Executive 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 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:
The Executive Chef is responsible for leading all culinary and food & beverage operations at the Keystone Conference Center, including oversight of off-site and remote catering locations supporting large-scale events and group functions. This role provides strategic culinary leadership, ensures exceptional guest experiences, maintains high standards of food quality, safety, and operational excellence, and drives financial performance across the operation.In addition to overseeing the conference center's culinary programs, the Executive Chef partners closely with Keystone Hospitality leadership and other food & beverage outlets to ensure alignment, collaboration, and consistency across the broader hospitality portfolio. The position plays a critical role in developing and mentoring culinary talent, building high-performing teams, and strengthening the overall culinary division through innovation, operational best practices, and a culture of hospitality excellence. 

Job Specifications:

• Starting Wage: $70,631.00 - $100,901.00 + annual bonus
• Employment Type: Year Round 
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: Yes  

Job Responsibilities:

• Lead the overall culinary operation for conference center events, ensuring exceptional food quality, presentation, consistency, and guest satisfaction.
• Partner closely with Conference Services and Sales teams to develop custom menus, answer menu-related questions, and support client needs during the planning process.
• Review Banquet Event Orders (BEOs) to verify menu accuracy, identify operational challenges, ensure products and labor align with event requirements, and communicate concerns proactively.
• Develop and maintain recipe guides, production sheets, and menu execution standards to support efficient and consistent food preparation.
• Place vendor orders to ensure supplies are received 3 to 5 days in advance of scheduled events while managing food cost and inventory levels.
• Create and manage culinary team schedules to ensure appropriate staffing levels based on business demands and event volume.
• Recruit, interview, hire, onboard, coach, develop, discipline, and, when necessary, terminate team members in accordance with company standards and policies.
• Conduct daily culinary stand-up meetings to review production priorities, event timelines, staffing assignments, fire times, and operational expectations.
• Maintain a clean, organized, and safe kitchen environment while ensuring adherence to all health, sanitation, food safety, and workplace safety standards.
• Serve as a senior culinary leader by conducting regular check-ins and collaboration meetings with chefs across other locations to share best practices, coordinate staffing assistance, identify product needs, and resolve operational challenges.
• Act as the primary culinary resource and mentor for fellow chefs, providing guidance, support, and solutions to ensure successful execution across all locations.
• Drive operational excellence through effective communication, detailed planning, and hands-on leadership while maintaining the highest standards of hospitality and culinary execution.

Job Requirements:

• At least 5 years Executive Chef experience in Banquet or Catering Service.
• Must be able to work a flexible schedule including Mornings, Nights and Holidays.
• Experience managing team of 15 people or more.
• Ability to stand for long periods of time and able to carry 40lbs.
• Capability to learn and manage new systems for scheduling, payroll and ordering.

The expected pay range is $70,631.00 - $100,901.00 + 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  517379
Reference Date: 09/09/2026 
Job Code Function: Back of House