Jobs at Sugarbush Resort
Title: Sugarbush Inn Chef
Type: Full Time Seasonal
The Sugarbush Inn Chef serves as a hands-on leader in all areas of the kitchen from quality food preparation to assisting with kitchen staff oversight, daily menu planning, inventory control, and kitchen sanitization. Dedicated and skilled culinary enthusiasts professionally run our kitchens. Come join our team in preparing the finest foods, offering our guests a phenomenal dining experience with unique local flair.
· Operate a full service resort-lodging kitchen serving breakfast and dinner. · Supervise, train and evaluate immediate kitchen staff. · Regularly plan for and manage the organization of production areas, including the setting-up of stations according to kitchen guidelines and safety standards. · Plan menus efficiently offering a diversity of foods while maintaining efficient food/labor costs; adjust planning needs for special events and/or business levels. · Prepare high quality food, with excellent presentation, in a timely and efficient manner. · Oversee sanitization/order of stations for food preparation and closing out at end of shifts. · Assist in cleaning and maintaining order of walk-in cooler/food storage areas. · Manage control of inventory- ordering/stocking items as needed and to meet future needs. · Communicate effectively with chef/cooks/waitstaff to ensure accuracy, quality and timeliness. · Work cooperatively, efficiently and effectively as part of a dedicated and dynamic team. · Continually develop cooking skills/methods and master a variety of cuisines.
Must have a culinary degree or 8-years of experience in related field with 3-years in a leadership position. Excellent utilization of knife/equipment skills and kitchen safety knowledge. Adherence to all safety and sanitization/hygiene standards is essential. Must be able to succeed in an often fast-paced environment, have a demonstrated ability to actively work as part of a team, and be able to work standing in a confined area for extended periods of time. Requires ability to lift 30 to 50 lbs. Must be able to create/organize cost effective menus. Timeliness and reliability are absolutely essential, as is availability to work weekends/holidays. Must have or be willing to obtain a valid ServeSafe License.
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