Executive Chef - Zach's Cabin, Beaver Creek Resort

Reach Your Peak at Vail Resorts. You're someone who pushes boundaries and challenges the status quo. You're brave, ambitious and passionate in everything you do. And we want you on our team. Pursue your fullest potential and never settle in the quest to deliver extraordinary guest service. Join one of the world's most innovative companies and re-imagine a mountain resort experience with us. Welcome to Vail Resorts. Reach Your Peak.

Beaver Creek Resort is looking for its next culinary leader, the Executive Chef for Zach's Cabin and Silver Sage Restaurant at Red Sky Ranch. Zach's Cabin is perched on the mountainside high above Bachelor Gulch and it is hard to compare it to any other restaurant. The cuisine is modern American with a focus on Colorado fare. Silver Sage Restaurant at the Red Sky Ranch Golf Club offers table service dining at one of Colorado's most highly acclaimed courses. Both restaurants are open to members only during the day and open to members and the public in the evening. 

The successful candidate will be able to manage all aspects of these two kitchens under the supervision of the General Manager, subject to the corporate policy and procedure manual. The Executive Chef will ensure constant and consistent maximum member/guest satisfaction by offering the highest quality cuisine with personalized member/guest service and through the smooth and efficient operation of the kitchen and associated duties on a daily basis.

Essential Job Responsibilities:

• Ensure the team exceeds member and guest expectations.  Meet or exceed budgeted revenue, margins and net contribution. 
• Foster, grow and maintain positive working relationships with members by engaging/interacting with them frequently in the dining room, at club events and through regular attendance at committee meetings.
• Prepare, produce, and present outstanding quality cuisine in a timely manner through effective management of staff and kitchen operations. 
• Develop, manage and communicate all menus to staff, management and other pertinent departments.
• Ensure maximum member and guest satisfaction with food quality and timely service.
• Responsible for ordering product, supplies and equipment using the Coupa purchasing system correctly while maintaining or bettering budgeted cost of sales.
• Perform daily and monthly inventory of all product with a concentration on food.
• Perform costing and control for all menu items.
• Ensure kitchen safety and sanitation through supervision of food preparation/production, proper condition/cleanliness of kitchen equipment, use of cleaning chemicals and maintenance of current GHS and former MSDS/Hazmat book.
• Utilize the Operational Review on a weekly/monthly basis to ensure team is exceeding the restaurant brand standards.
• Train all employees on proper food handling practices and test them once a year.
• Achieve and maintain proper and budgeted staffing levels through effective hiring and scheduling of staff. 
• Establish and maintain a successful and positive working environment through proper training, discipline and support of all kitchen, front of house and management staff. 
• Recruit, hire, train, supervise and evaluate staff to ensure employee performance guidelines are met or exceeded. Work closely with HR and meet all deadlines.
• Develop and communicate a clear vision to all staff of departmental and company policies, procedures and expectations. Hold your team and yourself accountable to attaining the vision.
• Extensive and creative menu development while maintaining signature items and the restaurant’s “brand promise”.
• Lead by example. This position will require a very “hands-on” approach and frequent training/cooking on the line with staff.
• Be open and very responsive to all member and guest menu requests. Create a positive culture within the operation to embrace this philosophy and expedite any special requests.
• Embrace club culture and member feedback.
• Be outgoing and willing to go in to the dining room to talk with members and guests and to make appearances at local food festivals and on local TV stations.
• Other duties as assigned.

   

  Job Requirements:

• Associates or Bachelor’s degree in Culinary Arts or Sciences or equivalent professional restaurant experience.
• Five years as a chef in professional restaurants, clubs or similar experience.
• Management experience in a fine dining and/or club restaurant required (5 years minimum). 
• Must obtain or have a valid Colorado driver's license upon employment.
• Computer knowledge.
• Detailed working knowledge of current GHS, Hazmat and sanitation guidelines.
• Prior experience with demonstration cooking and/or speaking in public.
• Current sanitation certificate.
• Prior experience with the production of large, intricate banquets.
• Excellent communicator.
• Ability to teach staff in a kitchen environment.
• Flexibility and adaptability.
• Past experience in a club environment – highly preferred.
• Knowledge of the Spanish language - highly preferred.
• Ski area experience – preferred.

We’re looking for team members whose legendary attention to detail and commitment to phenomenal service comes naturally. Pursue a lifestyle that will elevate your expectation of what work can look like. Nothing is too big or too small for the staff to bravely pursue and elevate the expectations of the guest. Do you possess a calling for delivering world-class events and amenities? Then Beaver Creek is for you.

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 151585