Gold Cost F&B Chef

Please note, this position is located at Palisades Tahoe Resort in Olympic Valley, CA

Year Round

Palisades TahoeWe 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.

Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis, Marketplace, ARC and 39*.

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

Maintain year-round employment and receive health benefits by working at winter & summer seasonal operations

November through May primary venue will be Gold Coast, June through October primary venue will be Banquets

Assist in overseeing Palisades Tahoe's waste management program, which includes recycling, composting, and consumer waste reduction

Acting in a fun and friendly manner to guests and co-workers and employees

Use our values to deliver a great employee and guest experience daily

• Cultivating Collaboration
• Honoring Authenticity
• Prioritizing Purpose
• Embracing Empowerment

• Free skiing + riding privileges to 14 iconic resorts, including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude, and more!
• 401(k) plan with generous company match
• Free lift tickets, plus 50% off lift tickets
• 25%-50% discount at Food & Beverage locations at Palisades Tahoe
• 30% discount at Palisades Tahoe-operated retail stores, including The North Face, Oakley, and more
• Employee Assistance Program (EAP)

• 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.

• Leadership: Manage a team of 30-50 employees and 3 Sous Chefs. 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.

• 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

• 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

• Kitchen Management experience in a resort setting
• Knowledge of Palisades Tahoe F&B outlets.