At Spruce Peak, we have something special. As the premier Vermont mountain community, we are surrounded by the natural beauty of the Green Mountains. The Lodge and Club are slope side at Stowe Resort; gorgeous for year-round adventures, escapes, destination weddings, and more. We take pride in our teamwork, high standards, and diversity. It’s fitting that we are located at the pinnacle of Vermont!

Our culinary offerings are a cornerstone of the Spruce Peak experience. We partner with local farms for globally inspired, locally sourced seasonal menus, weddings, and world-class events. Our international clientele appreciates our modern, inspired cuisine and bespoke epicurean delights.

We are looking for an Events Chef to join our culinary team at The Club! This Chef would join an active culinary team to assist with Club member, and property-wide banquets, events, and special meals. This position would also be required to assist in restaurant operations during lower event volume times.

Besides great pay and benefits, the work is interesting, challenging, and you’ll have opportunities to grow. Stowe is a great place to put down roots; mountain bike in the summer, ski in the winter, world-class breweries, and small farms; a great place to play during your time off or to raise an active family.

Proud diversity advocates and EOE.

Qualifications include a Culinary College degree and 2-4 years of cooking experience in a fine dining restaurant or in catering/events/wedding industry or the equivalent combination of education and experience. ACF certification preferred. Flexible schedule to meet business demands.

• Paid Time Off.
• Health Benefits - after 30 days!
• Ski Pass to Stowe Mountain Resort.
• Free and discounted stays at Hyatt Hotels worldwide.
• Fitness and Golf Memberships.
• Employee discounts at the Spa.
• 401(k) Matching.

• Must be organized and punctual.
• Good communicator.
• Able to use basic Microsoft programs such as Word, Excel, and Outlook.
• Excellent time management to produce all event orders on time.
• Understand basic fundamentals of cooking for volume while maintaining quality at or above member and guest satisfaction.
• Willing to learn and be proactive focusing on food trends and balanced offerings.
• Must work well with others and contribute to a positive team.
• Manage cooks, stewards, and staff to execute production at an elevated level.