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