We are seeking an Assistant Director of Food and Beverage for our four-season, full-service luxury resort situated in beautiful Stowe, Vermont. Our Assistant Director of Food & Beverage will lead a highly efficient operation across our resort BOH operations and food-related activities, ensuring a safe, clean, and organized workplace. Your responsibilities encompass food production across all resort a la carte outlets. Our ideal Assistant Director of Food and Beverage will deliver exceptional leadership skills, problem-solving abilities, keen diligence, and a strong commitment to assisting others. Our ideal candidate should also hold a culinary degree, be a certified Executive Chef

Responsibilities

·        Supervise menu planning and conduct tastings in collaboration with owners and staff.

·        Innovate recipes and culinary techniques to ensure consistently high-quality food while managing costs effectively.

·        Maintain an extensive recipe database within the POS system and create plating guides.

·        Collaborate closely on pricing strategies for menu items and manage menu item costs.

·        Implement one purchasing system & controls to minimize food, supply waste, and prevent theft.

·        Support Chefs in approving product requisitions and sourcing food supplies.

·        Continuously assess food product quality to uphold consistent standards.

·        Deliver comprehensive safety training to kitchen staff, focusing on sanitation and accident prevention.

·        Establish and uphold a rigorous cleaning and maintenance schedule for all kitchen areas and equipment.

·        Foster a culture of safety and cleanliness across all kitchen operations.

·        Develop and update policies and procedures to enhance quality and performance measurement.

·        Ensure written policies and procedures are up to date with the latest industry techniques, equipment, and terminology.

·        Conduct interviews, select, train, supervise, counsel, and discipline kitchen employees.

·        Provide continuous training and opportunities for professional growth to kitchen staff.

·        Conduct regular performance evaluations.

·        Collaborate with Chefs to optimize staffing levels for productivity and quality.

·        Monitor and manage food and payroll costs to align with budgeted labor cost goals.

·        Prepare budget-related data and project annual food, labor, and other costs.

·        Monitor actual financial results and take corrective actions as necessary to meet financial goals.

·        Ability to foster positive relationships and promote collaboration with supervisors, management, colleagues, members, and the public to create a cohesive team environment while maintaining professionalism and friendliness.

·        Capacity to consistently produce high volumes of work within designated times, ensuring accuracy, completeness, and a commitment to maintaining high-quality standards.

Qualifications

·        Culinary degree or certification as an Executive Chef.

·        3+ years of applicable experience in the Resort or Hotel industry.

·        Serve Safe Certificate in sanitation is required.

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Benefits

·        Competitive Base Salary and Bonus

·        Medical, Dental, and Vision Insurance

·        STD and LTD Insurance

·        Life Insurance

·        Employee Assistance Program

·        401K w/ Matching

·        Relocation

·        Temporary Housing