Lead Chef de Cuisine – Lake Tahoe Resort

Aramark Corporation; Nevada; On-site; USD 70,000 - 110,000; Full time

Job summary

Aramark is seeking a Chef de Cuisine to lead culinary operations at Zephyr Cove Resort and related Lake Tahoe locations. The role oversees kitchen staff, menu development, production standards, and catering event support, ensuring safety, sanitation, and high-quality presentation.

The ideal candidate has 2–3 years in a related role, a post-secondary culinary education, and strong leadership and communication skills to coach a team across food production and service areas.

Qualifications

• Requires at least 2-3 years in a related position.
• Requires at least 2-3 years of post-high school education, preferably a culinary degree.
• Requires advanced knowledge of the principles and practices within the food profession.
• Requires experiential knowledge of management of people and/or problems.
• Requires verbal, reading, and written communication skills.

Responsibilities

• Trains and leads kitchen personnel
• Supervises/coordinates all related culinary activities
• Estimates food consumption and requisition or purchase food
• Selects and develops recipes and standardize production recipes to ensure consistent quality
• Establishes presentation technique and quality standards, and plans and prices menus
• Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen
• Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques

Skills

Team leadership

Culinary knowledge

Menu development

Communication skills

Education

Culinary degree

Job description

Aramark is seeking a Chef de Cuisine to lead culinary operations at Zephyr Cove Resort and related Lake Tahoe locations. The role oversees kitchen staff, menu development, production standards, and catering event support, ensuring safety, sanitation, and high-quality presentation.

The ideal candidate has 2–3 years in a related role, a post-secondary culinary education, and strong leadership and communication skills to coach a team across food production and service areas.