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.A Great Job and Benefits to Match:
- 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 Olympic Valley and Alpine Meadows
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more
- Employee Assistance Program (EAP)
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 18 years of age.Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:
- Assist with producing the menu and prepare items on the menu. Ensure food portion size, visual appeal, taste and temperature of items served.
- Supervise food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
- Maintain quality and portion control in all phases of food preparation
- Plan sequence and time of cooking operations to meet meal-serving hours. Assign specific tasks to cooks.
- Maintain clean and orderly food and beverage facilities at all times. Assure compliance with all health and safety code.
- Manages inventory and stocking of food items.
- Assist with planning and pricing of menus for events. Establishes portion sizes and standards of service for all menu items.
- Trains kitchen personnel in food production principles and practices. Schedules kitchen employees in conjunction with business forecasts and predetermined budget.
- Supervises or assists subordinates in performing duties.
- Meets all grooming and uniform policies.
- Assumes the chef’s responsibilities when the chef is not present.
- Able to communicate effectively in writing and verbally across all levels of the organization.
- Excellent organizational and problem solving skills with the ability to handle multiple tasks.
- Able to establish and maintain effective working relationships and interact with others.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
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 frequently carrying, lifting. pushing or pulling up to 50lbs. 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 may be exposed to outside weather conditions. Hazardous Materials/Noise: The noise level in the work place is usually loud. Frequent 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. Frequent exposure to toxic, caustic chemical hazards. Equipment Used in Job: Commercial kitchen equipment and cleaning agents
- Must have or be able to obtain current CA Food Handler’s Manager Card.
- 2 year(s): Previous sous chef experience.
- Culinary School graduate or equivalent with progressive growth in the culinary field
- High School or better
- Innovative: Consistently introduces new ideas and demonstrates original thinking
- Enthusiastic: Shows intense and eager enjoyment and interest
- Leader: Inspires teammates to follow them
- Self-Starter: Inspired to perform without outside help
- Goal Completion: Inspired to perform well by the completion of tasks