Year Round
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: Lead a team of seasonal and year-round culinary team members to deliver the highest quality food service and dining experience for our guests and employees. Collaborates with F&B Leadership to innovate and provide consistent food production including that used for restaurants, banquet functions and other seasonal outlets. Fosters a culture of respect, inclusivity and creativity. Develops menus, adheres to food purchase program specifications. Maintain highest professional food quality and sanitation standards.
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 at least 21 years of age.
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: $118,221.00 - $165,509.00 per year
A Great Job and Benefits to Match:
- Free skiing + riding privileges to 16 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!
- Healthcare options for both Seasonal & Year-Round employees
- 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 Palisades & Alpine
- 30% discount at Palisades Tahoe operated retail stores, including The North Face, Patagonia, Oakley, and more!
- Employee Assistance Program (EAP)
Competencies and Job Requirements:
- Communication: Effectively delivers messaging tailored to a variety of internal and external audiences, actively listens to others and incorporates diverse viewpoints into communications.
- Takes Initiative: Proactively seeks to drive for results and tackle challenges. Has a go-getter attitude and is able to make quick, informed decisions.
- Understands the Business: Uses industry and company expertise to advance the company's goals and values while enhancing the guest and employee experience.
Flexes and Adapts: Able to quickly adjust to new information and respond to changing priorities or circumstances when completing a task or solving a problem. - Innovates: Seeks and embraces new ideas and processes to help the company succeed.
- Collaborates with Others: Works toward a common goal with others, cooperating with a diverse group of people & perspectives to best serve the business, employees & guests.
General Responsibilities:
- Collaborate with location chefs to plan menus for all food outlets located at Palisades Tahoe.
- Coordination with chefs, cooks, and other culinary team members to ensure food preparation is consistent and on time.
- Work with purchasing manager to maintain the organization of the ordering/inventory and end of month processes.
- Oversight of the intern program ensuring compliance with proper documentation, training and rotation of participants
- Responsible for Resort Dining environmental effort including CA and Placer County compliancy with recycling and food waste
- Collaborate with Purchasing Manager to maintain vendor relationships, adhering to contract and on program spend and participation. Approve the requisition of products and other necessary food supplies
- Ensure high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas.
- Establish controls to minimize food and supply waste and theft.
- Safeguard all food preparation employees by implementing training to increase their knowledge about safety, sanitation, and accident prevention principles.
- 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.
- Oversight of development and maintenance of Premium Guest Experience programming; Palisades Black
- Attend Sr F&B meetings and events.
- Consult with VP of Food & Beverage about food production aspects of special events being planned.
- Cook or directly supervise the cooking of items that require skillful preparation.
- Ensure proper staffing for maximum productivity and high standards of quality; control food and payroll costs to achieve maximum profitability.
- Interact with food and beverage management to ensure that food production consistently exceeds the expectations of guests and employees.
- In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
- Establish and maintain a regular cleaning and maintenance schedule for all kitchen areas and equipment.
Management Responsibilities:
- Leadership: Lead a team of 50-75 culinary employees across 9 departments. Carry out supervisory responsibilities in accordance with the organization's values, 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.
- Integrity & Compliance: Comply with state, county and local regulations in regard to food safety and environmental stewardship. 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.
- 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. Participate and lead new concepts and cap ex projects from a culinary prospective.
- Financial: Responsible for creating and maintaining Cost of Goods budget. Meet financial objectives by forecasting requirements, preparing annual budgets; 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.
- Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.
- Elevated level of interpersonal skills to handle sensitive and confidential situations and documentation.
- Working knowledge of computers including MS Office (Word, Excel, Outlook, Access)
- Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.
Education and Experience:
Required:
- Bachelor's Degree
- Ten years managing and leading in a high-volume food service environment.
- Five years leading and execution of events and weddings.
- Five years related experience and/or training; or equivalent combination of education and experience.
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, 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.
Working Conditions:
Indoor/Outdoor: While performing the duties of this job, the employee is frequently indoors but may occasionally be exposed to outside weather conditions.
Hazardous Materials/Noise: The noise level in the workplace is usually moderate.
Equipment Used in Job: Commercial kitchen equipment.
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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Palisades Tahoe
401(k)
Jul 31, 2025