Culinary Assistant Manager

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 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.

Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).

Employee 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

To Learn More, please review the Benefits Eligibility Summary

Job Summary:
Tamarack Lodge is Heavenly's flagship mountain dining destination, serving a diverse guest base while delivering high-quality food, hospitality, and memorable mountain experiences in one of the resort's busiest operations.

As Assistant Manager, Chef, you'll partner with the General Manager to lead daily food and beverage operations while maintaining exceptional culinary standards, developing employees, and supporting safe, efficient, and profitable business performance. This is a hands-on leadership role where you'll spend your day leading kitchen operations, coaching teams, ensuring operational readiness, maintaining food quality standards, and supporting the execution of a consistently exceptional guest experience.

Success in this role requires balancing culinary expertise with strong operational leadership. You'll help drive food quality, team engagement, safety, financial performance, and continuous improvement while working alongside your team in a fast-paced mountain environment.

This position is ideal for a hospitality leader who enjoys leading from the front, developing people, and creating experiences that make Tamarack Lodge a destination guests want to return to throughout the season.

Job Specifications:

• Starting Wage: $25.00 - $27.00
• Employment Type: Winter Seasonal 2026/2027 
• Shift Type: Full Time hours available
• Minimum Age: At least 18 years of age 
• Housing Availability: No  

Job Responsibilities:

Guest Experience

• Lead by example to ensure every guest receives high-quality food, friendly service, and an exceptional dining experience.
• Maintain consistent standards for food quality, presentation, freshness, and execution across all culinary offerings.
• Support seasonal menus, promotions, events, and culinary initiatives that enhance the Tamarack Lodge guest experience.
• Address guest concerns professionally while empowering employees to create positive resolutions and memorable experiences.
• Conduct regular operational walkthroughs to ensure dining areas, kitchens, service stations, and guest-facing spaces consistently meet Heavenly's standards for cleanliness, presentation, and hospitality.

Operations & Execution

• Partner with the General Manager to ensure Tamarack Lodge operates safely, efficiently, and in accordance with company standards.
• Lead daily kitchen operations, production planning, food preparation, line execution, and operational readiness.
• Coordinate staffing, scheduling, shift leadership, and daily work assignments to support business demands.
• Ensure kitchens, storage areas, receiving locations, workspaces, and exterior operational areas remain clean, organized, and inspection-ready.
• Monitor food quality and product handling from receiving through service to maintain consistency and accountability.
• Support menu execution, operational improvements, and process enhancements that improve efficiency, quality, and guest satisfaction.

Financial Performance

• Support labor, food cost, revenue, and profitability goals through effective operational leadership and resource management.
• Manage purchasing, receiving, inventory controls, product ordering, and month-end inventory processes.
• Monitor food waste, product utilization, and inventory levels while promoting responsible stewardship of company resources.
• Maintain awareness of labor and cost-of-sales performance and identify opportunities to drive improved financial results.
• Support accurate completion of payroll, inventory, reporting, and other administrative responsibilities.

People Leadership

• Lead, coach, and develop culinary and back-of-house employees through hands-on leadership, training, feedback, and accountability.
• Support recruiting, hiring, onboarding, and seasonal staffing efforts to build an engaged and high-performing team.
• Foster a positive team culture built on communication, respect, collaboration, safety, and continuous improvement.
• Lead by example through daily shift leadership, pre-shift meetings, coaching conversations, and employee recognition.
• Hold employees accountable to company policies, procedures, food safety requirements, and performance expectations while supporting their professional growth and development.

Safety & Compliance

• Promote a culture of safety while ensuring compliance with food safety, sanitation, OSHA, and company safety standards.
• Conduct regular operational and safety inspections while proactively addressing hazards and maintenance concerns.
• Ensure compliance with all required health department regulations, food handling standards, and safety procedures.
• Support accurate completion of safety plans, facility inspections, payroll processes, operational checklists, and required documentation.
• Maintain safe working conditions throughout the winter season, including snow-related operational responsibilities as required.

Partnership & Continuous Improvement

• Collaborate with Mountain Operations, Facilities, Retail, Ski School, Lift Operations, and other resort partners to deliver a seamless guest experience.
• Embrace innovation and support new ideas that improve food quality, operational efficiency, employee engagement, and guest satisfaction.
• Contribute ideas that strengthen culinary execution, enhance consistency, and support the continued evolution of Heavenly Mountain Dining. Culinary
• Support mountain-wide initiatives, special events, changing weather conditions, and other departments as business needs require, demonstrating a One Team approach.
• Support additional responsibilities and operational needs as assigned while maintaining flexibility and a commitment to team success.

Job Requirements:

• 2-4 years of progressive leadership experience in culinary, food and beverage, hospitality, restaurant, resort, or related operations.
• Demonstrated success leading teams in a high-volume food and beverage environment.
• Strong culinary knowledge with the ability to maintain high standards for food quality, consistency, and execution.
• Exceptional communication, coaching, and team-building skills with a collaborative, hands-on leadership style.
• Experience with scheduling, purchasing, inventory management, food cost control, labor management, and operational reporting preferred.
• Intermediate proficiency with Microsoft Office (Word, Excel, Outlook).
• California Food Handler Certification and ServSafe Certification required.
• Ability to work weekends, holidays, and in a mountain environment during all weather conditions.
• Positive attitude, strong work ethic, and a genuine passion for hospitality, people development, and continuous improvement.

The expected pay range is $25.00 - $27.00. 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.

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  516646
Reference Date: 08/13/2026 
Job Code Function: Back of House