Chef – Rocker

Palisades Tahoe

We share the spirit of these legendary mountains with the world.

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.

Job Summary: Manages all aspects of food production and operations in the Rocker kitchen. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training, and retention of employees. Manages and coordinates all activities of cooks and kitchen employees. Partners with the General Manager to lead the team.

Applicants must be 21 years of age.

Salary:

The base salary range below represents the low and high end of the Palisades Tahoe Resort, LLC’s salary range for this position. Actual salaries will vary and may be above or below the range based on various factors including but not limited to experience, education, training, location, merit system, quantity or quality of production, responsibilities, and regular and/or necessary travel. The range listed is just one component of Palisades Tahoe Resort, LLC’s total compensation package for employees. Other rewards may include short-term and long-term incentives and many region-specific benefits.

Base salary range: $64,480.00 – $81,330.28 per year

A Great Job and Benefits to Match:

• Most jobs start at $20/hour
• Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
• Generous discounts on outdoor gear, apparel, etc.
• 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
• 30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and more
• Employee Assistance Program (EAP)

Essential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:

General Responsibilities:

• Achieve kitchen operational objectives by implementing production, productivity, quality, and customer-service standards. Contribute information and recommendations to strategic plans and reviews
• Enforce sanitation standards and procedures while complying with legal regulations.
• Ensure all health and safety practices and procedures are implemented and followed according to company standards.
• Plan menus by collaborating with General Manager and Executive Chef; estimate food costs and profits; adjusts menus.
• Supervises all food preparation and employees engaged in preparing, cooking, and serving meats, sauces, vegetables, soups, and other foods.
• Receives and examines food product and supplies to ensure quality and quantity meet established standards and specifications.
• Control costs by reviewing portion control and quantities of preparation; minimizing waste; ensuring high quality of preparation.
• Expand job knowledge by continually participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Management Responsibilities:

• Leadership: Manage a team of 18-25 employees. 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; rewarding and disciplining employees; addressing complaints and resolving problems. Be the standard in grooming and behaviors.
• 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.
• 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
• Financial: Responsible for creating and maintaining labor and food cost budgets. 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.
• Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws. Responsible to host (2) safety meetings a month

Competencies and Job Requirements:

Required:

• Communication: Able to communicate effectively in writing and verbally across all levels of the organization. Able to effectively present information to management, employees, and guests in a professional and positive manner.
• 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.
• 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 variables in situations in a timely manner.
• Leadership: Ability to lead the culinary team in a positive, caring manner, imparting knowledge to staff in a professional manner. Ability to develop future leaders for the restaurant and company. Is the role model for the culture of the team and restaurant.
• Collaboration: Collaborate with the General Manager in all aspects of operations, including financial management, business development, long term vision and day to day operations.
• Integrity: High level of interpersonal skills to handle sensitive and confidential situations and documentation.
• Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
• Strong organizational skills and attention to detail

Education and Experience:

Required:

• Bachelor’s Degree or Culinary School graduate or demonstrates equivalent with progressive growth in the culinary field.
• Five years Kitchen Management experience and/or training; or equivalent combination of education and experience.
• Must have or be able to obtain Serv Safe Manager Food Handlers Card
• Must have or be able to obtain TIPS training

Physical Requirements:

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, taste, and ski. Must be capable of walking or standing 80% or more of a normal 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 will occasionally be exposed to outside weather conditions.

Hazardous Materials/Noise: The noise level in the workplace is usually loud. The employee will have occasional 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. Occasional exposure to toxic, caustic chemical hazards.

Equipment Used in Job: Commercial kitchen equipment, cleaning agents, general kitchen supplies.

For information on Alterra Mountain Company’s Social Responsibility work including our Diversity, Equity, & Inclusion actions, please see our webpage at www.alterramtnco.com/social-responsibility. Among other resources, Alterra has Employee Resource Groups to support the BIPOC (Black, Indigenous, and people of color), disability, LGBTQIA2S+, and women communities within our workforce.

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