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
Location: The Hythe Vail, Vail, CO
Starting Date: December 1st, 2024
Salary Range: $72,000 - $78,000 annually
Job Summary:
The Sous Chef will play a pivotal role in delivering an exceptional fine dining experience at The Hythe Vail, working under the direction of the Resort Senior Executive Chef. This position will oversee all culinary operations for the fine dining restaurant, ensure the highest standards of food quality and presentation, and lead a talented kitchen team. The Sous Chef will contribute to menu development, training, and uphold the Michelin-level culinary standards expected at the property.
Key Responsibilities:
- Operational Leadership:
- Oversee the daily operations of the fine dining kitchen, ensuring that service is executed flawlessly and efficiently.
- Maintain kitchen organization, cleanliness, and ensure compliance with health and safety standards, including HACCP protocols.
- Ensure mise en place is set, and kitchen stations are prepared for service.
- Assist the Senior Executive Chef in ensuring that all equipment is functioning properly and conduct regular maintenance checks.
- Team Management & Training:
- Supervise and mentor kitchen staff, including line cooks and kitchen assistants, fostering an environment of growth, collaboration, and excellence.
- Provide on-the-job training to staff, ensuring that team members are fully versed in the execution of dishes and culinary techniques.
- Maintain communication between the front-of-house team and the kitchen to ensure seamless service during shifts.
- Manage scheduling for kitchen staff, ensuring adequate coverage during peak and off-peak periods.
- Menu Development & Execution:
- Assist the Senior Executive Chef in the development of seasonal menus that reflect Colorado's finest local ingredients and align with the luxury dining vision of The Hythe Vail.
- Maintain consistency in all dishes prepared, with a focus on high-quality presentation, taste, and creativity.
- Collaborate with the Executive Chef on special culinary projects, events, or holiday menus.
- Cost Control & Inventory Management:
- Monitor food costs, portion control, and waste management to meet budgeted food cost objectives.
- Conduct regular inventory checks and collaborate with the purchasing team to ensure the timely and efficient procurement of ingredients.
- Work with suppliers to source the best ingredients, especially local and seasonal items, and maintain positive vendor relationships.
- Ensure all stock is rotated correctly and used before expiration dates to minimize waste.
- Culinary Innovation:
- Stay current with culinary trends and techniques, incorporating innovative ideas into menu items while staying true to the restaurant's overall concept.
- Experiment with new dishes and cooking techniques, ensuring the fine dining menu stays fresh and exciting for returning guests.
- Quality Assurance:
- Ensure all food leaving the kitchen meets the highest standards of quality, taste, and presentation.
- Monitor guest feedback and collaborate with the front-of-house and Senior Executive Chef to continuously improve the guest experience.
- Administrative & Compliance Duties:
- Assist in budget preparation, controlling labor costs, and managing food and labor margins.
- Ensure compliance with local health department and state regulations.
- Assist in reporting any incidents, accidents, or workplace concerns to the Senior Executive Chef and maintain kitchen documentation as needed.
Qualifications:
- Experience: Minimum 5 years of experience in a fine dining or Michelin-starred kitchen, with at least 2 years in a sous chef role.
- Education: Culinary degree or equivalent experience preferred.
- Skills: Exceptional leadership, communication, and organizational skills, with a strong ability to multitask in a high-pressure environment.
- Culinary Expertise: In-depth knowledge of fine dining culinary techniques, plating, and ingredients, with a commitment to sustainability and local sourcing.
- Attention to Detail: Meticulous in maintaining quality control and executing dishes to the highest standard.
- Creativity: Ability to collaborate with the Senior Executive Chef on creating innovative dishes that elevate the guest experience.
- Team-Oriented: Strong interpersonal skills and ability to work collaboratively within a team environment.
Reporting Relationships:
- Reports to: Resort Senior Executive Chef, Axel Torres
- Supervises: Line cooks, kitchen assistants, and other fine dining kitchen staff
Benefits:
- Competitive salary range of $72,000 - $78,000
- Full health, dental, and vision insurance
- Paid vacation and sick leave
- Access to Vail Resorts amenities and discounts
- Career development opportunities within Marriott International and The Hythe Vail
The ideal candidate is passionate about culinary excellence, thrives in a fast-paced, luxury dining environment, and is ready to lead a fine dining team at a Michelin-level resort.
The expected pay range is $72,000 - $78,000. 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 505469
Reference Date: 10/08/2024
Job Code Function: Back of House
