Kitchen Manager, Winter Seasonal

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 December 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 Kitchen Manager is responsible for the overall quality of food and service at the Zephyr Lodge and Summit Smokehouse- quick serve restaurants at Northstar California. Assist with management of kitchen environment in an on-mountain dining outlet. Ensure staff provides guests with a pleasant dining experience on a daily basis. Assist GM with Scheduling, inventory, training, performance management, etc.

Job Specifications:

• Starting Wage: $25.00/hr - $28.00/hr
• Employment Type: Winter Seasonal 2025/2026
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age
• Housing Availability: No

Job Responsibilities:

• Proficient in all positions in the kitchen, with an in-depth knowledge of culinary techniques
• Capable of creating a motivating atmosphere and a cohesive team environment
• Responsible for training, supervision and effective communication of standards to all direct reports
• Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines such as food handling, stock rotation (FIFO), sanitation, labeling and dating
• Maintains a current SDS book and accessibility, along with proper staff training on how to use it.
• Assist GM with staff scheduling, ensuring labor budget is met, assigns team duties, breaks and makes adjustments to reflect business volume
• Sets the example. Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area
• Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.
• Responsible for ordering/receiving, cost transfers, creating order guides and inventory control of all food, beverages, supplies, etc. purchased for the entire building
• Conducts routine line checks and maintains food quality of all food served and produced
• Assist GM with hiring and retaining all food service personnel
• Effectively communicates standards
• Leads the kitchen team in maintaining proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation levels are met, immediately follows up on any malfunctioning equipment.
• Works with restaurant management team to complete monthly food safety audit
• Assists in the creation, usage, and follow through of prep lists, cleaning lists and closing lists
• Adheres and upholds Vail resorts policies, procedures and operating standards
• Ensures all recipes are adhered to and are produced consistently and safely
• Monitors food portioning, preparation and waste to control COG’s
• Utilizes Avero reports to help predict daily business volumes and prep levels
• Exhibits a professional demeanor through appearance and by maintaining a positive attitude towards all employees and guests
• Performs monthly inventories to ensure that all products are accurately counted and recorded.
• Other duties as assigned

Job Requirements:

• Education: Culinary Degree Preferred
• Work Experience: Minimum 3 years in high volume restaurant operation
• Supervisory Experience: Minimum 3 years of direct management experience
• Computer Skills: Purchasing Systems, MS Office Suite, Outlook
• Preferred Skills: Advanced Culinary Skills

The expected pay range is $25.00/hr - $28.00/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 511052
Reference Date: 08/28/2025
Job Code Function: Back of House