Executive Chef, Kindred (Keystone, CO, US)

Vail Resorts-posted 18 days ago
$105,000 - $115,000/Yr
Full-time • Executive
Keystone, CO
5,001-10,000 employees
Accommodation
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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! 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.

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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
  • 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
  • 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
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