SMC Sous Chef

Stratton Mountain Resort
parental leave, sick time, 401(k)
United States, New Hampshire, Lebanon
Dec 11, 2024
Seasonal (Seasonal) 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 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. This is a full-time seasonal position, paid at $28.00 - $32.00/hour. ESSENTIAL DUTIES Provide training, leadership, and direction for Club kitchen staff to include standards of quality, service, profit, health and safety Assist in the creation and execution of appropriate menus 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 Handle all guest concerns in a professional and timely manner Ensure facility cleanliness standards are consistently maintained Promote a fair and harmonious work environment Sees to the proper placement and storage of all deliveries Responsible for the safe use and maintenance of all equipment Opens and closes unit, as assigned Other duties as assigned by management EDUCATION & EXPERIENCE REQUIREMENTS Education: High School diploma, or equivalent required Culinary school diploma preferred Experience: Prior 3-5 years culinary experience required Prior kitchen supervisory experience required QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS Skilled in New England and/or Vermont fare Excellent verbal and interpersonal skills Strong leadership skills Ability to work unsupervised and to fulfill any role needed 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. 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