Kitchen Chef jobs at Tokyo Joe's

is exempt Accepting Applications through December 30th, 2025 or until filled WHO WE ARE Hotels done differently. It's not just a slogan or catchphrase, it is who we are in everything we do. We believe in the power of People, Place and Character; ensuring our properties are a place where individuals are valued and celebrated as a tribute to the neighborhoods and the people of the communities in which we operate; elevating our associates' pride in who they are, where they live and who we serve. Populus is managed by Aparium Hotel Group which was founded in 2011. Aparium saw a clear need for a company that could bring c-suite service and accommodations to underserved, yet distinct and important cities, while maintaining and celebrating the unadulterated character of each. Driven by the belief that all hospitality experiences should be fueled by the poetics of their surroundings, Aparium was born with an intense focus on unearthing the amazing moments unique to every city. Since its founding, Aparium has grown into a new kind of hotel brand, one that ventures off the beaten path, both geographically and philosophically. It is a sophisticated hotel brand known for its singular ability to combine the business acumen of large hospitality companies with the charm of boutique hotels, bringing the disparate forces together in bustling, smaller markets. WHO YOU ARE Your past experiences have led you to understand that there is an art + science to the how and what a hospitality operation professional is responsible for. Your balance of creative and organizational skills allows you to be both an artist as well as an air traffic controller. You are an intrinsically motivated individual who finds fulfillment in a full dining room with happy guests. You have the utmost respect for the ingredients and the process, striving to work directly with local farmers and artisans to obtain your ingredients at their height of freshness and peak of flavor. You understand the critical role you play in the hotel's financial strategy and have a history of achieving cost effective solutions to daily kitchen management without sacrificing quality. You are a self-starter and appreciate you are given the opportunity to build the business plan and take that responsibility seriously. You enjoy the "business" side of your role and enjoy teaching others what you know. You know every line item in the P&L and understand the levers to impact them. You are highly self-reflective and take lessons learned and best practices with you to apply them in your daily actions. You continually find ways to partner with your peers to identify a better way of doing things and have the grit and tenacity to see it through. THE ROLE The Executive Chef reports to the General Manager and leads menu planning and development, while overseeing the culinary operation. It is critical that you possess a strong background and knowledge of culinary technique related to the F+B concept(s) for the hotel, and your presence on the floor is as regular as it is in the kitchen. Creating efficiencies and ensuring consistency in the kitchen operation is key, as you are the last line of defense for the menu items you create. You will develop strategies to heighten productivity and control menu costs, adjusting production to meet business levels. You inspire the team through your creative, innovative, and collaborative approach-you understand that the ability to act as a soldier is as critical as being a general. Having the skills to mentor and teach your team of culinarians is a must for this position, as is demonstrating humility and genuine care for the items you create and the individuals who execute upon them. At Aparium, our culinary teams are expected to hold themselves, the guests, and each other in high regard. You will actively develop trusting and transparent relationships with your peers on the Executive Committee and all associates throughout the hotel. You will have the opportunity to work with a phenomenal group of individuals with whom collaboration, humbleness, and open-minds are the norm-no egos are allowed. The ability to work with controlled measure and respect for your leadership team and peers is imperative; we have a no-tolerance policy for the "old school way". WHAT YOU WILL DO * Uphold and role model the company's principles of People, Place, and Character, while encouraging your direct reports to embody our values that drive collaboration, intuitive service, and translocal hospitality * Be a key partner with the Food & Beverage Operations Manager and Membership Operations Manager, engaging in constant communication. Work together to identify opportunities and hold one another accountable, demonstrating a united front committed to providing the best possible guest experience. * Collaborate with and counsel your team of Sous Chefs, Cooks, and Stewards to uphold the integrity of the food, guest experience, cleanliness, and maintenance of the culinary spaces * Demonstrate your passion and aptitude for all aspects of a guest's amazing culinary experience, including balancing flavor combinations, considerations for temperature and texture, guest satisfaction, and menu flow * Fluent in operational metrics (KPI's and P&L's), demonstrating critical thinking skills by connecting those with operational observations, making adjustments as needed * Coach and mentor your team on development of their skill set, technique, and menu execution, fostering an environment of continuous growth; effectively use corrective action to address root causes of issues, course- correcting any missed opportunities * Foster open lines of communication within the department by facilitating daily line ups, weekly culinary leadership meetings, and quarterly culinary all staff meetings to create a transparent dialogue amongst the team to voice ideas and concerns, while addressing the department's key priorities * Demonstrate your commitment to the success of the entire hotel by participating in all Executive Committee meetings, providing thoughtful, insightful suggestions to support the culinary operation at the highest leadership level * Actively drive recruitment, training, scheduling, supervising, coaching, and motivation of all culinary associates in order to create an environment that nurtures ideas and develops future talent for succession planning in the culinary program * Observe conditions of all physical facilities and equipment in the culinary operation, working in collaboration with the engineering department and any third-party vendors to make corrections and improvements as needed * Communicate regularly with the General Manager to provide updates, discuss plans, communicate needs, and align on priorities, understanding that flexibility with your responsibilities is paramount to support a successful operation HOW YOU WILL LEAD * Offer direct support for your team through coaching, counseling, gentle correction, and constructive feedback * Collaborate effectively with all hotel departments including Sales, Banquets & Catering, Food & Beverage, and Hotel Operations to provide an exemplary guest experience * Be respectful in your daily interactions with your managers, direct reports, and peers, exemplifying the utmost level of professionalism and being a pillar within your community * Be a subject matter expert in food and culinary techniques as well as understanding the history of the cuisine most closely related to the hotel food and beverage concept(s), effectively guiding others in their personal search with a gentle hand, never admonishing their lack of knowledge * Demonstrate business acumen and practice sound financial decisions by ensuring that initiatives align with operational goals and budgets POSITION REQUIREMENTS * Minimum of five (5) years as an Executive Chef * Experience in hotels with event spaces that make up at least 50% revenue (preferred) * Restaurant or hotel experience (preferred) * Multiple outlet experience (preferred) * Fine dining experience (preferred) * Intermediate skills in Microsoft Excel and Word to create spreadsheets and proposals * Adaptable interpersonal communication skills to address all employee levels of the hotel * Professional proficiency of the English language in reading, writing and verbal communication * Ability to calculate basic math principles to meet proper menu ingredients and perform inventory * Ability to work in a fast-paced environment for extended periods of time to meet high volume business * Ability to lift, balance and carry up to 25lbs to transport dry goods inventory, equipment, etc. * Ability to lift, balance and carry (with assistance) up to 100lbs to transport dry goods inventory, equipment, etc. * Ability to stand or walk for prolonged periods to cook required menu items * Ability to withstand warm to hot environments for prolonged periods while utilizing ovens, stoves, or fryers Salary Range - $134,000 - $144,000 per year Aparium Hotel Group does not discriminate based on disability, veteran status or on any other basis protected under federal, state or local laws. The hotel and company are a smoke-free, drug-free facility, and equal opportunity employer. As an Equal Opportunity Employer, Aparium Hospitality Services celebrates diversity and is committed to creating an equitable and inclusive environment, and sense of belonging for all employees. We do not discriminate and believe every individual should be proud of who they are, where they come from and take pride in who we serve. Aparium is an E-Verify employer.

