Again, Club Topnotch’s offerings are mind-blowingly extensive.Īfter being methodical about pumping iron since 1984, I decided that after I hit that magic age of 40, I would shift my fitness routine to center more on stretching and staying limber. Topnotch’s Thai Massage is an unforgettable, possibly life-altering experience.īy all means, do get a pass for the sprawling Club Topnotch, an epic, two-floor workout facility, and take advantage of its carefully curated wellness classes in its chic rooms overlooking the frozen landscape. Here’s a primer to maximizing your experience at this must-see resort. In short, my experience at this particular one was, yes, top notch. The myriad cosmetology practitioner certifications and one-in-a-million specialties each employee had in his or her arsenal was what, to me, truly defines a “destination” spa. Neither cocky nor cloying, the friendly team members were knowledgeable and led with a tremendous, infectious healing energy (I’m telling you, it was palpable). And the simple truth is, I was genuinely floored by the professionalism and devotion from Topnotch’s expert spa staff. In the mood for a little humble-brag? I’ve experienced most every ultra-luxury/exotic spa treatment known to man, globally.
Enthusiastically, I even brought my tennis racquets, but never made it out of Topnotch’s amazing spa and (massive) gym facility. A Four-Diamond destination spa resort, Topnotch was, in a word, sublime. Who’s to blame? My perfectly delightful home for the long weekend, Topnotch Resort. Here’s the sorry-not-sorry upshot from all of these eat, drink and play options: I never made it to the slopes. Relaxing by the fireside at Topnotch Resort.
I mean, Stowe? This quaint, must-visit ski mecca also happens to be a stone’s throw from a charming town where you can “crawl” to beautiful boutiques and top-flight restaurants with delicious eats and chic cocktails. So, to say I was surprised by the same sort of super-deluxe feeling I get from those A-List winter playgrounds in Stowe, would be a severe understatement. Moritz, Gstaad, Zurich, Innsbruck, Jackson Hole, Aspen and Lake Tahoe. Even though I hadn’t snowboarded in more than a decade, I dusted off my winter play gear, and Stowe-bound I went.Īs a how-lucky-am-I? tourist or luxury travel journalist on assignment, I’ve been more than fortunate to experience some of the planet’s most amazing skiing destinations, including St. It also happened to be the always highly anticipated opening weekend at the “Ski Capital Of The East,” Stowe, VT. Assist in hiring kitchen staff with the assistance of the Executive Chef, Sous Chef and Human Resources.It was one of those weekends when I had to just get out of Dodge. Assist in training of wait staff regarding ingredients, kitchen procedures and table service Coordinate pastry operations with Restaurant Managers, Banquet Manager other hotel managers and outside vendors Assist in the training and supervision of all kitchen staff Attend all departmental and organizational meetings Monitor inventory to ensure that stock is rotated properly to avoid loss due to spoilage and ensure reusable items are returned to stock Assist and implement promotional programs on an ongoing basis Maintain high level of sanitation as prescribed by local health department and company standards Ensure all equipment for the kitchens are maintained and stored properly Manage proper requisitioning of necessary supplies through use of purchase orders. Assist with controlling food cost by purchasing wisely, pricing appropriately, portioning accurately, and limiting waste Assist Executive Chef with writing, planning and costing of dessert menus for restaurant, banquets, holiday’s or other special events Monitor guest satisfaction levels, in terms of quality, value, variety and timeliness. Assist with inventories, purchasing and disbursement of all food, paper goods, chemicals and other food related products Monitor and enforce hotel policies and procedures pertaining to food and beverage staff Manage and ensure proper operation of pastry production and execution This position ensures cost effective production of the highest quality food and maintain high sanitary standards in accordance to health department regulations. To assist the Executive and Sous Chef with the supervision, coordination and food production of the Culinary Pasty Program. Minimum of four to six years of experience in culinary field or any similar combination of education and experience. Supervisory experience helpful. Knowledge of safety programs and regulations.
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