Explore numerous chef positions across the United States, 6,437 Chef jobs in the United States
Sous Chef / Head Chef
Posted 11 days ago
Job Viewed
Job Description
Position Overview
We are seeking a highly skilled, creative, and operationally precise Sous Chef / Head Chef to join our exclusive private membership club in SoHo, NYC. This role offers the rare blend of culinary leadership and hands-on production serving as both the creative driver of our elevated French and Mediterranean menu and the operational backbone of our kitchen.
Initially, this will be a solo chef environment, requiring mastery in execution, presentation, and personalized service. As the club grows, the role will evolve into a leadership position overseeing a small culinary team, providing mentorship and maintaining the impeccable standards our members expect.
Key Responsibilities
Culinary Execution & Leadership
- Prepare and execute all menu items from prep through plating with precision, elegance, and consistency.
- Maintain a spotless, organized, and efficient kitchen environment that reflects luxury hospitality standards.
- Train, mentor, and supervise future culinary team members in techniques, service standards, and club culture.
- Act as second-in-command during larger events or when collaborating with guest chefs.
Menu Development & Creativity
- Collaborate with club leadership to design seasonal menus rooted in French and Mediterranean flavors.
- Develop bespoke menus for intimate gatherings, member events, and exclusive dining experiences.
- Source, evaluate, and manage premium ingredients, including specialty imports and local seasonal produce.
- Innovate with presentation and flavor profiles while respecting member preferences.
Operational Management
- Manage ordering, inventory, receiving, and vendor relationships.
- Ensure food safety, sanitation, and hygiene standards are met or exceeded.
- Organize kitchen workflow for maximum efficiency and minimal waste.
- Support budgeting and cost control measures while maintaining quality standards.
Member Engagement & Experience
- Present dishes with warmth, confidence, and impeccable attention to detail.
- Engage discreetly with members to understand their culinary preferences and deliver personalized experiences.
- Uphold the club’s standards for professionalism, discretion, and service excellence.
Requirements & Qualifications
- 4+ years of experience in fine dining, luxury hospitality, or private chef roles.
- Culinary degree or equivalent professional training preferred.
- Demonstrated expertise in both French and Mediterranean cuisines.
- Strong background in high-touch, small-batch cooking and event dining.
- Impeccable knife skills, plating technique, and flavor development.
- Experience in solo or small-team kitchen environments.
- Ability to adapt and lead under pressure while maintaining poise.
- High level of discretion and professionalism; previous private club, yacht, or estate experience highly desirable.
Growth Potential
This position begins as the sole culinary lead, but as the club expands, it offers the opportunity to shape and lead a growing kitchen team while preserving the exclusive, high-touch dining ethos that defines our member experience.
More detail about Dretore , please visitHead Chef/ Head Pastry Chef
Posted 12 days ago
Job Viewed
Job Description
Head Chef / Head Pastry Chef
Location: New York City
Start Date: 9/3/25
About Us
We are a modern bakery / café bringing an elevated, seasonal approach to pastries, breads, and a savory a la carte breakfast & lunch menu. We combine exceptional craftsmanship with a relaxed, welcoming atmosphere. We are Australian owned and operated group with locations in Williamsburg, Dumbo and Soho.
The Role
We’re seeking an experienced Head Chef / Head of Pastry to lead our kitchen operations and drive our creative pastry program. You’ll oversee all aspects of menu development, production, and team management — ensuring our offering remains distinctive, high-quality, and consistent with our brand vision.
This is a hands-on leadership role for someone who thrives in a busy, high-quality café/bakery environment and is excited to build a strong kitchen culture.
Key Responsibilities
- Lead daily kitchen and pastry operations, from production schedules to service execution
- Create and refine seasonal menus across pastries, breads, savories, and plated café dishes, as needed (we have a robust and market-proven offering currently)
- Maintain product consistency and quality aligned with brand standards.
- Manage and mentor kitchen and pastry staff, fostering a collaborative and efficient environment.
- Oversee ordering, inventory control, and cost management.
- Ensure compliance with all health and safety regulations.
- Drive innovation while keeping a strong grasp on operational efficiency.
- Ensure DOH compliance and A ratings at all locations.
About You
- Proven experience in a leadership role within a high-volume, quality-focused bakery or café — ideally in environments like Birdee, Bourke Street Bakery, or similar.
- Exceptional pastry and bread skills, with a deep understanding of café food service.
- Strong leadership, communication, and team management abilities.
- A creative mindset paired with excellent organisational skills.
- Passion for quality, consistency, and innovation.
- Understanding of cost control and operational efficiency.
