Sous Chef - Housing Available

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:

Responsible for carrying out a luxury level dining experience for guests in a high volume restaurant and lounge. Supervises the operation of cooking line and maintains food and plating quality standards as set by the Executive Chef. Will also assist with the catering operation producing luxury level food for our banquet operation. Candidates must have strong leadership skills and ambition to drive new menu concepts and stay up to date on the latest culinary trends. Join our team for Winter Season 2024/2025, and enjoy excellent perks! We provide perks including a Free Epic Pass for yourself & your dependents, Retail, Hotel, and Restaurant discounts, free leadership & career development classes, Paid Time Off, and so much more!

Safety and Food Safety:

• Implements the Vail's HACCP and Food Safety SOP’s.
• Conducts, maintains and audits, temperature monitoring, cleaning schedules, clean hands are safe hands, Gloves are hands SOP’s.
• Enforce, train and supervise Food Safe handling procedures.

Food and Service Standards:

• Audit and maintain standardized recipes of all menu items and beverages.
• Maintain all station guides, menu item pictures.
• Actively coaches all culinary team members to the outlined quality standards.
• Communicates GSS, guest comments, Mystery shops, results to the culinary team.
• Handles ticket times during peak periods, speed of service, guest engagement.
• Monitors, checks and adheres to all portion, quality and freshness guidelines with all dishes.

Mentorship for Performance:

• Bi-weekly one on one meetings with Lead cooks.
• Actively mentor Lead Station Cooks, Prep Cooks and Dishwashers.
• Facilitate successful roll out of seasonal training plans.
• Assist in the development and training of all culinary employees throughout the seasons.

Operations:

• Participates in leadership of daily business forecasting, staffing and product levels.
• Actively drives guest engagement, solicits guest feedback.
• Ensures all special events are completed to the highest level.
• Leads by example, is conscientious, and crafts a fun and positive partnership environment.
• Facilitates daily pre-shift meetings.
• Coordinates all stations during service times, trouble shoots.
• Comprehensive product knowledge in all station to be able to point our guests in the right direction.
• Trains all staff on dietary options, ingredients and station guide manuals.
• Supervise kitchen staff, and have the ability to own the team leadership operationally and administratively in the absence of the Chef.
• Conducts and handles employee performance agreements in a timely manner.
• Documents and files work order requests in a timely manner.
• Adhere and monitors to the grooming policy.

Job Qualifications:

• Demonstrate our core values: Be Safe, Do Right, Do Good, Have Fun, Drive Value, Serve Others, Be Inclusive.
• Minimum of 2 years’ experience in Kitchen Management.
• 4 years’ experience in a high-volume kitchen facility.
• Comprehensive coaching, training and mentoring techniques required.
• Strong motivational and inter personal interpersonal skills.
• Sophisticated training abilities to train all kitchen positions.
• Knowledge of inventory control, waste management, portion control.
• Extensive culinary knowledge and a passion for the industry.
• Knowledge of Microsoft Office.
• Food Safe Certificate Level 1 – we will train.
• Ability to step into chef or chef manager role in the absence of Chef.
• Standing for extended periods of time and lift a minimum of 50lbs.
• Proof of clear criminal record check.

The expected pay range is $55,000 - $60,000. 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  505793
Reference Date: 10/28/2024 
Job Code Function: Back of House