Cook

Reno, NV, USA|

Job Overview

Employment Type

Full-time

Part-time

Compensation

Hourly

Range $18.68 - $24.28

Benefits

Free skiing and riding privileges

Generous discounts on outdoor gear and apparel

401(k) plan with generous company match

Free lift tickets

50% off lift tickets

25%-50% discount at food and beverage locations

30% discount at Palisades Tahoe operated retail stores

Employee assistance program (EAP)

Job Description

Palisades Tahoe is a renowned mountain resort located in Olympic Valley, California, celebrated for its breathtaking alpine scenery and world-class skiing experiences. As part of Alterra Mountain Company, Palisades Tahoe boasts a heritage rich in outdoor adventure, with a commitment to sustainability, community engagement, and exceptional guest services. The resort operates an extensive network of on-mountain and base area restaurants that cater to a diverse clientele ranging from casual diners to avid skiers and snowboarders. These culinary venues are integral to the overall guest experience, offering a variety of high-quality food options that complement the resort's vibrant outdoor recreational activities. Palisades Tahoe provides seasonal employment opportunities, including positions for cooks at various experience levels, appealing to both aspiring culinary professionals and seasoned chefs. This seasonal position offers employment flexibility with options for full-time or part-time engagement. Compensation ranges from $18.68 to $24.28 per hour, reflective of factors such as experience, education, and job performance. Employees benefit from competitive wages paired with a wide range of perks that enhance work-life balance and professional growth. Work schedules typically span the summer months, beginning around mid to late June 2026, coinciding with the off-season for winter sports and the thriving summer tourism period.

The cook role at Palisades Tahoe is fundamental in delivering exceptional meal preparation and ensuring operational excellence within the resort’s kitchen environments. Regardless of experience level — prep cook, entry line cook, or experienced line cook — employees are responsible for food preparation, maintaining cleanliness and sanitation standards, and collaborating effectively with kitchen teams. The role requires adherence to strict kitchen policies, portion controls, cooking methods, and quality assurance processes that uphold the resort’s reputation for culinary excellence. Being part of the culinary team at Palisades Tahoe means working in a fast-paced, physically demanding environment where safety, teamwork, and customer service are highly valued. Employees must be capable of standing or walking for the majority of their shifts, lifting up to 50 pounds, and handling various kitchen equipment safely. The position also provides growth opportunities as cooks gain professional skills and potentially advance within the resort’s dining operations. Moreover, the job entrusts staff with duties that may vary daily based on operational needs, ranging from food prepping to assisting kitchen stewarding staff and attending regular safety meetings. This dynamic role is suited to individuals with a passion for food, an eagerness to learn, and a dedication to providing guests with memorable dining experiences.

Overall, Palisades Tahoe is dedicated to fostering an inclusive and supportive workplace culture. The company emphasizes diversity, equity, and inclusion initiatives and provides Employee Resource Groups to support underrepresented communities within their workforce. Employees at Palisades Tahoe also enjoy numerous benefits such as free skiing and riding privileges at 16 iconic resorts, generous equipment discounts, retirement plans with company matching, and food and retail discounts. These perks underscore Palisades Tahoe’s commitment to employee well-being and engagement, making it an attractive opportunity for those seeking a career in the hospitality and outdoor recreation industries.

Job Requirements

Must be at least 18 years of age
must have or be able to obtain a California Food Handlers card
high school diploma or GED preferred
one to three months experience in food service or customer service preferred
basic culinary skills knowledge and a minimum of six months in a professional kitchen for entry line cook
strong culinary skills and a minimum of twelve months in a professional kitchen for experienced line cook
effective communication skills, oral and written
strong sense of customer service and safety awareness
able to understand and follow verbal and written instructions
neat and clean appearance in compliance with company grooming standards
punctuality and reliability
ability to work well as part of a team

Job Qualifications

Must have or be able to obtain a California Food Handlers card
high school diploma or GED preferred
one to three months experience in food service or customer service preferred
basic culinary skills knowledge and a minimum of six months in a professional kitchen for entry line cook
strong culinary skills and a minimum of twelve months in a professional kitchen for experienced line cook
knowledge of California Health Code and ability to check daily temperature logs for refrigerators and prepared food
effective communication skills, oral and written
strong sense of customer service and safety awareness
able to understand and follow verbal and written instructions
neat and clean appearance in compliance with company grooming standards
punctuality and reliability
ability to work well as part of a team

Job Duties

Wash, clean, chop, dice, grate, slice a variety of meat, poultry vegetables and other food items and store under proper food handling procedures
prepare ready-to-eat products and items for easy preparation during service
refer to Daily Prep List at the start of each shift for assigned duties
understand and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
maintain a clean and sanitary work station including tables, shelves, walls, grills, fryers sauté burners and refrigeration equipment
inform Kitchen Manager of product shortages, equipment or food quality problems
attend all safety meetings
assist kitchen stewarding staff as needed
grill menu items, use deep fryer, and prepare soups and other special items
prepare all food as directed in a timely and sanitary manner
ensure food goes out quickly, efficiently and of top quality
comprehend each station, recipes and cooking techniques
understand and execute prep lists daily
assist and guide other line cooks and prep cooks for prep and other tasks in the kitchen
monitor sanitation practices to ensure employees follow standards and regulations
execute daily quality assurance tests of pantry and sauté stations
receive orders, rotate stock, and communicate product shortages