J-1 Culinary program with Four Seasons Resort and Residences Vail - Hosco - Vail

Job Description 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: Accountable for overall success of the daily kitchen operations. Exhibits culinary talents by personally performing tasks while leading the staff and managing all food related functions. Works to continually improve guest and employee satisfaction while maximizing the financial performance in all areas of responsibility. Supervises all kitchen areas to ensure a consistent, high quality product is produced. Responsible for guiding and developing staff including direct reports. Must ensure sanitation and food standards are achieved. Areas of responsibility comprise overseeing all food preparation areas (e.g., banquets, room service, restaurants, bar/lounge and employee cafeteria) and all support areas (e.g., dish room and purchasing). Job Specifications: • Starting Wage: $88,868.83 - $114,225.42 + annual bonus, • Employment Type: Year Round, • Shift Type: Full Time hours available, • Minimum Age: At least 18 years of age, • Housing Availability: No Job Responsibilities: Leading Kitchen Operations for Property • Leads kitchen management team., • Provides direction for all day-to-day operations., • Understands employee positions well enough to perform duties in employees' absence or determine appropriate replacement to fill gaps., • Provides guidance and direction to subordinates, including setting performance standards and monitoring performance., • Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example., • Encourages and builds mutual trust, respect, and cooperation among team members., • Serving as a role model to demonstrate appropriate behaviors., • Ensures property policies are administered fairly and consistently., • Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met., • Establishes and maintains open, collaborative relationships with employees and ensures employees do the same within the team., • Solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns., • Supervises and coordinates activities of cooks and workers engaged in food preparation., • Demonstrate new cooking techniques and equipment to staff. Setting and Maintaining Goals for Culinary Function and Activities • Develops and implements guidelines and control procedures for purchasing and receiving areas., • Establishes goals including performance goals, budget goals, team goals, etc., • Communicates the importance of safety procedures, detailing procedure codes, ensuring employee understanding of safety codes, monitoring processes and procedures related to safety., • Manages department controllable expenses including food cost, supplies, uniforms and equipment., • Participates in the budgeting process for areas of responsibility., • Knows and implements the brand's safety standards. Ensuring Culinary Standards and Responsibilities are Met • Provides direction for menu development., • Monitors the quality of raw and cooked food products to ensure that standards are met., • Determines how food should be presented, and create decorative food displays., • Recognizes superior quality products, presentations and flavor., • Ensures compliance with food handling and sanitation standards., • Follows proper handling and right temperature of all food products., • Ensures employees maintain required food handling and sanitation certifications., • Maintains purchasing, receiving and food storage standards., • Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Ensuring Exceptional Customer Service • Provides and supports service behaviors that are above and beyond for customer satisfaction and retention., • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed., • Manages day-to-day operations, ensuring the quality, standards and meeting the expectations of the customers on a daily basis., • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations., • Interacts with guests to obtain feedback on product quality and service levels., • Responds to and handles guest problems and complaints., • Empowers employees to provide excellent customer service. Establishes guidelines so employees understand expectations and parameters. Ensures employees receive on-going training to understand guest expectations., • Reviews comment cards, guest satisfaction results and other data to identify areas of improvement. Managing and Conducting Human Resource Activities • Identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills., • Ensures employees are treated fairly and equitably., • Trains kitchen associates on the fundamentals of good cooking and excellent plate presentations., • Administers the performance appraisal process for direct report managers., • Interacts with the Banquet Chef and Catering department on training regarding food knowledge and menu composition., • Observes service behaviors of employees and provides feedback to individuals and or managers., • Manages employee progressive discipline procedures for areas of responsibility., • Ensures disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and supports the Peer Review Process. Additional Responsibilities • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person., • Analyzes information and evaluating results to choose the best solution and solve problems. Job Requirements: • High school diploma or GED; 6 years experience in the culinary, food and beverage, or related professional area. OR, • 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 4 years experience in the culinary, food and beverage, or related professional area. The expected pay range is $88,868.83 - $114,225.42 + 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 515146 Reference Date: 06/08/2026 Job Code Function: General Management

