Our mission is to create the Experience of a Lifetime for our employees, so they can, in turn, create the Experience of a Lifetime for our guests. We own and operate the most renowned destination resorts in the world as well as regional and local ski areas outside major cities, and connect them all through one unrivaled network. We are looking for ambitious leaders, innovators and creators to join our talented team. If you’re ready to pursue your fullest potential, we want to get to know you!
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 Summary
This is more than a culinary role—this role is a chance to continue shaping the future of mountain dining across iconic mountain destinations. With over 260 restaurants across our North American resorts, the Senior Manager, Culinary has the opportunity to make a lasting impact—driving consistent operational execution and culinary innovation. This leader will work with resort leaders and internal and external stakeholders to deliver high-quality, cost-effective and guest-focused dining experiences that evolve with culinary trends and support our resorts’ identities
Job Responsibilities:
Culinary Strategy & Menu Development
- Maintain and expand standardized recipe library and menu building strategies across multiple restaurant types—from quick service to full service to banquets/event to specialty and fine dining.
- Lead seasonal menu rollouts to ensure quality, consistency, and guest appeal across multiple resorts.
- Champion ongoing improvement in menu offerings with an eye toward offerings that elevate the guest experience, align with resort execution capabilities, and contemplate smart costing.
- Identify and integrate regional food trends to reflect and enhance each resort’s unique identity.
Operational Excellence
- Lead culinary support across multiple resorts, collaborating and driving accountability with F&B leaders and frontline teams.
- Hold resort teams accountable to culinary and operational standards, monitoring performance and correcting where necessary. Travel to resorts to witness programs and results at work.
- Focus on data driven improvement - analyze operational and culinary performance across the business, identifying inefficiencies, food waste, and areas for improvement.
- Coach resort teams on recipe integrity, kitchen organization, food safety, production efficiency, and cleanliness.
- Implement and reinforce tools for production planning, station setup, and quality assurance.
- Design and deliver culinary training tools including onboarding content, technical workshops, and train-the-trainer models to build in-resort competency.
- Contingency plan and react in-season to operational and guest feedback.
Procurement & Sourcing
- Partner with procurement to documents and execute against accurate food, equipment (OSE), and kitchen specifications.
- Align menu and sourcing strategies to incorporate ingredient cross-utilization and smart scratch cooking to optimize quality and cost and demand planning needs across network of distribution centers.
- Balance needs for US and Canada sourcing strategies that leverage scale of operation and
- Support compliance, sustainability, and landfill reduction initiatives (e.g., work closely with the C2Z team).
- Provide input into kitchen design, durables selections, renovation plans, and equipment selections to support efficient and high-quality execution.
Job Requirements:
Knowledge & Skills
- Recipe development and documentation skills at scale.
- Proven success implementing culinary programs across large, multi-site organizations.
- Expertise in food costing, kitchen workflows, safety protocols, and operational best practices.
- Strong communicator and leader—able to engage frontline teams and senior stakeholders alike.
- Ability to build trust, lead through influence, and drive alignment across field and central teams, delivering business outcomes.
- Skilled in storytelling, giving and receiving feedback, and navigating complex organizational and operational dynamics.
- Demonstrated knowledge of culinary trends, especially in the travel and leisure and ski industry space, including examples of implementing and evolving trends at scale.
- Ability to leverage multiple technologies to execute, analyze and improve business performance.
Experience
- 7+ years of progressive leadership across QSR, casual full service, and fine dining environments within business generating $50M or more in annual revenue
- Experience leading across multi-unit locations with varying geographies.
- Passion for the ski and outdoor industry, and a deep understanding of the seasonal business cycles present in mountain communities.
- Culinary degree or demonstrated equivalent professional experience.
- Demonstrated success in scaling programs that drive innovation, quality, and culture across dispersed teams.
- Track record of driving safety, training, and operational excellence.
- Experience working in a matrixed structure with multiple priorities and stakeholders.
The expected Total Compensation for this role is $92,396 - $125,793 - $159,189 + annual bonus. Individual compensation decisions are based on a variety of factors.
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
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
Vail Resorts offers a ‘Hybrid’ work environment for Broomfield-based roles where employees must live within 50 miles of the Broomfield office and work on-site Tuesday, Wednesday, Thursday and have flexibility to work off-site on Mondays and Fridays.
Please note that the ability to work in person or off-site, and the particulars related to such work, are subject to change at any time; and, accordingly, the Company reserves the right to change its policies and/or require in-person/in-office work or off-site work at any time in its sole discretion.
In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.
We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.
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 510349
Reference Date: 07/23/2025
Job Code Function: F&B Support
