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, or possess at least 3 years of relevant experience in the Resort or Hotel industry.

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.

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