Executive Chef

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 Palisades Tahoe, 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 Palisades Tahoe

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.

1. Plan menus for all food outlets located at Palisades Tahoe.
2. Schedule and coordinate the work of chefs, cooks and other kitchen employees to assure that food preparation meet standards.
3. Support recruiting and screening efforts of culinary team as needed.
4. Lead culinary internship program including screening and hiring of interns, preparation of rotation schedule and program, coordination with F&B managers throughout the program rotation, and performance management of interns.
5. Approve the requisition of products and other necessary food supplies.
6. Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
7. Establish controls to minimize food supply waste and theft.
8. Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation and accident prevention principles.
9. Develop standard recipes and techniques for food preparation and presentation which help to assure consistently high quality and to minimize food costs; exercise portion control for all items served and assists in establishing menu selling prices.
10. Attend food and beverage staff and management meetings.
11. Consult with the Food & Beverage Director about food production aspects of special events being planned.
12. Cook or directly supervise the cooking of items that require skillful preparation.
13. Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
14. Evaluate food products to assure that quality standards are consistently attained.
15. Interact with food and beverage management to assure that food production consistently exceeds the expectations of members and guests.
16. In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
17. Evaluate products to assure that quality, price and related goods are consistently met.
18. Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
19. Ensure that representatives from the kitchen attend service lineups and meetings.
20. Periodically visits dining area when it is open to welcome members.
21. Support safe work habits and a safe working environment at all times.

1. Leadership: Manage a team of 51-75 employees across 14 departments. 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 and development of kitchen staff; rewarding and disciplining employees; addressing complaints and resolving problems.

2. 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.

3. 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

4. Strategic: Develop strategy and policies for the business unit to enhance and measure quality; continually updates written policies and procedures to reflect state-of-the-art techniques, equipment and terminology, and aligns resources to meet goals. Direct and control the activities of a broad functional area through several department managers.

5. 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. Project annual food, labor and other costs and monitor actual financial results; takes corrective action as necessary to help assure that financial goals are met.

6. Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.

Required:

1. Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to the executive team, management, employees, and customers.
2. 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.
3. 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.
4. High level of interpersonal skills to handle sensitive and confidential situations and documentation.
5. Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
6. Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

Required:

1. Bachelor’s Degree
2. Six years related experience and/or training; or equivalent combination of education and experience
3. Five years supervisory experience
4. Certificate of completion from trade school. Driver's License.

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 80% 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.

Experience

• Valid driver's License.
• Certificate of completion from trade school.
• 5 year(s): Five years supervisory experience
• 6 year(s): Six years related experience and/or training; or equivalent combination of education and experience

Education

• High School or better