Lead Sous Chef

Job Description

Job Description

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 June 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: 

The Lead Sous Chef is a leader in the kitchen and will assist in managing all culinary aspects of the restaurant. 

Job Specifications: 

• Starting Wage: $22.00/hr - $24.69/hr  
• Employment Type: Summer Seasonal 2026  
• Shift Type: Full Time hours available 
• Minimum Age: At least 18 years of age  
• Housing Availability: Yes    

Job Requirements: 

• Assist executive chef in day to day operations of restaurants.
• Responsibilities include writing daily menu, ordering, receiving , teaching culinary students, scheduling, etc
• Supervises daily operations of the kitchen and staff in accordance with defined food program to set standards.
• Managing budget and food cost control
• Supervising kitchen staff and developing staff
• Create a team atmosphere and lead by example
• Other duties as assigned per management 

Job Requirements : 

• Graduate of accredited culinary program or ACF apprenticeship program or 5 years culinary supervisory experience in a hotel or resort setting
• Demonstrate the ability to communicate professionally. Must be able to write and produce menu.
• Culinary degree preferred.
• High school diploma or equivalent is required
• The ability to work independently and contribute to a positive, productive work environment
• A flexible schedule including early mornings, weekends, and holidays
• Be able to lift up to 50lbs and stand for long periods of time
• Resumes required 

The expected pay range is $22.00/hr - $24.69/hr. 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  513532
Reference Date: 02/25/2026 
Job Code Function: Back of House