Assistant 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:
California Lodge is the primary gateway to Heavenly Mountain Resort and serves as the first impression for thousands of guests each day. Home to multiple food and beverage venues including Golden State Kitchen, Cal Bar, the Rockstar Après Deck and Hot Chocolate Heaven alongside numerous seasonal activations, employee functions and private events, this operation combines high-volume quick service with elevated hospitality in one of North America's premier ski destinations.

As an Assistant Manager, you'll partner with the Lodge General Manager to lead daily food and beverage operations while maintaining exceptional culinary standards, developing employees, and supporting a safe, efficient, and profitable business. This is a hands-on operational leadership role where you'll spend your day leading kitchen operations, coaching employees, ensuring food quality and consistency, maintaining operational standards, and helping drive continuous improvement throughout the lodge.

Success in this role requires balancing culinary leadership with operational excellence. You'll help create memorable guest experiences through outstanding food execution, a strong safety culture, effective team leadership, and a commitment to continuous improvement.

This position is ideal for a hospitality leader who takes pride in developing people, enjoys working alongside their team, and is passionate about creating exceptional experiences for both guests and employees.

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: No

Job Responsibilities:

Guest Experience

• Lead by example to ensure every guest receives high-quality food, friendly service, and a memorable dining experience.
• Maintain consistent food quality, presentation, and execution standards across all menu offerings.
• Support seasonal events, specialty menus, promotions, and culinary initiatives that enhance the East Peak dining experience.
• Respond to guest feedback professionally while empowering employees to deliver exceptional service recovery.
• Conduct regular operational walkthroughs to ensure guest-facing and culinary areas consistently meet Heavenly's standards for quality, cleanliness, and presentation.

Operations & Execution

• Partner with the Lodge General Manager to ensure East Peak Lodge operates safely, efficiently, and in accordance with company standards.
• Lead daily kitchen operations, production planning, line execution, and operational readiness.
• Coordinate staffing, scheduling, training, and daily work assignments to support business demands.
• Ensure kitchens, storage areas, receiving locations, and workspace remain clean, organized, and inspection-ready.
• Monitor product quality from receiving through service to ensure consistency and accountability throughout the operation.
• Support menu development, operational improvements, and process enhancements that improve efficiency and guest satisfaction.

Financial Performance

• Support labor, food cost, revenue, and profitability goals through effective operational leadership and resource management.
• Manage purchasing, receiving, inventory controls, and month-end inventory processes.
• Monitor food waste, product usage, and inventory levels while promoting responsible stewardship of company resources.
• Maintain awareness of labor and cost-of-sales performance and work with leadership to identify opportunities for improvement.
• Support accurate completion of operational documentation, reporting, and administrative responsibilities.

People Leadership

• Lead, coach, and develop culinary and back-of-house employees through daily engagement, training, and accountability.
• Support recruiting, onboarding, performance management, and employee development initiatives.
• Foster a positive culture built on teamwork, communication, respect, safety, and continuous improvement.
• Conduct pre-shift meetings, provide real-time coaching, and recognize employee contributions and successes.
• Hold employees accountable to company policies, procedures, performance standards, and food safety requirements while creating an environment where employees can succeed and grow.

Safety & Compliance

• Promote a culture of safety that protects employees and guests while ensuring compliance with company policies and regulatory requirements.
• Maintain compliance with food safety, sanitation, health department, OSHA, and company safety standards.
• Conduct regular safety inspections and proactively address operational, maintenance, and safety concerns.
• Ensure accurate completion of safety plans, operational checklists, payroll processes, and required documentation.
• Support winter operations by helping maintain safe and accessible work environments, including snow-related operational needs as required.

Partnership & Continuous Improvement

• Collaborate with Mountain Operations, Facilities, Retail, Ski School, and other resort partners to deliver a seamless guest experience.
• Embrace innovation and support operational improvements that enhance efficiency, employee engagement, and guest satisfaction.
• Contribute ideas that strengthen culinary execution, improve operational consistency, and elevate the overall East Peak Lodge experience.
• Support mountain-wide initiatives, changing weather conditions, and other departments as business needs require, demonstrating a One Team approach.
• Perform additional responsibilities as assigned while maintaining flexibility and a commitment to team success.

Job Requirements:

• 2-4 years of progressive leadership experience in culinary, food and beverage, hospitality, restaurant, or resort operations.
• Experience leading teams in a high-volume, guest-focused food and beverage environment.
• Strong culinary knowledge with demonstrated ability to maintain food quality, consistency, and operational standards.
• Exceptional communication, coaching, and team-building skills with a collaborative, hands-on leadership style.
• Experience with scheduling, purchasing, inventory management, food cost control, and labor management preferred.
• Intermediate proficiency with Microsoft Office (Word, Excel, Outlook).
• Current ServSafe Certification required.
• Intermediate skiing or snowboarding ability preferred.
• Ability to work weekends, holidays, and in a mountain environment during all weather conditions.
• Positive attitude, strong work ethic, and genuine passion for hospitality, people development, and continuous improvement.

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 517000
Reference Date: 08/30/2026 
Job Code Function: F&B General Management