Share this Job

Lead Cook

Date:  Jan 24, 2023
Location: 

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:  

  • Outlet:  Cucina Restaurant at The Lodge at Vail

  • Expected Pay Range $20.00 - $24.49

  • Shift and Schedule Availability:  Full Time

 

Functions as highly experienced cook, responsible for oversight of one or more cooking stations within the kitchen, such as grill, broiler, oven, fryer, sauté station. Provides day-to-day work direction to team members to ensure production of quality food. Organizes and delegates daily workload. Enforces policies, procedures and station sanitation standards. Provides training and guidance to staff. Suggests process improvements and menu enhancements to management. Performs all tasks for which work group is responsible as needed.

 

Essential Job Responsibilities:

  • Responsible for the training, supervision, disciplinary and success of all culinary and stewarding employees.
  • Capable of creating a motivational atmosphere and a cohesive culinary/kitchen team.
  • Is actively involved in the daily operation by being a “hands on” Chef through modeling proper culinary techniques and working alongside employees.  Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests
  • Develops written spec sheets for each menu item to include; name, description, portion size, ingredients, cost per serving and menu price.  Also responsible for taking pictures of all menu items and for maintaining both the photos and spec sheets in a central location.  (This is for the on-going training of staff, to serve as a reference for the special dietary needs of guests’ and to insure the consistency in both menu preparation and presentation.)
  • Acts as manager on Duty in Chef's absence
  • Exhibits a professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests. 
  • Responsible for all opening and closing duties during the shift.  Needs to make sure that all duties are complete by staff prior to shift end.  If closing kitchen, it needs to be left in order with all cleanliness tasks and closing tasks complete.
  • Coordinates on-going menu tastings with the service staff to ensure they are knowledgeable about the food and capable of recommending and up-selling it.    
  • Capable of creating attractive buffet stations with eye catching ice carvings and/or artist garde mange accents.    
  • Coordinates staffing levels and food preparation daily to ensure the timing and flow of food service meets the demand.    
  • Stays abreast of all culinary trends and cultivates creativity among the culinary team through innovative daily specials.    
  • Develops progressive menus that appeal to all Resort owners/guests and include “signature” items in each menu  category.    
  • Other duties as assigned

 

Job Requirements:

  • Culinary degree/certificate or Experience
  • 3-5 years work experience
  • computer skills; Word, Excel, Outlook,, People Soft
  • English/or Spansih/Bilingual in Spanish

 

 

 

 

The budgeted range starts at $20.00 - $24.49.  Actual pay will be adjusted based on experience.

 

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 409847


Nearest Major Market: Denver