Assistant Manager - Culinary/Chef - Coleman Brook Tavern

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

Job Summary:
Service to the foundation of everything we stand for at Visit 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 and hospitality team, 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: Starting at $60,000.00
• Employment Type: Year Round 
• Shift Type: Full Time and Part Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: No  

Job Responsibilities:

• Assist GM in daily operations of the restaurant, specifically the Back of House/Kitchen, and managing the culinary team of chefs, cooks, and BOH support, including hiring, scheduling, training, developing team members, 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 timesheet 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 relevant equivalent required.
• 3+ years of kitchen experience required; 1+ years of supervisory experience preferred.
• Ability to stand and work continuously throughout shift and lift and/or carry up to 50 lbs.
• Ability to work well with others in a fast-paced environment and under pressure.
• Ability to create a team environment and lead by example.
• Must be able to communicate fluently in English, bilingual preferred..

The expected pay range is Starting at $60,000.00. 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  518578
Reference Date: 10/29/2026 
Job Code Function: Back of House