Trapp Family Lodge | Stowe, VT
Full-time, year-round. The Executive Chef is responsible for all food production for the Main Lodge, which includes the Dining Room, Lounge, Employee Meal Program and Banquet Functions in the Main Lodge, Wedding Tent, and Kaffeehaus. Oversees the development of menus, food purchase specifications and recipes. Coordinates activities of and directs training of chefs, cooks, and other kitchen workers. Develops and monitors food and labor budget set forth by Food and Beverage Director. Maintains highest professional food quality and sanitation standards. Must possess excellent customer service skills, good phone presence, problem-solving skills, attention to detail and willingness to help others. The ideal candidate will have a culinary degree as a certified Executive Chef or 6+ years applicable experience in the Resort or Hotel industry.