Chef

Alterra; Olympic Valley (CA); On-site; USD 67,000 - 94,000; Full time

Benefits offered by this job

Free skiing + riding privileges to 16,

Healthcare options for Seasonal & Year

Discounts on outdoor gear

401(k) plan with company match

Free lift tickets

Discount at Food & Beverage locations

Discount at stores

Employee Assistance Program

Job summary

Palisades Tahoe is seeking an experienced Kitchen Manager to lead food production across multiple outlets, drive menu planning, and manage a team of cooks and supervisors. The role focuses on cost controls, training, and guest experience, with safety and regulatory compliance at the forefront.

The position offers competitive pay and comprehensive benefits, including resort-wide perks, healthcare options, and retirement matching.

Qualifications

• Bachelor’s degree or culinary school graduate.
• Five years kitchen management experience.
• Three years supervisory experience.
• CA Food Handlers Card required.
• State health/alcohol compliance card required.

Responsibilities

• Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards.
• Enforce sanitation standards and procedures per regulations.
• Plan menus with General Manager; estimate costs and profits; adjust menus.
• Supervise 30-50 staff and 3 Sous Chefs.
• Control costs; minimize waste; ensure high-quality preparation.
• Maintain safety standards per policy and applicable laws.

Skills

Leadership

Budget management

Menu planning

Food safety

Staff coaching

Communication

Education

Bachelor’s Degree or culinary school

Tools

MS Office

Excel

Word

Outlook

Access

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:

Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis, Marketplace, ARC and 39*. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees. Assist in overseeing Palisades Tahoe’s waste management program, which includes recycling, composting, and consumer waste reduction. Acting in a fun and friendly manner to guests and co-workers and employees. Use our values to deliver a great employee and guest experience daily

Salary

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: $67,082 - $93,914 per year

A Great Job and Benefits to Match:

• Free skiing + riding privileges to 16 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 lift tickets, plus 50% off lift tickets
• 25%-50% discount at Food & Beverage locations at Palisades & Alpine
• 30% 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 mid-mountain quick-serve lodge offering fusion burritos at Funi's, international cuisine in our food court, the ARC, two full-service bars, and multiple outdoor food stations, we also support our ski teams through a collaborative lunch program.

Essential Job Responsibilities/Duties/Tasks

include the following: other duties may be assigned:

General Responsibilities:

• Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
• Enforce sanitation standards and procedures while complying with legal regulations.
• Ensure all health and safety procedures are implemented and followed according to company standards.
• Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
• Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
• Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
• Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Management Responsibilities:

• Leadership: Manage a team of 30-50 employees and 3 Sous Chefs. 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 for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
• Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.

Competencies and Job Requirements:

Required:

• Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
• Organization : Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem-solving skills with the ability to handle multiple tasks.
• Reasoning Ability : Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
• High level of interpersonal skills to handle sensitive and confidential situations and documentation.
• Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
• Able to make independent judgments which have considerable impacts on the organization.
• Strong organizational skills and attention to detail

Education and Experience:

Required:

• Bachelor’s Degree, or culinary School graduate or equivalent with progressive growth in the culinary field.
• Five years Kitchen Management and/or training; or equivalent combination of education and experience
• Three years supervisory experience
• Must have or be able to obtain CA Food Handlers Card
• State applicable health and/or alcohol compliance card

Preferred

• Kitchen Management experience in a resort setting
• Knowledge of Palisades Tahoe F&B outlets.

Physical Requirements:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.

Working Conditions:

Indoor/Outdoor:

While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.

Hazardous Materials/Noise:

The noise level in the workplace is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.

Equipment Used in Job:

Commercial kitchen equipment, cleaning agents, general kitchen supplies.

For information on Alterra Mountain Company’s Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at www.alterramtnco.com/social-responsibility. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.