Job Description At Portillo's we strive to create lifelong memories for both our guests and our Team Members, and that means providing a safe, welcoming workplace where we can live our Values of Family, Greatness, Energy and Fun. Cook / Kitchen responsibilities include: • Obsessed with our food? Learn how to make it! We're looking for someone to prepare all the classics to order, including Italian Beef, Burgers, Hot Dogs, Fries and much more. • Prepare fresh vegetables, sauces and so much more by following provided recipes and upholding our commitments to quality and sanitation. • You are part of the show, have some fun and keep your stage, I mean station spotless. • Work as a team player to help and serve others (team member and guests) • Able to work with a sense of urgency to make our long lines look like a piece of cake, chocolate of course. • Maintain proper portion control and monitor food levels throughout the shift - no worries, we will beef up your knowledge. What's in it for you? Flexible schedules Competitive pay - Daily Pay: Access your pay when you need it We pay a $2/hr. premium to our closing team members for all hours they work after 11pm! Time-Off Program Comprehensive Benefits for full-time *See below Career advancement opportunities - We're growing! $3/hr. increase on 5 holidays** Free shift meals Educational benefits (skill and professional development, university partnerships) Perks and discounts: access to hundreds of discounts from movie tickets to gym memberships and more Employee Assistance Programs (EAP) access to counseling and support resources Monthly “ Franks a Lot” Team Member appreciation Team Member referral bonus + quarterly gift Anniversary awards ** Easter, Memorial Day, July 4, Christmas Eve, New Year's Day *Working Full-time (30 hours or more per week)? You will receive all the above and more…Here's what you'll be eligible for: The choice of 3 Medical Plans, including a PPO, HDHP with Portillo's HSA contribution Dental and Vision Plans Flexible Spending Accounts (healthcare, dependent care and commuter) 401(k) with company match Voluntary Benefits: pet insurance, critical illness, accident insurance, hospital indemnity, identity theft insurance Beef Stock - our Employee Stock Purchase Plan* *Must have worked at Portillo's for 1 year with an average of at least 20 hours over a 6-month period Military Veterans are encouraged to apply.

Property Description The Camby, Autograph Collection is a boutique luxury hotel located in the heart of Phoenix, Arizona, offering a distinctive and vibrant work environment for those seeking an exciting career in hospitality. As a job applicant, joining the team at The Camby means being part of a unique property known for its upscale design, exceptional service, and dynamic atmosphere. The hotel offers a range of employment opportunities, from guest services to food and beverage, events, and more, providing a diverse and rewarding career path. The Camby is committed to creating a culture that values creativity, innovation, and outstanding guest experiences. Employees can expect to work in a stylish and modern environment, where they can showcase their skills, grow their career, and be part of a team that delivers memorable experiences to guests. Joining the team at The Camby presents a unique opportunity to be part of a one-of-a-kind hotel that is at the forefront of Phoenix's hospitality scene. Overview We are seeking an exceptional Executive Sous Chef to lead our culinary team and elevate our dining experiences to new heights. As Executive Sous Chef, you will spearhead kitchen operations, maintaining uncompromising standards of quality and consistency across our entire menu. You'll collaborate with a world-class team of culinary professionals and source premium, locally-sourced ingredients to craft extraordinary dishes. If you have a passion for creating innovative and delicious cuisine and are committed to providing outstanding guest service, we want you to join our team! Qualifications 5+ years cooking experience, with at least 2 years in a leadership role College degree or certification in culinary field/hospitality field preferred Experience in menu planning and development Strong leadership and team-building skills Excellent communication and organizational skills Ability to manage multiple priorities in a fast-paced environment Ability to understand financial goals and accomplish them Food/Beverage Service Worker Permit, where applicable Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

This position contributes to the Sanctuary on Camelback Mountain success by directing the culinary operations and food quality for the entire resort in the absence of the Executive Chef. The Executive Sous Chef is expected to be a 'hands-on' leader maintaining the highest standards of quality to our guests, overseeing training, scheduling and motivating culinary team. This position holds the responsibility for the daily operations of the elements kitchen, as well as the overall profitability of elements; a focus on living the Sanctuary Commitments and promise to Care Enough to Do It Well are critical to the success of this position as a Sanctuary community member. JOB FUNCTIONS _______ Note: the following duties and responsibilities are not all-inclusive * Lead by example in areas of culinary technique and proactive hospitality skills. * Assist whenever or wherever needed to assure timely, smooth, quality service. * Order, receive and store products, and ensure all specifications are met. * Responsible for the overall cleanliness and organization of the kitchen and Camelback Café. * Maintain consistency of product and style with great attention to food quality, taste and presentation. * Help maintain a safe and sanitary work environment in accordance with Arizona Health and Safety codes. * Aid in the concept, creativity, revision and implementation of all menus including costing, specifications and standards. * Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. * Carry out supervisory responsibilities in accordance with organization policies and applicable law. * Ensure all stations are properly staffed. * Supervise and schedule all kitchen staff as it relates to budget and business levels. * Monitor kitchen payroll and take an active role in ordering product and other administrative tasks. * Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations. * Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff. * Effectively coach and counsel (when appropriate) providing continued staff development. * Maintain high employee morale and a good reliable staff; motivate and train staff. * Cultivate a strong working relationship with the elements service staff, In-Room Dining and Pool outlets, and perpetuate a spirit of teamwork between the kitchen and all service staff. * Ensure that all employees maintain high standards of attire and personal hygiene. * Ensure that hourly employees have the necessary resources to effectively perform their jobs (e.g., supplies, equipment, and inventory). * Ensure proper maintenance and care is exhibited by all employees toward equipment. * Embrace and support the resort's guidelines and procedures. * Maintain good safety habits and report unsafe or hazardous conditions to Security. * Report any equipment in need of repair to the Chief Engineer for service. * Perform additional duties as requested by the Executive Chef. JOB REQUIREMENTS _______ The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. * Ability to drive a van and/or golf cart; must have a clean driving record. * Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented. * Must be able to convey information and ideas clearly. * Ability to work on slippery surfaces and work well under pressure. * Flexible and long hours may be required on occasion. * Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). * Ability to lift 100 lbs. and carry 50 lbs. * Ability to listen effectively, to speak and write English clearly. * Requires extending arms, bending and stooping to reach materials. * Good communication skills, able to manage and motivate people. * Promote excellent guest relations while living the Sanctuary Commitments. * Maintain a high level of work quality and quantity per resort standards. * At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS________________________________________________________________________________________________ Education High School Diploma or G.E.D. Equivalent. Must possess and Culinary Degree. Current Food Handler's Card. Related Work Experience Must have 1-3 years' experience in a kitchen management position. Experience with hospitality and customer service, preferred. * Experience in baking and pastries. * Must be experienced in the operation of all commercial kitchen equipment.

