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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:

The Executive Banquet Chef at Kindred Resort is a strategic culinary leader responsible for the overall quality,creativity, and execution of banquet food offerings. This role oversees menu development, kitchen operations, staff leadership, and financial performance for on-mountain dining and banquet outlets. The Executive Banquet Chef collaborates closely with the Banquet Manager and Executive Sous Chef to ensure seamless event execution,elevated guest experiences, and alignment with Kindred’s brand values of kindness, excellence, and connection.

Job Specifications:

+ Starting Wage: $63,431.73 - $75,000.00 + annual bonus

+ Employment Type: Year Round

+ Shift Type: Full Time hours available

+ Minimum Age: At least 18 years of age

+ Housing Availability: Yes

Job Responsibilities:

+ Collaborate with the Executive Chef and Banquet Manager to develop and implement Standard Operating Procedures (SOPs) for banquet kitchen operations.

+ Participate in kitchen setup including equipment installation, station layout, and smallwares organization.

+ Lead recruitment, onboarding, and training of banquet culinary staff including line cooks, prep staff, and stewards.

+ Develop banquet-specific mise en place and production sheets to support tastings, soft openings, and VIP previews.

+ Establish inventory systems, par levels, and vendor relationships for banquet food procurement.

+ Conduct menu development and tastings in coordination with F&B leadership, ensuring alignment with brand positioning and guest expectations.

+ Ensure food safety and sanitation protocols are in place and compliant with local regulations.

+ Support cross-functional coordination with banquet service teams to align culinary execution with event workflows.

+ Order and manage banquet kitchen equipment and supplies in preparation for opening.

+ Participate in operational trial runs and soft-opening events to refine service delivery and kitchen readiness.

Post-Opening Responsibilities:

+ Lead and manage the banquet culinary team including hiring, scheduling, training, performance reviews and succession planning.

+ Maintain high standards for food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations.

+ Develop and execute banquet menus, including seasonal offerings and custom event menus.

+ Oversee warehouse operations including inventory ordering, product rotation, and food waste reporting.

+ Collaborate with Banquet Manager to ensure culinary alignment with event service standards and guest expectations.

+ Monitor and maintain financial performance including payroll, food cost, labor cost, inventory, and waste reduction.

+ Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores.

+ Perform administrative duties including budget management, transfers, and reporting.

+ Act as culinary supervisor in the absence of the Executive Chef.

+ Represent the culinary team in interdepartmental coordination and guest interactions when required.

+ Other duties as assigned.

Job Requirements:

+ High School Diploma or GED required; Culinary degree or certification preferred.

+ ServSafe certification or regional equivalent required.

+ Minimum 3 years of kitchen experience; 1+ years of supervisory experience preferred.

+ Ability to stand and walk continuously throughout shift; lift and/or carry up to 50 lbs.

+ Strong leadership, communication, and organizational skills.

+ Ability to work well with others in a fast-paced environment under pressure.

+ Fluent in English; bilingual preferred.

The expected pay range is $63,431.73 - $75,000.00 + annual bonus. 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.

_Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law._

_Requisition ID 513203_

_Reference Date: 01/15/2026_

_Job Code Function: Back of House_