Senior Manager – Executive Chef (Whistler, BC, Canada) Whistler Blackcomb

As a leading mountain resort operator with over 40 resorts in sixteen states and four countries. We exist to create an Experience of a Lifetime for our employees, so they can, in turn, provide and Experience of a Lifetime for our guests. We are looking for leaders, innovators, creators, and ambitious professionals to join our talented team. If you’re ready to pursue your fullest potential, we want to get to know you!
 

Many of our Corporate function teams can now live and work in any of the states in which Vail Resorts currently operates* – enabling flexible remote work alongside a commitment to building and maintaining strong culture both in person and virtually. If you’re ready to pursue your fullest potential, we want to get to know you. Find your purpose with us at www.vailresortscareers.com. 

Job Summary: 

The Mountain Dining Executive Chef is responsible for all culinary operations throughout the resort including Restaurants, Catering, and Satellite Operations in accordance with Vail Resorts standards. The Mountain Dining Executive Chef will provide forward-thinking and innovative leadership and management of the concept and menu development processes from conceptualization through implementation. This individual will execute processes and controls to help the culinary department meet and exceed their financial goals. The Mountain Dining Executive Chef will provide and promote a driven, collaborative, respectful, safe and structured work environment by adhering to and enforcing all company policies as outlined in the Vail Resorts employee handbook and enterprise standard methodologies. The Mountain Dining Executive Chef will develop a motivated, passionate, and engaged culinary brigade by creating and maintaining a culture focused on the company mission and embracing the core values of our company, resort and department.

Job Specifications:  

• Expected Pay Range: $85,000 – $100,495.20 + annual bonus + equity
• Shift type: Full time, Year Round
• Skill Level: Advanced

Job Responsibilities:  

Financial

• Work with location Chefs to design, cost and price menus to achieve budgeted margins for all Mountain culinary operations for review by the Sr. Mountain Dining Director.
• Work on a strategic plan to allow all locations to achieve Cost of Sales margins to include pricing according to finance guidance, procurement compliance, waste analyzation, etc.
• Ensure that inventory procedures and standard methodologies are being followed and deadlines are being met.
• Ensure that company guidelines around procurement are being followed by all staff with purchasing responsibility.
• Monitor revenue and labor performance vs. the budget and forecast. Follow-up with Managers and Chefs when variances occur including overtime usage.
• Review weekly schedules with restaurant Chefs in accordance with staffing guides & labor forecasts. Work with managers/supervisors to adjust schedules throughout the week to meet business demands and maximize productivity levels.
• Participate in monthly P&L reviews.
• Participate in and help drive strategies to foster financial growth through innovative, trending and on-brand initiatives.
• Responsible for menu and recipe development for each concept in conjunction with the restaurant General Manager and Chef.
• Be fully aware of trends in both the restaurant and ski-restaurant industry.
• Make suggestions for and assist in oversight and implementation of improvements and restaurant/menu changes. Assist in oversight and implementation of other restaurant changes to include re-branding and remodeling.

Guest

• Work with Sr Mountain Dining Director to develop, adjust and implement restaurant concepts.
• See the operations through the guest’s eyes, focusing on details, variety, fresh products and an engaging well-groomed staff.
• Train culinary leaders and staff on guest service standards consistent with our company mission.
• Monitor guest, partner and internal feedback and take corrective action as required ensuring the highest level of guest satisfaction is met.

