Executive Sous Chef

Stratton Mountain•Stratton, VT

1d•Onsite

About The Position

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.

Requirements

High School Diploma, or equivalent, required
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
Proficient computer and administrative skills; familiarity with Microsoft Office required
Strong people leadership skills

Nice To Haves

Culinary degree, preferred
Knowledge of systems such as Workday, FoodTrak, and US Foods ordering platform preferred

Responsibilities

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

Benefits

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