Sous Chef Timber Ridge Winter Seasonal

Create Your Experience of a Lifetime!

Come work and play in the mountains! Whether its 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 youll 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

Job Summary:
The Food and Beverage (F&B) Organization is comprised of over 300 different restaurants that share a commitment to bringing excellence to mountain dining as part of the overall ski experience. The Food & Beverage Assistant Manager is responsible for the operations of the daily activities and processes of the restaurant as well as assisting the Food & Beverage General Manager with training and supervising all staff. This is a fast-paced environment that requires exceptional interpersonal skills as well as someone who is able to maintain composure in stressful situations.

As Sous Chef at one of Keystone Resorts Quick Service or Full-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: $57784.00 - $64064.00
• Employment Type: Winter Seasonal 2026/2027
• Shift Type: Full Timehours available
• Minimum Age: At least 18 years of age
• Housing Availability: Yes

Job Responsibilities:

• Handles ticket times to maintain proper pars during peak periods speed of service guest engagement.
• Monitors checks and adheres to all portion quality and freshness guidelines with all dishes.
• Responsible for ordering food to meet business needs and complete monthly full inventory reports
• Assist managing dining operations and performance for back of house including training scheduling and directing staff
• Review staff performance and behavior to provide meaningful feedback and direction providing recognition or corrective action including termination if necessary
• Assist with administrative duties including hiring transactions purchasing inventory payroll and records management; May act as manager in the absence of Restaurant Manger
• Maintain facility standards for food preparation cleanliness safety and sanitation in accordance with applicable laws and regulations
• Participate in leadership forums providing feedback and input on dining operations training and continuous improvement opportunities.
• Completes management reports pertaining to revenue accounting tip disbursements and recording scheduling ordering products and equipment payroll inventory and keeping daily manager logs.
• Understand completely all policies procedures standards specifications guidelines and training programs including Food Safety SOPs
• Ensure that all guests feel welcome and are given responsive friendly and courteous service at all times and fill in where needed to ensure guest service standards and efficient operations.
• Achieve company objectives in sales service quality appearance of facility and sanitation and cleanliness through training of employees and creating a positive productive working environment.
• Prepare all required paperwork including forms reports and schedules in an organized and timely manner.
• Ensure that all equipment and kitchens are kept clean and kept in excellent working condition through personal inspection and by following the restaurants preventative maintenance programs.
• Oversees BOH personnel; coordinates their assignments to ensure economical & timely production.
• Order and maintain inventory control of Restaurant products including but not limited to; alcohol beer wine to go paper goods BOH related products.
• Conducts necessary self-audits as needed and in a timely manner.
• Leads and drives BOH team training and continued education in the effort of elevating the dining experience.
• Assist in the other building outlets as needed to support the operation as a whole.
• Other duties as assigned.

Job Requirements:

• High School Diploma or GED equivalent required; Bachelors or Culinary degree preferred
• 2 years of kitchen management high-volume preferred -1 years of supervisory experience requiredin similar setting
• Ability to lead and inspire a diverse seasonal team.
• 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.
• TIPS certification required
• Ability to stand and walk continuously throughout a shift lift and/or carry up to 50lbs.
• Ability to work a flexible schedule including nights holidays and weekends.

The expected pay range is$57784.00 - $64064.00. 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 517331
Reference Date:09/06/2026
Job Code Function:F&B General Management