Job DescriptionA high-end Japanese restaurant located in Vail, Colorado is seeking an experienced Head Sushi Chef. Position OverviewThis position will be responsible for overseeing the entire sushi department as the Head Sushi Chef of an upscale Japanese restaurant. The role includes managing overall sushi bar operations, maintaining the quality of sushi and omakase offerings, developing menus, training and managing team members, controlling food and labor costs, and delivering the highest level of guest experience. Key ResponsibilitiesSushi Bar Operations • Manage daily sushi bar operations., • Maintain consistency in quality, taste, and presentation., • Ensure proper handling, storage, and sanitation of fresh seafood.Menu Development, • Develop seasonal omakase and sushi menus., • Propose new techniques, premium ingredients, and creative menu ideas., • Bring modern ideas while respecting traditional Japanese culinary techniques.Team Management, • Hire, train, develop, and manage sushi chefs and kitchen staff., • Lead and manage the sushi team., • Monitor team performance and maintain operational standards., • Create a positive and professional work environment.Inventory & Cost Control, • Manage ordering and inventory control., • Coordinate with suppliers and vendors., • Manage food cost and labor cost., • Reduce waste and improve operational efficiency.Food Safety, • Maintain sanitation standards in accordance with HACCP guidelines., • Ensure compliance with food safety standards., • Maintain a clean, organized, and safe kitchen environment.Qualifications, • 7–10+ years of professional sushi chef experience., • 3+ years of experience as a Head Chef, Lead Sushi Chef, or similar leadership role., • Strong knowledge of authentic sushi techniques and knife skills., • Deep understanding of Japanese cuisine and Japanese ingredients., • Experience with omakase service., • High-end restaurant experience preferred., • Knowledge of U.S. food safety regulations., • Team management experience., • Must be legally authorized to work in the United States.Preferred Qualifications, • Graduate of a Japanese culinary school or related certification., • Bilingual ability in Japanese and English., • Experience in Michelin-recognized restaurants, upscale Japanese restaurants, or fine dining establishments.Job DetailsEmployment Type: Full-time Position: Head Sushi Chef Languages: English / Japanese Working Hours: To be discussed during the interview process Salary: $80,000–$120,000, depending on experience and determined after interview Benefits: Medical, dental, and vision insurance; paid time off; 401(k); and other benefits in accordance with company policy

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable BAKERS/ PASTRY CHEFS This is a HANDS-ON & demanding position!! All Culinary staff will live on site at the job location - Room, Board, & Travel Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. Our Culinary Professionals must perform skilled scratch made food production while supervising and coaching support staff in the kitchen and dining hall. This work requires initiative, leadership, hands-on self-reliance, judgement, teaching, and ability to delegate tasks. Duties & Responsibilities: • Control Inventory, • Assist in Assembling Orders, • Project Management, • Communication, • Uphold Wolfoods Standards of Service & Quality, • Maintain Health Department Sanitation Standards, • Manage Staff, • Client Relations, • Follow the comprehensive Woolfoods Camp Food Training Program, • Attend related in-service training and staff meetings, • Use weights and measures to properly execute recipes, • Prep and bake all bakery items for the menu and special events, • Follow standardized recipes, • Ensure production has accurate timing, quantity, quality, and plating, • Supervise bakery personnel, • Actively engaged in planning, scheduling, directing, and training, • Understand the importance in cross utilization, • Understand the importance of utilizing excess production/leftovers, • Estimate baking needs, establish par levels, order adequate supplies, and maintain inventory, • Ensure bakery area and equipment are maintained to health standards, • Teach and enforce safety regulations, • Specialized Decorating, • Assist in developing and tasting recipes, • Assists in planning bakery products menu, • May act as kitchen supervisor in the absence of other Wolfoods staff, • Safe Special Diet and Allergen food preparation Qualification & Experience: • 2+ years High Volume Commercial Kitchen Experience, • Minimum three professional references required with application submission, • Proficient in relevant skills relating to specific role, • Quality Driven, • Ability to self-motivate, • Able to both lead a team & take direction, • Minimum 6-day 70-hr work week, • Ability to work under pressure in environments that are above/below average temperatures, • Must live on-site in a rural setting with the possibility of shared living spaces, • Must be able to stand for long periods of time, • Must be able to lift and carry a minimum of 50 pounds, • Must be able to bend, stretch and reach for extended periods of time, • Must posses a ServSafe Allergens Certification before the start of camp (Company Sponsored), • Must be able to bake from scratch Ideal candidates are: • Looking for seasonal, summer opportunities., • Enjoy the challenge of a high-volume production kitchen and dining facility, • Embrace a teaching and learning culture, • Get excited about being a part of a team and community, • Are available to relocate for the summer season in a rustic living environment Employment Package Includes: • Competitive Salary, • Bonus System, • Room, • Board, • Transportation Expense Assistance, • Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

