Main Lodge Dining Room & Banquet Sous Chef- $1000 sign on Bonus!

Trapp Family Lodge•Stowe, VT

12h•Onsite

About The Position

The Sous Chef for the Main Lodge & Banquets kitchen plays a key leadership role in supporting the Executive Chef and Executive Sous Chef in the daily operations of the Main Dining Room, breakfast service, and banquet events at the von Trapp Family Lodge & Resort. This position is responsible for maintaining strong kitchen organization, managing food ordering and inventory, and leading the culinary team to deliver exceptional cuisine for both à la carte dining and large-scale events. When supporting banquet operations, the Sous Chef works directly with and reports to the Banquet Chef to ensure the successful preparation and execution of weddings, conferences, and special events. The Sous Chef ensures consistent food quality, efficient kitchen operations, and adherence to the Lodge’s high culinary and hospitality standards.

Requirements

Ability to lift up to 50 lbs
Ability to stand for extended periods
Flexibility to work evenings, weekends, holidays, and large event schedules is required
Maintain compliance with all health department regulations and food safety standards.
Continuously evaluate kitchen workflows to improve efficiency and service during both restaurant and banquet operations.

Responsibilities

Oversee ordering of food products and kitchen supplies for the Main Lodge and banquet operations.
Maintain accurate inventory levels and par systems to support both daily restaurant service and large banquet functions.
Conduct regular inventory counts and implement proper stock rotation to minimize waste.
Work closely with the Executive Chef and Executive Sous Chef to monitor food costs and purchasing to maintain budget targets.
Coordinate with vendors to ensure accurate and timely deliveries, verifying product quality and consistency.
Maintain organized storage areas with proper labeling, dating, and product handling procedures.
Assist the Executive Chef and Executive Sous Chef in recruiting, hiring, and onboarding kitchen staff for the Main Lodge and banquet operations.
Provide leadership and daily direction to cooks and prep staff to ensure efficient service and strong teamwork.
Train staff on culinary standards, banquet execution, food safety, OSHA regulations, and sanitation practices.
Foster a positive, respectful, and collaborative kitchen culture.
Mentor team members to encourage professional growth, efficiency, and adherence to established recipes and procedures.
Support the Executive Chef and Executive Sous Chef with menu planning and preparation for breakfast service, Main Dining Room operations, and banquet events.
Coordinate kitchen preparation and execution for weddings, conferences, and resort events.
When assigned to banquet functions, work under the direction of the Banquet Chef to ensure proper execution, timing, and quality of all banquet meals.
Oversee kitchen operations in the absence of the Executive Chef or Executive Sous Chef when necessary.
Ensure consistent presentation, portioning, and quality of all dishes leaving the kitchen.
Maintain compliance with all health department regulations and food safety standards.
Continuously evaluate kitchen workflows to improve efficiency and service during both restaurant and banquet operations.
Ensure all food produced meets the high quality standards expected of the von Trapp Family Lodge.
Support seamless coordination between the kitchen, banquet team, and front-of-house staff.
Address guest feedback or concerns regarding food quality promptly and professionally.
Contribute to creating memorable dining experiences for guests attending resort dining and special events.