Ski Resort Sous Chef — Lead Kitchen & Growth

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

Benefits offered by this job

Free passes

Free ski lessons

Retail discounts

401(k)

Wellness benefits

Training program

Job summary

Join our culinary leadership team at Vail Resorts, Inc. as a Sous Chef in a fast-paced resort setting. You will lead and develop kitchen staff, ensuring high-quality, memorable meals for guests while maintaining efficient operations.

Ideal candidates bring 3+ years of culinary experience, including supervisory roles, strong food-prep skills, and knowledge of inventory and cost control. This winter seasonal role offers full-time and part-time options with housing not provided.

Qualifications

• Minimum of 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.
• HACCP standards and ServSafe Certification preferred.

Responsibilities

• Assist the Executive Chef in managing daily kitchen operations and ensuring efficient 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 department 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

Food preparation

Menu execution

Inventory management

Cost control

Job description

Join our culinary leadership team at Vail Resorts, Inc. as a Sous Chef in a fast-paced resort setting. You will lead and develop kitchen staff, ensuring high-quality, memorable meals for guests while maintaining efficient operations.

Ideal candidates bring 3+ years of culinary experience, including supervisory roles, strong food-prep skills, and knowledge of inventory and cost control. This winter seasonal role offers full-time and part-time options with housing not provided.