Executive Sous Chef at Stratton Mountain Resort in Stratton, 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).

• 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 Executive Sous Chef is a key component of the resort culinary operations. This role is responsible for leading catering operations, as well as advancing food quality and supporting consistency across all outlets through both hands-on execution and operational leadership. This position is designed for a highly experienced culinary professional who brings a strong foundation in creating structures in kitchens and can confidently operate within an evolving environment- establishing systems, refining processes, and elevating standards while aligning with the Executive Chef. This is a benefit eligible, full-time year-round position. The compensation range for this role is $70,000 - $75,000 annually.

ESSENTIAL DUTIES

• Lead all back-of-house catering operations, ensuring organized, efficient, and high-quality preparation and execution of events
• Partner closely with the Catering Manager to align culinary production with event needs and timelines
• Oversee scheduling, labor planning, and daily workflow within catering operations
• Coordinate onboarding and integration of team members
• Identify and implement opportunities
• Provide real-time coaching and corrective guidance during service
• Step into interim leadership roles within outlets as needed to support operations
• Support seasonal and ongoing menu development across outlets
• Deliver noticeable improvement in food quality, consistency, and presentation across all outlets within timeline and priorities as discussed with Executive Chef and Assistant Director of F&B
• Lead, mentor, and inspire a team of year-round and seasonal Managers, Supervisors, and Culinary Teams across quick service, full service, and banquet operations
• Partner with Leadership to build and execute strategic budgets, ensuring food quality, guest satisfaction, and profitability across all outlets
• Dedicate on-site time at outlets weekly, ensuring consistency in service and standards
• Drive strong food cost management, menu engineering, and vendor partnerships
• Collaborate with resort leadership to create a food culture that includes seasonal menus, specialty events, and innovative catering programs.
• Ensure all team members complete required food safety certifications and maintain accurate record-keeping of compliance
• Accurately count and enter month end inventory, ensuring alignment with budget goals and identifying opportunities to exceed financial targets
• Attend required meetings punctually, take on additional responsibilities as assigned by the Executive Chef, and complete all in-person and online trainings within designated deadlines
• Additional duties as assigned

EXPERIENCE, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• High School Diploma, or equivalent, required
• Culinary degree, preferred
• Serv Safe Manager certification, or equivalent
• 6+ years proven experience as a culinary multi-outlet leader in a resort or hotel environment
• Experience in new restaurant concepts from development to fruition
• Strong track record in financial management, food costing, and labor controls
• Knowledge of systems such as Workday, FoodTrak, and US Foods ordering platform preferred
• Proficient computer and administrative skills; familiarity with Microsoft Office required
• Strong people leadership skills

TRAVEL REQUIREMENTS

May be required to travel to corporate office, recruiting events, food shows or vendor meetings.

PHYSICAL DEMANDS AND WORKING CONDITIONS

This position may be required to work evenings, weekends and holidays.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily with or without reasonable accommodation.

An Equal Opportunity Employer