Seasonal Sous Chef — Lead Kitchen at Mountain Resort

Vail Resorts, Inc.; Champion (PA); On-site; USD 30,000 - 40,000; Full time

Benefits offered by this job

Ski passes

Employee discounts on lodging, food, &

401(k) Retirement Plan

Employee Assistance Program

Excellent training and development

Referral Program

Job summary

Vail Resorts, Inc. is hiring a Sous Chef to join our culinary leadership team at a mountain resort for Winter Seasonal 2026/2027. You will lead kitchen staff, ensure high-quality plated dishes, and help deliver memorable dining experiences for guests.

You’ll work with talented chefs, supervise cooks, and manage daily operations, inventory, and cost controls while upholding food safety standards and guest satisfaction.

Qualifications

• Minimum 3 years of progressive culinary experience, with at least 1 year in a supervisory or leadership role.
• Strong knowledge of food preparation techniques, menu execution, inventory management, and cost control.
• Thorough understanding of food safety, sanitation, and HACCP standards; ServSafe Certification preferred.
• Ability to lead, train, and motivate kitchen staff in a fast-paced, high-volume environment.

Responsibilities

• Assist the Executive Chef in daily kitchen operations and food production.
• Supervise, train, and mentor cooks and kitchen staff to maintain high performance and service standards.
• Ensure all food is prepared, plated, and presented according to established recipes and quality standards.
• Monitor food safety, sanitation, and compliance with health regulations and company policies.
• Assist with inventory management, ordering, receiving, and controlling food and labor costs.
• Support menu development and recipe execution while maintaining consistency and guest satisfaction.

Skills

Culinary leadership

Supervisory experience

Food preparation techniques

Inventory management

Cost control

Food safety & HACCP

Education

ServSafe Certification preferred

Job description

Vail Resorts, Inc. is hiring a Sous Chef to join our culinary leadership team at a mountain resort for Winter Seasonal 2026/2027. You will lead kitchen staff, ensure high-quality plated dishes, and help deliver memorable dining experiences for guests.

You’ll work with talented chefs, supervise cooks, and manage daily operations, inventory, and cost controls while upholding food safety standards and guest satisfaction.