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: Salary, adjusted based on experience.
• Benefits: This is a full-time, year-round, benefitted position including;
  • Optional company subsidized medical, dental, vision, flexible spending account, health savings account, employer paid short term disability & long-term disability offerings
  • 401(k) retirement plan (with company match up to 5%)
  • Paid parental leave
  • Paid time off, holiday and sick pay
  • Free season pass for employee/dependents
  • Privileges at several other resorts
  • Several discount programs (i.e. food & beverage, retail/rental, friends & family tickets, etc)

• Provide assistance to the Executive Chef in food preparation and production for Killington Grand Resort Hotel's banquet facilities
• Assist chef in training and supervising employees
• Develop and implement strategies and practices that support employee engagement
• ProduceSous chef report daily
• Learn and execute all menus and attend weekly BEO meetings to discuss upcoming events and menu planning
• Becomeproficient in companycomputer system; purchasing guides, recipe log
• Assist in month end inventories, physical and invoicereconciliation
• Ensure that weekly purchasingrequisitions are properly filled out and turned in
• Receive food and properly store in correct and allotted areas
• Execute sanitation protocol, assisting chef in maintaining a clean working environment
• Clean/organize walk in refrigerators and freezers
• Perform other duties as assigned

Basic Qualifications:

• Associates degree in culinary arts preferred or five years of relevant professional cooking experience in hotel and/or conference facilities
• Management experience, or a combination of education and experience from which comparable knowledge and skills are acquired

Required Knowledge, Skills and Abilities:

• Broad and in-depth professional knowledge and skills in food preparation, cooking and presentation
• Good knife skills and knowledge of food, it's characteristics and shelf life
• Ability to motivate others and lead people in the area of correct procedures and follow through
• Ability to deal effectively with a variety of company personnel and outside vendors
• Must be able to think creatively; develop innovative approaches and imaginative solutions for the kitchen that support achievement of the catering department's goals