Vail Resorts Executive Banquet Chef - The Village at Breckenridge - Breckenridge Ski Resort in Breckenridge, Colorado

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.

The Executive Banquet Chef is responsible to provide technical and administrative assistance to the Director of Food and Beverage, and ensures effective operation of the banquet kitchen and other food production outlets, as assigned. The Executive Banquet Chef is expected to train and facilitate training of all culinary / kitchen team members, ensuring a positive, teaching environment.


  • Participates in training staff on menu items including ingredients, preparation methods and unique tastes.

  • Operates and maintains all department equipment and reports malfunctions.

  • Purchases appropriate supplies and manages inventories according to budget.

  • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

  • Trains associates in safety procedures and supervises their ability to follow loss prevention policies to prevent accidents and control costs.

  • Effectively investigates reports and follows-up on associate accidents.

  • Sets a positive example for guest relations. Interacts with guests to obtain feedback on product quality and service levels; effectively responds to and handles guest problems and complaints.

  • Empowers associates to provide excellent customer service. Ensures associates understand expectations and parameters.

  • Observes service behaviors of associates and provides feedback to individuals; continuously strives to improve service performance.

  • Emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement.

  • Helps associates receive on-going training to understand guest expectations.

  • Assists as needed in the interviewing and hiring of associate team members with the appropriate skills.

  • Supports a departmental orientation program for associates to receive the appropriate new hire training to successfully perform their job. Ensures associates are cross-trained to support successful daily operations.

  • Uses all available on the job training tools for associates; supervises on-going training initiatives and conducts training when appropriate.

  • Communicates performance expectations in accordance with job descriptions for each position.

  • Participates in the associate performance appraisal process, providing feedback as needed.

  • Establishes and maintains open, collaborative relationships with associates and ensures associates do the same within the team.

  • Attends BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to the Banquet Sous Chef.

  • Coordination of all banquet hot and cold foods. Banquet Chef must work along with Banquet Sous Chef to ensure quality meets specs and guarantees. Banquet Chef will ensure quality of banquet hot foods, main entree, starch and vegetables are of highest quality available to him.

  • Works one to two days ahead of his operation to insure product delivery is on time and to insure on his days off anyone covering has what they need to operate.

  • Responsible for overall banquet food operation to ensure quality and quantity. Chef should have a good working relation with Banquet Managers and Captains and should be in direct communication constantly to insure counts are proper. Assists in the lowering of food cost and waste. Responsible for the return of food.

  • Banquet Chef is also responsible for cost control, payroll and menu planning along with Executive Chef.

  • Monthly training classes with immediate associates

  • Menu development


  • Associates Degree, or higher (Culinary Arts Degree, preferred)

  • Minimum 3 years at an Executive Sous Chef or Sous Chef level

  • Previous leadership position Minimum 2

  • Serve Safe Certification (Food Manager, preferred)

  • Clear, positive, energetic communication skills.

  • Knowledge of Microsoft Word, Excel, Delphi or similar programs, Excellent organizational skills

If you’re hard working and feel exhilarated serving others, you’ll feel right at home in our authentic ski town and world-class mountain resort. As a community of adventurers and discoverers, we deliver an experience of a lifetime to every single guest that visits our mountain town. If you’re interested in moving mountains in your career, come work with us at Breckenridge where you’ll instantly feel at home.

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 [[id]]