Cooking Team Lead

Date:  May 27, 2023

Vail, CO, US

Company:  Vail Mountain
Shift Type:  Year Round


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. 


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, mountain shuttles AND during the summer on bike haul, golf and other activities 
  • 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 Specifications:

  • Expected Pay Range $20.00 - $28.98
  • Outlet: The Hythe
  • Shift Availability: Full Time


Job Summary:

This individual needs to possess leadership and managerial qualities; an ability to work unsupervised, and always has a sense of urgency. Applicants are expected to adhere to the company’s mission, vision and value statements. Individuals must be knowledgeable of the company’s management systems, policies and initiatives for Vail Mountain Dining, Environmental efforts, and Health and Safety. This position will have specific responsibilities within these areas and individuals are expected to understand them. Individuals will be responsible for food production, execution for lunch and après service, ordering of supplies, supervision of staff, performing of monthly inventories and occasional deputizing of Sous Chefs, Line Cooks and Dishwashers if need be.


Essential Job Responsibilities:

  • Responsible for overall lunch & event/banquet services
  • Liaise with Sous Chefs, Lead Warehouse Clerk and restaurant Managers daily to organize timely meal requirements ensuring consistency in quality, taste and presentation.
  • Create daily preparation lists, cleaning, opening and closing lists for the team.
  • Produce and maintain all standard recipes and use records for restaurant service staff & kitchen personnel per Executive Chef’s specifications
  • Demonstrates culinary excellence in all stations on the line
  • Expedites food, solves problems as they arise, and approaches special requests with flexibility
  • Applies a variety of culinary techniques and practices
  • Maintains stock levels throughout day
  • Responsible for training employees and coaching them to success
  • Applies AAA and Forbes standards for quality product and execution
  • Responsible for the oversight of an entire shift possibly in the absence of the Executive Chef/Sous Chef
  • Expected to be a “hands-on” supervisor who leads their team by example and motivates the team
  • Is a role model and advocate for the company mission and core values
  • Ensures staffing levels, grooming standards and guest service levels are executed at a high level
  • Assigning team duties, breaks and adjusting as needed
  • Communicates with team members in regards to special events, changes in forecasts, etc.
  • Ensures all communication, standards, policies and expectations are communicated to their team and then executed flawlessly
  • Responsible for accuracy in daily inventories and requisitions
  • Ensures proper labor management and cost control
  • Ability to maintain the teams composure during peak operating periods
  • Has a defined plan to complete company leadership training
  • Communicates with warehouse to ensure successful coordination of requisitioning, return to stocks, including variances, spoilage and excess inventories
  • Ensures recipes are constantly updated to reflect changes created by availability of product or direction from Supervisor
  • Has experience working with high end ingredients such as foie gras, lobster, elk, oysters, sweetbreads, sashimi
  • Understands and can prepare foods in highly advanced preparations such as cryovac, anti-griddle, en papilliote methods, molecular gastronomy, use of thermal regulators and/or sous vide, sushi grade knife cuts, knowledge of bread and intermediate pastry baking Ensures all coolers, freezers and walk-ins are maintained to the company’s, local health inspector’s food safety standards and HACCP standards, including daily logging of refrigerator and freezer temperatures.
  • Ensure all coolers, freezers and walk-ins are maintained at the company’s and health inspector’s food safety standards and HAACP standards, including daily logging of refrigerator and freezer temperatures.



  • Three years minimum line cooking experience in a fine dining and high volume establishment. -required
  • Must possess the following key essential qualities - adaptability, flexibility, positive attitude, even temperament and a keen eye for detail. -required
  • High school diploma or equivalent. -required
  • Must be able to lift 40+ lbs. -required
  • Ability to speak read and write in English. -required
  • Ability to work standing for 8+ hours. -required
  • Must be 18 years of age or older. -required
  • Flexibility in scheduling, ability to work weekends and holidays including: Fourth of July weekend and Labor Day weekend. -required
  • Formal Culinary Training. -preferred
  • ServeSafe or Food Handler’s certification (or be able to attain) - required​
  • Progressive culinary experience working in a kitchen with an emphasis in fine dining and high volume. -preferred
  • Previous supervisory/managerial experience. -preferred


The expected pay range is $20.00 - $28.98. 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 492450

Nearest Major Market: Denver