Head Chef — Mountain Resort Dining & Hospitality

Palisades Tahoe Resort, LLC; United States; On-site; USD 70,000 - 84,000; Full time

Benefits offered by this job

Free skiing + riding privileges

Healthcare options for Seasonal & Year

Great employee discounts on gear and 4

401(k) plan with company match

Free lift tickets

Job summary

Palisades Tahoe Resort, LLC seeks a Chef to lead culinary operations at Gold Coast or High Camp, overseeing kitchens, concepts, and food production. You will drive menu development, maintain quality, and lead teams to deliver hospitality excellence.

The role emphasizes cost control, food safety, training, and a strong guest-focused culture. Applicants must be 21+ and ready to contribute to a premium mountain hospitality experience.

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 and health/alcohol compliance where required.

Responsibilities

• Lead culinary operations and set standards for quality, production, sanitation, hospitality, and guest service.
• Build a positive, inclusive employee experience and foster teamwork and accountability.
• Recruit, train, coach, and develop culinary staff with clear expectations and feedback.
• Oversee menu development, recipes, specifications, and production for multiple venues.
• Manage food costs, inventory, purchasing, and waste reduction while maintaining quality.

Skills

Leadership

Kitchen management

Food safety

Staff coaching

Budgeting

Education

Bachelor's Degree or culinary school

Tools

Commercial kitchen equipment

Job description

Palisades Tahoe Resort, LLC seeks a Chef to lead culinary operations at Gold Coast or High Camp, overseeing kitchens, concepts, and food production. You will drive menu development, maintain quality, and lead teams to deliver hospitality excellence.

The role emphasizes cost control, food safety, training, and a strong guest-focused culture. Applicants must be 21+ and ready to contribute to a premium mountain hospitality experience.