Chef/Culinary-Assistant Manager

Vail Resorts • Ludlow, VT

9d

About The Position

The Chef / Assistant General Manager (Chef-AGM) is an integral member of the Coleman Brook Tavern leadership team, responsible for overseeing daily culinary operations, maintaining exceptional food quality and consistency, and developing a skilled, accountable, and collaborative kitchen team. Working alongside the Restaurant General Manager, this position combines advanced culinary expertise, hands-on kitchen leadership, and the financial and administrative responsibilities necessary to operate a successful high-volume, upscale full-service restaurant.

This dynamic culinary leadership role changes with seasonal business levels and operational needs. During peak service periods, the Chef-AGM provides direct culinary leadership through cooking, expediting, production, and quality control. During lower-volume periods, the role focuses more on menu development, staff training, financial management, administrative responsibilities, and operational planning.

The successful candidate must be comfortable executing busy dinner service, developing and coaching culinary staff, and partnering with the Restaurant General Manager to manage overall restaurant performance. Strong culinary technique, organization, communication, adaptability, and commitment to exceptional guest experiences are essential.

Requirements

• High school diploma or GED equivalent.
• At least 3 years of professional culinary experience, preferably in a high-volume, full-service restaurant environment.
• Demonstrated advanced culinary skills, including proficiency in multiple cooking techniques, kitchen stations, and food production.
• Previous culinary supervisory or leadership experience.
• Strong cooking, expediting, organization, and time-management skills.
• Working knowledge of food safety, sanitation, inventory management, and kitchen cost controls.
• ServSafe Food Protection Manager Certification or ability to obtain certification within company requirements.
• Ability to lead by example, work collaboratively, and remain effective under pressure.
• Strong communication skills and ability to train and develop culinary team members.
• Ability to stand or walk for extended periods and lift and/or carry up to 50 lbs.
• Ability to work evenings, weekends, holidays, and varying schedules based on operational needs.
• Ability to communicate fluently in English.
• At least 18 years of age.

Nice To Haves

• Culinary degree or equivalent professional culinary training.
• Five or more years of professional culinary experience.
• Two or more years of culinary supervisory or management experience.
• Experience in upscale, high-volume, full-service dining or resort hospitality.
• Experience with seasonal menu development, recipe costing, purchasing, and financial management.
• Knowledge of classical and contemporary culinary techniques, protein fabrication, and advanced food preparation.
• Experience with restaurant scheduling, payroll, inventory systems, and operational reporting.
• Bilingual communication skills.

Responsibilities

• Lead daily Back of House operations, including cooking, expediting, and supporting kitchen stations while maintaining efficient ticket times and communication with Front of House.
• Ensure consistent execution of recipes, portion control, food quality, temperature, and presentation across all meal periods.
• Oversee preparation, production lists, par levels, station readiness, and routine line checks.
• Maintain a clean, safe, and organized kitchen in accordance with Vermont Health guidelines, ServSafe standards, and applicable food safety regulations.
• Partner with the Restaurant General Manager to develop seasonal menus, specials, and culinary offerings that fit the restaurant concept, guest expectations, and operational capabilities.
• Develop and maintain standardized recipes, preparation procedures, station playbooks, and training materials.
• Train and develop culinary staff in cooking techniques, equipment use, food preparation, and presentation.
• Evaluate menu performance, recipe costing, product utilization, and execution to identify improvements in quality, efficiency, and profitability.
• Manage the Back of House team, including hiring, onboarding, scheduling, coaching, performance evaluations, and succession planning.
• Set expectations for culinary execution, productivity, professionalism, accountability, and workplace safety, leading by example.
• Foster a collaborative kitchen culture and teamwork between Front and Back of House.
• Conduct daily briefings, communicate operational priorities, address performance concerns, and support employee retention and development.
• Partner with the Restaurant General Manager to manage food costs, culinary labor, operating expenses, and financial performance.
• Develop culinary schedules aligned with business levels, budgeted labor, and operational requirements; monitor productivity, overtime, payroll accuracy, and staffing efficiency.
• Oversee purchasing, ordering, receiving, inventory management, product rotation, and storage of food and supplies.
• Maintain appropriate inventory and production levels while minimizing waste, controlling costs, and ensuring product availability.
• Complete and review inventory counts, transfers, waste reports, invoice documentation, and cost variance reporting.
• Identify opportunities to improve operational efficiency, product utilization, and profitability without compromising culinary standards.
• Support the Restaurant General Manager with daily restaurant operations, seasonal planning, and company initiatives.
• Balance hands-on culinary responsibilities with administrative and management duties according to seasonal business demands.
• Assist with payroll processing, scheduling, timekeeping accuracy, compliance documentation, and operational reporting.
• Maintain food safety records, temperature logs, cleaning schedules, safety documentation, and employee training records.
• Coordinate with Front of House leadership, Banquets, Purchasing, and other resort departments to support operations and special events.
• Assist with facility maintenance, kitchen equipment needs, operational readiness, and seasonal transitions.
• Provide Manager-on-Duty coverage and support Front of House operations and guest recovery when needed.
• Participate in financial reviews, operational analysis, and planning initiatives to improve restaurant performance.
• Perform other duties as assigned.

Benefits

• Free employee ski passes and discounted lift tickets for friends and family, plus free ski lessons.
• Employee discounts on lodging, food, gear, and mountain shuttles.
• 401(k) Retirement Plan.
• Employee Assistance Program.
• Training and professional development.
• Referral Program.
• For eligible full-time roles: health, medical, dental, and vision insurance plans (for eligible seasonal employees after 500 hours worked).
• For eligible full-time roles: free ski passes for dependents.
• For eligible full-time roles: Critical Illness and Accident plans.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED