Mt Sunapee Restaurant General Manager Executive Chef

About the job

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: The Restaurant General Manager / Executive Chef is responsible for the leadership, operational execution, culinary direction, guest experience, team development, and financial performance of assigned food and beverage operations, including quick-service outlets, full-service restaurants, weddings, banquets, catering, and special events. [V1 Restaur...Chef_Final | Word]

This role provides leadership for both front-of-house and back-of-house teams, ensuring exceptional guest experiences, strong financial results, food safety compliance, operational excellence, and a positive team culture. [V1 Restaur...Chef_Final | Word]

Job Specifications:

• Starting Wage: $59,330.00 - $84,757.00 + 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:

Operations Leadership

• Lead all daily food and beverage operations.

• Provide leadership, coaching, and development for Assistant Managers, Leads, Cooks, Frontline Team Members, and Support Staff.

• Ensure company standards for service, cleanliness, safety, and efficiency are consistently met.

• Serve as Manager on Duty as assigned.

Culinary Leadership

• Oversee all kitchen and culinary operations.

• Develop menus, recipes, and presentation standards.

• Ensure food quality, consistency, portion control, and profitability.

• Manage product purchasing, inventory, and waste control.

Guest Experience

• Foster a guest-first culture.

• Resolve guest concerns professionally and effectively.

• Maintain service standards for both quick-service and full-service operations.

• Monitor and improve guest satisfaction metrics.

Weddings, Banquets & Catering

• Lead all banquet, wedding, catering, and special event operations.

• Coordinate event planning and execution with internal partners.

• Ensure successful staffing, culinary execution, service delivery, and profitability for all events.

• Support growth of wedding, banquet, and group business.

• Serve as the primary operational leader for summer wedding and event seasons.

Financial Management

• Manage labor, food, beverage, and operating costs.

• Develop schedules and staffing plans based on business demand.

• Review and act on financial and operational performance metrics.

• Drive revenue growth while maintaining expense controls.

• Develop and execute annual operating plans, budgets, forecasts, and capital expenditure priorities to support operational needs and long-term business objectives.

Team Development

• Recruit, hire, train, coach, and retain team members.

• Develop Assistant Managers and Leads for future advancement opportunities.

• Conduct performance evaluations and corrective action when necessary.

• Foster an inclusive, positive, and accountable workplace culture.

Food Safety & Compliance

• Ensure compliance with all health, safety, sanitation, alcohol service, and company standards.

• Maintain food safety programs and training requirements.

• Promote workplace safety and risk management practices.

Administrative Duties

• Complete required operational and financial reporting.

• Manage labor forecasting, inventory controls, and training records.

• Utilize POS, scheduling, inventory, and reporting systems effectively.

Job Requirements:

Required

• 5+ years of progressive food and beverage leadership experience.

• 3+ years managing front-of-house and back-of-house operations.

• Strong knowledge of labor management, food and beverage cost controls, inventory management, food safety practices, and equipment management, including preventative maintenance, repair coordination, capital planning, and operational readiness of food service facilities.

• Proven leadership, communication, and team development skills.

• Ability to work flexible schedules, including weekends and holidays.

Preferred

• Executive Chef, General Manager, or multi-unit leadership experience.

• Resort, hospitality, catering, banquet, or event management experience.

• Culinary degree or equivalent professional training.

• ServSafe Food Protection Manager Certification.

• Experience managing quick-service and full-service operations.

The expected pay range is $59,330.00 - $84,757.00 + 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  518554 *Reference Date: 10/28/2026 *Job Code Function: F&B General Management ****

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