Sr Mgr: F&B - Exec Chef

 

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 Executive Chef oversees culinary operations across multiple dining outlets at the Grand Summit Hotel and Canyons Village, including banquet services, quick service, full-service restaurants, and special events. Operating within the Hospitality Division’s Food & Beverage Department, this role focuses on food safety, profitability, and delivering exceptional guest experiences across all venue types. Reporting to the Director of Hospitality Food & Beverage and collaborating with the Senior Manager of Front of House, the Executive Chef ensures all culinary teams and environments consistently meet Vail Resorts’ brand and safety standards.

 

Job Specifications:

• Starting Wage: $90,000 - $102,000 + annual bonus
• Employment Type: Year Round
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age
• Housing Availability: No

 

Job Responsibilities:

• Responsible for guest satisfaction, upholding standards, and financial performance of the food and beverage operations
• Oversees multiple Chefs and and kitchen personnel to create a strong team relationship. Participative management style with hands-on work ethic.  Form cohesive team encompassing all staff members.  Verbally communicate, in a calm, positive demeanor.
• Commands a strong safety culture within the team
• Reviews and manages P&L for fiscal year and attends monthly P&L meetings.
• Manages the human resource, financial and administrative responsibilities as they pertain to his/her direct reports. 
• Accurately schedules staff to business level based on forecast
• Accurately produces daily reports and conducts self audits; holds and documents daily pre-shift meetings
• Order and maintain inventory control of Restaurant kitchen products
• Conducts monthly kitchen self-audits for adherence to health department and F&B department standards of excellence.  

 

Job Requirements: 

• High School Degree or Equivilent required/Culinary or Bachelor’s Degree Preferred
• Minimum 5 years in high volume banquet operation; High volume restaurant experience a plus
• Minimum 5 years of direct management experience required
• Strong Skills Required; Purchasing, budgeting & scheduling software; MS office suite
• English proficiency, Bi-lingual in Spanish a plus
• Serve Safe Food Protection Manager certification required within 14 days of employment
• Strong Financial Acumen

 

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