Chef

Job Description Flex 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: The Chef is responsible for leading culinary operations at either Gold Coast or High Camp at Palisades Tahoe, with oversight of the kitchens, concepts, and food production within the assigned venue. Key responsibilities include menu and recipe development, culinary quality and consistency, team leadership and performance, training and employee development, cost controls, food safety, and waste-reduction initiatives. The Chef plays a key leadership role in building a strong hospitality culture, creating a positive and engaging employee experience, and developing a team that understands how their work contributes to the overall guest experience. This position leads by example, fosters collaboration between culinary and front-of-house teams, and uses Palisades Tahoe’s values to create a welcoming, supportive workplace while delivering exceptional hospitality to every guest. 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: $70,300 - $83,800 per year A Great Job and Benefits to Match: Free skiing + riding privileges to 17 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 and discounted lift tickets 25%-50% discount at Food & Beverage locations at Palisades & Alpine 40% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more! Employee Assistance Program (EAP) About Gold Coast : Gold Coast is a high-volume, mid-mountain lodge serving a variety of culinary concepts, including Funi’s, 39-Degrees (an international food court), the ARC (high velocity food court), two full-service bars, and seasonal outdoor food stations. The Gold Coast culinary team also supports Palisades Tahoe’s ski teams through a collaborative athlete lunch program. About High Camp: High Camp is an iconic mountaintop destination at Palisades Tahoe, serving guests at 8,200 feet with panoramic views of Lake Tahoe and the surrounding Sierra Nevada. Culinary operations include Terrace Restaurant & Bar, Granite Bistro, Alexander’s, and High Camp Marketplace, along with unique experiences such as Sunset Happy Hours, special paired dinners, and private and resort events. High Camp offers a dynamic culinary environment that combines high-volume mountain operations with elevated dining, creative events, and memorable hospitality. Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned: General Responsibilities: Lead Culinary Operations: Achieve kitchen operational objectives by establishing and maintaining standards for food quality, production, productivity, consistency, sanitation, hospitality, and guest service. Contribute culinary expertise and recommendations to operational and strategic planning. Build a Strong Employee Experience: Create a positive, inclusive, and engaging workplace where employees feel welcomed, supported, and connected to the team. Lead by example and foster a culture of hospitality, teamwork, accountability, recognition, and respect. Manage and Develop Team Performance: Recruit, train, coach, and develop culinary employees while establishing clear expectations and providing consistent feedback. Address performance concerns promptly and partner with leadership and Human Resources when appropriate. Drive Hospitality and Guest Experience: Ensure culinary teams understand their role in delivering the Palisades Tahoe hospitality experience. Partner closely with Front of House and venue leadership to create consistent, welcoming, and memorable experiences for guests. Oversee Menu Development and Execution: Plan and develop menus in partnership with the General Manager and F&B leadership, including recipes, specifications, production standards, seasonal offerings, special events, and unique culinary experiences. Manage Food Costs and Inventory: Maintain effective food-cost and inventory controls through accurate ordering, receiving, inventory counts, product rotation, portion control, recipe adherence, and production planning. Identify opportunities to reduce waste and improve operational efficiency while maintaining quality. Ensure Food Quality and Production: Direct and supervise food preparation and culinary employees to ensure all menu items are prepared safely, consistently, efficiently, and according to established recipes and presentation standards. Manage Purchasing and Receiving: Oversee the receiving and inspection of food and supplies to ensure quality, quantity, pricing, and specifications meet established standards. Maintain appropriate inventory levels based on business volume, menus, events, and operational needs. Maintain Safety and Sanitation Standards: Ensure all food safety, sanitation, workplace safety, and health procedures are implemented and consistently followed in accordance with Palisades Tahoe standards and applicable regulations. Control Costs and Reduce Waste: Manage portion control, production levels, labor efficiency, purchasing, and product utilization to meet financial objectives. Support Palisades Tahoe’s waste-management initiatives, including recycling, composting, food-waste reduction, and responsible product management. Collaborate Across the Operation: Maintain strong communication and collaboration with the General Manager, Front of House leadership, Purchasing & Receiving, F&B leadership, and other resort departments to support daily operations, special events, employee programs, and the overall guest experience. Support Continuous Improvement: Maintain current culinary and leadership knowledge through professional development, industry trends, educational opportunities, and ongoing evaluation of kitchen systems and processes. Identify and implement opportunities to improve food quality, employee experience, efficiency, and hospitality. Management Responsibilities: Leadership: Manage a team of 20- 50 employees including Sous Chefs, leads, cooks and dishwashers. 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: 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 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. 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. A Motor Vehicle Record review may be required as part of your jo b. For information on Alterra Mountain Company’s Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at -responsibility . 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.