Stratton
ExecutiveSousChef
Neural analysis suggests this role is
optimal for Senior candidates.
“Executive Sous Chef at Stratton. Skills: culinary operations leadership, catering operations management, food quality and consistency, team leadership and development, financial and operational management. Lead all back-of-house catering operations. advancing food quality and supporting consistency across all outlets”
What You'll Achieve.
advancing food quality; supporting consistency across all outlets; elevating standards; Deliver noticeable improvement in food quality, consistency, and presentation; ensuring guest satisfaction; profitability across all outlets; ensuring consistency in service and standards; identifying opportunities to exceed financial targets
Industry & Context.
Identify and implement opportunities
May be required to travel to corporate office, recruiting events, food shows or vendor meetings, work evenings, weekends and holidays, able to perform each essential duty satisfactorily with or without reasonable accommodation
What They're Looking For.
Must Have
High School Diploma, 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, track record in financial management, food costing, and labor controls, Proficient computer and administrative familiarity with Microsoft Office required, people leadership skills
Nice to Have
Culinary degree, Serv Safe Manager certification, or equivalent, Knowledge of systems such as Workday, FoodTrak, and US Foods ordering platform preferred
What You'll Do.
Lead all back-of-house catering operations
advancing food quality and supporting consistency across all outlets
and elevating standards
and daily workflow within catering operations
Coordinate onboarding and integration of team members
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
and presentation across all outlets
and inspire a team of year-round and seasonal Managers
Partner with Leadership to build and execute strategic budgets
Dedicate on-site time at outlets weekly
ensuring consistency in service and standards
Drive food cost management
and vendor partnerships
Collaborate with resort leadership to create a food culture that includes seasonal menus
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
Attend required meetings punctually
take on additional responsibilities as assigned by the Executive Chef
complete all in-person and online trainings within designated deadlines
How You'll Work.
Team & Collaboration
Partner closely with the Catering Manager; Partner with Leadership to build and execute strategic budgets; Collaborate with resort leadership to create a food culture
Process & Methodology
resource planning, operational metrics, continuous improvement
Full Job Description
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, ensu
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