Executive Chef - Flagg Ranch

Vail Resorts • Moran, WY

3d • Onsite

About The Position

The Executive Chef is responsible for Flagg Ranch Company culinary operations and for ensuring resort guests receive a high-quality culinary experience while maintaining budgeted cost of sales. The role assists with all aspects of culinary operations and day-to-day supervision of culinary and stewarding employees. This is a full-time, year-round position described as 10-month employment. Starting wage is $60,000. Housing is available.

Requirements

• Culinary school degree or five years of experience in multi-outlet hotels.
• Two years of Sous Chef experience.
• ServeSafe Manager qualification.
• Experience with purchasing systems, MS Office Suite, and POS.
• English language ability.
• ServeSafe Certification or an equivalent state-issued Food Handler Card.

Nice To Haves

• Knowledge of multiple kitchen stations, including grill, garde manger, and sauté.
• High-volume cooking experience.

Responsibilities

• Recruit, hire, onboard, and retain qualified culinary staff.
• Train, coach, and supervise the culinary team.
• Lead menu development and establish specifications for portioning, preparation, presentation, and pricing; ensure adherence to recipe and quality standards.
• Organize the kitchen to provide a clean, safe, and efficient work environment.
• Ensure compliance with health department regulations, food safety standards, and company policies.
• Maintain appropriate staffing levels for kitchen departments and post weekly schedules.
• Plan weekly cafeteria menus.
• Oversee inventory management, purchasing, receiving, and product rotation to minimize waste and shortages.
• Coordinate with Front of House managers and staff on service expectations and guest needs, and ensure timely and accurate food delivery.
• Develop team members through coaching, training, performance feedback, and succession planning.
• Achieve food cost, labor cost, and departmental financial goals.
• Maintain appropriate par levels for food, beverage, kitchen supplies, and operating equipment.
• Adhere to brand standards to deliver an outstanding guest culinary experience.
• Foster a positive, motivational work environment and build a cohesive culinary team.
• Model professional appearance and conduct and maintain a positive attitude toward employees and guests.
• Participate in daily operations by demonstrating proper culinary techniques and working alongside team members.
• Function across culinary operations and provide coverage when needed.
• Keep abreast of culinary trends and encourage creativity through innovative daily specials.
• Maintain clean, organized food storage areas and ensure proper product rotation.
• Oversee preventative maintenance of kitchen equipment and coordinate repairs as needed.
• Perform other duties as assigned.

Benefits

• Free employee housing, including dormitory housing with linens and utilities or full-hook-up RV sites.
• Free Wi-Fi.
• Free passes to Grand Teton and Yellowstone National Parks.
• Free participation in guest activities, including horseback rides, kayak and boat rentals, lake cruises, scenic raft tours, and access to hiking trails.
• Free recreation program and complimentary use of recreation halls, employee gyms, and watersports equipment.
• 40% retail discounts and access to online ProDeals.
• 20% grocery and restaurant discounts.
• Employee cafeteria meal plan; free for salary roles.
• Paid sick time.
• Paid PTO after 500 hours.
• 401(k) retirement plan.
• Employee Assistance Program.
• Training and professional development.
• Referral Program.
• Wellness benefits.

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: Associate degree