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Culinary Operations Manager

2 months ago

Truckee, California, United States Vail Resorts Full time
Job Overview

Craft Your Culinary Journey

Experience the thrill of working in a dynamic mountain environment. Whether you are a seasoned professional or looking to advance your culinary career, this role offers a unique opportunity to embrace your passion for food while connecting with a diverse team and guests.

With numerous locations across the globe, you can choose to work for a season or embark on a long-term career path. From the outset, you will benefit from competitive compensation, complimentary access to recreational activities, substantial retail discounts, and comprehensive training programs designed to enhance your skills and promote wellness.

We are continually reviewing candidates for full-time positions. Applications are accepted until the role is filled.

Benefits of the Role

  • Recreational Perks: Complimentary passes for employees and discounted tickets for friends and family, along with free lessons.
  • Additional discounts on accommodations, dining, equipment, and transportation.
  • Retirement Savings Plan.
  • Support Programs for Employees.
  • Exceptional training and career development opportunities.
  • Referral Incentives.

Full-time positions are eligible for the aforementioned benefits, plus:

  • Health Coverage, including Medical, Dental, and Vision plans (available to eligible seasonal employees after a specified number of hours worked).
  • Complimentary ski passes for dependents.
  • Critical Illness and Accident insurance options.

Position Summary:

The Culinary Operations Manager at our mountain location is a pivotal role that demands a skilled chef with strong leadership capabilities. Each winter, the culinary team presents a menu featuring Asian Fusion-inspired dishes alongside traditional favorites in a high-volume, quick-service setting. The operation shifts in the summer to focus on banquets and events, primarily catering to weddings and corporate gatherings. Experience in international cuisines and banquet service is highly valued.

The Culinary Operations Manager will oversee kitchen staff, ensuring adherence to safe food handling practices and the quality of menu items. Key responsibilities include managing food safety documentation, maintaining a hygienic work environment, overseeing labor and inventory, fostering employee relations, and developing cost-effective menus while meeting budgetary targets.

Key Responsibilities:

  • Expertise in all kitchen roles, demonstrating a thorough understanding of culinary techniques.
  • Actively support strategic initiatives.
  • Exemplify punctuality and professionalism in appearance and conduct.
  • Maintain a positive and professional demeanor while interacting with staff and management.
  • Train and supervise kitchen staff, ensuring compliance with food safety certifications and documentation.
  • Lead culinary operations for events, including planning, preparation, and staffing.
  • Coordinate with management and sales teams to ensure seamless event execution.
  • Manage food procurement and inventory to maintain quality and cost-effectiveness.
  • Ensure consistency in recipe adherence and presentation.
  • Collaborate with management on menu development and cost analysis.
  • Implement sanitation and safety protocols diligently.
  • Support sustainable practices, including recycling and waste management.
  • Assist in hiring and retaining kitchen personnel.
  • Optimize staff scheduling to align with operational needs and budget goals.
  • Foster a professional work environment through exemplary behavior and adherence to standards.
  • Assist with operational needs during off-peak seasons.
  • Oversee seasonal transitions in kitchen operations.
  • Maintain safety and chemical inventory records.
  • Document and address employee relations matters professionally.
  • Respond promptly to equipment issues.
  • Monitor food and beverage cost management.
  • Conduct regular kitchen audits to ensure compliance with safety standards.
  • Participate in inventory management processes.
  • Utilize software for menu management, ordering, inventory, and scheduling.
  • Support overall kitchen operations and assist front-of-house as needed.

Qualifications:

  • Education: Culinary Degree preferred.
  • Experience: Minimum of 3-4 years in a chef role or equivalent combination of education and experience.
  • Management Experience: At least 3 years in a supervisory capacity.
  • Technical Skills: Proficiency in purchasing systems and MS Office Suite.
  • Preferred Skills: Advanced culinary expertise.
  • Physical Requirements: Ability to lift heavy items, stand for extended periods, and perform physically demanding tasks in varying weather conditions.
  • Availability: Flexible schedule, including weekends and holidays.
  • Ability to maintain composure in high-pressure situations.
  • Strong communication and administrative skills.
  • Awareness of industry trends and adaptability to change.

The expected compensation range for this position is $25 - $27 per hour, based on various factors.

Vail Resorts is committed to diversity and inclusion. Qualified candidates will be considered for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, veteran status, or any other status protected by law.