS
Education:
High School Diploma, or equivalent, required
Culinary degree, strongly preferred
Experience:
Minimum of two years' experience in a kitchen management role
A diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting, preferred
QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS
Food Allergen Safety Certification
Valid Driver's License
Knowledge of Food Traks inventory management system and Workday platform, preferred
Working knowledge of the Microsoft Office platform of programs, required
Experience with online product ordering systems (e.g. esysco), preferred
Must have consistent interpersonal, communication and managerial skills
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, Burlington
Jun 03, 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
This role primarily focuses on applying culinary and supervisory skills while leading all aspects of assigned operations. The Sous Chef is responsible for product ordering, inventory management, labor management and food safety in designated outlet. This role works closely with the front of house management, with shared responsibilities including but not limited to, menu implementation and changes, end of month inventories, activations, promotions, etc. The Sous Chef will support the Food & Beverage department in Quick Service, Full Service and/or Catering operations as directed by the Resort Executive Sous Chef or Resort Executive Chef. This is a full-time year-round, benefit eligible position. This role is compensated at $23.00 - $26.00/hour, based upon experience.
ESSENTIAL DUTIES
Effectively lead BOH Operations in Quick Service, Full Service and/or Catering environments as directed by Resort Executive Chef and/Resort Executive Sous Chef
Maintains and ensures food production and quality are consistently in accordance with Stratton Mountain Resort standards
Collaborate on menu concept and implementation; responsible for determining food cost of menu items and producing up to date recipe cards for quality training
Consistently maintains a clean kitchen including but not limited to refrigeration units, fryers, walk-ins, and food contact surface areas
Leads by example and ensures direct reports uphold cleanliness standards
Plan and oversee effective opens and closes of all seasonal operations
Take initiative to maintain equipment and supplies using appropriate resources
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
Accurately enters and tracks all applicable invoices into FoodTrak while adhering to applicable deadlines
Independently leads and executes end of month inventories with accuracy and efficiency
Maintains a positive and professional relationship with all suppliers & distributors
Independently leads and executes all internal transfers, resort waste operating procedures, FIFO, and receiving food deliveries as applicable
Responsible for the appearance and maintenance of all kitchen equipment in respective areas
Serves as the Food and Beverage representative as requested by management
Actively participates in weekly Food and Beverage meetings
Ensure that department safety and service trainings are completed and recorded monthly
Actively participates in and completes all assigned trainings in person and online while meeting applicable deadlines
Supports the Food and Beverage department as requested or needed in all areas, which may be in addition to primary responsibilities at designated outlet.
EDUCATION & EXPERIENCE REQUIREMENTS
Education:
High School Diploma, or equivalent, required
Culinary degree, strongly preferred
Experience:
Minimum of two years' experience in a kitchen management role
A diverse background that encompasses quick-serve, family style, catering and high-end dining in a high volume setting, preferred
QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS
Food Allergen Safety Certification
Valid Driver's License
Knowledge of Food Traks inventory management system and Workday platform, preferred
Working knowledge of the Microsoft Office platform of programs, required
Experience with online product ordering systems (e.g. esysco), preferred
Must have consistent interpersonal, communication and managerial skills
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: 480092932
Originally Posted on: 6/6/2025
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