Executive Resort Kitchen Leader: Menus & Teams

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

Benefits offered by this job

Free skiing + riding privileges

Healthcare options

Discounts on outdoor gear

401(k) plan with company match

Free and discounted lift tickets

Discounts at Palisades Tahoe outlets

Employee Assistance Program

Job summary

Palisades Tahoe is seeking a seasoned kitchen leader to manage all aspects of food production and operations at Gold Coast. You will oversee menu development, cost controls, training and retention of cooks and kitchen staff, and lead waste-reduction initiatives while delivering guest experiences that reflect our legendary mountains.

With 5+ years in kitchen management and a Bachelor's or culinary credential, you will supervise 30-50 staff including three sous chefs, ensure health/safety

Qualifications

• 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
• CA Food Handlers Card
• State applicable health and/or alcohol compliance card

Responsibilities

• Manage kitchen operations and a team of 30–50 employees and 3 Sous Chefs.
• Develop and oversee menus, estimate food costs, and control waste.
• Enforce sanitation and safety standards and regulatory compliance.
• Oversee waste management programs including recycling and composting.

Skills

Leadership

Communication

Organization

Reasoning Ability

MS Office

Education

Bachelor's Degree or culinary school

Tools

MS Office (Word, Excel, Outlook, Access)

Job description

Palisades Tahoe is seeking a seasoned kitchen leader to manage all aspects of food production and operations at Gold Coast. You will oversee menu development, cost controls, training and retention of cooks and kitchen staff, and lead waste-reduction initiatives while delivering guest experiences that reflect our legendary mountains.

With 5+ years in kitchen management and a Bachelor's or culinary credential, you will supervise 30-50 staff including three sous chefs, ensure health/safety