The Executive Chef at Basin Harbor serves as the visionary leader for the resort's diverse culinary programs, including its multiple dining outlets (Ardelia’s, The Red Mill, Ranger Room, and various bars) and extensive banquet operations. 

Core Responsibilities:

• Culinary Strategy & Vision: Lead menu creation and high-level strategy for all dining establishments in collaboration with the Resort General Manager.
• Operational Leadership: Oversee all back-of-house operations, ensuring adherence to the resort’s "Vermont fine dining experience" philosophy and high-quality standards.
• Financial Management: Manage food and labor costs, oversee management of culinary budgeting and payroll, and monitor financial performance to ensure efficient and profitable operations.
• Staff Development: Hire, train, and mentor a large seasonal culinary team, fostering a positive and motivating work environment.

Required Education and or Experience:

• Culinary Arts degree and demonstrated continued education in culinary field
• Experience overseeing a large staff, managing culinary operations for multiple outlets, overseeing all phases of food preparation and kitchen operations.
• Current ServSafe Food Safety Certification

Essential Functions:

• Lead and train team in the safe use of all culinary equipment.
• Ability to make decisions and direct teams to meet all resort-wide standards of operation. 
• Must be able to work holidays, weekends, and overtime as needed.
• Establishes and maintains cooperative working relationships with peers and staff.
• Able to read, write, and understand English.
• Must be knowledge of and operate within the guidelines of the Basin Harbor Safety programs. 

Physical Demands and Work Environment:

• Required to stand for long periods of time and walk, climb stairs, balance, stoop, kneel, crouch, bend, stretch and twist or reach.
• Able to, at times, work in a fast-paced environment.
• Able to push, pull or lift up to 50 pounds.
• Continuous repetitive motions.