What We Offer
- Compensation: $90,000 (salary + performance bonus)
- A creative, collaborative working environment.
- Opportunity to shape and grow the cafe’s menu and kitchen culture.
- Work with a passionate team committed to excellence.
How to Apply
Send your resume, portfolio (if applicable), and any references to
Chef
Posted today
Job Viewed
Job Description
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees.
Applicants must be 21 years of age.
Salaried:
The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- Generous discounts on outdoor gear, apparel, etc.
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
General Responsibilities:
- Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Enforce sanitation standards and procedures while complying with legal regulations.
- Ensure all health and safety procedures are implemented and followed according to company standards.
- Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
- Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Management Responsibilities:
- Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
- Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
Competencies and Job Requirements:
Required:
- Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- High level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to make independent judgments which have considerable impacts on the organization.
- Strong organizational skills and attention to detail
Education and Experience:
Required:
- 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
- Must have or be able to obtain CA Food Handlers Card
- State applicable health and/or alcohol compliance card
Preferred
- Kitchen Management experience in a resort setting
- Knowledge of Palisades Tahoe F&B outlets.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.
Chef
Posted today
Job Viewed
Job Description
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees.
Applicants must be 21 years of age.
Salaried:
The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- Generous discounts on outdoor gear, apparel, etc.
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
General Responsibilities:
- Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Enforce sanitation standards and procedures while complying with legal regulations.
- Ensure all health and safety procedures are implemented and followed according to company standards.
- Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
- Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Management Responsibilities:
- Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
- Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
Competencies and Job Requirements:
Required:
- Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- High level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to make independent judgments which have considerable impacts on the organization.
- Strong organizational skills and attention to detail
Education and Experience:
Required:
- 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
- Must have or be able to obtain CA Food Handlers Card
- State applicable health and/or alcohol compliance card
Preferred
- Kitchen Management experience in a resort setting
- Knowledge of Palisades Tahoe F&B outlets.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.
Chef
Posted today
Job Viewed
Job Description
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees.
Applicants must be 21 years of age.
Salaried:
The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- Generous discounts on outdoor gear, apparel, etc.
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
General Responsibilities:
- Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Enforce sanitation standards and procedures while complying with legal regulations.
- Ensure all health and safety procedures are implemented and followed according to company standards.
- Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
- Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Management Responsibilities:
- Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
- Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
Competencies and Job Requirements:
Required:
- Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- High level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to make independent judgments which have considerable impacts on the organization.
- Strong organizational skills and attention to detail
Education and Experience:
Required:
- 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
- Must have or be able to obtain CA Food Handlers Card
- State applicable health and/or alcohol compliance card
Preferred
- Kitchen Management experience in a resort setting
- Knowledge of Palisades Tahoe F&B outlets.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.
Chef
Posted today
Job Viewed
Job Description
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees.
Applicants must be 21 years of age.
Salaried:
The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- Generous discounts on outdoor gear, apparel, etc.
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
General Responsibilities:
- Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Enforce sanitation standards and procedures while complying with legal regulations.
- Ensure all health and safety procedures are implemented and followed according to company standards.
- Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
- Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Management Responsibilities:
- Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
- Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
Competencies and Job Requirements:
Required:
- Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- High level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to make independent judgments which have considerable impacts on the organization.
- Strong organizational skills and attention to detail
Education and Experience:
Required:
- 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
- Must have or be able to obtain CA Food Handlers Card
- State applicable health and/or alcohol compliance card
Preferred
- Kitchen Management experience in a resort setting
- Knowledge of Palisades Tahoe F&B outlets.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.
Chef
Posted today
Job Viewed
Job Description
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees.
Applicants must be 21 years of age.
Salaried:
The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- Generous discounts on outdoor gear, apparel, etc.
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
General Responsibilities:
- Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Enforce sanitation standards and procedures while complying with legal regulations.
- Ensure all health and safety procedures are implemented and followed according to company standards.
- Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
- Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Management Responsibilities:
- Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
- Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
Competencies and Job Requirements:
Required:
- Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- High level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to make independent judgments which have considerable impacts on the organization.
- Strong organizational skills and attention to detail
Education and Experience:
Required:
- 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
- Must have or be able to obtain CA Food Handlers Card
- State applicable health and/or alcohol compliance card
Preferred
- Kitchen Management experience in a resort setting
- Knowledge of Palisades Tahoe F&B outlets.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.
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Chef
Posted today
Job Viewed
Job Description
Chef at Palisades Tahoe summary:
The Chef manages all food production and kitchen operations at Palisades Tahoe Resort, including menu development, team leadership, and cost control. They ensure compliance with health, safety, and sanitation standards while supervising a team of 10-30 kitchen staff. The role requires culinary expertise, management experience, and strong organizational and communication skills to deliver high-quality culinary services in a resort environment.
