Please note, this position is located at Stratton Mountain Resort inStratton Mountain, VT

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). Examples of perks and benefits include:

• Alterra Mountain Company Employee Pass - free lift access & discounts at Stratton and all Alterra owned resorts
• Free or discounted Alterra Mountain Company season pass for dependents - this includes spouse & children under 26 years old
• 50% off day tickets at IKON partner resorts
• Free or discounted IKON pass
• Discounted golf, mountain biking and fitness center memberships
• 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
• 401(k) plan with generous company match
• Discounted tuition with partner online university for all Alterra Mountain Company employees to further their education
• Paid parental leave of up to 6 weeks
• Company paid sick time for all, and FTO/Vacation time

• 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.
• Works with outlet chefs to ensure schedules are created in line with business levels and budgets, and are published and communicated consistently and timely.
• 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.
• Ensures outlet chefs actively adjust and adhere to par levels to meet varied business levels.
• Ensures all invoices are accurately entered FoodTrak while adhering to applicable deadlines.
• 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.
• Maintains a positive and professional relationship with all suppliers & distributors.
• Serves as the Food and Beverage representative in one or more of the following areas:
  • Alterra Food Safety Task Force
  • Food Safety & Sanitation Lead
  • GES Committee
  • Employee Experience Committee
• 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.
• 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.
• 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).

• Highschool Diploma or equivalent required
• Culinary degree strongly preferred

• Minimum of three years' experience in a kitchen management role; multi-outlet experience required
• 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).
• Must have consistent interpersonal, communication and managerial skills, with the ability to create a positive experience and learning culture for all team members.
• Proficient/expert in Microsoft Office.

• Food Allergen Safety Certification
• Valid Driver's License
• Successful completion of payroll training to independently edit, manage and approve employee timecards.
• Successful completion of Manager Essentials training.
• Successful completion of Microsoft 101.

• Occasional travel for recruiting events, food shows or vendor meetings may be required.
• This position will require the ability to work in various locations on resort.

• 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

• 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 50 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.