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7FBBCA587C9FCD68
Executive Chef - Solstice/Outlets
Property Name
Stowe Mountain Lodge
Job Title
Executive Chef - Solstice/Outlets
Location
Vermont-Northern/Burlington
Company Name
City
Stowe
Work Permit
Applicants who do not already have legal permission to work in the United States will not be considered.
Management Position
Yes
Bonus Pay
No
Accommodation
No
Industry
Hotel/Resort
Position Categories
Chef - Executive Chef

Stowe Mountain Lodge, located in the heart of the storybook town of Stowe, Vermont, is New England's preeminent ski-in/ski-out mountain lodge. Boasting 312 luxuriously appointed accommodations, world-class spa, award-winning dining, 18-hole Bob Cupp designed golf course, 24-hour heated pool and a wide array of year-round activities, Stowe Mountain Lodge is a destination truly unlike anything else in the east. Despite the carefully crafted rustic Vermont-Alpine architecture, stunning, panoramic mountain views and the tranquility of the area, Stowe Mountain Lodge believes success is achieved by the team behind the property. At Stowe Mountain Lodge, we promote a strong work ethic, cooperation and a team-building mentality, positive spirit, new ideas and growth and reward those who consistently go above and beyond in their work. We empower our employees, at every level, so each individual can truly make a difference at Stowe Mountain Lodge. Undoubtedly, we recognize it is people that support Stowe Mountain Lodge that make it the most exceptional, unsurpassed, luxury ski resort in the Northeast.

Job Description


Job OverviewThis position is responsible for directing and over-seeing the entire food service operations, throughout the property and overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems.Essential Functions
  • Provides visionary leadership and management of the culinary research and development process from product creation through implementation
  • Devises innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events
  • Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls
  • Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts
  • Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes
  • Collaborates with Purchasing in identifying and sourcing required products
  • Develops standards, processes and tools to assist in delivering consistent culinary products at both properties
  • Guides and supports culinary team in the implementation and adherence of company standards, processes & systems
  • Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction
  • In partnership with the Food & Beverage management; develops and administers formal quality assurance processes including audits, secret shopper programs, culinary focus groups, consumer tastings, and customer/operator surveys

Job Requirements


  • Prior experience as an Executive Chef
  • Excellent verbal & written communication skills
  • Possess strength in training and team building programs
  • Ability to multi-task and oversee multiple property Culinary departments
  • Must have 4 or 5 star background, knowledge and ability to implement such standards
  • Must have experience in the process of creating and implementing successful new concepts