Team Lead - Red Tail Grill - Winter Seasonal - Employee Housing May Be Available

Vail Resorts • Park City, UT

5d • $25 - $27 • Onsite

About The Position

The Team Lead at Red Tail Grill is a hands-on culinary leadership position responsible for supporting the Chef and Sous Chef team while also working as a strong, fast, and highly organized line cook. This position plays an important role in the daily execution of a high-volume, fast-paced restaurant and must be able to maintain speed, consistency, and attention to detail during busy services. The Team Lead helps ensure stations are properly prepared, food is executed to standard, communication remains strong, and the culinary team is set up for success throughout the shift. The ideal candidate is someone who can lead by example on the line, work with a sense of urgency, maintain high standards under pressure, and help guide other cooks when needed. Strong attention to detail is essential, particularly when it comes to recipe execution, presentation, portioning, food quality, sanitation, and organization. This role is a great opportunity for an experienced cook who is ready to take on additional leadership responsibility and continue developing toward a future supervisory or Sous Chef position.

Requirements

• Previous professional cooking experience
• Strong line cooking skills
• Ability to work quickly and efficiently in a high-volume restaurant environment
• Excellent attention to detail
• Strong organizational and communication skills
• Ability to work well under pressure
• Ability to take direction and provide direction to others when needed
• Strong understanding of food safety and sanitation
• Ability to communicate in English
• Able to stand or walk for extended periods
• Able to carry 50+ lbs.
• ServSafe Certification or willingness to obtain
• High School Diploma or equivalent

Nice To Haves

• Previous experience in a high-volume, fast-paced restaurant
• Previous lead cook or culinary leadership experience
• Experience working multiple stations on a restaurant line
• Experience training or mentoring other cooks
• Ability to communicate in Spanish
• Culinary degree or equivalent professional experience

Responsibilities

• Work as a high-performing line cook during busy, high-volume services
• Support the Chef and Sous Chef team with the daily operation of the kitchen
• Assist with opening, closing, and daily kitchen organization
• Help ensure all stations are properly stocked, organized, and prepared for service
• Execute menu items quickly and consistently according to established recipes and presentation standards
• Maintain a strong sense of urgency while preserving food quality and attention to detail
• Assist with line checks and communicate any product, quality, or preparation concerns to the chef team
• Help coordinate station execution during high-cover services
• Provide direction and support to cooks when needed
• Help train new and seasonal culinary employees
• Lead by example by demonstrating strong work habits, professionalism, organization, and teamwork
• Maintain proper portion control, recipe consistency, and plate presentation
• Communicate effectively with culinary leadership and front-of-house team members during service
• Maintain a clean, organized, and safe workstation throughout the shift
• Follow all food safety, sanitation, HACCP, and ServSafe standards
• Assist with receiving, proper product rotation, labeling, storage, and inventory organization
• Identify operational issues and communicate them quickly to culinary leadership
• Assist the chef team with additional operational responsibilities as assigned

Benefits

• Free passes for employees
• Employee discounted lift tickets for friends and family
• Free ski lessons
• 40% retail discounts
• 401(k) Retirement Plan
• Employee Assistance Program
• Excellent training and professional development
• Referral Program
• Employee Housing May Be Available

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED