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 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.

Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).

Employee 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

To Learn More, please review the Benefits Eligibility Summary (https://jobs.vailresortscareers.com/content/Perks-and-Benefits/?locale=en_US)

Job Summary:

Service is the foundation of everything we stand for at Vail Resorts and our Sous Chefs are no exception to this experience of a lifetime. Sous Chefs are an integral part of the culinary staff responsible for managing the kitchen alongside the General Manager, promoting teamwork amongst staff all while maintaining food quality and safety to ensure an exceptional dining experience for our guests.

Job Specifications:

Housing: May be Available

Location: Park City, UT

Expected Pay Range: The budgeted range starts at 55,000-65,000. Actual pay will be adjusted based on experience.

Shift & Schedule Availability: Full Time / Winter Seasonal

Skill Level: Advanced

This is a ski/ride to and from work. Candidates must be able to pass a ski test.

Safety and Food Safety:

Implements HACCP and Food Safety SOP’s

Conducts, maintains and audits, temperature monitoring, cleaning schedules, clean hands are safe hands, Gloves are hands SOP’s.

Enforce, train and supervise Food Safe handling procedures.

Food and Service Standards:

Train, develop and audit staff in the production of menu items to align with station playbooks using Service Physics

Actively coaches all culinary team members to the outlined quality standards.

Handles ticket times to maintain proper pars during peak periods, speed of service, guest engagement.

Monitors, checks and adheres to all portion, quality and freshness guidelines with all dishes.

Responsible for ordering food to meet business needs and complete monthly full inventory reports

Mentorship for Performance:

Establish regular communication with Team Lead.

Actively mentor Team Lead and all back of house employees

Facilitate successful roll out of seasonal training plans.

Assist in the development and training of all culinary employees throughout the season.

Use mentorship skills to maintain a positive work environment.

Operations:

Participates in leadership of daily business forecasting, staffing and product levels.

Actively drives guest engagement, solicits guest feedback.

Leads by example, is conscientious, and crafts a fun and positive partnership environment.

Facilitates daily pre-shift meetings.

Coordinates all stations during service times, trouble shoots.

Comprehensive product knowledge in all stations to be able to point our guests in the right direction.

Trains all staff on dietary options, ingredients and station guide manuals.

Supervise kitchen staff, and have the ability to own the team leadership operationally.

Conducts and handles employee performance agreements in a timely manner.

Documents and files work order requests in a timely manner.

Adhere and monitors to the grooming policy.

Know all kitchen equipment thoroughly.

Job Qualifications:

Demonstrate our core values: Be Safe, Do Right, Do Good, Have Fun, Drive Value, Serve Others, Be Inclusive.

High School Diploma or GED equivalent required; Culinary degree or certification preferred

Minimum of 2 years’ experience in Kitchen Management.

4 years’ experience in a high-volume kitchen facility.

Comprehensive coaching, training and mentoring techniques required.

Strong motivational and inter personal interpersonal skills.

Sophisticated training abilities to train all kitchen positions.

Knowledge of inventory control, waste management, portion control.

Extensive culinary knowledge and a passion for the industry.

Knowledge of Microsoft Office.

ServSafe certification or regional equivalent required

Standing for extended periods of time and lift a minimum of 50lbs.

Proof of clear criminal record check and ability to pass UDABS background check.

The expected pay range is $55,000 - $65,000. 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 504274

Reference Date: 08/16/2024

Job Code Function: Back of House