Job Description At Portillo's we strive to create lifelong memories for both our guests and our Team Members, and that means providing a safe, welcoming workplace where we can live our Values of Family, Greatness, Energy and Fun. Cook / Kitchen responsibilities include: • Obsessed with our food? Learn how to make it! We're looking for someone to prepare all the classics to order, including Italian Beef, Burgers, Hot Dogs, Fries and much more. • Prepare fresh vegetables, sauces and so much more by following provided recipes and upholding our commitments to quality and sanitation. • You are part of the show, have some fun and keep your stage, I mean station spotless. • Work as a team player to help and serve others (team member and guests) • Able to work with a sense of urgency to make our long lines look like a piece of cake, chocolate of course. • Maintain proper portion control and monitor food levels throughout the shift - no worries, we will beef up your knowledge. What's in it for you? Flexible schedules Competitive pay - Daily Pay: Access your pay when you need it We pay a $2/hr. premium to our closing team members for all hours they work after 11pm! Time-Off Program Comprehensive Benefits for full-time *See below Career advancement opportunities - We're growing! $3/hr. increase on 5 holidays** Free shift meals Educational benefits (skill and professional development, university partnerships) Perks and discounts: access to hundreds of discounts from movie tickets to gym memberships and more Employee Assistance Programs (EAP) access to counseling and support resources Monthly “ Franks a Lot” Team Member appreciation Team Member referral bonus + quarterly gift Anniversary awards ** Easter, Memorial Day, July 4, Christmas Eve, New Year's Day *Working Full-time (30 hours or more per week)? You will receive all the above and more…Here's what you'll be eligible for: The choice of 3 Medical Plans, including a PPO, HDHP with Portillo's HSA contribution Dental and Vision Plans Flexible Spending Accounts (healthcare, dependent care and commuter) 401(k) with company match Voluntary Benefits: pet insurance, critical illness, accident insurance, hospital indemnity, identity theft insurance Beef Stock - our Employee Stock Purchase Plan* *Must have worked at Portillo's for 1 year with an average of at least 20 hours over a 6-month period Military Veterans are encouraged to apply.

This position contributes to the Sanctuary on Camelback Mountain success by supervising the culinary operations and food quality for elements restaurant. The Sous Chef is expected to be a 'hands-on' leader maintaining the highest standards of quality to our guests, overseeing training, scheduling and motivating culinary team in order to cook and present food according to the resort's standard recipes to create high quality dishes. JOB FUNCTIONS Note: the following duties and responsibilities are not all-inclusive * Responsible for the daily operations of the elements kitchen. * Select, train and supervise kitchen staff in the proper preparation of menu items. * Ensure proper receiving, storage, and rotation of food products so as to comply with Health Department regulations. * Adhere to control procedures for cost and quality. * Supervise daily cleaning of walk-in and reach-in for safety reasons. * Report any equipment needing repair to the Chef and engineering for service. * Perform other duties as requested such as, VIP parties and staff meetings. * Maintain a positive work atmosphere by acting and communicating in a manner that enables getting along with guests, vendors, co-workers, and management. * Carry out supervisory responsibilities in accordance with organization policies and applicable law. * Ensure all stations are properly staffed while keeping payroll costs in line with business levels. * Supervise, train, and motivate all kitchen staff. * Prepare schedules, monitor kitchen payroll, and take an active role in recruiting, ordering product, and other administrative tasks. * Maintain high employee morale and a good reliable staff by motivating and training. * Cultivate a strong working relationship with the elements service staff and perpetuate a spirit of teamwork between the kitchen and service staff. * Ensure that all employees maintain high standards of dress and personal hygiene. * Ensure proper maintenance and care is exhibited by all employees toward equipment. * Effectively recommend as to hiring, promotions, wage adjustments, disciplinary actions, including terminations. * Conduct performance appraisals as necessary; perform 90 day and annual evaluation of staff. * Effectively coach and counsel (when appropriate) providing continued staff development. * Perform additional duties as requested by the Executive Chef. * Organize and clean all food preparation areas to maintain established par stocks, prep levels, and efficient production, in an advanced and supervisory level. * Supervise the completion of Bulk Prep, Station Prep, Protein Counts, Cleaning, Closing or Opening Checklists * Ability to Fabricate Meat & Fish, portion into controlled sizes with acceptable waste * Supervise the ensurement of all food preparation, supplies, products are properly received, handled, prepared and stored. JOB REQUIREMENTS The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he/she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of skills and abilities. * Requires extending arms, bending and stooping to reach materials. * Ability to work on slippery surfaces and work well under pressure. * Required to stand for long periods of time in one area near hot equipment (ovens, burners, etc.). * Ability to lift 100 lbs. and carry 50 lbs. * Thorough knowledge of food products, standard recipes and proper preparation. * Must be experienced in the operation of all commercial kitchen equipment. * Must work well with all other departments. * Ability to maintain a pleasant disposition and function efficiently in high stress work environment. Solid interpersonal, organizational, and multi-tasking skills. Must be detail oriented. * Ability to listen effectively, to speak and write English clearly. * Good communication skills; able to manage and motivate people. * Promote excellent guest relations while living the Sanctuary Commitments. * Maintain a high level of work quality and quantity per resort standards. * At all times maintain the highest standards of professionalism, ethics, and a positive attitude. QUALIFICATIONS Education High School Diploma or G.E.D. Equivalent. Prefer Culinary Degree. Current Food Handler's Card. Related Work Experience Must have 1-3 years' experience in a kitchen management position. Experience with hospitality and customer service required.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: Arrowhead Golf Club Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Pay Range: $56,485.00 - $150,000.00 Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Arcis Golf team members thrive on anticipating needs, forging connections, and elevating experiences for our team, members, and guests. We are an inclusive team of unique individuals who show up each day with a grateful spirit, humble heart, and a genuine respect for one another. Club Location: Isabella's at Grayhawk Golf Club - Scottsdale, AZ Title: Executive Chef Department: Food & Beverage Reports to: General Manager FLSA Status: Exempt Scope: Direct and coordinate activities of the culinary department, lead the culinary team and maintain established operational standards and maximize profits. Primary Responsibilities: Ensure compliance with the national programs such as Menu Program, Approved Product List and Inventory procedures. Responsible for selection, development and retention of talented culinary staff. Ensure financial targets are being met and appropriate accounting procedures and monthly financial reviews are being followed consistently. If financial targets are not being met, provide an analysis of the problem and determine a specific plan of action. Observes and coaches workers in the daily operation of the kitchen to ensure quality and timeliness of product. Review guest and member surveys and feedback and determine appropriate plan of action if appropriate. Engineer all menus items to ensure quality and proper margins. Create and execute short term and long term operational and financial plans for the department to improve quality and financial results. Ensure kitchen is clean and sanitary and is in compliance with all federal, state and local laws. Creates menus as needed for events, custom events, daily features and so on. Identify and communicate successes and best practices to Regional Chef and/or VP Food & Beverage to help improve quality and financial results across the company. Maintains constant communication between departments and keeps other departments informed about special programs and events. Qualifications: Previous experience in a Chef leadership role High school diploma or equivalent required. Bachelor's degree, Culinary degree or certificate preferred. Strong attention to detail, planning and organizational skills Experience supervising others and leading a team Strong verbal and written communication skills Working Conditions: Will often be required to work nights, weekends and holidays. Certification and/or License Requirement: Food service permit as required by local or state government agency. ServSafe certification must be obtained within 30 days of hire. Physical / Cognitive Activities: This description of physical and mental activities is not intended to describe essential job functions. Rather, its purpose is to give the job applicant a feel for the physical and mental activities of the job to the end that an applicant with a disability can determine whether he or she will be able to do this job either with or without accommodations. The major responsibility in this position is to direct the operations in the culinary departments. A majority of time will be spent moving about the kitchen, handling various products and utensils, lifting of up to 50 pounds and interacting with staff and outside contacts. Communication skills are used a significant amount of the time when interacting with guests or staff members and when giving instructions A significant portion of time will be spent reviewing budgets, revenues, inventories and requisitions, requiring a great deal of reasoning and thinking skills. Since the employee in this position oversees several employees, a vast amount of time is spent utilizing problem solving, reasoning, motivating and training abilities. Mathematical skills such as profit/loss concepts, percentages, and variances are used often. Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S. Job Type: Full-time Arcis Golf provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. Arcis participates in E-Verify, the government program that certifies an employee's right to work for us in the U.S.

