Executive Mountain Chef: Lead Culinary & Hospitality

Palisades Tahoe; Olympic Valley (CA); On-site; USD 70,000 - 84,000; Full time

Benefits offered by this job

Free skiing + riding privileges

Healthcare options

Discounts on gear and apparel

401(k) plan

Lift tickets (free & discounted)

Employee discounts at venues

Job summary

The Chef at Palisades Tahoe leads culinary operations at Gold Coast or High Camp, overseeing 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

Qualifications

• Bachelor's degree or culinary school graduate with progressive growth in the culinary field.
• Five years kitchen management and/or training experience.
• Supervisory experience in a high-volume resort setting.

Responsibilities

• Lead Culinary Operations: establish standards for quality, production, sanitation, hospitality, and guest service.
• Build an inclusive, engaging workplace and foster a culture of hospitality and teamwork.
• Recruit, train, and develop culinary staff with clear expectations and feedback.
• Drive guest experience by collaborating with FOH and venue leadership.
• Oversee menu development, recipe specs, and seasonal offerings.
• Manage food costs, inventory, and waste reduction while maintaining quality.
• Ensure food safety, sanitation, and regulatory compliance.
• Oversee purchasing, receiving, and inventory levels.
• Maintain safety and sanitation standards and implement continuous improvement.

Skills

Kitchen Management

Team Leadership

Food Safety

Education

Bachelor's Degree or culinary school graduate

Job description

The Chef at Palisades Tahoe leads culinary operations at Gold Coast or High Camp, overseeing 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