Team Lead - Red Tail Grill - Winter Seasonal - Employee Housing May Be Available

Saved 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 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.

Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first).

Employee 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

To Learn More, please review the Benefits Eligibility Summary

Job Summary:

The Team Lead at Red Tail Grill is a hands-on culinary leadership position responsible for supporting the Chef and Sous Chef team while also working as a strong, fast, and highly organized line cook.

This position plays an important role in the daily execution of a high-volume, fast-paced restaurant and must be able to maintain speed, consistency, and attention to detail during busy services. The Team Lead helps ensure stations are properly prepared, food is executed to standard, communication remains strong, and the culinary team is set up for success throughout the shift.

The ideal candidate is someone who can lead by example on the line , work with a sense of urgency, maintain high standards under pressure, and help guide other cooks when needed. Strong attention to detail is essential, particularly when it comes to recipe execution, presentation, portioning, food quality, sanitation, and organization.

This role is a great opportunity for an experienced cook who is ready to take on additional leadership responsibility and continue developing toward a future supervisory or Sous Chef position.

Job Specifications:

Starting Wage: $25.00/h - $27.00/h

Employment Type: Winter Seasonal 2026/2027 

Shift Type: Full Time hours available

Minimum Age: At least 18 years of age 

Housing Availability: Yes  

Job Responsibilities:

Work as a high-performing line cook during busy, high-volume services

Support the Chef and Sous Chef team with the daily operation of the kitchen

Assist with opening, closing, and daily kitchen organization

Help ensure all stations are properly stocked, organized, and prepared for service

Execute menu items quickly and consistently according to established recipes and presentation standards

Maintain a strong sense of urgency while preserving food quality and attention to detail

Assist with line checks and communicate any product, quality, or preparation concerns to the chef team

Help coordinate station execution during high-cover services

Provide direction and support to cooks when needed

Help train new and seasonal culinary employees

Lead by example by demonstrating strong work habits, professionalism, organization, and teamwork

Maintain proper portion control, recipe consistency, and plate presentation

Communicate effectively with culinary leadership and front-of-house team members during service

Maintain a clean, organized, and safe workstation throughout the shift

Follow all food safety, sanitation, HACCP, and ServSafe standards

Assist with receiving, proper product rotation, labeling, storage, and inventory organization

Identify operational issues and communicate them quickly to culinary leadership

Assist the chef team with additional operational responsibilities as assigned

Job Requirements:

Required

Previous professional cooking experience

Strong line cooking skills

Ability to work quickly and efficiently in a high-volume restaurant environment

Excellent attention to detail

Strong organizational and communication skills

Ability to work well under pressure

Ability to take direction and provide direction to others when needed

Strong understanding of food safety and sanitation

Ability to communicate in English

Able to stand or walk for extended periods

Able to carry 50+ lbs.

ServSafe Certification or willingness to obtain

High School Diploma or equivalent

Preferred

Previous experience in a high-volume, fast-paced restaurant

Previous lead cook or culinary leadership experience

Experience working multiple stations on a restaurant line

Experience training or mentoring other cooks

Ability to communicate in Spanish

Culinary degree or equivalent professional experience

The expected pay range is $25.00/h - $27.00/h. 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  517053

Reference Date: 09/03/2026 

Job Code Function: Back of House