Job Details TOWAOC, CO Full Time AnyDescription The Executive Chef is responsible for managing the kitchen staff, ensuring food quality, controlling costs, adhering to safety standards, and delivering an exceptional culinary experience to customers. Key Accountabilities Include: Manages all aspects of his/her duties to include menu development, recipe creation, training, scheduling, hiring, disciplinary action, organization of culinary activities, costs for food and beverage items offered in all retail outlets (Kuchu's Restaurant, Peak Café, Banquets and Concessions). Creates innovative, industry-leading food and beverage concepts and maintains the highest standards for quality and service delivery. Embraces the goal of operating the best restaurants in North and South Dakota. Provides culinary and beverage staff training in all aspects of production, to include safety training. control of hazardous materials and chemicals, first aid, and sanitary work practices. Actively participate in marketing activities that support the restaurants and casino. Controls food costs by monitoring purchasing specifications, establishing and enforcing storeroom requisition systems, product storage procedures, standardized recipe systems, and waste control procedures. All other tasks as assigned by the Director of F&B or General Manager. Qualifications General Must be 21 years or older. Must have valid driver license. Education Associate's degree (or higher) in management, business, or hospitality preferred. Such as the Culinary Institute of America (CIA), is strongly preferred Certifications Serv-Safe Certification required. (A candidate without this certification must be willing and able to attain it within 30 days of hire.) Certifications related to hospitality and/or restaurant management are given preference. Experience Five or more years as an Executive Chef in a high quality, fine dining establishment. Significant experience is required in all facets of food preparation and presentation, to include Butcher, Saucier, Garde-Manger, and Pastry disciplines. Familiar with the operation of a personal computer with Windows operating system and the effective operation of a food purchasing, inventory and management system. At least 5 years of customer-service experience with progressive responsibility. Important Note In addition to meeting minimum requirements: education, experience, and certifications must indicate candidate possesses the knowledge, skills, and abilities necessary to meet all key accountabilities. Knowledge, Skills, and Abilities Knowledge Understanding of all restaurant operations, including food service, quality assurance, customer service, and financial management. Familiarity with applicable tribal, state, and federal regulations as they pertain to food service operations (e.g., safety, compliance, etc.) Working knowledge of financial and mathematical concepts necessary for accurate budget management, inventory management, and cost-center financial reporting. Basic understanding of management concepts; awareness of training and development techniques for effective staff management. Skills Strong communicative skills; ability to read, write, and speak English with correct spelling, grammar, syntax, structure and delivery. Proficient in delivering exceptional customer service both in-person and over the phone, ensuring customer satisfaction and loyalty. Strong leadership and team-building skills, with the ability to motivate and guide staff towards achieving high performance. Proficiency in using point-of-sale (POS) systems, inventory management software, scheduling software, Microsoft office Suite (Word, Excel, etc.) and other standard office software/equipment commonly found in a food service environment. Abilities Ability to identify and resolve issues swiftly and effectively, maintaining operational continuity, customer satisfaction, and a strong positive organizational image through effective workforce management. Ability to establish and administer training programs to ensure continuous staff development and high service standards. Capability to oversee daily operations, ensuring economic and efficient management while maintaining quality and customer satisfaction. Competence in handling employee grievances, conducting performance evaluations, and implementing disciplinary actions when necessary. Ability to maintain a safe and compliant work environment by enforcing safety policies and procedures. Adaptability to changing business needs and market trends, ensuring the restaurant remains competitive and successful. Strong problem-solving and decision-making abilities to address operational challenges and customer concerns promptly and effectively.

