Sous Chef - Timber Ridge - Winter Seasonal

Sous Chef - Timber Ridge - Winter Seasonal

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.

The Food and Beverage (F&B) Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills, as well as someone who is able to maintain composure in stressful situations. As Sous Chef at one of Keystone Resort's Quick Service or Full-Service Restaurants, you will play a vital leadership role in the kitchen, helping to deliver high-quality, consistent food in a fast-paced, high-volume environment. Reporting to the General Manager, you will oversee and support the BOH Lead and kitchen staff while maintaining excellent standards of food safety, efficiency, and teamwork.

Job Specifications: Starting Wage: $57,784.00 - $64,064.00 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: Handles ticket times to maintain proper pars during peak periods, speed of service, guest engagement. Monitors, checks and adheres to all portion, quality and freshness guidelines with all dishes. Responsible for ordering food to meet business needs and complete monthly full inventory reports Assist managing dining operations and performance for back of house, including training, scheduling, and directing staff Review staff performance and behavior to provide meaningful feedback and direction, providing recognition or corrective action including termination if necessary Assist with administrative duties including hiring, transactions, purchasing, inventory, payroll and records management; May act as manager in the absence of Restaurant Manger Maintain facility standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations Participate in leadership forums providing feedback and input on dining operations, training, and continuous improvement opportunities. Completes management reports pertaining to revenue accounting, tip disbursements and recording, scheduling, ordering products and equipment, payroll, inventory and keeping daily manager logs. Understand completely all policies, procedures, standards, specifications, guidelines and training programs including Food Safety SOP's Ensure that all guests feel welcome and are given responsive, friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations. Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner. Ensure that all equipment and kitchens are kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs. Oversees BOH personnel; coordinates their assignments to ensure economical & timely production. Order and maintain inventory control of Restaurant products including but not limited to; alcohol, beer, wine, to go paper goods, BOH related products. Conducts necessary self-audits as needed and in a timely manner. Leads and drives BOH team training and continued education in the effort of elevating the dining experience. Assist in the other building outlets as needed to support the operation as a whole. Other duties as assigned.

Job Requirements: High School Diploma or GED equivalent required; Bachelors or Culinary degree preferred 2+ years of kitchen management, high-volume preferred - 1+ years of supervisory experience required in similar setting Ability to lead and inspire a diverse seasonal team. Must be able to work flexible hours including weekends, holidays, and peak resort periods. Ability to lift up to 50 lbs and stand for extended periods. ServSafe or equivalent food safety certification preferred. TIPS certification required Ability to stand and walk continuously throughout a shift, lift and/or carry up to 50lbs. Ability to work a flexible schedule including nights, holidays, and weekends.

The expected pay range is $57,784.00 - $64,064.00. 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.