Chef

Reno, NV, USA|

Job Overview

Compensation

Salary

Range $67,082.00 - $93,914.00

Work Schedule

Flexible

Benefits

Free skiing and riding privileges to 16 resorts

Healthcare options for seasonal and year-round employees

Generous discounts on outdoor gear and apparel

401(k) plan with Company Match

Free and discounted lift tickets

Food and beverage discounts

Retail store discounts

Employee assistance program

Job Description

Palisades Tahoe is a premier mountain resort known for its legendary peaks and exceptional outdoor experiences. As part of Alterra Mountain Company, Palisades Tahoe offers world-class skiing, riding, and hospitality services that attract visitors from all over the globe. The resort prides itself on fostering a culture of inclusion, sustainability, and excellence, ensuring a welcoming environment for guests and employees alike. The company is deeply committed to social responsibility, diversity, equity, and inclusion, with dedicated Employee Resource Groups supporting various communities within their workforce.

Gold Coast is an integral part of Palisades Tahoe, serving as a mid-mountain quick-serve lodge that features fusion burritos, international cuisine, full-service bars, and multiple outdoor food stations. It also supports ski teams through a collaborative lunch program. This dynamic food and beverage venue focuses on providing vibrant dining options and exceptional guest experiences amid the breathtaking mountain landscape.

The role of Kitchen Manager at Gold Coast involves managing all aspects of food production and kitchen operations across multiple outlets including Funis, Marketplace, ARC, and 39*. This is a highly responsible position requiring hands-on leadership that ensures kitchen productivity, quality, customer service, and cost control. The Kitchen Manager will oversee menu and recipe development, team performance, staff training, and retention of key employees. The position also entails managing recycling and waste reduction programs to align with Palisades Tahoe’s sustainability initiatives. Operating in a high-volume, fast-paced environment, the Kitchen Manager will lead a team of 30-50 employees and 3 Sous Chefs, upholding health, safety, and sanitation standards.

The position offers a competitive base salary ranging from $67,082 to $93,914 annually, reflective of experience and qualifications. This salary range is part of a comprehensive total compensation package that may also include short-term and long-term incentives along with region-specific benefits. The role involves significant leadership, financial oversight, and operational responsibilities such as budgeting, scheduling, maintaining labor costs, hiring, training, and enforcing compliance with federal, state, and company policies. The Kitchen Manager will also ensure continuous improvement in service delivery while fostering a positive, fun, and friendly environment for both guests and staff. This employment opportunity not only provides a competitive salary but also boasts an impressive suite of benefits tailored to seasonal and year-round employees, making it an attractive career path for culinary professionals with management experience in resort settings.

Job Requirements

Bachelor's degree or culinary school graduate or equivalent
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
Ability to communicate effectively in writing and verbally
Strong organizational and problem-solving skills
Ability to make independent judgments impacting the organization
High level of interpersonal skills
Working knowledge of computers including MS Office
Ability to stand or walk 80% of an 8-hour shift
Ability to frequently lift, carry, push or pull up to 25lbs
Willingness to work in indoor/outdoor environments with exposure to varying weather and noise conditions

Job Qualifications

Bachelor’s degree or culinary school graduate or equivalent
Minimum five years of kitchen management or culinary training experience
At least three years of supervisory experience
Knowledge of sanitation and health regulations
Strong leadership, organizational, and communication skills
Ability to manage budgets and control labor costs
Familiarity with food production and kitchen operations
Experience with team training and retention strategies
Ability to work in a fast-paced environment with multiple food outlets
Knowledge of Palisades Tahoe food and beverage operations preferred
Proficient in Microsoft Office applications

Job Duties

Manage kitchen operations to achieve production, productivity, quality, and customer service standards
Enforce sanitation and health safety procedures complying with legal regulations
Plan menus, estimate food costs and adjust menus accordingly
Supervise food preparation staff including cooks and kitchen employees
Receive and inspect food supplies to ensure quality and quantity standards
Control costs through portion management and waste reduction
Participate in ongoing professional development and training
Lead a team of 30-50 employees and 3 Sous Chefs with hiring, training, scheduling, and performance management
Ensure compliance with labor laws and company policies
Manage labor budget and payroll
Establish and enforce safety standards in accordance with laws and company policies
Foster a positive guest and employee experience through effective leadership and communication