Seasonal Mountain Kitchen Lead

Vail Resorts; Keystone (CO); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Free employee passes

Employee discounts on lodging, food, &

401(k) Retirement Plan

Employee Assistance Program

Excellent training and development

Referral Program

Job summary

Vail Resorts is hiring seasonal cooks for Winter 2026/2027 at mountain locations. Cooks support the kitchen team, operate equipment, maintain cleanliness, and help ensure high-quality guest dining experiences.

Starting wage ranges from $22.00 to $29.22 per hour, with full-time hours available. Housing may be available, and a culinary degree or certification is preferred, along with 1–2 years of related experience and ServSafe knowledge.

Qualifications

• Culinary degree or certification preferred or required.
• 1–2 years of relevant work experience; supervisory kitchen experience preferred.
• Strong knowledge of cooking techniques, practices and food safety; ServSafe certifications a plus.

Responsibilities

• Understand the use and operation of kitchen equipment, tools and accessories for use and to train other kitchen staff.
• Adhere to and enforce applicable standards for facility and food preparation, cleanliness, and sanitation to ensure a high-quality work environment and guest experience.
• Maintain knowledge of current menu items and their ingredients.
• Prep ingredients and maintain par levels for demand to minimize waste.
• Maintain inventory of ingredients using a first in first out method and monitor food waste for reporting.
• Other duties as assigned.

Skills

Cooking techniques

Food safety

English fluency

Education

Culinary degree or certification

Job description

Vail Resorts is hiring seasonal cooks for Winter 2026/2027 at mountain locations. Cooks support the kitchen team, operate equipment, maintain cleanliness, and help ensure high-quality guest dining experiences.

Starting wage ranges from $22.00 to $29.22 per hour, with full-time hours available. Housing may be available, and a culinary degree or certification is preferred, along with 1–2 years of related experience and ServSafe knowledge.