FT Lead Cook at Manor Vail Lodge ($27-$28.50/hr)

Mountain Mastery Management Inc; Vail (CO); On-site; USD 37,000 - 39,000; Full time

Benefits offered by this job

Health benefits (medical, dental, and

Life Insurance

Accident and Critical Illness plans

Retirement benefits with company match

PTO and CO sick leave

Parking

Job summary

Manor Vail Lodge in Vail, CO is seeking a Lead Line Cook to work with the Executive Chef and Sous Chef to ensure seamless afternoon/evening kitchen operations and the consistent delivery of high-quality food. The Lead Line Cook acts as a kitchen supervisor, co-leading the kitchen when the Chef is present and supporting banquet and event service.

Responsibilities include maintaining HACCP standards, cost controls, and staffing coordination, with collaboration across Sales and Events teams for

Qualifications

• 1-2 years related experience and/or training.
• Ability to supervise and coordinate kitchen operations.
• Strong emphasis on food safety and HACCP standards.

Responsibilities

• Ensure quality and presentation of all dishes.
• Monitor food costs, waste, and inventory; assist with ordering.
• Lead and train kitchen staff; coordinate with Executive and Sous Chefs.

Skills

Kitchen supervision

Team leadership

Food preparation

Job description

FT Lead Cook at Manor Vail Lodge ($27-$28.50/hr)

F&B Venue 2 Full Time Vail, CO, US

Salary Range: $27.00 To $28.50 Hourly

Location Description: Manor Vail Lodge is one of Vail's original and iconic properties. With studio, one, two and three-bedroom condominiums plus luxury penthouses, Manor Vail Lodge is a full-service condominium property that features all the amenities of a full-service hotel, including two outdoor heated swimming pools, four hot tubs, spa, fitness center, The Fitz Bar and Ridge + River restaurant. Located steps from Vail Village, Golden Peak ski area, Betty Ford Alpine Gardens, and the Ford Amphitheater, Manor Vail Lodge is the complete package for Vail lodging. Manor Vail Lodge is managed by Mountain Mastery Management Inc.

Overview: The Lead Cook works with the Executive Chef and Sous Chef to ensure that the afternoon/evening crew function seamlessly as a team in the consistent delivery of excellent food that meets the specifications and quality requirements. The Lead Line Cook acts as a kitchen supervisor at all times, co‑leading the kitchen when the Chef is present and assuming responsibility for all aspects of kitchen operations in the Chef’s absence.

Benefits available:

• FT Health Care benefits (medical, dental, and vision)
• Life Insurance
• Accident and Critical Illness plans after 30 days
• Retirement Benefits with a company match program
• PTO benefits which include vacation, holidays after 90 days, and CO sick leave/FMLA leave plans
• and other discount programs and Parking.

We plan to fill the position by November 22, 2026, for a summer start date, and earns between $27-$28.50/hr. Full Time Regular.

Summary: Work with the Executive Chef and Sous Chef to ensure that the lunch and evening crew function seamlessly as a team in the consistent delivery of excellent food that meets the specifications and quality requirements. The Lead Line Cook acts as a kitchen supervisor at all times, co‑leading the kitchen when the Chef is present and assuming responsibility for all aspects of kitchen operations in the Chef’s absence. The Lead Line Cook will also assist with Banquets in the year planning, preparing and executing banquet and catered food service operations.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Controls overall quality, consistency, preparation and presentation of all products served to the customer.
• Monitors and controls costs of kitchen operations, including food usage, portion control, labor costs and kitchen supplies.
• Receives goods and verifies weight, quality, counts, size and pricing against invoice.
• Responsible for removing items from shipping boxes, storing them in the appropriate containers with date and product description. Ensure that all items are dated.
• Ensures maintenance of kitchen‑department sanitary standards in compliance with federal, state and local law and Company specifications.
• Assists Chef in implementation of corrective actions in response to Guest Reports.
• Observes workers engaged in preparing, portioning, and garnishing foods to ensure that methods of cooking and garnishing and sizes of portions are as prescribed.
• Gives instructions to cooking personnel in fine points of cooking.
• Cooks and carves meat, and prepares dishes, such as sauces, during rush periods and for banquets and other social functions.
• Assumes responsibility for kitchen in the absence of Executive Chef and Sous Chef.
• Stay current with trends by utilizing industry books, magazines and multimedia avenues.
• Work in a cooperative work environment, which focuses on trusting relationships, ethics, dignity, maximum productivity and team member morale.
• Plan, prepare, and execute menus for banquets and events in coordination with the Executive Chef and Events team
• Lead, train, and supervise kitchen and banquet staff including task delegation.
• Coordinate food production timelines for banquets to ensure prompt service for all events.
• Maintain strict adherence to food safety, sanitation, and hygiene standards (HACCP, local regulations)
• Help monitor food costs, minimize waste, and assist with inventory and ordering
• Collaborate with Sales, Events, and Banquet Operations to accommodate special requests and dietary restrictions
• Ensure proper use, care, and maintenance of the kitchen equipment
• Assist in menu development, tastings, and special event concepts
• Maintain a clean, organized, and efficient kitchen environment

Qualifications:

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education/Experience: One to two years related experience and/or training; or equivalent combination of education and experience

Reasoning Ability: Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.

Supervisory Responsibilities: Directly supervises three employees in the Kitchen. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly exposed to work near moving mechanical parts. The employee is occasionally exposed to wet or humid conditions (non-weather);work in high, precarious places; fumes or airborne particles; toxic or caustic chemicals; outdoor weather conditions; extreme cold (non-weather);extreme heat (non-weather);risk of electrical shock and vibration.

The noise level in the work environment is usually moderate.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus.

While performing the duties of this Job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell. The employee is frequently required to walk; climb or balance and stoop, kneel, crouch, or crawl. The employee is occasionally required to sit. The employee must regularly lift and /or move up to 50 pounds. Specific vision abilities required by this job include Close vision, Distance vision, Peripheral vision, Depth perception and Ability to adjust focus.