Team Lead Restaurant

 

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

 

Job Summary:

The Lead Cook is responsible for supporting the kitchen manager to ensure the overall quality of food and food service. The Lead Cook assists with all kitchen related management including, but not limited to, training and scheduling of cooks, payroll, inventory, food safety & quality, and menu execution.

 

Job Specifications:

• Outlet: Laurel & Hidden Valley
• Expected Pay: $23.00 - $24.26 / hour
• Skill Level: Lead

 

Job Responsibilities

• Assist with menu planning and maintaining a high level of quality in all Food & Beverage offering.
• Recommend and implement preparation to reduce costs of goods sold and guiding cooks to ensure correct methodologies are followed.
• Supervises and delegates tasks to cooks
• Communicates any departmental concerns to the Sous Chef
• Implement control on quality along with consistency of every eatable item
• Ensures food ingredients are stored in their designated area and rotated in the proper manner
• Ensure department orders for supplies and products are timely and accurate
• Analyze and control product transfers, waste and spoilage, using appropriate forms
• Have a good understanding of department financials and labor budgets
• Assist with inventory, margin analysis and cost control
• Adheres to Vail Resorts Culinary Guidelines including Weights and Measures, health and sanitation, and adhere to safe work practices
• Operate and sanitize all equipment in a safe and proper manner
• Understands the importance of standards, speed, and quality.
• Demonstrates advanced culinary skill sets, knife skills, banquet service prep for bulk operation.
• Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidel