Executive Chef, Kindred

Create Your Experience of a Lifetime! 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 Epic 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. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job 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 Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Free ski passes for dependents Critical Illness and Accident plans Kindred Executive Chef: We're looking for a kindred spirit who will be inspired to create dynamic, strategic leadership for culinary operations of Kindred Resort, a new, elevated luxury property located at the base of Keystone Resort in Colorado. Kindred Resort is a visionary development with a mission to be the most welcoming luxury hospitality experience through extreme kindness and active excellence. Embedded in the resort experience is a passion for the outdoors and creating connection between guests, employees, and community. Our goal is to spark elevated experiences that welcome all kindred spirits. Vail Resorts is a leading mountain resort operator with over 40 resorts in sixteen states and four countries. We exist to create an Experience of a Lifetime for our employees, so they can, in turn, provide and Experience of a Lifetime for our guests. We are looking for leaders, innovators, creators, and ambitious professionals to join our talented team. If you’re ready to pursue your fullest potential, we want to get to know you! Job Summary: We are seeking a highly skilled and visionary Executive Chef to lead the culinary operations of our prestigious luxury hotel, which features a signature restaurant, upscale bar, 24-hour room service, and a dynamic banquet program. This role requires a passionate and innovative culinary leader with a proven track record in fine dining, high-volume service, and luxury hospitality. The Executive Chef will be responsible for overseeing all kitchen operations, developing seasonal and event-based menus, maintaining the highest standards of food quality and presentation, and ensuring consistency across all dining venues. They will manage and inspire a diverse culinary team, control food and labor costs, uphold rigorous health and safety standards, and work closely with the Food & Beverage Director to create memorable guest experiences. Job Specifications: Outlet: Kindred Resort Expected Pay Range: $88,868.83 - $114,225.42 + annual bonus, Actual pay will be adjusted based on experience Shift & Schedule Availability: Full Time / Year Round Expected Start Date: May 04, 2026 Housing Availability: No Qualifications: Minimum 8–10 years of progressive culinary experience, with at least 3 years in an Executive Chef role at a luxury hotel or fine dining establishment Expertise in multiple cuisines with a flair for creativity and detail Strong leadership, team-building, and communication skills Proven ability to manage high-volume kitchen operations and banqueting Culinary degree or equivalent professional certification preferred This is a rare opportunity for a culinary professional to make a significant impact in a luxury hospitality environment, delivering elevated experiences across multiple touchpoints. Opening Responsibilities: Strategic Planning & Concept Development Define the culinary vision and positioning for each outlet (restaurant, bar, room service, banquets) Collaborate with ownership and hotel leadership to align culinary offerings with brand identity Develop standard operating procedures (SOPs) for all kitchen operations Menu Development Design opening menus for all outlets, including à la carte, bar snacks, in-room dining, and banquet packages Source and select premium ingredients, focusing on seasonality, quality, and local sourcing Create recipes and plating guides for consistent execution Kitchen Design & Equipment Oversee installation of kitchen equipment and smallwares Ensure proper setup of all kitchen stations, including prep, line, pastry, and banquet areas Staffing & Training Recruit, hire, and onboard all culinary staff, including sous chefs, line cooks, prep staff, and stewards Define roles, responsibilities, and reporting structures within the culinary team Develop and conduct comprehensive training programs for kitchen staff, emphasizing quality, consistency, and luxury service standards Supplier & Vendor Management Establish relationships with food, beverage, and equipment suppliers Negotiate contracts and pricing for ingredients and materials Set up inventory systems and par levels Operational Systems & Standards Implement inventory, ordering, and cost control systems Establish food safety, hygiene, and sanitation protocols in compliance with local regulations and brand standards Develop waste management and sustainability practices Pre-Opening Tastings & Events Conduct pre-opening menu tastings with ownership, management, and marketing teams Support F&B in soft-opening events, VIP previews, and staff trial runs Adjust menus and operations based on guest feedback and operational testing Interdepartmental Coordination Work closely with F&B, Rooms Division, Banquets, and Sales & Marketing to ensure alignment across services Support the creation of banquet and catering packages for launch Collaborate on the integration of culinary offerings into guest experiences and hotel promotions Budgeting & Forecasting Manage opening food & labor budgets and assist in setting financial goals Establish pricing strategies to balance luxury positioning with profitability Create forecasting models for food cost and staffing needs Brand Representation & Culture Building Be a visible ambassador of the hotel's culinary identity during pre-opening and launch Establish a kitchen culture rooted in excellence, mentorship, and professionalism Instill brand values and guest-first philosophy in the team from day one Job Responsibilities (post-opening): Kitchen Operations Leadership Oversees all day-to-day culinary operations across outlets and banquet functions. Leads and mentors the kitchen management team and culinary staff. Provides operational coverage in staff absence and ensures smooth workflow. Sets and enforces performance standards while fostering a high-performing team culture. Maintains a positive, collaborative kitchen environment grounded in respect and professionalism. Culinary Excellence & Standards Leads menu development and ensures consistent food quality, presentation, and flavor across all offerings. Monitors raw and cooked product standards; ensures compliance with sanitation and food safety regulations. Demonstrates culinary techniques and equipment use to staff as needed. Maintains high standards for food handling, storage, and safety certifications. Strategic Planning & Financial Management Establishes culinary goals aligned with property objectives. Oversees food cost control, purchasing, inventory, and operational expenses. Participates in budgeting and monitors financial performance to ensure profitability. Develops and implements SOPs for procurement and receiving. Guest Satisfaction & Service Quality Ensures exceptional guest experiences through culinary excellence and prompt service. Interacts with guests to gather feedback and resolve any concerns professionally. Supports and trains staff on anticipating and exceeding guest expectations. Reviews guest satisfaction data and comment cards to identify areas for improvement. People Development & HR Management Recruits, trains, and develops kitchen talent; fosters career growth through coaching and mentorship. Conducts performance appraisals and manages disciplinary actions in line with policies. Builds a culture of accountability, fairness, and continuous learning. Additional Responsibilities Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. Analyzes information and evaluate results to choose the best solution and solve problems. Other duties as assigned The expected pay range is $105,000- $115,000 + annual bonus. 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. Requisition ID 514082Reference Date: 05/24/2025 Job Code Function: General Management