Lead Back of House

Vail Resorts, Inc.; California; On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Employee ski passes

Family lift tickets

Free ski lessons

Lodging discounts

401(k) plan

Employee assistance

Training & development

Referral program

Housing available

Job summary

Vail Resorts, Inc. is hiring for winter 2026/27 across several culinary roles, including Lead Back of House, cooks, and more. The positions offer a starting wage of $22.00 per hour with opportunities for growth during a high-volume season in our mountain operations.

We emphasize teamwork, safety, and guest service in a fast-paced kitchen. Eligible staff enjoy employee passes, free ski lessons, lodging discounts, and a range of retirement and development benefits.

Qualifications

• Experience in a high-volume restaurant environment preferred.
• Must have High School Diploma or equivalent.
• ServSafe certification or willingness to obtain.
• Ability to stand/walk for extended periods and lift 50+ lbs.
• Strong understanding of food safety and sanitation.
• Must be able to communicate in English.

Responsibilities

• Work as a high-performing line cook during busy, high-volume services.
• Support the GM and Culinary AGM team with the daily operation of the kitchen.
• Assist with opening, closing, and daily kitchen organization.
• Help ensure all stations are properly stocked, organized, and prepared for service.
• Execute menu items quickly and consistently according to established recipes and presentation standards.
• Maintain a strong sense of urgency while preserving food quality and attention to detail.
• Assist with line checks and communicate any product, quality, or preparation concerns to culinary leadership.
• Provide direction and support to cooks when needed.
• Help train new and seasonal culinary employees.
• Lead by example by demonstrating strong work habits, professionalism, organization, and teamwork.
• Maintain proper portion control, recipe consistency, and plate presentation.
• Communicate effectively with culinary leadership and front-of-house team members during service.
• Maintain a clean, organized, and safe workstation throughout the shift.
• Follow all food safety, sanitation, HACCP, and ServSafe standards.
• Assist with receiving, proper product rotation, labeling, storage, and inventory organization.
• Identify operational issues and communicate them quickly to culinary leadership.
• Assist the leadership with additional operational responsibilities as assigned

Skills

High-volume pace

Attention to detail

Organizational skills

Communication

Work under pressure

Food safety knowledge

English communication

Stand/walk long periods

Physical strength

ServSafe certified

Education

High School Diploma or equivalent

Job description

Now hiring for winter 2026/27 - Cooks, Drivers, Instructors & more.

Select how often (in days) to receive an alert: Create Alert

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

The Lead Back of House is the leader on the line able to effectively run a variety of stations in a fast paced culinary environment. They must be able to prepare food according to standardized recipes and portion controls. They will assist in prepping, organizing and running all banquet operations. They will help to receive food and dry goods for the kitchen and properly account for such deliveries. This position is in charge of keeping all coolers and walk-ins neat and clean, properly storing and covering all food items and rotating products for freshness. They will also help the Chef(s) maintain all par levels for the kitchen(s).

Job Specifications

• Starting Wage:$22.00/hr - $29.22/hr
• Employment Type:Winter Seasonal 2026/2027
• Shift Type:Full Time hours available
• Minimum Age:At least 18 years of age
• Housing Availability:Yes

Job Responsibilities

• Work as a high-performing line cook during busy, high-volume services
• Support the GM and Culinary AGM team with the daily operation of the kitchen
• Assist with opening, closing, and daily kitchen organization
• Help ensure all stations are properly stocked, organized, and prepared for service
• Execute menu items quickly and consistently according to established recipes and presentation standards
• Maintain a strong sense of urgency while preserving food quality and attention to detail
• Assist with line checks and communicate any product, quality, or preparation concerns to the chef team
• Provide direction and support to cooks when needed
• Help train new and seasonal culinary employees
• Lead by example by demonstrating strong work habits, professionalism, organization, and teamwork
• Maintain proper portion control, recipe consistency, and plate presentation
• Communicate effectively with culinary leadership and front-of-house team members during service
• Maintain a clean, organized, and safe workstation throughout the shift
• Follow all food safety, sanitation, HACCP, and ServSafe standards
• Assist with receiving, proper product rotation, labeling, storage, and inventory organization
• Identify operational issues and communicate them quickly to culinary leadership
• Assist the leadership with additional operational responsibilities as assigned

Job Requirements

• Ability to work quickly and efficiently in a high-volume restaurant environment
• Excellent attention to detail
• Strong organizational and communication skills
• Ability to work well under pressure
• Ability to take direction and provide direction to others when needed
• Strong understanding of food safety and sanitation
• Ability to communicate in English
• Able to stand or walk for extended periods
• Able to carry 50+ lbs.
• ServSafe Certification or willingness to obtain
• High School Diploma or equivalent

Preferred

• Previous experience in a high-volume, fast-paced restaurant
• Previous lead cook or culinary leadership experience
• Experience working multiple stations on a restaurant line
• Experience training or mentoring other cooks
• Ability to communicate in Spanish
• Culinary degree or equivalent professional experience

The expected pay range is$22.00/hr - $29.22/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution.

We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.

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.