Chef

Schweitzer; California, Northern (MO, KY); Hybrid; USD 70,000 - 84,000; Full time

Benefits offered by this job

Free ski/ride pass

Health insurance

Discounts on gear and apparel

401(k) with company match

Free lift tickets

Food & beverage discounts

Store discounts

Employee Assistance Program

Job summary

Palisades Tahoe is seeking a Chef to lead culinary operations at Gold Coast or High Camp, overseeing kitchens, concepts, and food production. You will develop menus, ensure quality, mentor staff, and drive hospitality excellence across venues.

The role emphasizes team leadership, cost controls, and a strong guest experience in a high-volume mountain resort. Applicants must be 21+, with a track record in leading culinary teams, strong collaboration with FOH, and a commitment to safety and high

Qualifications

• 21 years of age or older required.
• Experience leading culinary operations and teams.

Responsibilities

• Lead culinary operations for Gold Coast or High Camp venues.
• Oversee menu development, production, and quality standards.
• Recruit, train, and develop kitchen staff; manage performance and feedback.
• Control food costs, inventory, and waste; ensure food safety.

Job description

Flex Year Round## **Palisades Tahoe**# We share the spirit of these legendary mountains with the world.*To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.***Job Summary:** The Chef is responsible for leading culinary operations at either Gold Coast or High Camp at Palisades Tahoe, with oversight of the kitchens, concepts, and food production within the assigned venue. Key responsibilities include menu and recipe development, culinary quality and consistency, team leadership and performance, training and employee development, cost controls, food safety, and waste-reduction initiatives.The Chef plays a key leadership role in building a strong hospitality culture, creating a positive and engaging employee experience, and developing a team that understands how their work contributes to the overall guest experience. This position leads by example, fosters collaboration between culinary and front-of-house teams, and uses Palisades Tahoe's values to create a welcoming, supportive workplace while delivering exceptional hospitality to every guest.*Applicants must be 21 years of age.***Salaried:**The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.Base salary range: $70,300 - $83,800 per year**A Great Job and Benefits to Match:*** Free skiing + riding privileges to 17 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!* Healthcare options for both Seasonal & Year-Round employees* Generous discounts on outdoor gear, apparel, etc.* 401(k) plan with generous company match* Free and discounted lift tickets* 25%-50% discount at Food & Beverage locations at Palisades & Alpine* 40% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!* Employee Assistance Program (EAP)**About Gold Coast**: Gold Coast is a high-volume, mid-mountain lodge serving a variety of culinary concepts, including Funi's, 39-Degrees (an international food court), the ARC (high velocity food court), two full-service bars, and seasonal outdoor food stations. The Gold Coast culinary team also supports Palisades Tahoe's ski teams through a collaborative athlete lunch program.**About High Camp:** High Camp is an iconic mountaintop destination at Palisades Tahoe, serving guests at 8,200 feet with panoramic views of Lake Tahoe and the surrounding Sierra Nevada. Culinary operations include Terrace Restaurant & Bar, Granite Bistro, Alexander's, and High Camp Marketplace, along with unique experiences such as Sunset Happy Hours, special paired dinners, and private and resort events. High Camp offers a dynamic culinary environment that combines high-volume mountain operations with elevated dining, creative events, and memorable hospitality.**Essential Job Responsibilities/Duties/Tasks** include the following; other duties may be assigned:**General Responsibilities:*** **Lead Culinary Operations:** Achieve kitchen operational objectives by establishing and maintaining standards for food quality, production, productivity, consistency, sanitation, hospitality, and guest service. Contribute culinary expertise and recommendations to operational and strategic planning.* **Build a Strong Employee Experience:** Create a positive, inclusive, and engaging workplace where employees feel welcomed, supported, and connected to the team. Lead by example and foster a culture of hospitality, teamwork, accountability, recognition, and respect.* **Manage and Develop Team Performance:** Recruit, train, coach, and develop culinary employees while establishing clear expectations and providing consistent feedback. Address performance concerns promptly and partner with leadership and Human Resources when appropriate.* **Drive Hospitality and Guest Experience:** Ensure culinary teams understand their role in delivering the Palisades Tahoe hospitality experience. Partner closely with Front of House and venue leadership to create consistent, welcoming, and memorable experiences for guests.* **Oversee Menu Development and Execution:** Plan and develop menus in partnership with the General Manager and F&B leadership, including recipes, specifications, production standards, seasonal offerings, special events, and unique culinary experiences.* **Manage Food Costs and Inventory:** Maintain effective food-cost and inventory controls through accurate ordering, receiving, inventory counts, product rotation, portion control, recipe adherence, and production planning. Identify opportunities to reduce waste and improve operational efficiency while maintaining quality.* **Ensure Food Quality and Production:** Direct and supervise food preparation and culinary employees to ensure all menu items are prepared safely, consistently, efficiently, and according to established recipes and presentation standards.* **Manage Purchasing and Receiving:** Oversee the receiving and inspection of food and supplies to ensure quality, quantity, pricing, and specifications meet established standards. Maintain appropriate inventory levels based on business volume, menus, events, and operational needs.* **Maintain Safety and Sanitation Standards:** Ensure all food safety, sanitation, workplace safety, and health procedures are implemented and consistently followed in accordance with Palisades Tahoe standards and applicable regulations.* **Control Costs and Reduce Waste:** Manage portion control, production levels, labor efficiency, purchasing, and product utilization to meet financial objectives. Support Palisades Tahoe's waste-management initiatives, including recycling, composting, food-waste reduction, and responsible product management.* **Collaborate Across the Operation:** Maintain strong communication and collaboration with the General Manager, Front of House leadership, Purchasing & Receiving, F&B leadership, and other resort departments to support daily operations, special events, employee programs, and the overall guest experience.* **Support Continuous Improvement:** Maintain current culinary and leadership knowledge through professional development, industry trends, educational opportunities, and ongoing evaluation of kitchen systems and processes. Identify and implement opportunities to improve food quality, employee experience, efficiency, and hospitality.**Management Responsibilities:*** **Leadership:** Manage a team of 20- 50 employees including Sous Chefs, leads, cooks and dishwashers. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.* **Integrity & Compliance:** Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.* **Commitment to Service:** Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews* **Financial:** Responsible