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: Starting wage $24.00, actual wage will be adjusted based on experience.Benefits: Full-time, year-round, benefitted position including:Eligible to enroll in 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: 

At Preston's, we strive to provide exceptional dining experiences. We are seeking an experienced Sous Chef that 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.  

Summary of Key Responsibilities: 

Responsibilities and essential job functions include but are not limited to the following:

Reports directly to the Executive Chef & Executive Sous ChefResponsible for providing daily support to the executive chef and help develop the daily operation standard operating procedures Become a liaison with FOH supervisors and all front-line staff Responsible for quality assurance of products presented to guests in all culinary functions  Oversees main production kitchen Supervises all culinarians & dish staff on site in absence of Executive Sous ChefPlan, supervise and coordinate the daily operations of banquets and restaurant serviceEstablish standards and procedures for staff  Reports daily to the Executive Chef Cover managers’ days off or days out of the building  Assist 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 records Executes and supervises food production, portioning, breakdown of misc. proteins. Organization of daily prep and mise en place.  Coordinates and controls food storage, daily maintenance of a variety of storage spaces. Utilizing FIFO and following company HACCP plan.  Conducts, coordinates and supervises inventories. Daily produce inventory checks and ordering through local purveyors.  Maintains and monitors hygiene, health and safety standards and monitors that HACCP regulations are adhered toMaintains 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 duties  Works closely with staff in training, developing cooking techniques and demonstration  Provide high quality upscale food at high volume levels  Execute and conduct banquets at high levels, organizing meetings with banquet staff Works with the Executive Chef to control labor costs and food cost percentages  Conduct weekly safety meetings, reviewing with staff of known physical hazards that we deal with on a day-to-day basis Signage 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 preferred Formal training/experience in hotel and restaurant management or a combination of education and experience  

Required Knowledge, Skills and Abilities: 

Exceptional cooking skills  Ability to effectively manage kitchen staff, motivate, train, and assign duties fairly  Familiarity with the best practices in hotel, restaurant, and banquet services industry  Knowledge 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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