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees.
Applicants must be 21 years of age.
Salaried:
The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- Generous discounts on outdoor gear, apparel, etc.
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
General Responsibilities:
- Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Enforce sanitation standards and procedures while complying with legal regulations.
- Ensure all health and safety procedures are implemented and followed according to company standards.
- Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
- Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Management Responsibilities:
- Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
- Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
Competencies and Job Requirements:
Required:
- Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- High level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to make independent judgments which have considerable impacts on the organization.
- Strong organizational skills and attention to detail
Education and Experience:
Required:
- 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
- Must have or be able to obtain CA Food Handlers Card
- State applicable health and/or alcohol compliance card
Preferred
- Kitchen Management experience in a resort setting
- Knowledge of Palisades Tahoe F&B outlets.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.
Keywords:
chef, kitchen management, menu development, food production, team leadership, cost control, recipe development, health and safety compliance, culinary skills, resort food service
Chef
Posted today
Job Viewed
Job Description
Chef at Palisades Tahoe summary:
The Chef manages all food production and kitchen operations at Palisades Tahoe Resort, including menu development, team leadership, and cost control. They ensure compliance with health, safety, and sanitation standards while supervising a team of 10-30 kitchen staff. The role requires culinary expertise, management experience, and strong organizational and communication skills to deliver high-quality culinary services in a resort environment.
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees.
Applicants must be 21 years of age.
Salaried:
The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- Generous discounts on outdoor gear, apparel, etc.
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
General Responsibilities:
- Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Enforce sanitation standards and procedures while complying with legal regulations.
- Ensure all health and safety procedures are implemented and followed according to company standards.
- Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
- Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Management Responsibilities:
- Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
- Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
Competencies and Job Requirements:
Required:
- Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- High level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to make independent judgments which have considerable impacts on the organization.
- Strong organizational skills and attention to detail
Education and Experience:
Required:
- 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
- Must have or be able to obtain CA Food Handlers Card
- State applicable health and/or alcohol compliance card
Preferred
- Kitchen Management experience in a resort setting
- Knowledge of Palisades Tahoe F&B outlets.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.
Keywords:
chef, kitchen management, menu development, food production, team leadership, cost control, recipe development, health and safety compliance, culinary skills, resort food service
Chef
Posted today
Job Viewed
Job Description
Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA
Year Round
Palisades Tahoe
We share the spirit of these legendary mountains with the world.
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.
Job Summary: Manages all aspects of food production and operations in the venue's kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees.
Applicants must be 21 years of age.
Salaried:
The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC's salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC's total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.
Base salary range: $67,082 - $93,914 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- Generous discounts on outdoor gear, apparel, etc.
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
General Responsibilities:
- Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Enforce sanitation standards and procedures while complying with legal regulations.
- Ensure all health and safety procedures are implemented and followed according to company standards.
- Plan menus by consulting with General Manager; estimate food costs and profits; adjusts menus.
- Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Receives and examines foodstuffs and supplies to ensure quality and quantity meet established standards and specifications.
- Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
- Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.
Management Responsibilities:
- Leadership: Manage a team of 10-30 employees. Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
- Integrity & Compliance: Comply with Federal and California Labor law in phases of the payroll and employment process; from hiring through termination, as well as all Company policies & procedures.
- Commitment to Service: Achieve continuous improvement in operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
- Financial: Responsible for creating and maintaining labor budget. Check and manage payroll for overtime, compliance with labor model. Meet financial objectives by forecasting requirements, preparing an annual budget; scheduling expenditures; analyzing variances; initiating corrective actions.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
Competencies and Job Requirements:
Required:
- Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and customers.
- Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time. Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization. Able to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
- High level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to make independent judgments which have considerable impacts on the organization.
- Strong organizational skills and attention to detail
Education and Experience:
Required:
- 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
- Must have or be able to obtain CA Food Handlers Card
- State applicable health and/or alcohol compliance card
Preferred
- Kitchen Management experience in a resort setting
- Knowledge of Palisades Tahoe F&B outlets.
Physical Requirements:
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, smell, taste, and ski. Must be capable of walking or standing 80% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 25lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee will occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the work place is usually loud. The employee will have occasional exposure to fumes, odors, and gases. Occasional exposure to dusts, mists and poor ventilation. Constant exposure to potential mechanical, electrical, burns and radiant energy hazards. Occasional exposure to toxic, caustic chemical hazards.
Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.
For information on Alterra Mountain Company's Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.