Lead Sous Chef

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 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.

Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).

Employee 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

To Learn More, please review the Benefits Eligibility Summary

Job Summary:

The Sous Chef is responsible for the overall quality of food and service at our restaurants. Assist with management of kitchen environment in an on-mountain dining outlet.  Ensure staff and food quality provides guests with a pleasant dining experience on a daily basis.  Assist Kitchen Manager with payroll, inventory, employee management, etc.

Job Specifications:

• Starting Wage: $23.00/hr - $26.00/hr
• Employment Type: Winter Seasonal 2026/2027 
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: No

Job Responsibilities:

• Assist Kitchen Manager with menu production and delivery
• Food safety across all operations
• Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines
• Assist Kitchen Manager with scheduling of staff and performance reviews of staff to budgeted labor.  Assist by resolving payroll exceptions, approvals, and labor distribution reports
• Assist Kitchen Manager with ordering/receiving, cost transfers, variance reports and inventory control of all food, beverages, supplies, etc.  purchased for the entire building
• Conducts routine line checks and maintains food quality of all food served and produced
• Culinary team development and training
• Assist Kitchen Manager with hiring, training and retaining all food service personnel
• In-depth knowledge of culinary practices

Job Requirements

• Education:  Culinary Degree Preferred
• Work Experience:  Minimum 3 years in high volume restaurant operation
• Supervisory Experience:  Minimum 3 years of direct management experience
• Computer Skills: Purchasing Systems, MS Office Suite, Outlook
• Preferred Skills: Advanced Culinary Skills

The expected pay range is $23.00/hr - $26.00/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

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  518545
Reference Date: 10/27/2026 
Job Code Function: Back of House