guest service agent

senior maintenance person

senior cook

sous chef

housekeeper

Deer Valley Resort

Deer Valley is a company which knows how to treat their employees well. 

On a typical day as a conveyor lift operator at Deer Valley, the crew meets in a guest services room at 7:55. After the supervisor (or his second in command) explains the team goals for the day, we go out and drill mesh fences into the snow. At 9:00, the ski instructors bring out their clients to the conveyors. At 10:00, the team begins break rotations, which turns to lunch rotations at around 11:30, and second break rotations at around 1:30. At 4, we turn off the conveyors and take down the fences. 

The management is unlike anything I have experienced before. My supervisor was one of the friendliest, most approachable people I have ever met. While he expects everyone to be on task, he rarely micro-manages. Sometimes, he allows discipline to get slightly out of hand, a flaw which I felt comfortable enough to discuss with him.

My co-workers were also an incredible group of people. The conveyor crew quickly grew to be like a family of sorts. 

The hardest part of the job was dealing with the weather, which could be very fickle in Utah. The most enjoyable part of the job was working with a great crew and and even greater supervisor.

I loved working at Deer Valley Resort. My mornings started at 7:00 AM sharp. I set up the front of house for breakfast which began at 8:00 AM. I assigned other various opening duties to the restaurant attendants, assigned morning, lunch and afternoon breaks along with closing duties around 3:00 PM. Through out the day I would do whatever was necessary to ensure we had a successful day. I was always meeting new and exciting people. Deer Valley participates in allowing J-1 interns and other various people with work visa's from around the world. Before I started working there I never thought I'd have friends from across the country let alone on the other side of the world on a different continent. The biggest challenge I had was learning all the proper procedures. I have always been a "go with the flow" kind of person but Deer Valley has strict guidelines that when followed craft the perfect experience for our guests. The more I began to accept that, the better my job was. I rave about the resort and the company as a whole. It was the best place I have ever worked.

Deer Valley is top tier if you wish to earn good money while teaching skiing. Caveat? You must be Level 3 PSIA to make the big bucks working off the private desk and flipping assigned privates into returning requests. After a few years as a ski instructor there you’re not going to be doing a lot of groups. Generally, the tips are very good. That said if you’re full time your body will take a beating. Management? Pretty bad,  with a lot of unqualified managers. However, almost all your fellow employees will be friendly and so will most of your guests. I worked at DV seven seasons but ultimately the number of overwhelming rules and lack of empathy from management drove me away. No fun factor working at DV at all. I am on my seventh season at a smaller resort and having a blast. 

I worked throughout December to February, but found my co-workers very chatty. They talked too much and didn't do everything they could to help me out when I tried organizing the dishes and turning them into the busing stations. They also talked in Spanish, which I wouldn't recommend doing in front of a large audience of people eating their food. There's also a lot of gossip that is exchanged, as well as poor guidance when you're first starting out. They assign you to another worker who knows the reigns and how to do everything, but more often then not, that person always gets caught up chatting it up with another worker, totally leaving on your own or standing awkwardly in a public area in front of people while waiting for your mentor to get back on task. Just my experience, but I didn't have fun.

I no longer work there, but it's more to do with general housing in the area than the company itself. The company housing was fine, but just know that finding local housing is a PAIN (and expensive).

Higher ups/department heads were a little out of touch with the day-to-day, but the managers that were actually onsite in the lodges and restaurants were great, hardworking, and understanding. You'd often see a manager doing things like bussing tables or sweeping the floors instead of hiding away in an office, so you'd know they would understand the day-to-day environment and how customers act. I always felt like I could go to my direct manager if I had a question or concern.

You will pretty much ALWAYS be busy, which is nice as it makes the day go by quickly. However, if you like a more laid back job, this isn't the place for you.

There are some nice perks such as community discounts, passes for other resorts, etc.

Working at Deer Valley Resort for two season was a great and professional learning environment. I learned how to deal with stressful situations in a quick and professional manner.  I worked closely with upper management to make sure our guest have the best service possible.  We worked in a close work place and have to communicate well with reservations and upper management to organize up to 600 ski instructors daily schedules and well as reservations 3 days ahead.  Some of the hardest parts of the job were dealing with stressful issues when they arrived in a timely manner.  The most enjoyable part of my job was interacting with great and interesting people from the person next to you, ski instructors and our management team was full of professionals who cared about the job and their employees.

I have worked at a few various locations around the resort. If there hours or tasks are short at your locations and another place needs extra hands your more than likely going to be there for the I hours of that day! The company does offer a launguage class. I believe. But... It is hardly advised by higher management as I feel it should be a requirement at some point of employment. Especially with long term employees. We all need to be amonst the SAME level of communication! And also it would benefit the head  DEER VALLEY to consider the lodging that doesn't have air conditioning. Not only does it affect the guests to where they request a transfer-problem- but more so the housekeepers who spend up to 8 hours + in these places... (signature collection residences). At 80-85° F  in the summer . DEEP CLEANING up to one week.

My position at DV allows me to work from home and offers great work/life balance and flexibility with my schedule. Managers are good in that they don’t micromanage.  However, there is never any proactive guidance or motivation to succeed coming from them.  Incentive structure is poor, the team has to meet a budget before you’re paid your incentives.  You work hard on your sales months before they either tell you you’re not getting an incentive or you are (based on budget parameters.). I’m the top performer and I’m not compensated fairly.  The software is not user friendly and difficult to maneuver.  The company has gotten greedy and has become more corporate due to the acquisition a few years ago.

As a lift operator most days begin about 7:00AM and ends about 4:30PM.  Started season by building ramps, hard work, but with many hands the work wasn't too hard.   Daily work was mostly safety related making sure guests mounted and dismounted chairs safely, paying special attention to children.  Set up mazes, put out trail maps, maintained ramp, etc. then broke it all down at the close of each day.  Always greeted guests and made small talk as the chairs came by.  All my foreman and supers were all easy going and practical, worked as hard as we did.
Hour ski lunch breaks and you could eat your lunch in the shack later.

Deer Valley, a luxury resort, emphasizes the highest quality of food (local and sustainable used when possible), presentation, and customer service. It was a pleasure to work in a kitchen with such high standards. I am comfortable with high volume and worked both in the day restaurant and in catering events on and off-site. One of my favorite opportunities (I had all three years) was managing a tent up on the mountain for the Freestyle World Cup Finals. I was responsible for a staff of 10-15, and for feeding close to 1,000 people three days in a row. Everything (food, equipment, staff) was snowmobiled up and down! It was an exciting, challenging, and satisfying event to be part of!

Top Job Titles	Average Salary
Guest service agent 54 salaries reported	$21.22 per hour
Senior maintenance person 53 salaries reported	$24.15 per hour
Senior cook 50 salaries reported	$22.55 per hour
Sous chef 84 salaries reported	$26.74 per hour
Housekeeper 35 salaries reported	$21.17 per hour

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