Cook Line I,II,III (Multiple Levels) $20-$28 Hourly

Truckee; Olympic Valley (CA); On-site; USD 35,000 - 55,000; Full time

Job summary

An established industry player in the hospitality sector is looking for passionate culinary professionals to join their team at a premier mountain resort. As a Cook at this beautiful Lake Tahoe location, you will play a vital role in delivering exceptional dining experiences to guests. Whether you're a seasoned Cook I, an intermediate Cook II, or an eager Cook III, you will have the opportunity to work under the guidance of an Executive Chef and collaborate with a dedicated team. With a focus on high culinary standards and creativity, this position offers a unique chance to thrive in a dynamic kitchen environment while enjoying stunning mountain views and a range of employee benefits.

Benefits

Discounted Ski Pass

Food & Beverage Discounts

Free Ski Gear Rentals

Discounted Hotel Rooms

Medical Benefits

401(k) Plan with Company Match

Paid Time Off

Employee Assistance Program

Qualifications

• 3-5 years experience for Cook One, 1-3 years for Cook Two.
• Basic culinary skills and passion for learning for Cook Three.

Responsibilities

• Prepare high-quality meals and supervise junior staff as Cook One.
• Assist in meal prep and maintain kitchen cleanliness as Cook Two.
• Perform basic food prep tasks and learn kitchen procedures as Cook Three.

Skills

Culinary Skills

Leadership

Food Safety Knowledge

Time Management

Team Collaboration

Multitasking

Education

Culinary Arts Degree

Job description

Cook I, II, III (Multiple Levels)

Job Summary: At Eveline Resort & Spa, we are seeking passionate and skilled culinary professionals for the roles of Cook I, Cook II, and Cook III. Each role contributes to delivering an exceptional dining experience to our guests in the serene and beautiful setting of Lake Tahoe. Depending on experience and position level, your responsibilities will vary, but all cooks work together to create innovative, high-quality dishes under the guidance of our Executive Chef.

About Everline Resort & Spa

Located in California’s Olympic Valley, Everline Resort & Spa provides a premier mountain getaway to North Lake Tahoe. The resort offers a year-round destination with ski-in/ski-out access to Palisades Tahoe, the third largest ski resort in North America, a championship golf, relaxing spa treatments and a wide range of recreational activities. Our sophisticated lodge environment perfectly complements its rugged surroundings and reflects the spirit of the region.

Our on-site restaurant options include casual dining at Sandy’s Pub, breakfast cuisine at Cascades, a cozy coffeehouse and marketplace at Bearshine Café, delicious Asian-inspired comfort food at the Iron Road Noodle House, and fine dining at Six Peaks Grille. Additional resort amenities comprise our heated swimming pools open year-round, a 150-foot water slide, scenic hiking and biking trails, fly-fishing and cross-country ski centers, and a private ice-skating rink that is available to guests throughout the winter season.

Everline Resort & Spa takes inspiration from the distinct history and experience of the property and is a nod to the historic rail lines that connected throughout the area.

Cook One (Senior Cook):

• Take the lead in preparing meals according to high culinary standards and recipes.
• Supervise and mentor junior kitchen staff (Cook Two and Three), ensuring efficiency and compliance with food safety regulations.
• Manage daily kitchen operations, including ordering supplies, managing inventory, and ensuring proper kitchen sanitation.
• Assist the Executive Chef in menu creation, food cost control, and seasonal adjustments.
• Train and guide kitchen staff, ensuring consistent quality and presentation of dishes.
• Ensure all stations are properly stocked and prepped for service.

Cook Two (Intermediate Cook):

• Assist in meal preparation and cooking for breakfast, lunch, and dinner service.
• Follow recipes and preparation methods as directed by the Cook One and Executive Chef.
• Take responsibility for managing a designated section of the kitchen (e.g., grill, sauté, or pastry).
• Support the kitchen team by maintaining cleanliness, organization, and restocking supplies.
• Monitor food quality and presentation, ensuring dishes meet the resort's high standards.
• Work closely with the Cook One to improve cooking techniques and enhance efficiency in the kitchen.

Cook Three (Entry-Level Cook):

• Perform basic food preparation tasks, such as chopping vegetables, preparing ingredients, and assisting in the preparation of dishes.
• Ensure proper storage and handling of food to comply with health and safety standards.
• Maintain kitchen cleanliness, including dishwashing and sanitizing workstations.
• Support senior cooks in setting up and stocking stations with all necessary supplies.
• Learn and follow kitchen procedures, recipes, and preparation techniques.
• Assist in plating and garnishing dishes, ensuring they meet Eveline Resort's quality expectations.

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes:

• Discounted Palisades Tahoe Ski Pass
• Food & beverage, retail, and spa discounts
• Free rentals on ski gear, ice skates, nordic skiing, and golf course access
• Discounted rooms at Hyatt and CoralTree Properties
• Group medical, dental, vision, life, and disability benefits.
• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement.
• An employee assistance program.
• Paid time off/sick time
• Participation in a 401(k) plan with a company match.

Skills & Qualifications:

• Cook One: Minimum 3-5 years of experience in a similar role within a high-end hotel, resort, or restaurant. Strong leadership skills and advanced culinary knowledge.
• Cook Two: 1-3 years of culinary experience. Ability to work independently in a fast-paced kitchen. Proficiency in various cooking techniques.
• Cook Three: Basic culinary skills with a passion for learning. Previous kitchen experience is a plus but not required.
• Strong knowledge of food safety and sanitation practices for all levels.
• Ability to work collaboratively in a team environment.
• Good time management and multitasking skills.
• Flexibility to work evenings, weekends, and holidays as required.