Job Description As a Zuma Chef de Partie, you are responsible for overseeing a specific section of the kitchen and ensuring the consistent preparation and execution of high-quality dishes. You will collaborate closely with the kitchen team to uphold Zuma's standards of excellence and deliver an exceptional dining experience to our guests. Zuma is a contemporary Japanese restaurant collection, inspired by the dynamic Izakaya dining style. Our global collection includes four venues across North America's most iconic cities: Miami, New York, Las Vegas, and Boston. Our venues are icons in each of their hospitality landscapes, demonstrating our commitment to excellence and to elevating our guest experiences. Zuma in proud to be part of the Azumi collection. Life at Zuma At Zuma, we're more than a restaurant – we're a vibrant community fuelled by the energy that flows from our Robata grills, guided by our core values: Honor the Mastery - we celebrate every detail, always striving for perfection – putting pride in everything we do Do Unto Others - we support each other to be at our best, treating every team member and guest with warmth and openness Embrace the Energy - we bring passion and positivity to everything we do Main Duties Your key responsibilities will include: • Execute recipes and menu items according to Zuma's standards, ensuring consistency and adherence to quality specifications, • Lead and supervise the culinary team members assigned to your section, providing guidance, training, and support as needed, • Prepare and cook dishes to order during service, maintaining proper cooking techniques, portion control, and plating presentation, • Monitor and maintain the cleanliness and organization of the kitchen, including workstations, equipment, and storage areas What We Look For Our ideal candidate embodies our values and the following: • A genuine love for culinary experiences & a passion for Japanese cuisine, • A natural team player who is at home working in sync with a large team, • Naturally friendly, customer-oriented, and skilled at creating memorable dining experiences, • Previous experience as a Chef de Partie or similar role in a high-volume restaurant environment, • Strong culinary skills and knowledge of Japanese cuisine, including sushi, robata, and izakaya-style dishes highly preferred, • Ability to work flexible hours, including evenings, weekends, and holidays, as required Benefits We offer incredible career growth, international opportunities, and the chance to contribute to a world-renowned brand, where every detail from the finest ingredients to our unrivalled atmosphere is crafted to perfection. As part of our team, you’ll enjoy: • World-Class training, designed to inspire and educate, • Global opportunities, experience hospitality around the globe with our five incredible brands, • Health Benefits: Comprehensive Medical, Dental, and Vision insurance to ensure your well-being., • Family Meals are shared daily, • Rewards & Recognition, we value our team and celebrate your contributions to our success with meaningful rewards and recognition, • Staff discount, enjoy exclusive discounts across the Azumi group, worldwide! Our Commitment to Inclusivity We are an equal opportunities employer and welcome all applicants. If you require any assistance to make the recruitment process more accessible, please let one of our Talent Acquisition team know. Ready to create some magic? Join us and bring your talent to a team that’s elevating contemporary dining on a global stage. We use eVerify to confirm U.S. Employment eligibility.

Job Description Key Responsibilities: Dessert Creation: Design and prepare a variety of high-quality pastries, desserts, and bread, adhering to traditional French techniques and seasonal ingredients. Menu Development: Collaborate with the Executive Chef to develop and update the dessert menu seasonally, incorporating innovative concepts while maintaining the restaurant's aesthetic and standards. Quality Control: Ensure all pastries and desserts are presented beautifully and meet Left Bank’s quality standards. Inventory Management: Oversee inventory for pastry supplies, communicating ordering needs, maintaining stock levels, ensuring freshness. Professionalism: Maintaining professional kitchen etiquette, fostering a positive, collaborative kitchen environment. Sanitation & Safety: Maintain a clean, organized, and safe workspace, adhering to health and safety regulations. Qualifications: • Experience as a junior Pastry Chef in a fine dining or high-volume restaurant environment., • knowledge of French pastry techniques and traditions., • Culinary degree or equivalent experience in pastry arts preferred but not required., • Creative flair with a passion for seasonal and innovative dessert creations., • Excellent time management and organizational skills.

Job Description 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: As the Banquet Chef, you will lead culinary operations across 26,000 sq. ft. of meeting and event space, driving approximately $6M in annual banquet food revenue. You’ll oversee the banquet kitchen and stewarding teams, manage BEO execution from planning through service, and ensure consistent product quality, safety, and cost control. Responsibilities include supervising daily production, training and developing staff, building and standardizing recipes, and collaborating closely with event, banquet, and purchasing teams to deliver on guest expectations and financial targets. Service is the foundation of everything we stand for at Vail Resorts, and this role champions that standard by modeling exceptional hospitality, fostering teamwork, and creating an experience of a lifetime for every guest and group. Job Specifications: • Starting Wage: $70,000 - $80,000, • Employment Type: Year Round (11-month), • Shift Type: Full Time hours available, • Minimum Age: At least 18 years of age, • Housing Availability: Yes Job Responsibilities: • Assist in managing the culinary team including hiring, scheduling, training and developing teammates, managing performance including reviews, and succession planning, • Maintain standards for facility and food preparation, cleanliness, safety, and sanitation in accordance with applicable laws and regulations, • Assist with the development, production, and training of menu items, including station playbooks, • Oversee and support warehouse staff and operations including shipping and receiving, inventory ordering and maintenance, product rotations and food waste reporting, • Resolve guest issues or complaints and hold staff accountable for Guest Experience (GX) scores, • Administrative duties as needed including managing budgets, processing transfers and waste;, • May act as supervisor in the absence of an Executive Chef, • Other duties as assigned Job Requirements: • High School Diploma or GED equivalent required; Culinary degree or certification preferred, • ServSafe certification or regional equivalent required, • 3+ years of kitchen experience required, 1+ years of supervisory experience preferred, • Ability to stand and walk continuously throughout shift, lift and/or carry up to 50lbs, • Ability to work well with others in a fast-paced environment under pressure, • Must be able to communicate fluently in English; bilingual preferred The expected pay range is $70,000 - $80,000. 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 514978 Reference Date: 05/24/2026 Job Code Function: Back of House

Grand Hyatt in Vail, Colorado is seeking an Executive Chef to oversee kitchen operations, which include menu planning, food preparation, and staff training.

You will work alongside the Executive Chef and the culinary team to ensure high standards of food quality and presentation are maintained.