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: Supports management in Base Area, Bakery and Banquet operations. Works with Director of Base Area Operations, VP of F&B and Purchasing Manager to develop concepts, menus and recipes. Helps supervise and develop all Base Area culinary staff and operations. Assists in hiring and recruiting of Base Area culinary staff, domestic and international. Facilitates plate and recipe cost outs, budgets and monitors COGS for the department. Helps to maintain and enforce sanitation and cleanliness standards.

Applicants must be 18 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: $81,000 - $113,000 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!
• 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 and recommendations to strategic plans and reviews
• Ensure all health and safety procedures are implemented and followed according to company standards.
• Participate and help facilitate in on site F&B orientation and the Lobster Inc culinary trainings.
• Plan menus with location chefs; estimate food costs and profits.
• Stay abreast of and embrace culinary trends.
• Ensure execution of on mountain banquets and events in collaboration with Banquet Chef.
• Dedication to full support of Alpine F&B Banquets and Events including specialty menus upon request
• Assist in sourcing products and other necessary food supplies, working with Purchasing manager to ensure alignment.
• Ensure that high standards of sanitation, cleanliness and safety are always maintained throughout kitchen areas, while complying with legal regulations.
• Support 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 assist in establishing menu pricing.
• Attend food and beverage staff and management meetings as required. Attend weekly Sr F&B Leadership Meetings. Attend monthly AMC safety meeting with On Mountain Sous
• Schedule and hold bi-weekly 1:1s with location chefs
• Cook or directly supervise the cooking of items that require skillful preparation.
• Help to ensure proper staffing for maximum productivity and high standards of quality while achieving budget.
• Work with Purchasing team to coordinate annual R&M and cleaning for all equipment
• Evaluate food products to assure that quality standards are consistently attained.
• Interact with food and beverage management to assure that food production consistently exceeds the expectations of internal and external guests.
• 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.
• Work dining rooms and monitor guest satisfaction.
• Support safe work habits and a safe working environment at all times.
• Participate in budgeting and business planning.
• Assist in monitoring J1 Intern program. Responsible for ensuring all curriculum is in place and up to date for interns in rotation at Banquets, Bakery, Little Bear, Sun Bowl, Rocker, and Olympic House. Work with program manager to place initial and rotating location placement.
• Participate in all international and domestic culinary recruiting and hiring. Manage Workday culinary requisitions year round.

Management Responsibilities:

• Leadership: High level of interpersonal skills to handle sensitive and confidential situations and documentation. Co-manage a team of 30-50 employees across Base Area F&B 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.
• 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
• Strategic: In coordination Base Area Director, VP of F&B and Purchasing Manager, develop strategy and policies for the business units to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology, and aligns resources to meet goals.
• Financial: Responsible 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. 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.

Competencies and Job Requirements:

Required:

• Communication: Effectively delivers messaging tailor 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.

• Working knowledge of computers including MS Office (Word, Exel, Powerpoint, Chef Tec)

• Able to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality.

• Strong organizational skills and attention to detail

Education and Experience:

Required:

• Bachelor’s Degree, or Culinary School graduate or equivalent with progressive growth in the culinary field.
• Five years Kitchen Management experience
• Three years as acting Chef in High Volume QSR and Banquet environment
• Three years supervisory experience
• Must have or be able to obtain CA Food Managers Card
• Valid Driver's License.

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 if frequently indoors but may occasionally be exposed to outside weather conditions.

Hazardous Materials/Noise: The noise level in the work place 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.