Executive Mountain Chef — Lead Culinary at the Resort

Alterra Mountain Company; Truckee (CA); On-site; USD 70,000 - 84,000; Full time

Benefits offered by this job

Free skiing privileges

Healthcare options for seasonal & year

401(k) plan with company match

Discounts on outdoor gear and apparel

Employee assistance program

Job summary

Palisades Tahoe Resort, LLC is seeking a Chef to lead culinary operations at Gold Coast or High Camp, overseeing kitchens, concepts, and food production. You will drive menu development, quality control, and cost management while mentoring a team and fostering an engaging hospitality culture for guests.

The role emphasizes collaboration with front-of-house and venue leadership to deliver exceptional experiences, maintain safety standards, and continuously improve kitchen systems in a high-volume

Qualifications

• Bachelor’s degree or culinary school graduate with progressive growth in the culinary field.
• Five years kitchen management and/or training; or equivalent experience.
• Three years supervisory experience; CA Food Handlers Card or equivalent.

Responsibilities

• Lead Culinary Operations and establish standards for quality, production, and guest service.
• Build a positive, inclusive employee experience and a culture of hospitality.
• Recruit, train, and develop culinary staff with clear expectations and feedback.
• Drive hospitality and guest experiences in collaboration with FOH and leadership.
• Oversee menu development, recipe standards, and seasonal offerings.
• Maintain food costs, inventory, and waste reduction while ensuring quality.
• Ensure safety, sanitation, and regulatory compliance in kitchen operations.

Skills

Leadership

Team management

Food cost controls

Food safety

Operations

Education

Bachelor's Degree or culinary school

Job description

Palisades Tahoe Resort, LLC is seeking a Chef to lead culinary operations at Gold Coast or High Camp, overseeing kitchens, concepts, and food production. You will drive menu development, quality control, and cost management while mentoring a team and fostering an engaging hospitality culture for guests.

The role emphasizes collaboration with front-of-house and venue leadership to deliver exceptional experiences, maintain safety standards, and continuously improve kitchen systems in a high-volume