Location: Killington, Vermont

Killington and Pico Resort is the biggest mountain in the East, home to the most adventure you’ll find all year long, and a great place to start, build and grow your career. With seven distinct mountain areas, including Vermont’s highest lift-serviced peak, the opportunities are endless throughout the longest ski season in the East, and into the summer with mountain biking, golf and more. Join an enthusiastic team that strives to deliver the best guest experience possible, while taking advantage of all these mountains have to offer. Killington Resort is committed to employee wellness, safety, growth opportunities, and provides a wide variety of resort benefits, including access to our unparalleled playground. 

Compensation and Benefits: 

Compensation: Salary, adjusted based on experienceBenefits: Full-time, year-round, benefitted position including;Optional company subsidized medical, dental, vision, flexible spending account, health savings account, employer paid short term disability & long-term disability offerings401(k) retirement plan (with company match up to 5%)Paid parental leavePaid time off, holiday and sick payFree season pass for employee/dependentsPrivileges at several other resortsSeveral discount programs (i.e. food & beverage, retail/rental, friends & family tickets, etc.

Job Summary:

The Executive Sous Chef will assist the Executive Chef in all food aspects. This culinary leader will supervise the daily BOH operations of a multi-faceted food and beverage operation and coordinates the preparation and execution of food for a variety of outlets.

Responsibilities:

Reports directly to the Executive ChefWorks closely with the sous chefs to provide innovative and cost-effective meals to our guestsResponsible for providing daily support to the executive chef and help develop the daily operation standard operating proceduresBecome a liaison with FOH supervisors and all front-line staffResponsible for quality assurance of products presented to guests in all culinary functionsTo oversee main production kitchenTo supervise all culinarians, dish staff on sitePlan, supervise and coordinate the daily operations of banquets and restaurant serviceEstablish standards and procedures for staffReport daily to the executive chefCover managers days off or days out of the buildingAssist with orders, receive and maintain an appropriate inventory of food and supplies which may include coordinating the transportation of goods to off site eventsPrepare a variety of administrative/operations reports and records, such as timesheets, daily staffing reports and recordsMonitor staff hours updating schedules, signing off time for all staffSupervision of 20-25 staff members, responsible for overall direction, coordination and evaluation of the employeesExecutes and supervises food production, portioning, breakdown of misc. proteins. Organization of daily prep and mise en placeCoordinates and controls food storage, daily maintenance of a variety of storage spaces. Utilizing FIFO and following company HACCP planOversee day-to-day production and operations in the kitchenConducts, coordinates and supervises inventories. Daily produce inventory checks and ordering through local purveyorsMaintains and monitors hygiene, health and safety standards and monitors that HACCP regulations are adhered to.Maintains and monitors quality, conducts quality control checks of goods received and goods preparedEnsure that the kitchen is properly organized, staffed and directed in day-to-day dutiesWorks closely with staff in training, developing cooking techniques and demonstrationOversee all kitchen functions and provide support to the kitchen when the executive chef is awayProvide high quality upscale food at high volume levelsExecute and conduct banquets at high levels, organizing meetings with banquet staffWorking with the Executive Chef to control labor costs and food cost percentagesConducting weekly safety meetings, reviewing with staff of known physical hazards that we deal with on a day-to-day basisSignage and message boards are updated and communicated to staff to keep employees informed about upcoming events etc.Promoting safe food handling and working with developed HACCP plans state and company wide

Basic Qualifications:  

Culinary or College degree, Associates, or bachelor’s preferredFormal training/experience of 5+ years in hotel and restaurant management or a combination of education and experience

Required Knowledge, Skills and Abilities:

Exceptional cooking skillsAbility to effectively manage kitchen staff, motivate, train, and assign duties fairlyFamiliarity with the best practices in hotel, restaurant, and banquet services industryKnowledge of working Square POS systems, Microsoft 365Knowledge of health and safety standards, SERV Safe Certification

It is the policy of Killington/Pico Ski Resort Partners, LLC to provide equal opportunity and employment to all staff and applicants.  No person shall be discriminated against in any condition of employment because of race, color, religion, ancestry, national origin, sex, sexual orientation, gender identity, place of birth, age, physical or mental condition, or any qualified individual with a disability or veteran status. 
 
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