Paradise Warming House Chef- Winter Seasonal

Vail Resorts•Mount Crested Butte, CO

10d•$57,784 - $67,267

About The Position

The Paradise Warming House Chef supports the restaurant’s day-to-day operations, primarily in the kitchen, and helps manage the culinary team alongside the Restaurant General Manager. The role promotes teamwork, maintains food quality and safety, and contributes to an exceptional guest dining experience. It also partners with the General Manager on administrative efficiency, operational accuracy, and compliance with company standards. This is a winter seasonal, full-time position for the 2026/2027 season. Housing is available. The starting wage is $57,784.00–$67,267.00.

Requirements

At least 3 years of restaurant experience, including at least 1 year at a managerial level.
High school diploma or equivalent.
Leadership, problem-solving, and multitasking skills.
Working knowledge of the MS Office Suite.
Communication and customer service skills.
Ability to lift and carry 40 pounds or more.
TIPS certification required within 30 days of employment.
Serve Safe Food Protection Manager certification required within 30 days of employment.
At least 18 years of age.

Responsibilities

Assist the General Manager with daily restaurant operations, particularly Back of House and kitchen operations.
Manage and support chefs, cooks, and Back of House support staff, including hiring, scheduling, training, development, performance reviews, performance management, and succession planning.
Maintain facility and food-preparation standards, cleanliness, safety, and sanitation in accordance with laws, regulations, and company policies.
Assist with menu-item development, production, and training, including station playbooks and line and food-quality checks.
Participate in or conduct daily staff briefings and weekly safety meetings.
Oversee and support inventory and warehouse operations, including shipping and receiving, ordering, stock levels, product rotation, food-waste reporting, and documentation.
Resolve guest issues or complaints and hold staff accountable for Guest Experience scores.
Partner with the General Manager on budgets and cost controls for labor, food, and operating expenses.
Assist with payroll, scheduling, and timecard accuracy.
Complete and maintain compliance logs, training records, and safety documentation.
Contribute to financial and operational reporting, including month-end procedures and daily sales reporting.
Support administrative workflows such as vendor communication, invoice processing, transfers, waste logs, and incident documentation.
Assist the General Manager with long-term planning, operational analysis, efficiency improvements, and company initiatives.
Perform other duties as assigned.