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 Job Summary: The Yurt Chef for the Arrowhead alpine's private club, oversees all Food & Beverage Back of House Operations at the Yurt for the Arrowhead Alpine Club. The employee prepares, receives, and inventories the food and beverage items to the Yurt for final preparation and service. The Yurt Chef must have knowledge of all kitchen equipment and utensils to effectively work in the kitchen Job Specifications: * Outlet: Arrowhead alpine's private club * Starting Wage: $58,461.98 - $74,389.88 * Employment Type: Winter Seasonal 2025/2026 * Shift Type: Full Time hours available * Minimum Age: At least 18 years of age * Housing Availability: No Job Responsibilities: * Order through Coupa all food and beverage products * Prepare all food items while maintaining Arrowhead Alpine Club standards • Maintaining a clean and organized kitchen whose focus is on safety and efficiency * Take accurate month end inventory and work with Club Food & Beverage Manager to ensure food and beverage costs are being maintained * Able to ride a ski chairlift and walk 400 yards over snow to Yurt * Willing and able to respond to guest issues and have positive guest service skills * Other duties as assigned Job Requirements: * Must have at least 4 years of restaurant Back of House food preparation service experience - required * At least 2 years supervisory experience - required * Must be fluent in English - required * Valid US driver's license - required * Must have an acceptable drivers record - required * Proficient on Microsoft Office - preferred * Must be able to work well as part of a team * Must be very reliable * Must be able to stand for up to 6 hours at a time - required * Must be able to carry up to 50lbs on a regular basis - required The expected pay range is $58,461.98 - $74,389.88. 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 512636 Reference Date: 11/18/2025 Job Code Function: Back of House

Job Description 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 Job Summary: The Yurt Chef for the Arrowhead alpine's private club, oversees all Food & Beverage Back of House Operations at the Yurt for the Arrowhead Alpine Club. The employee prepares, receives, and inventories the food and beverage items to the Yurt for final preparation and service. The Yurt Chef must have knowledge of all kitchen equipment and utensils to effectively work in the kitchen Job Specifications: Outlet: Arrowhead alpine's private club Starting Wage: $58,461.98 - $74,389.88 Employment Type: Winter Seasonal 2025/2026 Shift Type: Full Time hours available Minimum Age: At least 18 years of age Housing Availability: No Job Responsibilities: Order through Coupa all food and beverage products Prepare all food items while maintaining Arrowhead Alpine Club standards • Maintaining a clean and organized kitchen whose focus is on safety and efficiency Take accurate month end inventory and work with Club Food & Beverage Manager to ensure food and beverage costs are being maintained Able to ride a ski chairlift and walk 400 yards over snow to Yurt Willing and able to respond to guest issues and have positive guest service skills Other duties as assigned Job Requirements: Must have at least 4 years of restaurant Back of House food preparation service experience - required At least 2 years supervisory experience - required Must be fluent in English - required Valid US driver's license - required Must have an acceptable drivers record - required Proficient on Microsoft Office - preferred Must be able to work well as part of a team Must be very reliable Must be able to stand for up to 6 hours at a time - required Must be able to carry up to 50lbs on a regular basis - required The expected pay range is $58,461.98 - $74,389.88. 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 512636 Reference Date: 11/18/2025 Job Code Function: Back of House

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 Kindred Executive Chef: We're looking for a kindred spirit who will be inspired to create dynamic, strategic leadership for culinary operations of Kindred Resort, a new, elevated luxury property located at the base of Keystone Resort in Colorado. Kindred Resort is a visionary development with a mission to be the most welcoming luxury hospitality experience through extreme kindness and active excellence. Embedded in the resort experience is a passion for the outdoors and creating connection between guests, employees, and community. Our goal is to spark elevated experiences that welcome all kindred spirits. Vail Resorts is a leading mountain resort operator with over 40 resorts in sixteen states and four countries. We exist to create an Experience of a Lifetime for our employees, so they can, in turn, provide and Experience of a Lifetime for our guests. We are looking for leaders, innovators, creators, and ambitious professionals to join our talented team. If you're ready to pursue your fullest potential, we want to get to know you! Job Summary: We are seeking a highly skilled and visionary Executive Chef to lead the culinary operations of our prestigious luxury hotel, which features a signature restaurant, upscale bar, 24-hour room service, and a dynamic banquet program. This role requires a passionate and innovative culinary leader with a proven track record in fine dining, high-volume service, and luxury hospitality. The Executive Chef will be responsible for overseeing all kitchen operations, developing seasonal and event-based menus, maintaining the highest standards of food quality and presentation, and ensuring consistency across all dining venues. They will manage and inspire a diverse culinary team, control food and labor costs, uphold rigorous health and safety standards, and work closely with the Food & Beverage Director to create memorable guest experiences. Job Specifications: * Outlet: Kindred Resort * Expected Pay Range: $105,000- $115,000 + annual bonus, Actual pay will be adjusted based on experience * Shift & Schedule Availability: Full Time / Year Round * Expected Start Date: July 21, 2025 * Housing Availability: No Qualifications: * Minimum 8-10 years of progressive culinary experience, with at least 3 years in an Executive Chef role at a luxury hotel or fine dining establishment * Expertise in multiple cuisines with a flair for creativity and detail * Strong leadership, team-building, and communication skills * Proven ability to manage high-volume kitchen operations and banqueting * Culinary degree or equivalent professional certification preferred This is a rare opportunity for a culinary professional to make a significant impact in a luxury hospitality environment, delivering elevated experiences across multiple touchpoints. Opening Responsibilities: Strategic Planning & Concept Development * Define the culinary vision and positioning for each outlet (restaurant, bar, room service, banquets) * Collaborate with ownership and hotel leadership to align culinary offerings with brand identity * Develop standard operating procedures (SOPs) for all kitchen operations Menu Development * Design opening menus for all outlets, including à la carte, bar snacks, in-room dining, and banquet packages * Source and select premium ingredients, focusing on seasonality, quality, and local sourcing * Create recipes and plating guides for consistent execution Kitchen Design & Equipment * Oversee installation of kitchen equipment and smallwares * Ensure proper setup of all kitchen stations, including prep, line, pastry, and banquet areas Staffing & Training * Recruit, hire, and onboard all culinary staff, including sous chefs, line cooks, prep staff, and stewards * Define roles, responsibilities, and reporting structures within the culinary team * Develop and conduct comprehensive training programs for kitchen staff, emphasizing quality, consistency, and luxury service standards Supplier & Vendor Management * Establish relationships with food, beverage, and equipment suppliers * Negotiate contracts and pricing for ingredients and materials * Set up inventory systems and par levels Operational Systems & Standards * Implement inventory, ordering, and cost control systems * Establish food safety, hygiene, and sanitation protocols in compliance with local regulations and brand standards * Develop waste management and sustainability practices Pre-Opening Tastings & Events * Conduct pre-opening menu tastings with ownership, management, and marketing teams * Support F&B in soft-opening events, VIP previews, and staff trial runs * Adjust menus and operations based on guest feedback and operational testing Interdepartmental Coordination * Work closely with F&B, Rooms Division, Banquets, and Sales & Marketing to ensure alignment across services * Support the creation of banquet and catering packages for launch * Collaborate on the integration of culinary offerings into guest experiences and hotel promotions Budgeting & Forecasting * Manage opening food & labor budgets and assist in setting financial goals * Establish pricing strategies to balance luxury positioning with profitability * Create forecasting models for food cost and staffing needs Brand Representation & Culture Building * Be a visible ambassador of the hotel's culinary identity during pre-opening and launch * Establish a kitchen culture rooted in excellence, mentorship, and professionalism * Instill brand values and guest-first philosophy in the team from day one Job Responsibilities (post-opening): Kitchen Operations Leadership * Oversees all day-to-day culinary operations across outlets and banquet functions. * Leads and mentors the kitchen management team and culinary staff. * Provides operational coverage in staff absence and ensures smooth workflow. * Sets and enforces performance standards while fostering a high-performing team culture. * Maintains a positive, collaborative kitchen environment grounded in respect and professionalism. Culinary Excellence & Standards * Leads menu development and ensures consistent food quality, presentation, and flavor across all offerings. * Monitors raw and cooked product standards; ensures compliance with sanitation and food safety regulations. * Demonstrates culinary techniques and equipment use to staff as needed. * Maintains high standards for food handling, storage, and safety certifications. Strategic Planning & Financial Management * Establishes culinary goals aligned with property objectives. * Oversees food cost control, purchasing, inventory, and operational expenses. * Participates in budgeting and monitors financial performance to ensure profitability. * Develops and implements SOPs for procurement and receiving. Guest Satisfaction & Service Quality * Ensures exceptional guest experiences through culinary excellence and prompt service. * Interacts with guests to gather feedback and resolve any concerns professionally. * Supports and trains staff on anticipating and exceeding guest expectations. * Reviews guest satisfaction data and comment cards to identify areas for improvement. People Development & HR Management * Recruits, trains, and develops kitchen talent; fosters career growth through coaching and mentorship. * Conducts performance appraisals and manages disciplinary actions in line with policies. * Builds a culture of accountability, fairness, and continuous learning. Additional Responsibilities * Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. * Analyzes information and evaluate results to choose the best solution and solve problems. * Other duties as assigned The expected pay range is $105,000- $115,000 + annual bonus. 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. 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 508625 Reference Date: 05/24/2025 Job Code Function: General Management

