Create Your Experience of a Lifetime!

Come work and play in the mountains!  Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success.

Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first).
 

Job Benefits

Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons  MORE employee discounts on lodging, food, gear, and mountain shuttles 401(k) Retirement Plan  Employee Assistance Program Excellent training and professional development Referral Program
 

Full Time roles are eligible for the above, plus:

Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Free ski passes for dependents Critical Illness and Accident plans

 

Job Summary:

The Chef is responsible for the overall quality of food and food service. The Chef oversees all kitchen related management including, but not limited to, training and scheduling of cooks, payroll, inventory, food safety & quality, and menu execution.

 

Job Specifications:

Outlet: Seven Springs / Foggy Goggle / Foggy Brews

Wage: $25.00/ hour

Skill Level: Manager

 

Job Responsibilities:

Attend to all guest needs in the restaurant ensuring responsive, friendly, and courteous service. Strong ability to train employees to set service standards. Responsible for hiring, training, developing, and scheduling kitchen employees. Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action including termination if necessary  Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities.  Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs. Maintain food cost to budget through proper purchasing, menu item pricing, and inventory practices. Understand completely all policies, procedures, standards, specifications, guidelines and training programs. Create and maintain a productive and safe work environment, including implementing and retaining all company mandated safety-related training and assessments. Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs. Order and maintain inventory control of Restaurant products including but not limited to; food, disposable serve ware, food service related products. Other duties as assigned

Job Requirements:

Previous culinary experience Management or supervisory experience Advanced Culinary Skills Guest Service skills Ability to communicate in English Able to stand or walk for up to 12 hours Able to carry 50+ lbs ServSafe Certification or willingness to obtain High School Diploma or equivalent Certified Slip Resistant shoes are required prior to starting work. Shoes must be provided by the employee. Available to work evenings, holidays and weekends

 

Preferred Skills

Culinary degree or comparable employment experience Outstanding attention to detail; highly organized Interpersonal skills to deal effectively with all business contacts Adaptability and openness to change Ability to build a strong team and delegate effectively 5 years F&B experience with at least 3 years cooking experience At least 2 years of supervisory experience Previous experience in high-volume restaurants Familiarity with purchasing systems, MS Office Suite and Outlook

 

The expected pay range is $25.00. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

 

Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law.

 

Requisition ID  505726
Reference Date: 10/23/2024 
Job Code Function: Back of House