Executive Chef
2 days ago
As a Sous Chef at Vail Resorts, you will play a vital role in delivering exceptional dining experiences to our guests. This is a unique opportunity to join a dynamic team and contribute to the success of our culinary operations.
Key Responsibilities:
- Assist the Restaurant General Manager in managing the kitchen and promoting teamwork among staff.
- Maintain high standards of food quality, safety, and sanitation.
- Develop and implement menu items, including station playbooks and line checks.
- Participate in daily briefings and weekly safety meetings.
- Oversee inventory and operations, including shipping and receiving, inventory ordering, and product rotations.
- Resolve guest issues and hold staff accountable for Guest Experience scores.
- Perform administrative duties, including managing budgets, payroll, and scheduling.
Requirements:
- High School Diploma or GED equivalent required; Culinary degree or certification preferred.
- ServSafe certification or regional equivalent required.
- 3+ years of kitchen experience required, 1+ years of supervisory experience preferred.
- Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs.
- Ability to work well with others in a fast-paced environment under pressure.
- Ability to create a team environment and lead by example.
- Must be able to communicate fluently in English; bilingual preferred.
Benefits:
- Competitive salary range: $55,000 - $60,000.
- Full-time roles eligible for health insurance, dental insurance, and vision insurance plans.
- Free ski passes for employees and dependents.
- Critical Illness and Accident plans.
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