Vail Mountain Dining, Executive Chef, Mid Vail - Full Time, Year Round, Vail Mountain - Full-time / Part-time

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak.

Vail Mountain Dining, Executive Chef, Mid Vail - Full Time, Year Round, Vail Mountain

Famous worldwide as North America’s top ski resort, Vail is an extraordinary location for your ultimate work where you play, and play where you work experience! Imagine for work, or on your off day having access to seven legendary Back Bowls spanning seven miles and blanketed last year with 38 feet of powder snow. Under clear blue sky 300 days year and with more groomed terrain than anywhere on the planet! Famous worldwide as North America’s top ski resort, Vail is an extraordinary location for your ultimate work where you play, and play where you work experience! Imagine for work, or on your off day having access to seven legendary Back Bowls spanning seven miles and blanketed last year with 38 feet of powder snow. Under clear blue sky 300 days year and with more groomed terrain than anywhere on the planet!

Mid-Vail, Vail Mountain's iconic fast casual restaurant, is looking for a proven culinary leader to step into the Executive Chef role.  This person will manage all aspects of the kitchen under the supervision of the General Manager, subject to the corporate policy and procedure manual.  The Chef will ensure constant and consistent guest satisfaction by offering high quality cuisine with personalized service on a daily basis. 

Responsibilities Include (but are not limited to):

• Prepare, produce, and present outstanding quality cuisine in a timely manner through effective management of staff and kitchen operations in a safe, professional and fun work environment. Conduct daily meetings with management, kitchen and front of house staff to discuss safety and pertinent information updates. 
• Develop, manage, communicate, train for consistency and execute flawlessly on a daily basis all menus in multiple locations.
• Ensure an extremely high level of guest satisfaction with food quality at all times.    
• Coordinate ordering and availability of product, supplies and equipment with warehouse clerk, food buyer, sous chefs, team leads and managers through Coupa.
• Perform daily and monthly inventory of food product.  Responsible for costing and control of all menus. Meet or exceed budgeted revenue, margins and net contribution.
• Ensure kitchen safety and sanitation through supervision of food preparation/production, proper condition/cleanliness of kitchen equipment, use of cleaning chemicals, maintenance of the GHS SDS book and extensive, constant training/attention to safety on a daily basis.
• Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff.
• Establish and maintain a successful and positive working environment/kitchen culture of excellence.
• Supervise and evaluate staff to ensure employee performance guidelines are met and proper documentation is kept. Mentor sous chefs, team leads and staff and provide guidance/input into their job training and development.
• Ensure meticulous and detailed maintenance of the entire building, including outside areas.
• Demonstrate a strong example of Vail Resorts Core Values of: Serve Others, Do Good, Drive Value, Be Safe, Do Right, and Have Fun.
• Embody and work towards exceeding expectations on Vail Resorts Leadership Competencies of: Out Front, Connect, Drive, Develop, Passion, and Re-Imagine.
• Other duties as assigned

Requirements:

• Associates or Bachelor’s degree in Culinary Arts or Sciences or equivalent professional restaurant experience which includes a formal apprenticeship in an accredited restaurant - required.
• At least 3 years’ experience as an Executive Chef or Executive Sous Chef in professional restaurants with a similar volume of business as Mid-Vail - required.
• Management experience in a fast casual or fine dine restaurant required - required.
• Must have a valid Colorado driver’s license (or obtain upon employment) – required.
• Current T.I.P.S. certificate or be able to obtain upon employment (will provide training) – required.
• Current ServSafe certificate or be able to obtain upon employment (will provide training) – required.
• Current Globally Harmonized System of Classification and Labeling of Chemicals (GHS) certification or be able to obtain upon employment (will provide training) – required.
• Microsoft Office proficiency – required.
• Knowledge of Infogenesis or equivalent Point of Sale system – preferred.
• Knowledge of the Spanish language - highly preferred.
• Knowledge of current sanitation guidelines and the ability to insert these into the operation – required.
• Budget experience – required.
• Performance management– required.
• Ski area experience – preferred.

Be a part of the resort where it all started. Imagine belonging to a team that delivers the life of luxury to its guests while infusing the mountain lifestyle in every experience. Are you someone that never settles for second best? Take your mountain exploration to the next level and join a passionate group of people who thrive on extraordinary customer service. Come help us deliver unparalleled adventures in a place that is unrivaled and unflinching. Join the team at Vail – a place that’s Like Nothing on Earth.

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 149400