**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 (****************************************************************************** **Job Summary:** The Yurt Chef for the Arrowhead alpine's private club, oversees all Food & Beverage Back of House Operations at the Yurt for the Arrowhead Alpine Club. The employee prepares, receives, and inventories the food and beverage items to the Yurt for final preparation and service. The Yurt Chef must have knowledge of all kitchen equipment and utensils to effectively work in the kitchen **Job Specifications:** + Outlet: Arrowhead alpine's private club + Starting Wage: $58,461.98 - $74,389.88 + Employment Type: Winter Seasonal 2025/2026 + Shift Type: Full Time hours available + Minimum Age: At least 18 years of age + Housing Availability: No **Job Responsibilities:** + Order through Coupa all food and beverage products + Prepare all food items while maintaining Arrowhead Alpine Club standards - Maintaining a clean and organized kitchen whose focus is on safety and efficiency + Take accurate month end inventory and work with Club Food & Beverage Manager to ensure food and beverage costs are being maintained + Able to ride a ski chairlift and walk 400 yards over snow to Yurt + Willing and able to respond to guest issues and have positive guest service skills + Other duties as assigned **Job Requirements:** + Must have at least 4 years of restaurant Back of House food preparation service experience - required + At least 2 years supervisory experience - required + Must be fluent in English - required + Valid US driver's license - required + Must have an acceptable drivers record - required + Proficient on Microsoft Office - preferred + Must be able to work well as part of a team + Must be very reliable + Must be able to stand for up to 6 hours at a time - required + Must be able to carry up to 50lbs on a regular basis - required The expected pay range is $58,461.98 - $74,389.88. 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 512636_ _Reference Date: 11/18/2025_ _Job Code Function: Back of House_

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: Service is the foundation of everything we stand for at Vail Resorts, and our Executive Chefs are no exception to this when it comes to delivering an experience of a lifetime. Executive Chefs are visionary managers responsible for kitchen operations, promoting teamwork among staff, maintaining performance goals, and guaranteeing an exceptional dining experience for our guests. Located in beautiful Breckenridge, this chef role services a small collection of unique lodging properties. The primary focus is on banquet operations for our conference guests, with the addition of some small restaurant and market operations. Job Specifications: * Starting Wage: $75,000 - $80,000 + annual bonus * Employment Type: Year Round * Shift Type: Full Time hours available * Minimum Age: At least 18 years of age * Housing Availability: Yes Job Responsibilities: * Manage the planning, ordering, receiving, and production of menu items, adjusting as needed for seasonality and volume. * Utilize company-provided tools, resources, and systems to oversee the culinary team, including hiring, training, and developing team members. Manage performance, including reviews and succession planning. * Maintain standards for facility and food preparation in terms of safety and sanitation in accordance with applicable laws and regulations. * Assist in the budget process and forecasting for the business, maintaining financial oversight of back of house operational costs to budget. * Achieve budgeted financial goals through regular, accurate inventory, recipe costing, portion control, and proper ordering of all food, beverages, and supplies purchased. * Provide leadership and collaboration to other hotel departments and hospitality locations. * Drive health and sanitation expectations. * Be an active leader in the kitchen, supporting the operation as needed. * Improve guest service scores through creative menu development. * Other duties as assigned. Job Requirements: * High School Diploma or GED equivalent required; culinary degree or certification preferred. * Manager food handler ServSafe certification or regional equivalent required. * 2+ years of restaurant experience and 3+ years of banquet experience required; management experience preferred. * Must be able to communicate fluently in English; bilingual preferred. The expected pay range is $75,000 - $80,000 + annual bonus. 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 512774 Reference Date: 11/30/2025 Job Code Function: Back of House

**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:** Service is the foundation of everything we stand for at Vail Resorts, and our Executive Chefs are no exception to this when it comes to delivering an experience of a lifetime. Executive Chefs are visionary managers responsible for kitchen operations, promoting teamwork among staff, maintaining performance goals, and guaranteeing an exceptional dining experience for our guests. Located in beautiful Breckenridge, this chef role services a small collection of unique lodging properties. The primary focus is on banquet operations for our conference guests, with the addition of some small restaurant and market operations. **Job Specifications:** + Starting Wage: $75,000 - $80,000 + annual bonus + Employment Type: Year Round + Shift Type: Full Time hours available + Minimum Age: At least 18 years of age + Housing Availability: Yes **Job Responsibilities:** + Manage the planning, ordering, receiving, and production of menu items, adjusting as needed for seasonality and volume. + Utilize company-provided tools, resources, and systems to oversee the culinary team, including hiring, training, and developing team members. Manage performance, including reviews and succession planning. + Maintain standards for facility and food preparation in terms of safety and sanitation in accordance with applicable laws and regulations. + Assist in the budget process and forecasting for the business, maintaining financial oversight of back of house operational costs to budget. + Achieve budgeted financial goals through regular, accurate inventory, recipe costing, portion control, and proper ordering of all food, beverages, and supplies purchased. + Provide leadership and collaboration to other hotel departments and hospitality locations. + Drive health and sanitation expectations. + Be an active leader in the kitchen, supporting the operation as needed. + Improve guest service scores through creative menu development. + Other duties as assigned. **Job Requirements:** + High School Diploma or GED equivalent required; culinary degree or certification preferred. + Manager food handler ServSafe certification or regional equivalent required. + 2+ years of restaurant experience and 3+ years of banquet experience required; management experience preferred. + Must be able to communicate fluently in English; bilingual preferred. The expected pay range is $75,000 - $80,000 + annual bonus. 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 512774_ _Reference Date: 11/30/2025_ _Job Code Function: Back of House_

