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 (https://jobs.vailresortscareers.com/content/Perks-and-Benefits/?locale=en_US)
Job Summary:
As Sous Chef at one of Keystone Resort's Quick Service Restaurants, you will play a vital leadership role in the kitchen, helping to deliver high-quality, consistent food in a fast-paced, high-volume environment. Reporting to the General Manager, you will oversee and support the BOH Lead and kitchen staff while maintaining excellent standards of food safety, efficiency, and teamwork. The Sous Chef is key to driving both guest satisfaction and team performance throughout the season.
Job Specifications:
Starting Wage: $56,500- $64,000
Employment Type: Winter Seasonal 2025/2026
Shift Type: Full Time hours available
Minimum Age: At least 18 years of age
Housing Availability: Yes
Key Responsibilities:
Kitchen Leadership & Team Support
Oversee, support, and develop the Back of House (BOH) Lead, ensuring they are effectively managing daily kitchen operations.
Train, coach, develop, and inspire line cooks, prep cooks, and dishwashers from a variety of backgrounds and experience levels to build skills, take ownership of their roles, and grow as contributing members of the team.
Foster a positive, productive, and respectful kitchen culture aligned with Vail Resorts' core values.
Provide hands-on leadership during service and throughout kitchen prep and close-down.
Assist General Manager in overseeing all outlet operations and staff.
Food Preparation & Execution:
Ensure timely, consistent, and high-quality food production in a quick service setting.
Uphold Keystone Resort and brand standards for food presentation, quality, and portioning.
Maintain operational efficiency during peak service times and throughout busy ski season.
Execute Grill & Fry Optimization processes to meet company expectations.
Plan and host group events as necessary.
Inventory, Ordering & Cost Management:
Assist with inventory tracking and ordering of food and supplies.
Monitor food waste, portion control, and kitchen organization to achieve food cost targets.
Ensure proper storage, labeling, and rotation of products.
Safety & Sanitation:
Enforce compliance with health department regulations and Vail Resorts' food safety standards.
Ensure cleanliness and sanitation of all kitchen areas and equipment.
Conduct regular cleaning schedules and safety checks.
Guest Experience:
Collaborate with front-of-house teams to ensure smooth and efficient service.
Uphold Keystone Resort's commitment to exceptional guest experiences.
Address guest feedback and support quality improvements.
Qualifications:
2+ years of kitchen leadership experience (quick service or high-volume preferred).
Strong understanding of fast-paced kitchen operations and food safety.
Ability to lead and inspire a diverse seasonal team.
Excellent communication and organizational skills.
Must be able to work flexible hours including weekends, holidays, and peak resort periods.
Ability to lift up to 50 lbs and stand for extended periods.
ServSafe or equivalent food safety certification preferred.
Culinary degree or equivalent professional experience is a plus.
Skills & Competencies:
Required: leadership and team-building
High-volume kitchen production and efficiency
Strong attention to quality and consistency
Food safety and sanitation expertise
Adaptability in dynamic, fast-changing environments
Positive, solution-oriented mindset
Strong work ethic and dependability
The expected pay range is $56,500- $64,000. 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 512791
Reference Date: 06/05/2025
Job Code Function: Back of House