Leadership & Teambuilding

• Participate in team interviews of all culinary Supervisory and Management applicants and ensure any new hire paper work is complete.
• Either directly or indirectly responsible for cooks and kitchen helpers in each outlet
• Responsible for building relationships, developing and maintaining strong leaders within the Culinary Leadership Group through training, coaching and mentorship.
• Assist Restaurant Managers & Chefs in oversight of kitchen employees as vital.
• Build relationships and work collaboratively with the Restaurant General Managers. Be supportive to their needs in leading and developing the operating unit’s Chef or Kitchen Manager.
• Lead all aspects of the leadership and development of the culinary apprentice group which rotates through the outlets twice annually. Assist Restaurant Managers and Chefs with the development and training of the apprentices. Ensure the program standards are met to include regular performance meetings and skills testing.
• Drive and support a positive restaurant and culinary culture to encourage retention of management, employees and to encourage apprentices to return to work with us at the completion of their program.
• Work collaboratively and bring innovative ideas to the Mountain Dining team and Talent Acquisition Group which can help attract and retain culinary talent in all open restaurant positions. Drive and assist in implementation of a culinary and restaurant recruiting program.

Safety

• Conduct/oversee daily departmental line-ups. (Work with culinary management staff at all locations)
• Ensure high levels of safety and sanitation are maintained in all restaurants, storage area, transportation vehicles and loading docks.
• Conduct Monthly Operational Reviews in every restaurant and ensures that weekly safety and sanitation audits are being conducted in each operating unit and ensure completion of outstanding items.
• Follow-up with Sr. Mountain Dining Director, restaurant General Manager and Chef following health inspections. Work collaboratively to ensure impactful items are completed as required. Attend health inspection hearings as necessary.
• Leading and driving a culture of safety and holding teams accountable to our safety policies and procedures.

Community

• Build and maintain strong, collaborative working relationships with local Health Department and inspectors.
• Be an ambassador for local community programs the resort is affiliated with.
• Establish and maintain strong food vendor relationships.
• Lead and support Epic Promise and a focus on our Commitment to Zero. 

Job Requirements:  

• Graduated from a formal culinary arts program through a college or formal apprenticeship program.
• 6 years culinary experience in fast-paced, fine dining restaurant required.
• 6 years of managing a large team.
• ServeSafe or Food Handler’s certification (or be able to attain) – required.
• Driver’s license to operate company vehicles.
• Strong technology skills preferred – including, but not limited to MS Outlook, Word, Excel, InfoGenesis, Coupa and Peoplesoft.
• Ability to read and interpret documents such as trade magazines, menus, safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence.
• Ability to scale recipe servings up and down as needed.
• Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, and volume.
• Ability to ride a ski lift/gondola.
• Strong written & verbal communication skills.
• Strong inventory control skills.
• Certified Executive Chef (CEC) highly desired.
• Minimum of 2 years hotel catering chef experience preferred.
• Experience in fiscal planning and knowledge of profit and loss reporting.

The expected Total Compensation for this role is $85,000 – $100,495.20 + annual bonus + equity.  Individual compensation decisions are based on a variety of factors.
 

The perks include a free ski pass, and a set of benefits including… 

• Medical, Dental, Vision insurance, and a 401(k) retirement plan  
• Hourly employees are generally eligible for accrued Paid Time Off (PTO) and Sick Time.  Salaried employees are generally eligible for Flexible Time Off (FTO) 
• Paid Parental Leave for eligible mothers and fathers  
• Healthcare & Dependent Care Flexible Spending Accounts  
• Life, AD&D, and disability insurance 

Reach Your Peak at Vail Resorts.  At Vail Resorts, our team is made whole by the brave, passionate individuals who ambitiously push boundaries and challenge the status quo. Whether you’re looking for seasonal work or the career of a lifetime, join us today to reach your peak.  
 

*Remote work is currently permitted from British Columbia and the 16 U.S. states in which we currently operate. This includes: California, Colorado, Indiana, Michigan, Minnesota, Missouri, New Hampshire, New York, Nevada, Ohio, Pennsylvania, Utah, Vermont, Washington State, Wisconsin, and Wyoming. Please note that the ability to work remotely, and the particulars related to such work, are subject to change at any time; and, accordingly, the Company reserves the right to change its policies and/or require in-person/in-office work at any time in its sole discretion.   

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  498741
Reference Date: 10/27/2023 
Job Code Function: