Executive Chef, Kindred

Vail Resorts•Keystone, CO

56d•$105,000 - $115,000•Onsite

About The Position

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.

Requirements

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

Responsibilities

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
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
Oversee installation of kitchen equipment and smallwares
Ensure proper setup of all kitchen stations, including prep, line, pastry, and banquet areas
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
Establish relationships with food, beverage, and equipment suppliers
Negotiate contracts and pricing for ingredients and materials
Set up inventory systems and par levels
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
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
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
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
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
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

Benefits

Free passes for employees
Employee discounted lift tickets for friends and family
Free ski lessons
40% retail discounts
Free ski and snowboard lessons
Wellness benefits
401(k) Retirement Plan
Employee Assistance Program
Excellent training and professional development
Referral Program
Health Insurance
Medical Insurance
Dental Insurance
Vision Insurance plans (for eligible seasonal employees after working 500 hours)
Free ski passes for dependents
Critical Illness and Accident plans