Job Information
Vail Resorts Kitchen Manager in Truckee, California
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:
Zephyr Lodge is an on-mountain location at 8,000 feet elevation, just is a few steps from the Tahoe Zephyr Express lift. The Kitchen Manager position for this location specifically, is a dynamic role requiring a well-rounded and experienced chef with proficient management skills. Each Winter season, guest experience Asian Fusion inspired rice and ramen menu items, along with some core lodge classics, at this high-volume, Quick Service Restaurant (QSR). Service is fast paced with the unique ordering system of kiosks and on demand ordering (mobile app); utilizing a kitchen display to manage back of house fulfillment. Our business model changes each Summer season as we flip operations to a banquets and events. Zephyr Lodge is where Northstar CA hosts primarily weddings and corporate events. Culinary skillset including experience with international cuisines, banquet service and plated service standards is preferred.
The Kitchen Manager is responsible for managing and developing all kitchen staff in the areas of safe food handling and preparation, and overall quality production of menu items. Primary responsibilities also include managing HACCP documentation, maintaining a clean & safe work environment, time and labor, inventory, employee relations, developing and costing menus and achieving budgetary goals. The Kitchen Manager reports directly to the GM of Zephyr Lodge.
Responsibilities Include (but not limited to):
Proficient in all positions in the kitchen, with an in-depth knowledge of culinary techniques.
Actively facilitates strategic priorities
Punctual, in proper uniform including non-slip shoes and designated uniform. Is the model for all grooming standards. Abides by and upholds overall standards of customer service standards.
Demonstrates an upbeat and positive attitude. Interacts and communicates in a professional manner with staff and management.
Responsible for training, supervision and effective communication of standards to all direct reports. Ensuring all BOH staff members are properly trained in all duties, including knife training, and have obtained California Food Handlers certification. Organizes kitchen and maintains all Serv-Safe documentation.
Overall culinary leadership of all Zephyr Lodge weddings, banquets and special events; including ordering, supervising prep, execution of service and back of house/culinary staffing.
Meets daily/weekly with management, leaders and the Sales Team to coordinate all events.
Responsible for all food orders and requisitions to maintain proper par levels and costs while providing fresh, quality products, inspecting all current products for freshness and proper documentation of any waste. Implements and leads proper receiving procedures; including proper FIFO rotation & dating of all incoming product.
Facilitates daily prep/production lists completion. Establishes BOH operations are optimally staffed to headcount specifications and prepared for service.
Ensures all recipes are adhered to and produced consistently and safely. Abides by and upholds kitchen and food concessions service standards.
Monitors food portioning, preparation and waste to control COG. Ensures plate portioning and presentation are consistent.
Works with GM on new menu ideas. Responsible for cost outs. Demonstrates food quality expectations by preparing all dishes correctly and training and monitoring all those who prepare food items.
Sanitation and safety policies are recorded/logged and followed 100%.
Embraces and executes composting and recycling of oil and all possible materials.
Assist GM with hiring and retaining all food service personnel; attends job fairs when needed.
Aligns with GM on proper scheduling of all kitchen staff to hit budgetary goals by anticipating business levels and eliminating all OT, while maintaining the high standards of a safe, quality product and service in a timely manner.
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.
Assists the GM and AGM in any operational needs during shoulder seasons, or lower volume periods of operations.
Facilitates and organizes the kitchen’s seasonal ramp up and ramp down operations in alignment with GM’s ramp up and ramp down of the overall operations
Maintains 3E Chemical Inventory and Safety Data Sheets (SDS) Health & Safety Programs HazCom, along with proper staff training and how to use it.
Follows through on all employee relations and disciplinary actions, with proper documentation, training and guidance in a positive & professional manner.
Immediately follows up with any equipment malfunctions or breakage to resolve the issue ASAP.
Maintains budgetary food and beverage costs.
Performs and records/tracks monthly kitchen audit and Operational Review to ensure all HACCP policies and procedures are being followed.
Will take part in & perform all inventories to ensure that all products are accurately counted and recorded.
Proficiency with computer software for the following: menus, ordering, inventory, scheduling, audits, 3E Chemical Inventory & SDS, time & labor and Employee Relations cases.
Gives support to all kitchen operations as well as any FOH needs. Performs any such other related duties as may be required or directed.
Job Requirements
Education: Culinary Degree Preferred
Work Experience: Minimum 3 to 4 years related experience in a chef position; or equivalent combination of education and experience Supervisory
Experience: Minimum 3 years of direct management experience
Computer Skills: Purchasing Systems, MS Office Suite, Outlook
Preferred Skills: Advanced Culinary Skills
Ability to lift heavy objects (50#+), walk and stand for long periods of time, and to perform strenuous physical labor in inclement weather conditions.
Flexible working hours, including holidays and weekends.
Composure under pressure/high volume
High-level de-escalation techniques and approaches.
Administrative prowess.
Articulate and professional speaking abilities.
Out-front of industry trends, innovative, and versatile in times of fluctuation
The expected pay range is $25 - $27. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.
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 501413
Reference Date: 05/01/2024
Job Code Function: Back of House