Assistant General Manager, Culinary - Winter Seasonal

Vail Resorts•Ludlow, VT

1d•$25 - $29•Onsite

About The Position

This role is for an Assistant General Manager, Culinary, a winter seasonal position. The company, Vail Resorts, is looking for individuals to join their team and experience working and playing in the mountains. They offer high compensation rates, free passes, ski/snowboard lessons, retail discounts, training and development through Epic Service, and wellness benefits. Hiring for seasonal positions is on a rolling basis and applications will be accepted until December 15th or until positions are filled. The Assistant General Manager, Culinary is an integral part of the culinary staff, responsible for managing the kitchen alongside the Restaurant General Manager, promoting teamwork, and maintaining food quality and safety to ensure an exceptional dining experience. This role also partners closely with the GM to ensure administrative efficiency, operational accuracy, and compliance with company standards.

Requirements

High School Diploma or GED equivalent required
ServSafe certification or regional equivalent required, or ability to obtain during 1st month of employment.
VT DLL 1st Class Server course required, must be obtained during 1st week of employment.
3+ years of kitchen experience required
Ability to stand and walk continuously throughout shift and lift and/or carry up to 50 lbs
Ability to work well with others in a fast‑paced environment under pressure
Ability to create a team environment and lead by example
Must be able to communicate fluently in English
Comfortable using Microsoft Office Suite and Microsoft Teams for daily communication, reporting, and administrative tasks, with an aptitude for learning new systems and technologies as needed.

Nice To Haves

Culinary degree or certification preferred
1+ years of supervisory experience preferred
bilingual preferred

Responsibilities

Assist GM in day‑to‑day operations of the restaurant as a whole, with primary focus on the Back of House/Kitchen, managing the culinary team of chefs, cooks, and BOH support, including hiring, scheduling, training, developing teammates, performance management (including reviews), and succession planning.
Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws, regulations, and company policies.
Assist with the development, production, and training of menu items, including station playbooks and line & food quality checks.
Participate in and/or conduct daily briefings with staff as well as weekly safety meetings.
Oversee and support inventory/warehouse operations including shipping and receiving, ordering and maintaining stock levels, product rotations, food waste reporting, and ensuring proper documentation.
Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores.
Partner with the GM to support administrative operations including: Managing budgets and cost controls, including labor, food, and operating expenses; Assisting with payroll processes, scheduling, and ensuring timecard accuracy; Completing and maintaining required compliance logs, training records, and safety documentation; Contributing to financial and operational reporting requirements, including month‑end procedures and daily sales reporting.
Partner with the GM to complete administrative workflows such as vendor communication, invoice processing, transfers, waste logs, and incident documentation.
Assist GM in long‑term planning, operational analysis, and execution of efficiency improvements and company initiatives.
Other duties as assigned.