Chef - Village Operation - Year Round - Hourly

Palisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1.800.403.0206 to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo.

• Free skiing + riding privileges to 14 iconic resorts including Olympic Valley, Alpine Meadows, Mammoth Mountain, Steamboat, Solitude and more!
• Generous discounts on outdoor gear, apparel, etc.
• Paid Time Off (PTO) policy for eligible employees.
• Health benefits include: medical, dental, vision, life insurance, short term & long-term disability insurance, HSAs/FSAs and more
• 401(k) plan with generous company match
• Paid parental leave of up to 6 weeks for eligible employees
• 25%-50% discount at Food & Beverage locations at Squaw and Alpine

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.

Applicants must be 21 years of age.

1. Consistently exhibits a positive, upbeat attitude and acts and communicates in a professional manner with internal and external guests, other departments and staff.
2. Arrives on time, clean, in proper uniform including non-slip shoes. Is the model for all grooming and company uniform standards. Have a neat & clean appearance in compliance with the company grooming.
3. Ensures compliance with all safety trainings, procedures and SOPs while proactively identifying and addressing any areas of concern. Maintains current log of safety SOP sign offs and CA food handlers cards for all staff.
4. Enforces 100% adherence to all sanitation standards outlined by the company, state and federal policies and laws.
5. Oversees all food ordering, receiving, rotation and storage. Maintains storage facilities and receives food in a manner consistent with company, state and federal policies and laws, including but not limited to, random temperature checks, FIFO rotation, labeling, dating and waste tracking.
6. Ensures that daily prep and production lists are completed and that all culinary operations and events are adequately prepped and prepared for service.
7. Monitors all food preparation, portioning and plate appearance.
8. Schedules staff to budgeted percentage, manages California Meal Break laws and overtime to department standards by working with the General Manager.
9. Responsible for all hiring, scheduling, training, development and discipline of culinary staff.
10. Maintains food cost at or below budget through constant portion control and plate review.
11. Works with Resort Executive Chef on new menu ideas, concepts and cost outs.
12. Out front and aware of industry trends and flexible to change.
13. Embraces and leads all efforts in composting, recycling and “green” department policies and goals.
14. Acts with integrity at all times in sensitive and confidential matters.
15. Completes Allergen trainings, trains staff on allergen accommodation through menu ingredient training, safe food handling practices and professional and caring guest interaction.
16. Executes monthly Sanitation Audits and follows up on any actionable items.
17. Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area.
18. Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner.
19. Will take part in & perform all inventories to ensure that all products are accurately counted and recorded.
20. Immediately follows up with any equipment malfunctions or breakage to resolve the issue ASAP.
21. Strives to improve Employee Engagement scores by developing actionable plans to improve upon deficient areas.
22. Meets or beats Guest Service score targets and responds to feedback in a timely and professional manner.

1. Effective communication skills, oral & written
2. High level ability to organize, proactively prioritize needs, multi task and manage resources and time.
3. Ability to maintain composure under pressure/high volume and solve customer problems or issues.
4. Excellent organization and strong attention to detail.
5. High level ability to organize, proactively prioritize needs, multi task and manage resources and time.
6. Ability to communicate with employees, guests, and customers to provide excellent service.
7. Ability to work flexible hours including holidays and weekends.

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, and taste. Must be capable of walking or standing 90% or more of a normal 8 hour work shift. Must be capable of occasionally carrying, lifting, pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions, color and the ability to adjust focus.

Indoor/Outdoor: While performing the duties of this job, the employee is frequently indoors but will also be exposed to extreme outside weather conditions as needed.

Hazardous Materials/Noise: The noise level in the work place is usually moderate.

Equipment Used in Job: Commercial kitchen equipment.

Experience

• Current Serv Safe Managers Certification
• 5 year(s): Minimum experience in a Chef or Kitchen Manager role, or equivalent combination of education and experience.
• 5 year(s): Experience in a Chef or Kitchen Manager role

Education

• High School or better

• High School or better

Behaviors

• Team Player: Works well as a member of a group
• Innovative: Consistently introduces new ideas and demonstrates original thinking
• Dedicated: Devoted to a task or purpose with loyalty or integrity

Motivations

• Self-Starter: Inspired to perform without outside help
• Flexibility: Inspired to perform well when granted the ability to set your own schedule and goals