Chef/Culinary-Assistant Manager

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 is the foundation of everything we stand for at Vail Resorts, and our Culinary Assistant Managers are no exception to delivering the Experience of a Lifetime.

The Chef / Assistant General Manager (Chef-AGM) is an integral member of the Coleman Brook Tavern leadership team, responsible for overseeing daily culinary operations, maintaining exceptional food quality and consistency, and developing a skilled, accountable, and collaborative kitchen team. Working alongside the Restaurant General Manager, this position combines advanced culinary expertise, hands-on kitchen leadership, and the financial and administrative responsibilities necessary to operate a successful high-volume, upscale full-service restaurant.

This is a dynamic culinary leadership position in which responsibilities and daily priorities evolve throughout the year based on seasonal business levels and operational needs. During peak service periods, the Chef-AGM provides direct culinary leadership through cooking, expediting, production, and quality control. During periods of lower volume, the role places greater emphasis on menu development, staff training, financial management, administrative responsibilities, and operational planning.

The successful candidate must be equally comfortable executing a busy dinner service, developing and coaching culinary staff, and partnering with the Restaurant General Manager to manage the overall performance of the restaurant. Strong culinary technique, organization, communication, adaptability, and commitment to exceptional guest experiences are essential.

Job Specifications

• Starting Wage: Starting at $60,000.00
• Employment Type: Year Round
• Shift Type: Full Time
• Minimum Age: At least 18 years of age
• Housing Availability: No

Job Responsibilities

Culinary Operations & Execution

• Lead daily Back of House operations, providing hands-on culinary leadership through cooking, expediting, and supporting kitchen stations while maintaining efficient ticket times and communication with Front of House.
• Demonstrate advanced culinary skills and techniques, ensuring consistent execution of recipes, portion control, food quality, temperature, and presentation across all meal periods.
• Oversee daily preparation, production lists, par levels, station readiness, and routine line checks to ensure organized and efficient service.
• Maintain a clean, safe, and organized kitchen environment in accordance with Vermont Health guidelines, ServSafe standards, and applicable food safety regulations.

Menu Development & Culinary Training

• Partner with the Restaurant General Manager to develop seasonal menus, specials, and culinary offerings that reflect the restaurant's concept, guest expectations, and operational capabilities.
• Develop and maintain standardized recipes, preparation procedures, station playbooks, and training materials to ensure consistency and quality.
• Train and develop culinary staff in classical and contemporary cooking techniques, proper equipment use, food preparation, and presentation.
• Evaluate menu performance, recipe costing, product utilization, and execution to identify opportunities for improved quality, efficiency, and profitability.

Team Leadership & Development

• Manage the Back of House team, including hiring, onboarding, scheduling, coaching, performance evaluations, and succession planning.
• Establish clear expectations for culinary execution, productivity, professionalism, accountability, and workplace safety while leading by example.
• Foster a positive, collaborative kitchen culture that promotes teamwork, communication, and mutual support between Front and Back of House.
• Conduct daily briefings, communicate operational priorities, address performance concerns, and support employee retention and professional development.

Financial & Inventory Management

• Partner with the Restaurant General Manager to manage food costs, culinary labor, operating expenses, and overall financial performance.
• Develop and maintain culinary schedules aligned with business levels, budgeted labor, and operational requirements.
• Monitor labor productivity, overtime, payroll accuracy, and staffing efficiency.
• Oversee purchasing, ordering, receiving, inventory management, product rotation, and proper storage of food and supplies.
• Maintain appropriate inventory and production levels while minimizing waste, controlling costs, and ensuring product availability.
• Complete and review inventory counts, transfers, waste reports, invoice documentation, and cost variance reporting.
• Identify opportunities to improve operational efficiency, product utilization, and profitability without compromising culinary standards.

Restaurant Management & Administration

• Support the Restaurant General Manager in daily restaurant operations, seasonal planning, and execution of company initiatives.
• Balance hands-on culinary responsibilities with administrative and management duties according to seasonal business demands.
• Assist with payroll processing, scheduling, timekeeping accuracy, compliance documentation, and operational reporting.
• Maintain required food safety records, temperature logs, cleaning schedules, safety documentation, and employee training records.
• Coordinate with Front of House leadership, Banquets, Purchasing, and other resort departments to support restaurant operations and special events.
• Assist with facility maintenance, kitchen equipment needs, operational readiness, and seasonal transitions.
• Provide Manager-on-Duty coverage and support Front of House operations and guest recovery when needed.
• Participate in financial reviews, operational analysis, and planning initiatives to improve overall restaurant performance.
• Perform other duties as assigned.

Job Requirements

Required

• High School Diploma or GED equivalent.
• Minimum 3 years of professional culinary experience, preferably in a high-volume, full-service restaurant environment.
• Demonstrated advanced culinary skills, including proficiency in multiple cooking techniques, kitchen stations, and food production.
• Previous culinary supervisory or leadership experience.
• Strong cooking, expediting, organization, and time-management skills.
• Working knowledge of food safety, sanitation, inventory management, and kitchen cost controls.
• ServSafe Food Protection Manager Certification or ability to obtain certification within company requirements.
• Ability to lead by example, work collaboratively, and remain effective under pressure.
• Strong communication skills and ability to train and develop culinary team members.
• Ability to stand or walk for extended periods and lift and/or carry up to 50 lbs.
• Ability to work evenings, weekends, holidays, and varying schedules based on operational needs.
• Ability to communicate fluently in English.

Preferred

• Culinary degree or equivalent professional culinary training.
• Five or more years of professional culinary experience.
• Two or more years of culinary supervisory or management experience.
• Experience in upscale, high-volume, full-service dining or resort hospitality.
• Experience with seasonal menu development, recipe costing, purchasing, and financial management.
• Knowledge of classical and contemporary culinary techniques, protein fabrication, and advanced food preparation.
• Experience with restaurant scheduling, payroll, inventory systems, and operational reporting.
• Bilingual communication skills.

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