Job Description 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: Service is the foundation of everything we stand for at Vail Resorts, and our Executive Chefs are no exception to this when it comes to delivering an experience of a lifetime. Executive Chefs are visionary managers responsible for kitchen operations, promoting teamwork among staff, maintaining performance goals, and guaranteeing an exceptional dining experience for our guests. Located in beautiful Breckenridge, this chef role services a small collection of unique lodging properties. The primary focus is on banquet operations for our conference guests, with the addition of some small restaurant and market operations. Job Specifications: Starting Wage: $75,000 - $80,000 + annual bonus Employment Type: Year Round Shift Type: Full Time hours available Minimum Age: At least 18 years of age Housing Availability: Yes Job Responsibilities: Manage the planning, ordering, receiving, and production of menu items, adjusting as needed for seasonality and volume. Utilize company-provided tools, resources, and systems to oversee the culinary team, including hiring, training, and developing team members. Manage performance, including reviews and succession planning. Maintain standards for facility and food preparation in terms of safety and sanitation in accordance with applicable laws and regulations. Assist in the budget process and forecasting for the business, maintaining financial oversight of back of house operational costs to budget. Achieve budgeted financial goals through regular, accurate inventory, recipe costing, portion control, and proper ordering of all food, beverages, and supplies purchased. Provide leadership and collaboration to other hotel departments and hospitality locations. Drive health and sanitation expectations. Be an active leader in the kitchen, supporting the operation as needed. Improve guest service scores through creative menu development. Other duties as assigned. Job Requirements: High School Diploma or GED equivalent required; culinary degree or certification preferred. Manager food handler ServSafe certification or regional equivalent required. 2+ years of restaurant experience and 3+ years of banquet experience required; management experience preferred. Must be able to communicate fluently in English; bilingual preferred. The expected pay range is $75,000 - $80,000 + annual bonus. 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 512774 Reference Date: 11/30/2025 Job Code Function: Back of House

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 We're looking for a kindred spirit who will be inspired to create dynamic, strategic and leadership for the Food and Beverage operations of Kindred Resort, a new, elevated luxury property located at the base of Keystone Resort in Colorado. Kindred Resort is a visionary development with a mission to be the most welcoming luxury hospitality experience through extreme kindness and active excellence. Embedded in the resort experience is a passion for the outdoors and creating connection between guests, employees, and community. Our goal is to spark elevated experiences that welcome all kindred spirits. Job Summary: A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef's absence to ensure that kitchen staff has proper direction. Job Specifications: * Starting Wage: $65,000.00 - $75,000.00 + annual bonus * Employment Type: Year Round * Shift Type: Full Time * Minimum Age: At least 18 years of age * Housing Availability: Yes Pre-Opening Responsibilities: * Assist Executive Chef in developing and implementing Standard Operating Procedures (SOPs) for all kitchen operations. * Participate in kitchen setup, including equipment installation, station layout, and smallwares organization. * Support recruitment, onboarding, and training of culinary staff including line cooks, prep staff, and stewards. * Write and manage daily mise en place and production sheets to ensure readiness for soft openings and tastings. * Lead product receiving, storage, and rotation processes; train staff on proper procedures. * Collaborate on menu development and tastings for all outlets, including restaurant, bar, room service, and banquets. * Establish inventory systems and par levels in coordination with Executive Chef. * Ensure food safety and sanitation protocols are in place and compliant with local regulations. * Support soft-opening events, VIP previews, and operational trial runs. Post-Opening Responsibilities: * Oversee daily kitchen operations across all outlets, ensuring consistency in food quality, presentation, and timing. * Supervise kitchen opening, closing, and side duties; ensure smooth transitions between AM and PM shifts. * Maintain kitchen inventory and ordering systems; ensure timely and accurate product receiving. * Monitor food temperatures during cooking and storage; ensure compliance with safety standards. * Develop weekly specials to optimize use of inventory and seasonal ingredients. * Train and mentor staff on culinary techniques, food handling, and sanitation practices. * Resolve minor disciplinary issues and escalate concerns to Executive Chef as needed. * Collaborate with Executive Chef on menu updates and seasonal offerings. * Track and support cost control initiatives including food cost, labor cost, and waste reduction. * Understand and align with business goals including revenue targets and guest satisfaction metrics. * Maintain high standards across all kitchen stations (meats, fish, vegetables, sauces, bread, etc.). * Support banquet and catering operations as needed. * Represent the culinary team in interdepartmental coordination and guest interactions when required. * Other duties as assigned Job Requirements: * Basic working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods. * Good working knowledge of accepted standards of sanitation. * Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. * Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. * Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members. * Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc. * Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule. * Ability to stand and to work continuously in confined spaces. * Ability to perform duties within extreme temperature ranges. * Ability to perform all assigned tasks and duties with some supervision in an efficient manner. * Associate Degree in Culinary Arts or international equivalent or 4 years relevant experience. * Valid Serve-Safe certificate. * All employees must maintain a neat, clean and well-groomed appearance. Preferred: * High School graduate and Culinary or Apprenticeship program * Prior hotel/restaurant experience. * Additional language ability. The expected pay range is $65,000.00 - $75,000.00 + annual bonus. 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 512307 Reference Date: 10/28/2025 Job Code Function: Back of House

