Job Description

Please note, this position is located at Stratton Mountain Resort in Stratton Mountain, 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 Chef leads and elevates Stratton's culinary operations across restaurants, quick-service outlets, and catering. This role combines creative menu development with strong financial and operational leadership to deliver outstanding guest experiences and profitability. The Executive Chef is a hands-on leader who inspires and develops teams, ensures food quality and safety, and helps shape the future of Stratton's dining culture. This is a full-time year-round role, eligible for our major medical benefits, annual incentive program, and flex time off. The compensation range for this position is $85,000 - $105,000 annually.

ESSENTIAL DUTIES

• Lead and mentor multi-outlet culinary teams, cultivating a culture of excellence and accountability
• Partner with the F&B Director on budgets, food cost management, and operational efficiency
• Develop creative, seasonal menus and innovative catering programs
• Oversee food safety, training, and compliance to maintain high standards and inspection results
• Standardize operations with recipes, SOPs, and inventory practices for consistency and efficiency
• Maintain strong vendor relationships and drive profitability through menu engineering and cost control

EDUCATION & EXPERIENCE REQUIREMENTS

Education:

• High School Diploma, or equivalent, required
• Culinary Degree, preferred

Experience:

• Multi-outlet leader in a resort, hotel, or high-volume environment, preferred

QUALIFICATIONS, KNOWLEDGE, SKILL AND ABILITY REQUIREMENTS

• Demonstrated strength in financial management, food costing, and labor control.
• Knowledge of systems such as Workday, FoodTrak, US Foods platform, and Microsoft Office preferred.
• Strong interpersonal, organizational, and coaching skills to build a positive, high-performing team.
• Passion for food, leadership, and the outdoor lifestyle; ski resort experience a plus.

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 accommodations.

An Equal Opportunity Employer

Job Tags

Full time, Work at office, Flexible hours, Weekend work, Afternoon shift,

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