Culinary Manager/Chef - Zephyr Lodge

Vail Resorts•Truckee, CA

8d•Onsite

About The Position

The Culinary Manager/Chef at Zephyr Lodge oversees food quality, presentation, and service for banquet events and weddings during Northstar California’s summer season. Zephyr Lodge is an on-mountain venue at 8,000 feet elevation. Its winter operations feature a high-volume quick-service restaurant serving Asian Fusion-inspired rice and ramen dishes alongside lodge classics, while summer operations focus on weddings, banquets, and events. This is a dynamic, year-round position requiring culinary experience and management skills. The manager assists the General Manager with kitchen operations, scheduling, labor, ordering, inventory, training, performance management, and event preparation and execution. The role helps ensure guests receive a pleasant dining experience and that the kitchen team consistently follows food-safety, sanitation, and operating standards.

Requirements

At least 18 years of age.
Minimum of 2 years of restaurant or culinary management experience and/or experience with banquets and events preferred.
Minimum of 3 years of direct management experience.
Experience with purchasing systems, MS Office Suite, and Outlook is preferred.

Nice To Haves

Culinary degree.
Experience with international cuisines, banquet service, and plated-service standards.
Familiarity and experience with Banquet Event Orders and weddings or events.
Advanced culinary skills.
Experience in restaurant or culinary management and/or banquets and events.

Responsibilities

Work proficiently in all kitchen positions and apply a thorough knowledge of culinary techniques.
Create a motivating atmosphere and cohesive team environment.
Train, supervise, and communicate standards effectively to direct reports.
Ensure the outlet follows HACCP guidelines and Serve Safe culinary guidelines, including food handling, FIFO stock rotation, sanitation, labeling, and dating.
Maintain an accessible, current SDS book and ensure staff are trained in its use.
Assist the General Manager with staff scheduling, meeting the labor budget, assigning duties and breaks, and adjusting staffing to business volume.
Model professional grooming and uniform standards, food safety practices, positive communication, preparedness, and maintenance of a clean and safe work area.
Follow through on disciplinary actions with appropriate documentation, training, and guidance.
Manage ordering and receiving, cost transfers, order guides, and inventory control for food, beverages, and supplies for the building.
Conduct routine line checks and maintain the quality of food served and produced.
Assist the General Manager with hiring and retaining food-service personnel.
Lead the kitchen team in maintaining the condition and cleanliness of the kitchen and equipment, meeting safety and sanitation standards, and promptly addressing equipment malfunctions.
Work with the restaurant management team to complete monthly food-safety audits.
Assist with creating and following prep, cleaning, and closing lists.
Uphold Vail Resorts policies, procedures, and operating standards.
Ensure recipes are followed and produced consistently and safely.
Monitor food portioning, preparation, and waste to control cost of goods.
Use Avero reports to help predict daily business volumes and preparation levels.
Maintain a professional demeanor and positive attitude toward employees and guests.
Conduct monthly inventories and ensure products are accurately counted and recorded.
Perform other duties as assigned.

Benefits

Free employee ski passes.
Discounted lift tickets for friends and family.
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.
Health, medical, dental, and vision insurance plans for eligible full-time roles; seasonal employees may become eligible after working 500 hours.
Free ski passes for dependents.
Critical illness and accident plans.
Housing availability.