Chef de Cuisine

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons MORE employee discounts on lodging, food, gear, and mountain shuttles 401(k) Retirement Plan Employee Assistance Program Excellent training and professional development Referral Program Full Time roles are eligible for the above, plus: Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) Free ski passes for dependents Critical Illness and Accident plans Job Summary:As Sous Chef at Helen’s, you will play a vital leadership role in the kitchen, helping to deliver high-quality, consistent food in a Fine dining, ever changing environment. Reporting to the General Manager, you will oversee and support the BOH Lead and kitchen staff while maintaining excellent standards of food safety, efficiency, and teamwork. The Chef de Cuisine is key to driving both guest satisfaction and team performance throughout the season. Job Specifications: Starting Wage: $52,000.00 - $67,267.00 Employment Type: Year Round Shift Type: Full Time hours available Minimum Age: At least 18 years of age Housing Availability: No Job Responsibilities: Kitchen Leadership & Team Support Oversee, support, and develop the Back of House (BOH) Lead, ensuring they are effectively managing daily kitchen operations. Train, coach, develop, and inspire line cooks, prep cooks, and dishwashers from a variety of backgrounds and experience levels to build skills, take ownership of their roles, and grow as contributing members of the team. Foster a positive, productive, and respectful kitchen culture aligned with Vail Resorts’ core values. Provide hands-on leadership during service and throughout kitchen prep and close-down. Assist General Manager in overseeing all outlet operations and staff. Food Preparation & Execution Ensure timely, consistent, and high-quality food production in a quick service setting. Uphold Helen’s standards as well as brand standards for food presentation, quality, and portioning. Maintain operational efficiency during peak seasons and shoulder season. Plan and host group events as necessary. Inventory, Ordering & Cost Management: Assist with inventory tracking and ordering of food and supplies. Monitor food waste, portion control, and kitchen organization to achieve food cost targets. Ensure proper storage, labeling, and rotation of products. Safety & Sanitation: Enforce compliance with health department regulations and Vail Resorts' food safety standards. Ensure cleanliness and sanitation of all kitchen areas and equipment. Conduct regular cleaning schedules and safety checks. Guest Experience: Collaborate with front-of-house teams to ensure smooth and efficient service. Uphold Helen’s commitment to exceptional guest experiences. Address guest feedback and support quality improvements. Job Requirements: 2+ years of kitchen leadership experience (fine dining or high-volume preferred). Strong understanding of fast-paced kitchen operations and food safety. Ability to lead and inspire a diverse team. Excellent communication and organizational skills. Must be able to work flexible hours including weekends, holidays, and peak resort periods. Ability to lift up to 50 lbs and stand for extended periods. ServSafe or equivalent food safety certification preferred. Skills & Competencies: Required: leadership and team-building High-volume kitchen production and efficiency Strong attention to quality and consistency Food safety and sanitation expertise Adaptability in dynamic, fast-changing environments Positive, solution-oriented mindset Strong work ethic and dependability The expected pay range is $52,000.00 - $67,267.00. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers.