The following positions are open:

Sous Chef - Assist the chef in all aspects of the kitchen and ensure quality food is given to the customer.

Pizza Cook - Effectively be able to prepare a variety of different pizzas.

Wok Cook - Proficient cooking with a wok for a variety of different kinds of food.

Breakfast Cook - The ability to cook a variety of different types of breakfast foods.

Vail Resort is now accepting applications for a number of positions at the ski resort.

Go to www.skijob1.com for current job listings, upcoming job fairs and more at Vail.

Play at Work. At Vail Resorts

You call this work? All right, the paycheck and the bene’s say “job.” But everything else is just screaming, “PLAY!” Skiing, boarding, biking, kayaking, concerts, festivals, you name it. Vail Resorts is an outrageous, outdoor-lover’s paradise. Besides the fun stuff to do, here are a few more perks you can look forward to:

• Free skiing and riding
• Health insurance
• Affordable employee housing
• Extensive training and advancement opportunities
• Deep discounts on outdoor clothing and gear, equipment, meals, activities, hotels travel and more
• Additional discounts with local merchants
• Incredible incentives and cash rewards

So go ahead, make your friends jealous. Tell them you’re “working” at Vail Resorts. And try to keep a straight face when you say, “work.” Or better yet, bring your friends along!

We have opportunities throughout our resorts—from the hotels and restaurants to the ski runs themselves. Whether you're here for just one season or planning to start a new career, you’ll develop your individual talents and pick up the skills necessary to be successful. You know, that “work” stuff.

Vail Resort
Vail is to mountain resorts what Hawaii is to beaches. For 40 years we have led the industry in service and experience. With the biggest ski mountain in North America, 3 separate “villages” and over 5,289 acres of total developed trails, Vail is in a class by itself. Vail sits in the Vail Valley just 100 miles from Denver and only ten minutes from Beaver Creek. We are an active population comprised of families who have chosen clean air, honest people and to live in one of the most beautiful settings on Earth.

Go to www.skijob1.com for current job listings, upcoming job fairs and more at Vail.

How to apply.
Pick up a Vail Resorts application at the Human Resource office in Avon, Keystone or Breckenridge, or at any of the Vail Resorts Job Fairs that are held in major cities throughout the United States. Although we do not send out applications, resumes with cover letters are always welcome. Once you know the position you are interested in, please mail, fax or email your resume, along with a cover letter specifying the job you are interested in (Please limit to 3 positions), to the Human Resource office:

Vail/Beaver Creek
Vail Resorts
Attention: Human Resources
P.O. Box 7
Vail, CO 81658
Email us at: vbcjobs@VailResorts.com
(970) 845-2460
(970) 845-2465 fax
Job Line: 1-888-SKI-JOB-1

Requirements:

Exceptional guest service skills. Prior bartending experience preferred. TIPS certified preferred. Flexible schedule. 

Requirements:

High school or GED preferred. Basic Computer skills preferred. One year previous experience in resort of similar size and quality, required. One year supervisory/management experience in guest service/housekeeping role preferred. Ability to effectively communicate in English to guests and employees required. Must be able to work 5 days a week from 3pm to 11pm.

Requirements:

High school diploma required. College degree preferred. Word, Excel, Outlook required. Minimum of 4 years in a Housekeeping operation in a property of similar size and quality. Minimum of 2 years experience in Supervisory /Management /Assistant Housekeeping position. Ability to read and comprehend complex correspondence in English. Spanish preferred. Ability to effectively present detailed information both verbally and in written form to guests and employees throughout the organization. Bilingual - English/Spanish. Flexible schedule required.

Supervises food preparation and production for breakfast and/or lunch shifts, and to perform a variety of kitchen management functions, including ordering, inventory control, and assistance in menu planning. In a small restaurant operation, to serve as chef, supervising all food preparation and production and performing all kitchen management functions. DUTIES & RESPONSIBILITIES.

· Provide superior service to our customers (internal and external) at all times. Follow the Resort Etiquette Guidelines while interacting with the guests and respond to all guests in a courteous, efficient manner.

· Supervise and assist with setting up and stocking work areas with all necessary food, supplies and equipment.

· Supervise and assist with the preparation of a wide variety of basic menu items: cook soups, sauces and vegetable dishes; butcher and cook meats, poultry and fish; prepare various salads and desserts; and the like. Perform a variety of complex cooking tasks.

· Supervise and assist with the proper plating of all meals.

· Oversee a variety of other basic food preparation tasks, such as the cleaning and cutting of fruits and vegetables, preparing of individual portions of side dishes and desserts, slicing of meats and cheese.

· Ensure that foods are maintained at proper temperatures for serving.

· Ensure that established health and safety procedures are followed.

· Monitor all foods for quality of taste, texture and appearance.

· Monitor all food production methods for cost and time efficiency.

· Supervise and assist with inventory control and ordering, including production cost records, taking of inventory, assistance in planning inventory/production needs, placing of orders, monitoring/supervising delivery of orders.

· Exercise full supervisory authority over three to six line and prep cooks and other kitchen staff.

· Plan, assign work schedules of staff hired for special functions. Assist in general kitchen staff planning.

· Perform various supervisory/personnel management functions, such as payroll processing, in supervisor's absence.

· Substitute for chef when absent.

· Performs other duties as assigned. WORKING RELATIONSHIP

Works closely under the supervision of chef for Food & Beverage Director.

Administrative and functional supervision of three to six cooks and/or other kitchen staff.

Functional supervision of staff assigned to special functions. PHYSICAL REQUIREMENTS

· Standing for extended periods of time.

· Heavy lifting, bending and squatting.

QUALIFICATIONS

· High School education or equivalent; training in a culinary arts school, plus2-4 years of professional cooking experience, or a combination of education and experience from which comparable knowledge and skills are acquired.

· Broad base of professional cooking knowledge and skills, including restaurant kitchen operations.

· Good administrative, math and supervisory skills. Some previous supervisory inventory control, ordering, and menu planning experience.

Prepare and serve alcoholic beverages, and oversee bar operations.

CHARACTERISTIC DUTIES & RESPONSIBILITIES

· Provide superior service to our customers (internal and external) at all times. Follow the Resort Etiquette Guidelines while interacting with the guests and respond to all guests in a courteous, efficient manner.

· Open bar facilities. Stock and set up bar for service.

· Mix drinks.

· Serve drinks to customers and/or wait staff.

· Maintain good customer relations; interact with customers in a pleasant but professional manner.

· Ensure that all bar staff adhere to state liquor regulations.

· Determine when customers should not be served liquor.

· Handle or supervise the handling of disturbances created by disorderly or intoxicated patrons.

· Perform cashier duties: set up cash drawer; take payment and return correct change; cash out at end of evening.

· Train and plan, assign, check and evaluate work of wait staff and bar workers with regard to bar-related duties. Assist in interviewing and hiring staff. Allocate tips. Assist in planning work schedules.

· Order and maintain an appropriate inventory of liquor, food and supplies, adjusting to varying levels of projected business. Prepare any related records/reports.

· Perform other tasks as assigned.

WORKING RELATIONSHIP

Supervision is received from the Beverage Supervisor, Banquet Manager, Restaurant Manager and/or Food and Beverage Director.

PHYSICAL REQUIREMENTS

· Ability to stand for long periods of time.

· Ability to bend, lift and carry heavy objects.

QUALIFICATIONS

· High School education plus one to two years of relevant bar, night club and/or food service experience, or a combination of education and experience from which comparable knowledge and skills are acquired.

· Excellent basic knowledge and skills related to bar set up and drink preparation.

· Excellent knowledge of state liquor regulations.

· Good basic administrative and math skills; familiarity with liquor inventory control.

· Neat appearance and strong customer interaction skills.

· Ability to deal with customers in a courteous and efficient manner. Ability to deal effectively with all patrons.

Sell hotel lodging, food, beverage, products and services to conference groups and other specialized markets. Perform related marketing and sales tasks.

DUTIES/RESPONSIBILITIES

· Provide superior service to our customers (internal and external) at all times. Follow The Resort’s etiquette guidelines.

· Respond to written and telephone inquiries.

· Provide a wide variety of information about variable lodging services and packages at Hotel and area.

· Assist clients in designing a convention or meeting package to meet their needs.

· Book reservations by entering into computer and recording manually.

· Prepare written confirmation letters detailing deposit amounts, due dates, security deposit, description of services, accommodations, etc.

· Assist in customer prospecting, cold-calling and follow up of leads. Make 25 telephone calls to potential new businesses each week.

· Assist with special promotional campaigns and telemarketing as needed.

· Service established accounts.

· Respond to or resolve customer complaints/requests.

· Prepare various reports ad records used for planning and projections.

· Confer regularly with immediate supervisor, marketing and sales staff and other Company personnel to coordinate services and activities or sales operations, exchange information, resolve problems, etc.

· Prepare invoices, mailing lists and perform related clerical and administrative tasks.

· Assist with conference check in.

· Serve as guide for conference tours as needed; conduct site tours for potential clients.

· Coordinate and attend special group functions.

· Perform other duties as assigned including weekend ad after hour duties.

WORKING RELATIONSHIP

Supervision is received from the Director of Conference Sales or other senior staff member. PHYSICAL REQUIREMENTS · Office situation, i.e., sitting, standing or walking in a small area for extended periods of time.

· Repetitive keyboard action; manual dexterity required.

QUALIFICATIONS

· High School education with college study desirable, plus 1-2 years of relevant sales or customer service experience, or a combination of education and experience from which comparable knowledge and skills are acquired.

· Excellent basic sales and customer services skills; ability to converse comfortably and clearly with many different types of people, and to be courteous, efficient and assertive in dealing with conference leaders, meeting planner and others in performing sales and customer service functions.

· Excellent basic typing skills and computer data entry and word processing experience desirable.

· Excellent basic reading, writing and math skills.

· Excellent filing, record keeping and follow up skills.

· Ability to work cooperatively with other Company personnel.

· Ability to learn a wide variety of information about the many products and services available as well as general information about The Resort and area.

· Working knowledge of Delphi/New Market software.

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