Resort Executive Sous Chef

Company: Palisades Tahoe
Location: South Lake Tahoe
Posted on: September 22, 2022

Job Description:

About Palisades Tahoe Palisades 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 Ikon Pass, 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 Palisades Tahoe website or call 1.800.###.#### to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo. 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 Olympic Valley and Alpine Meadows
• 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. Applicants must be 18 years of age. 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.
• Plan menus with Executive Chef; estimate food costs and profits.
• Stay abreast of and embrace culinary trends.
• Ensure execution of all banquets and events.
• Assist in sourcing products and other necessary food supplies.
• Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times, 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.
• 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.
• 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 all budgeting and business planning.
• Assist in monitoring J1 Intern program.
• Participate in all international and domestic culinary recruiting and hiring. Management Responsibilities:
• Leadership: Manage a team of 30-120 employees across all 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 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 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 equipmentExperienceRequired
  • 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
  • Must have or be able to obtain current CA Food Handler s Manager Card.
  • 2 year(s): Three years supervisory experienceEducationRequired
    • High School or betterPreferred
      • Bachelors or betterBehaviorsPreferred
        • Innovative: Consistently introduces new ideas and demonstrates original thinking
        • Enthusiastic: Shows intense and eager enjoyment and interest
        • Leader: Inspires teammates to follow themMotivationsPreferred
          • Self-Starter: Inspired to perform without outside help
          • Goal Completion: Inspired to perform well by the completion of tasks Associated topics: catering, corporate, culinary school, dining chef, head chef, pantry, prep chef, service, sushi chef, tavern

Keywords: Palisades Tahoe, Reno , Resort Executive Sous Chef, Other , South Lake Tahoe, Nevada