Address
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
Responsibilities include:
Exhibiting culinary talents by personally performing tasks while leading the staff and managing all food-related functions. Working to continually improve guest and employee satisfaction while maximizing financial performance in all areas of responsibility. Assisting in supervising all kitchen areas to ensure a consistent, high-quality product is produced. Responsible for guiding and developing staff, including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility include overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge, and employee cafeteria) and all support areas (e.g., dish room and purchasing)."
Education and Experience
- High school diploma or GED and 6 years of experience in the culinary, food and beverage, or related professional area.
OR
- 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or a related major and 4 years of experience in the culinary, food and beverage, or related professional area
CORE WORK ACTIVITIES
Assisting in Leading Kitchen Operations for Property
- Providing direction for all day-to-day operations.
- Understanding employee positions well enough to perform duties in employees' absence or determine appropriate replacements to fill gaps.
- Providing guidance and direction to subordinates, including setting performance standards and monitoring performance.
- Utilizing interpersonal and communication skills to lead, influence, and encourage others; advocating sound financial/business decision-making; demonstrating honesty/integrity; leading by example.
- Encouraging and building mutual trust, respect, and cooperation among team members.
- Serving as a role model to demonstrate appropriate behaviors.
- Ensuring property policies are administered fairly and consistently.
- Review staffing levels to ensure that guest service, operational needs, and financial objectives are met.
- Establishing and maintaining open, collaborative relationships with employees and ensuring employees do the same within the team.
- Soliciting employee feedback, utilizing an "open door" policy, and reviewing employee satisfaction results to identify and address employee problems or concerns.
- Supervising and coordinating activities of cooks and workers engaged in food preparation.
- Demonstrating new cooking techniques and equipment to staff.
Setting and Maintaining Goals for Culinary Functions and Activities
- Developing and implementing guidelines and control procedures for purchasing and receiving areas.
- Establishing goals, including performance goals, budget goals, team goals, etc.
- Communicating the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, and monitoring processes and procedures related to safety.
- Managing department controllable expenses, including food costs, supplies, uniforms, and equipment.
- Participating in the budgeting process for areas of responsibility.
- Knowing and implementing the brand's safety standards.
Ensuring Culinary Standards and Responsibilities are Met
- Providing direction for menu development.
- Monitoring the quality of raw and cooked food products to ensure that standards are met.
- Determining how food should be presented and creating decorative food displays.
- Recognizing superior quality products, presentations, and flavor.
- Ensuring compliance with food handling and sanitation standards.
- Following proper handling and the right temperature of all food products.
- Ensuring employees maintain required food handling and sanitation certifications.
- Maintaining purchasing, receiving, and food storage standards.
- Preparing and cooking foods of all types, either on a regular basis or for special guests or functions.
Ensuring Exceptional Customer Service
- Providing and supporting service behaviors that are above and beyond for customer satisfaction and retention.
- Improving service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed.
- Managing day-to-day operations, ensuring quality and standards and meeting customers' expectations on a daily basis.
- Displaying leadership in guest hospitality, exemplifying excellent customer service, and creating a positive atmosphere for guest relations.
- Interacting with guests to obtain feedback on product quality and service levels.
- Responding to and handling guest problems and complaints.
- Empowering employees to provide excellent customer service. Establishing guidelines so employees understand expectations and parameters. Ensuring employees receive ongoing training to understand guest expectations.
- Reviewing comment cards, guest satisfaction results, and other data to identify areas for improvement.
Managing and Conducting Human Resource Activities
- Identifying the developmental needs of others and coaching, mentoring, or helping others improve their knowledge or skills.
- Ensuring employees are treated fairly and equitably.
- Training kitchen associates in the fundamentals of good cooking and excellent plate presentations.
- Administering the performance appraisal process for direct report managers.
- Interacting with the Banquet Chef and Catering department on training regarding food knowledge and menu composition.
- Observing service behaviors of employees and providing feedback to individuals and/or managers.
- Managing employee progressive discipline procedures for areas of responsibility.
- Ensuring disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supporting the Peer Review Process.
Additional Responsibilities
- Providing information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person.
- Analyze information and evaluate results to choose the best solution and solve problems.
The expected pay range is $88,000 - $99,000 + annual bonus. 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 501572
Reference Date: 05/21/2024
Job Code Function: Back of House