**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 We're looking for a kindred spirit who will be inspired to create dynamic, strategic and leadership for the Food and Beverage operations of Kindred Resort, a new, elevated luxury property located at the base of Keystone Resort in Colorado. Kindred Resort is a visionary development with a mission to be the most welcoming luxury hospitality experience through extreme kindness and active excellence. Embedded in the resort experience is a passion for the outdoors and creating connection between guests, employees, and community. Our goal is to spark elevated experiences that welcome all kindred spirits. **Job Summary:** A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef's absence to ensure that kitchen staff has proper direction. **Job Specifications:** + Starting Wage: $65,000.00 - $75,000.00 + annual bonus + Employment Type: Year Round + Shift Type: Full Time + Minimum Age: At least 18 years of age + Housing Availability: Yes **Pre-Opening Responsibilities:** + Assist Executive Chef in developing and implementing Standard Operating Procedures (SOPs) for all kitchen operations. + Participate in kitchen setup, including equipment installation, station layout, and smallwares organization. + Support recruitment, onboarding, and training of culinary staff including line cooks, prep staff, and stewards. + Write and manage daily mise en place and production sheets to ensure readiness for soft openings and tastings. + Lead product receiving, storage, and rotation processes; train staff on proper procedures. + Collaborate on menu development and tastings for all outlets, including restaurant, bar, room service, and banquets. + Establish inventory systems and par levels in coordination with Executive Chef. + Ensure food safety and sanitation protocols are in place and compliant with local regulations. + Support soft-opening events, VIP previews, and operational trial runs. **Post-Opening Responsibilities:** + Oversee daily kitchen operations across all outlets, ensuring consistency in food quality, presentation, and timing. + Supervise kitchen opening, closing, and side duties; ensure smooth transitions between AM and PM shifts. + Maintain kitchen inventory and ordering systems; ensure timely and accurate product receiving. + Monitor food temperatures during cooking and storage; ensure compliance with safety standards. + Develop weekly specials to optimize use of inventory and seasonal ingredients. + Train and mentor staff on culinary techniques, food handling, and sanitation practices. + Resolve minor disciplinary issues and escalate concerns to Executive Chef as needed. + Collaborate with Executive Chef on menu updates and seasonal offerings. + Track and support cost control initiatives including food cost, labor cost, and waste reduction. + Understand and align with business goals including revenue targets and guest satisfaction metrics. + Maintain high standards across all kitchen stations (meats, fish, vegetables, sauces, bread, etc.). + Support banquet and catering operations as needed. + Represent the culinary team in interdepartmental coordination and guest interactions when required. + Other duties as assigned **Job Requirements:** + Basic working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods. + Good working knowledge of accepted standards of sanitation. + Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. + Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. + Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members. + Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc. + Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule. + Ability to stand and to work continuously in confined spaces. + Ability to perform duties within extreme temperature ranges. + Ability to perform all assigned tasks and duties with some supervision in an efficient manner. + Associate Degree in Culinary Arts or international equivalent or 4 years relevant experience. + Valid Serve-Safe certificate. + All employees must maintain a neat, clean and well-groomed appearance. **Preferred:** + High School graduate and Culinary or Apprenticeship program + Prior hotel/restaurant experience. + Additional language ability. The expected pay range is $65,000.00 - $75,000.00 + annual bonus. 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 512307_ _Reference Date: 10/28/2025_ _Job Code Function: Back of House_

Job Description 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 We're looking for a kindred spirit who will be inspired to create dynamic, strategic and leadership for the Food and Beverage operations of Kindred Resort, a new, elevated luxury property located at the base of Keystone Resort in Colorado. Kindred Resort is a visionary development with a mission to be the most welcoming luxury hospitality experience through extreme kindness and active excellence. Embedded in the resort experience is a passion for the outdoors and creating connection between guests, employees, and community. Our goal is to spark elevated experiences that welcome all kindred spirits. Job Summary: A Sous Chef, or Second Chef, is responsible for providing supportive leadership to kitchen staff throughout food service. Their duties include assisting the Executive Chef in monitoring kitchen activities, expediting orders to ensure quality taste or presentation and taking on additional responsibilities in the Executive Chef's absence to ensure that kitchen staff has proper direction. Job Specifications: Starting Wage: $65,000.00 - $75,000.00 + annual bonus Employment Type: Year Round Shift Type: Full Time Minimum Age: At least 18 years of age Housing Availability: Yes Pre-Opening Responsibilities: Assist Executive Chef in developing and implementing Standard Operating Procedures (SOPs) for all kitchen operations. Participate in kitchen setup, including equipment installation, station layout, and smallwares organization. Support recruitment, onboarding, and training of culinary staff including line cooks, prep staff, and stewards. Write and manage daily mise en place and production sheets to ensure readiness for soft openings and tastings. Lead product receiving, storage, and rotation processes; train staff on proper procedures. Collaborate on menu development and tastings for all outlets, including restaurant, bar, room service, and banquets. Establish inventory systems and par levels in coordination with Executive Chef. Ensure food safety and sanitation protocols are in place and compliant with local regulations. Support soft-opening events, VIP previews, and operational trial runs. Post-Opening Responsibilities: Oversee daily kitchen operations across all outlets, ensuring consistency in food quality, presentation, and timing. Supervise kitchen opening, closing, and side duties; ensure smooth transitions between AM and PM shifts. Maintain kitchen inventory and ordering systems; ensure timely and accurate product receiving. Monitor food temperatures during cooking and storage; ensure compliance with safety standards. Develop weekly specials to optimize use of inventory and seasonal ingredients. Train and mentor staff on culinary techniques, food handling, and sanitation practices. Resolve minor disciplinary issues and escalate concerns to Executive Chef as needed. Collaborate with Executive Chef on menu updates and seasonal offerings. Track and support cost control initiatives including food cost, labor cost, and waste reduction. Understand and align with business goals including revenue targets and guest satisfaction metrics. Maintain high standards across all kitchen stations (meats, fish, vegetables, sauces, bread, etc.). Support banquet and catering operations as needed. Represent the culinary team in interdepartmental coordination and guest interactions when required. Other duties as assigned Job Requirements: Basic working knowledge of the fundamentals of the broiler, sauté, fry, roast, moist heat and other cooking methods. Good working knowledge of accepted standards of sanitation. Knowledge of operating all kitchen equipment, i.e., stoves, ovens, broilers, steamers, kettles, etc. Basic mathematical skills necessary to understand recipes, measurements, requisition amounts and portion sizes. Ability to read, write, speak and understand the English language in order to complete requisitions read recipes and communicates with other team members. Sufficient manual dexterity of hand in order to use all kitchen equipment, i.e., knives, spoons, spatulas, tongs, slices, etc. Ability to grasp, lift and/or carry, or otherwise, move goods weighing a maximum of 100 lbs. on continuous schedule. Ability to stand and to work continuously in confined spaces. Ability to perform duties within extreme temperature ranges. Ability to perform all assigned tasks and duties with some supervision in an efficient manner. Associate Degree in Culinary Arts or international equivalent or 4 years relevant experience. Valid Serve-Safe certificate. All employees must maintain a neat, clean and well-groomed appearance. Preferred: High School graduate and Culinary or Apprenticeship program Prior hotel/restaurant experience. Additional language ability. The expected pay range is $65,000.00 - $75,000.00 + annual bonus. 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 512307 Reference Date: 10/28/2025 Job Code Function: Back of House