Executive Chef

Vail Resorts is the premier mountain resort company in the world and a leader in luxury, destination-based travel at iconic locations.

The Executive Chef is responsible for ensuring that all resort guests have the highest quality culinary experience possible while maintaining a profitable Food and Beverage Department. This position oversees all aspects of the culinary function of the Village Hotel and Mountain Thunder Lodge. This includes a la carte, banquets, in-room dining, pastry, garden manager, special events and the supervision of any outside food service vendors. This position will also oversee the stewarding/dishwasher department and any contract kitchen labor

* Responsible for the selection, training, development, supervision and success of all culinary and stewarding employees * Is actively involved in the daily operation by being a "hands-on" Chef through modeling proper culinary techniques and working alongside employees and exhibit professional demeanor through appearance and by maintaining a positive attitude toward all employees and guests * Develop written spec sheets for each menu item to include name, description, portion size, ingredients, cost per serving and menu price. Responsible for taking pictures of all menu items and for maintaining both the photos and spec sheets in a central location. * Establish and maintain all par levels for food items, kitchen supplies, and all necessary products needed to operate the culinary department * Oversee the compliance of state health regulations in safe handling, storage and service of all food items and ensure that all china, glassware, silver, and kitchen equipment is properly sanitized, racked, and stored * Follow all Vail Resorts safety standards as well as comply with all sanitation, food handling, storage, preparation standards set by the Coloardo department of health. * Conduct monthly self-audits of all culinary spaces, equipment and staff to ensure procedures are compliant. * Work with the Director of Food and Beverage, National Sales Team, Conference Services Managers, Property GM’s and fellow department managers to provide the highest quality lodging experience possible.

* High school diploma or equivalent * Culinary degree or certificate or equivalent work experience * Previous experience in a hotel/resort Food & Beverage department * Minimum 3 years Sous Chef experience * At least 2 years experience as an Executive Chef - preferred * Previous experience with menu costing and food ordering * Computer proficient * Experience with Microsoft Office * Experience with computerized product ordering systems, PeopleSoft and Success Factors - preferred * Must be able to communicate clearly in English both written and verbal * Ability to also communicate in Spanish - preferred * Valid Colorado driver’s license