Vail Resorts
Executive Chef Keystone Lodge
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: Responsible for all culinary related functions including but not limited to menu development, specification of food, food quality and presentation, storeroom operations, all financial results related to kitchen, hiring, training and ongoing development of culinary staff. Job Specifications: Starting Wage: $72,000- $77,000 + annual bonus Employment Type: Year Round Shift Type: Full Time hours available Minimum Age: At least 18 years of age Housing Availability: Yes Job Responsibilities: A professional requiring only general direction to achieve desired results. 5-7 years Food and Beverage experience with strong culinary skills 5 years supervisory experience Serve Safe Certification Has Guest Service focus Previous multiple outlet management experience Strong team work commitment with proven leadership skills Possesses technical ability and knowledge to give direction to staff and act on it. Has on-going vision for their outlet Graduate of or participant in Apprenticeship or Culinary Education Program. Assumes full responsibility for management of all back of the house operation, culinary functions Assists in definition and management of food program standards. Sets and maintains standards: organization, time management, cleanliness, punctuality in regards to paperwork, meetings, deadlines and returning phone calls. Supports, maintains and participates in company goals and philosophies Ability to receive direction and act upon it Ability to train employees to set service and culinary standards Adheres to Food and Beverage Standards Works in united direction with management team, service and culinary staff in regards to operations standards and character of restaurant Operates outlet within budgetary guidelines Possesses a solid knowledge of service standards and guest service skills High level of interpersonal skills to ensure: Continues teamwork with front of the house Teamwork with other departments High level of guest contact Fact finding for appropriate decision-making Commitment to guest service and employee relations Ability to create and maintain a productive work environment Proficiency in a wide variety of service and culinary skills enabling them to effectively train their staff Thoroughly understands and utilizes financial procedures used at this resort Ability to dissect a profit and loss statement and produce an accurate variance report Ability to research and write accurate projections and budgets Familiar with layout and functioning of Resort and its various departments Working knowledge of and compliance to Outlet Banquet Standards Has a broad understanding of major world hospitality industry trends and their traditions Job Requirements: Will complete management training contracts within 90 days of start date. MDP graduate Responsible for daily operation of outlet Ensures outlet operates under defined safety and sanitation guidelines Successfully performs management duties: Opening Duties Training First reports of injury Employee information forms Action item plans Employee consultations Closing Duties Labor Reporting Separations Paperwork Performance Evaluations Payroll (PeopleSoft) Manage though presence in operation Employee of the month Worker's compensation Uniform Paperwork Disciplinary Reports Outlet Security Successfully performs financial duties Forecasting Reading/Understanding P&L Cost Transfer Purchasing w/in budget Cost Controls Scheduling Variance Reporting Journal Entries Marketing Strategies Successfully managers End of the Month duties Inventory Procedure Labor Accruals Designs and operates culinary program to defined company standards. Checks quality of products and services daily Consistently motivates and schedules self and staff to achieve higher levels of knowledge and performance through external training classes Responsible for purchase/maintenance of equipment for efficient daily operation Responsible for order and receiving all food items necessary for outlet operation. Supports, maintains and participates in company goals, philosophies and programs. Constantly challenges and refines outlet systems and techniques. Leads meetings with outlet management team on a weekly basis. Timely in regards to meetings, reports and deadlines. Acts as spokesperson for the F&B department by sharing information with service and culinary staff. Leads by example and develops all culinary staff. Leads management team in strategic planning regarding financial planning, menu development, cost control and positioning of restaurant. Capable of performing all duties in own outlet and any outlet in which may be assisting. Flexibility in outlet assignments. Addresses and corrects all culinary issues promptly and fairly. Works with on-going concern for concept and menu development. Initiates future planning: staffing, budgets, capitals, training, service techniques, concept, food program, marketing strategies. Recognizes and develops key staff members with the effective use of delegation. Appreciation and protection of assets. Effectively directs all supervisory staff in the daily management of a multifaceted outlet Work holidays, weekends and extended hours, including evenings Indoor and outdoor work environment Communicate with non-English speaking employees and/or guests. Manages menu development process Responsible for day to day operations of kitchens Continuous focus on food quality Continuous focus on development and training of staff Responsible for all financial results directly and indirectly related to culinary Works with resort chefs to build on a strong culinary structure and environment
