Lead Back of House

Vail Resorts · United States

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

• 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

• Starting Wage: $22.00/hr - $29.22/hr
• Employment Type: Year Round
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age
• Housing Availability: Yes

• Collaborate with Chefs to develop and implement Standard Operating Procedures (SOPs) for all kitchen operations.
• Assist with kitchen setup, including station organization, equipment placement, and smallwares preparation.
• Support recruitment, onboarding, and training of culinary staff to ensure readiness for service.
• Establish and maintain par levels for all food and beverage items; oversee receiving, storage, and rotation processes.
• Participate in menu development and tastings for restaurant, bar, and special events.
• Ensure compliance with food safety and sanitation protocols in alignment with local regulations.
• Assist with operational trial runs and VIP previews to guarantee seamless guest experiences.
• Lead daily kitchen operations across all stations, ensuring consistency in food quality, timing, and presentation.
• Supervise kitchen opening and closing procedures; maintain organization and cleanliness in all work areas.
• Prepare and cook menu items to order while adhering to standardized recipes and portion controls.
• Train and mentor staff on culinary techniques, food handling, and safety standards.
• Communicate effectively with managers and service teams to ensure smooth coordination during service.
• Manage inventory and ordering systems; coordinate with vendors for timely deliveries.
• Support cost-control initiatives, including monitoring food and labor costs and reducing waste.
• Assist with monthly inventory counts and reporting.
• Ensure compliance with fire, safety, and health regulations; respond to emergency situations as directed.
• Serve as a role model for professionalism and adaptability, leading by example in all aspects of service.

• High school diploma or equivalent.
• 3–5 years of leadership experience in a culinary environment.
• Strong knowledge of cooking methods, food safety, and sanitation standards.
• Ability to communicate effectively in English, both verbally and in writing.
• Ability to lift and transport items weighing 50+ lbs. and work in varying temperature conditions.
• Culinary degree or certification.
• Current Professional Food Handler certification.