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The Woodstock Inn & Resort, authentic New England craftsmanship, greets guests at every turn, seamlessly combining a charming overnight and culinary experience with elegant and personalized touches. Guest rooms feature unique décor that exudes the essence of Vermont, while the historic lodging property encourages guests to explore the various nooks and crannies that are tucked throughout the resort. Combine this with tranquility of the LEED-certified spa for a luxury resort getaway one will only find at the Woodstock Inn & Resort.
Set against the iconic and beautiful village of Woodstock, the Woodstock Inn is a year-round destination, 142-room Inn. Highlighting farm-fresh, carefully harvested ingredients and regional recipes in the four distinct dining areas.
Position Specific: The Woodstock Inn & Resort is seeking an Executive Chef who is a hands-on leader and can jump in anywhere at any time. Specifically, the Inn would most like the Executive Chef who has a front-facing personality and can entertain guests when needed. A proven business leader as well as a creative culinarian trained classically but very knowledgeable of ethnic trends. The Executive Chef is responsible for all culinary activities providing exceptional food for all dining outlets, banquets, In-room dining, Suicide Six Ski area, the golf club and all events and outside catering activity.
Flexibility is important and the Executive Chef needs to be very hands-on and present with strong leadership abilities. He/she needs to understand that no two days will be the same, and as such, be open minded, flexible and nimble.
Initial Priorities:
- Staffing – Build and retain a strong culinary team.
- Building/Rebuilding a Cohesive Team – Coach, mentor and motivate team to work collaboratively and uphold all post-COVID standards.
- Collaborate with Food & Beverage Leaders – The new Executive Chef will develop the “DNA” of the Food & Beverage operations.
Qualifications:
- Leadership responsibility as an Executive Chef or Executive Sous Chef of a luxury property with revenues in excess of $7million combining a luxury banquet operation and high-level a la carte operation
- Culinary degree preferable with accompanying experience at a 4- or 5-diamond rated resort hotel.
- Must have strong demonstrated background in classical culinary fundamentals that can be applied to current food trends.
- Must be a hands-on chef who understands clearly this position is by no mean an office or administrative position. Must enjoy working with employees and guest alike and can plan to spend as much as 50% to 75% of the time on the floor.
- Prior experience with internship or apprenticeship program desired.
- Possess an entrepreneurial spirit with a keen sense of urgency, with enthusiasm and passion to develop a well-trained culinary staff and business sense to achieve budgeted goals.
- Additional characteristic traits of achieved excellence.
Essential Job Functions:
- Direct the administrative and planning of the Culinary Department to ensure that the Resort F&B facilities are current in produce, pricing, service, and image consistent with a 4-Diamond Resort Standard.
- Initiate and conduct training programs of supervisors and hourly staff designed to provide the highest levels of proficiency, efficiency, and confidence in the service of guests.
- Establish operating policies and staff schedules for the operation in order to achieve profitable results and flawless culinary execution.
- Maintain and instill in direct reports a high concern for effective control of food, beverage, and labor costs.
- Actively involved in recruitment from various culinary schools to bring externship employees on, in seasonal roles throughout the year.
- Determine and establish effective purchasing, receiving, storing and inventory procedures withing the culinary department.
- Is willing to and competent in working in all culinary positions including but not limited to: Baking and Pastry, meta fabrication, special events and a la carte production.
- Evaluate the performance of the culinary department adhering to employee review schedule.
- Conducts weekly communications meeting with key report to insure all are aware of goals, objectives and activities within the resort and department.
- Must be comfortable “performing” on the culinary stage at the Red Barns @ Kelly Way and the Billings Form demonstration kitchens.
- Responsible for adherence to policies and procedures as set forth by the company relating to employment, environmental health and safety as well as laws relating to the operation of food, beverage, and guest room facilities.
- Maintain complete knowledge of and comply with all resort and departmental policies, service procedures and standards.
- Maintain complete knowledge of correct maintenance and use of department equipment; use equipment only as intended.
- Be familiar with all resort services and amenities and local Woodstock and regional attractions and activities.
Additional Information:
- Annual food sales $5MM; Total F&B Sales $8MM.
- Actual food cost 27% with a sales mix of 25% a la carte and 75% banquet. (Food Cost Goal 27%)
- There is a total of 35 kitchen employees supported by a $1,300,000 labor budget.
- The Inn maintains three (3) Kitchens; management rates the kitchens a 4 out of 5 and there is capital replacement plan. There is a main kitchen with two floors with a Bake Shop, Butcher Shop and Garde Manager area.
- The Inn has six (6) Sous Chefs, i.e., Pastry Chef, Assistant Pastry Chef, Executive Sous Chef, PM Sous Chef, Banquet Chef, Club/Ski Area Chef. There are 9 within Stewarding/Ware Washing/Pot Washing.
- The Inn has 142 rooms. Chef is supported by a Purchasing Manager and Administrative Assistant.
- The Inn is open 12 months annually with peaks months being June-October (Early November, March/April are the slower months).
- The Executive Chef reports to the General Manager and works closely with the Director of Restaurants, Special Events Manager, Conference Coordinator, Purchasing Manager, General Manager and President.
A la Carte Dining:
The Red Rooster – Casual with 130 seats serving Breakfast, Lunch and Dinner seven (7) days a week.
Richardson’s Tavern – Casual dining with 85 seats, serving Dinner seven (7) days a week.
Fairwarys Grill – Casual with 75 seats serving Lunch, five (5) days a week.
Perley’s Pourhouse – Casual with 75 seats serving Lunch, seven (7) days a week.
The Red Barns @ Kelly Way – Casual with 44 seats serving Dinner two (2) nights a week.
Private Events – Events facilities include the Ballroom, Garden Terrace, Wilder Room, Garden Parlor, Rockefeller Room, Billings Parlor, Country Club Ballroom, South Garden, Front Lawn, Billings Farm & Museum, Suicide Six Baselodge, The Red Barns at Kelly Way, Kelly Way Gardens, Paul Barn Lawn, Billings Barn, Billings Theater, and The Cabin on Mt. Tom. Largest capacity is 300 guests at South Garden and Billings Barn.
A compensation package that will include a respectful base salary. Excellent benefits including medical & dental insurance, 401K, vacation, ACF dues & conference. Relocation allowance available. Interested individuals should send resumes, a well-conceived cover letter, and supporting information (a digital Portfolio is encouraged) in strict confidence.
Denise is the search lead. Email Denise directly at denise@meyersassociates.com
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Interested??? Contact Denise Zanchelli, MBA, Search Partner & Lead denise@meyersassociates.com
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