Executive Chef

Vail Resorts • Keystone, FL

23d

About The Position

The Executive Chef leads the daily back-of-house operations for an upscale steakhouse restaurant and world-class resort golf courses. The role is responsible for budgets, purchasing and receiving, kitchen staffing and training, administrative duties, and maintaining strong restaurant ratings. The Executive Chef develops seasonal and special-event menus, supports conference events and weddings, and oversees summer breakfast and lunch menus for the Ranch and River Course outlets to ensure quality and consistency. The position also teaches, mentors, and evaluates culinary students in partnership with a local culinary program, while ensuring food safety, cleanliness, and compliance with company and health department standards. The role is year-round and full-time, with housing availability.

Requirements

• At least 5 years of fine dining culinary experience.
• At least 3 years of executive chef management experience.
• Culinary degree.
• History of growing revenue in operations.
• Successful budgeting experience.
• Strong knowledge of food safety guidelines.
• Serve Safe certification.
• Excellent communication, organizational, and teamwork skills.
• Flexible schedule, including weekends and holidays.
• Ability to regularly lift up to 50 pounds.
• Ability to stand for up to six hours.

Nice To Haves

• Previous teaching experience.
• Proficiency in Coupa purchasing system, PeopleSoft, and MS Office, or willingness and ability to learn them upon hire.

Responsibilities

• Achieve or exceed budgeted food, labor, and operating expense margins.
• Create innovative, trend-aware, and cost-effective seasonal menus and menus for special functions.
• Maintain the restaurant's reputation and high reviews and ratings.
• Follow Keystone Conference Service banquet guidelines and coordinate with conference services managers on events and weddings.
• Oversee summer breakfast and lunch menus for the Ranch and River Course outlets, ensuring quality and consistency.
• Schedule and staff the kitchen, control food and labor costs, and provide a strong experience for guests and employees.
• Build a positive team atmosphere focused on learning, instruction, and staff education to company and CMC Culinary Program standards.
• Teach, assist, coach, mentor, and grade culinary students and their projects and skill sets.
• Lead by positive example while embodying Vail Resorts Core Values and following brand standards, company guidelines, and policies.
• Maintain Serve Safe certification and records, ensuring culinary employees' training is current.
• Assess property and culinary equipment and maintenance needs, and work with maintenance and management to keep operations in good standing.
• Work with marketing as needed to increase outlet capture and market share.
• Participate in travel, media coverage, or culinary demonstrations as required.
• Maintain exemplary cleanliness and comply with local and state health department requirements.
• Handle purchasing and receiving.
• Perform other duties as needed.

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 for eligible full-time roles; seasonal employees become eligible after working 500 hours.
• Free ski passes for dependents for eligible full-time roles.
• Critical illness and accident plans for eligible full-time roles.
• Annual bonus.

What This Job Offers

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