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: Responsible for all culinary related functions including but not limited to menu development, specification of food, food quality and presentation, storeroom operations, all financial results related to kitchen, hiring, training and ongoing development of culinary staff. Job Specifications: Starting Wage: $72,000- $77,000 + annual bonus Employment Type: Year Round Shift Type: Full Time hours available Minimum Age: At least 18 years of age Housing Availability: Yes Job Responsibilities: A professional requiring only general direction to achieve desired results. 5-7 years Food and Beverage experience with strong culinary skills 5 years supervisory experience Serve Safe Certification Has Guest Service focus Previous multiple outlet management experience Strong team work commitment with proven leadership skills Possesses technical ability and knowledge to give direction to staff and act on it. Has on-going vision for their outlet Graduate of or participant in Apprenticeship or Culinary Education Program. Assumes full responsibility for management of all back of the house operation, culinary functions Assists in definition and management of food program standards. Sets and maintains standards: organization, time management, cleanliness, punctuality in regards to paperwork, meetings, deadlines and returning phone calls. Supports, maintains and participates in company goals and philosophies Ability to receive direction and act upon it Ability to train employees to set service and culinary standards Adheres to Food and Beverage Standards Works in united direction with management team, service and culinary staff in regards to operations standards and character of restaurant Operates outlet within budgetary guidelines Possesses a solid knowledge of service standards and guest service skills High level of interpersonal skills to ensure: Continues teamwork with front of the house Teamwork with other departments High level of guest contact Fact finding for appropriate decision-making Commitment to guest service and employee relations Ability to create and maintain a productive work environment Proficiency in a wide variety of service and culinary skills enabling them to effectively train their staff Thoroughly understands and utilizes financial procedures used at this resort Ability to dissect a profit and loss statement and produce an accurate variance report Ability to research and write accurate projections and budgets Familiar with layout and functioning of Resort and its various departments Working knowledge of and compliance to Outlet Banquet Standards Has a broad understanding of major world hospitality industry trends and their traditions Job Requirements: Will complete management training contracts within 90 days of start date. MDP graduate Responsible for daily operation of outlet Ensures outlet operates under defined safety and sanitation guidelines Successfully performs management duties: Opening Duties Training First reports of injury Employee information forms Action item plans Employee consultations Closing Duties Labor Reporting Separations Paperwork Performance Evaluations Payroll (PeopleSoft) Manage though presence in operation Employee of the month Worker's compensation Uniform Paperwork Disciplinary Reports Outlet Security Successfully performs financial duties Forecasting Reading/Understanding P&L Cost Transfer Purchasing w/in budget Cost Controls Scheduling Variance Reporting Journal Entries Marketing Strategies Successfully managers End of the Month duties Inventory Procedure Labor Accruals Designs and operates culinary program to defined company standards. Checks quality of products and services daily Consistently motivates and schedules self and staff to achieve higher levels of knowledge and performance through external training classes Responsible for purchase/maintenance of equipment for efficient daily operation Responsible for order and receiving all food items necessary for outlet operation. Supports, maintains and participates in company goals, philosophies and programs. Constantly challenges and refines outlet systems and techniques. Leads meetings with outlet management team on a weekly basis. Timely in regards to meetings, reports and deadlines. Acts as spokesperson for the F&B department by sharing information with service and culinary staff. Leads by example and develops all culinary staff. Leads management team in strategic planning regarding financial planning, menu development, cost control and positioning of restaurant. Capable of performing all duties in own outlet and any outlet in which may be assisting. Flexibility in outlet assignments. Addresses and corrects all culinary issues promptly and fairly. Works with on-going concern for concept and menu development. Initiates future planning: staffing, budgets, capitals, training, service techniques, concept, food program, marketing strategies. Recognizes and develops key staff members with the effective use of delegation. Appreciation and protection of assets. Effectively directs all supervisory staff in the daily management of a multifaceted outlet Work holidays, weekends and extended hours, including evenings Indoor and outdoor work environment Communicate with non-English speaking employees and/or guests. Manages menu development process Responsible for day to day operations of kitchens Continuous focus on food quality Continuous focus on development and training of staff Responsible for all financial results directly and indirectly related to culinary Works with resort chefs to build on a strong culinary structure and environment