Food & Beverage Supervisor - Sous Chef

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:

We are seeking a Sous Chef for the Keystone Lodge & Spa in Keystone, CO. The Sous Chef will report directly to the Executive Chef, and will supervise daily operations of the kitchen and staff in accordance with defined food program to set standards and in the absence of FOH managers, directs and supervises FOH staff.

Job Specifications:

• Starting Wage: $ 58,461.98 - $ 65,358.10 
• Employment Type: Year Round  
• Shift Type: Full Time hours available 
• Minimum Age: At least 18 years of age  
• Housing Availability: Yes  

Job Responsibilities:

• Supervise and develop kitchen staff
• Create a team atmosphere and lead by example
• Assist with hiring, retaining, and at times disciplining employees
• Supervise daily operations and employees in the absence of the Chef
• Assist the Chef in writing and producing menus for the restaurant and special functions
• Total organization of all prep list's for the day and evening
• Communicate with front of the house and follow detailed instructions from the Chef -both oral and written
• Maintain a safe environment in the kitchen and also behind the service line
• Train new kitchen staff members on the functionality of the kitchen
• Train staff on company safety procedures and maintain safety logs for the restaurants
• Take responsibility and pride for the product used and manage it to assure a quality product and cost efficient utilization
• Must practice good personal hygiene and safe food handling skills
• Help the Chef maintain all par levels for the kitchen
• Assist in creating schedules for the coming weeks
• Assist in all aspects of ordering
• End of the month inventory procedures
• Making sure every plate put out is of top quality and the line is executed with precision and organization
• Supervise employees during production and service for private parties
• Completely supervise the food and beverage storeroom including inventory and organization
• Knowledge of ordering and receiving
• Receiving must be completed daily
• Other duties as assigned

Job Requirements:

• Minimum 5 years culinary experience
• Minimum 2 years supervisory experience
• Understanding and knowledge of butchery with whole fish and primal cuts
• Knowledge of unique items and how to prepare them
• Strong expediting skills
• Able to jump from station to station during peak service hours
• Proficient in all aspects of production
• Serve Safe Certification required
• Able to set up line station quickly and expedite orders for service
• Excellent communication skills, including ability to train staff members
• Strong management skills
• Team-oriented attitude
• Valid US Driver's License
• Able to lift and carry up to 50 lbs
• Able to work in a hot kitchen environment up to 8 hours during a shift
• Able to speak, and hear directions in a loud kitchen environment
• Able to work weekends and holidays as necessary
• Able to stand up to 8 hours during a shift

Preferred:

• Culinary degree strongly preferred

The expected pay range is $ 58,461.98 - $ 65,358.10. 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  514976
Reference Date: 05/23/2026 
Job Code Function: Back of House