Resort Executive Sous Chef
Company: Palisades Tahoe
Location: South Lake Tahoe
Posted on: March 20, 2023
Job Description:
Please note, this position is located at Palisades Tahoe Resort
in Olympic Valley, CAYear RoundAbout Palisades TahoePalisades Tahoe
is the largest ski resort in the Lake Tahoe region, boasting 6,000
skiable acres across eight peaks. The more than 70-year-old resort
celebrates a rich history as the host of the 1960 Winter Olympics,
the Spring Skiing Capital, and home mountain to dozens of Olympic
and World Cup athletes across multiple snow sports. With an average
annual snowfall of 400 inches, Palisades Tahoe frequently operates
the longest ski and snowboard season in Lake Tahoe. The
European-inspired Village at Palisades Tahoe offers year-round
events and over 50 bars, restaurants, and boutiques, many of which
are locally owned and operated. Palisades Tahoe is on the , which
offers access to 47 international ski destinations. In 2021 the
resort changed its name, trading in a harmful slur for a name that
better reflects its values and legacy. Visit the or call
1.800.403.0206 to learn more. You can also visit us on , , and .A
Great Job and Benefits to Match:
- Free skiing + riding privileges to 14 iconic resorts including
Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and
more!
- 401(k) plan with generous company match
- Free lift tickets, plus 50% off lift tickets
- 25%-50% discount at Food & Beverage locations at Palisades
Tahoe
- 30% discount at Palisades Tahoe operated retail stores,
including The North Face, Oakley and more
- Employee Assistance Program (EAP)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 of all food production
including that used for restaurants, banquet functions and other
outlets. Work with Executive Chef to develop menus, food product
and equipment specifications and recipes. Supervise staff. Monitor
food and labor budget for the department. Maintain highest
professional food quality and sanitation standards. - -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 procedures are implemented and
followed according to company standards. -
- Plan menus by consulting with Executive Chef; estimate food
costs and profits; adjusts menus. -
- Update job knowledge by participating in educational
opportunities; reading professional publications; maintaining
personal networks; participating in professional organizations. -
- Schedule and coordinate the work of chefs, cooks, and other
kitchen employees to assure that food preparation - -
- Source the requisition of products and other necessary food
supplies. - -
- Ensure that 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. - -
- Attend food and beverage staff and management meetings. - -
- Consult with the Executive Chef 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. - -
- 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 members and
guests. - -
- In conjunction with F&B management team, assist in
maintaining a high level of service principles in accordance with
established standards. - -
- Evaluate products to assure that quality, price and related
goods are consistently met. - -
- Establish and maintain a regular cleaning and maintenance
schedule for all kitchen areas and equipment. - -
- Ensure that representatives from the kitchen attend service
lineups and meetings. - -
- Periodically visits dining area when it is open to welcome
members. - -
- Always support safe work habits and a safe working environment.
-
Management Responsibilities: -
- Leadership: Manage a team of 51-75 employees across 7
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 with Executive Chef, 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: Able to communicate effectively in writing and
verbally across all levels of the organization. Able to effectively
present information to the executive team, management, employees,
and customers. -
- 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 concrete variables in
situations where only limited standardization exists. -
- High 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. -
- 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 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 -
- Certificate of completion from trade school. Driver's License.
- -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: $75,000.00 - $84,000.00 per year
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 workplace is usually moderate. -Equipment
Used in Job: Commercial kitchen equipment -
Keywords: Palisades Tahoe, Reno , Resort Executive Sous Chef, Hospitality & Tourism , South Lake Tahoe, Nevada
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