Assistant General Manager, Culinary - Winter Seasonal

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 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

To Learn More, please review the Benefits Eligibility Summary

Job Summary:
Service is the foundation of everything we stand for at Vail Resorts and our Culinary Assistant Managers are no exception to this experience of a lifetime. Culinary Assistant Managers are an integral part of the culinary staff responsible for managing the kitchen alongside the Restaurant General Manager, promoting teamwork amongst staff, and maintaining food quality and safety to ensure an exceptional dining experience for our guests. This role also partners closely with the GM to ensure administrative efficiency, operational accuracy, and compliance with company standards.

Job Specifications:

• Starting Wage: $25.00/h - $28.60/h
• 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:

• Assist GM in day‑to‑day operations of the restaurant as a whole, with primary focus on the Back of House/Kitchen, managing the culinary team of chefs, cooks, and BOH support, including hiring, scheduling, training, developing teammates, performance management (including reviews), and succession planning.
• Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws, regulations, and company policies
• Assist with the development, production, and training of menu items, including station playbooks and line & food quality checks
• Participate in and/or conduct daily briefings with staff as well as weekly safety meetings
• Oversee and support inventory/warehouse operations including shipping and receiving, ordering and maintaining stock levels, product rotations, food waste reporting, and ensuring proper documentation
• Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores
• Partner with the GM to support administrative operations including:
  • Managing budgets and cost controls, including labor, food, and operating expenses
  • Assisting with payroll processes, scheduling, and ensuring timecard accuracy
  • Completing and maintaining required compliance logs, training records, and safety documentation
  • Contributing to financial and operational reporting requirements, including month‑end procedures and daily sales reporting
  • Partner with the GM to complete administrative workflows such as vendor communication, invoice processing, transfers, waste logs, and incident documentation
  • Assist GM in long‑term planning, operational analysis, and execution of efficiency improvements and company initiatives
• Other duties as assigned

Job Requirements:

• High School Diploma or GED equivalent required; Culinary degree or certification preferred
• ServSafe certification or regional equivalent required, or ability to obtain during 1st month of employment.
• VT DLL 1st Class Server course required, must be obtained during 1st week of employment.
• 3+ years of kitchen experience required; 1+ years of supervisory experience preferred
• Ability to stand and walk continuously throughout shift and lift and/or carry up to 50 lbs
• Ability to work well with others in a fast‑paced environment under pressure
• Ability to create a team environment and lead by example
• Must be able to communicate fluently in English; bilingual preferred
• Comfortable using Microsoft Office Suite and Microsoft Teams for daily communication, reporting, and administrative tasks, with an aptitude for learning new systems and technologies as needed.

The expected pay range is $25.00/h - $28.60/h. 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 518032
Reference Date: 09/04/2026 
Job Code Function: F&B General Management