Culinary Assistant Manager - Ski Resort (Seasonal)

Vail Resorts; Crested Butte (CO); On-site; USD 58,000 - 67,000; Full time

Benefits offered by this job

Ski/Mountain Perks

Employee Discounts

401(k) Retirement Plan

Employee Assistance Program

Excellent training and professional de

Referral Program

Job summary

Vail Resorts in Crested Butte, CO is hiring a Culinary Assistant Manager for the Winter Season 2026/2027. You will help lead the kitchen team, uphold food quality and safety, and work closely with the Restaurant General Manager to deliver exceptional guest experiences.

You\'ll oversee daily operations, manage staffing, training, schedules, and ensure compliance with standards while driving cost controls and operational efficiency in a fast-paced mountain restaurant.

Qualifications

• Minimum 3 years of restaurant experience, with at least 1 year in a supervisory role.
• Proven leadership and ability to manage a culinary team.
• Strong communication and guest service skills.

Responsibilities

• Assist GM in day-to-day restaurant operations, overseeing BOH staff and scheduling.
• Maintain food quality, safety standards, and sanitation per regulations.
• Develop menu items, station playbooks, and conduct quality checks.
• Lead daily staff briefings and weekly safety meetings.
• Oversee inventory, ordering, and waste reporting with proper documentation.
• Address guest concerns and support GX scores.
• Collaborate with GM on budgets, payroll, training, and reporting.

Skills

Leadership

Problem-solving

Multi-tasking

Communication

Customer service

Physical ability

MS Office

Education

High school diploma or equivalent

Tools

MS Office

TIPS certification

Serve Safe Certification

Job description

Vail Resorts in Crested Butte, CO is hiring a Culinary Assistant Manager for the Winter Season 2026/2027. You will help lead the kitchen team, uphold food quality and safety, and work closely with the Restaurant General Manager to deliver exceptional guest experiences.

You\'ll oversee daily operations, manage staffing, training, schedules, and ensure compliance with standards while driving cost controls and operational efficiency in a fast-paced mountain restaurant.