Chef

About the role

Manages all aspects of food production and operations in the kitchen at Gold Coast including Funis, Marketplace, ARC and 39*. Key responsibility areas include menu & recipe development, team performance, effective cost controls, training and retention of key employees. Manages and coordinates activities of cooks and kitchen employees. Acts in a fun and friendly manner to guests and co-workers and employees.

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 General Manager; 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 foodstuffs 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.
• Update job knowledge by participating in educational opportunities; reading professional publications; maintaining personal networks; participating in professional organizations.

Requirements

• Leadership: Manage a team of 30-50 employees and 3 Sous Chefs.
• 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 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.
• Safety: Establish, implement, and enforce safety standards in accordance with company policies and procedures as well as State & Federal laws.

Qualifications

• 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.
• State applicable health and/or alcohol compliance card.

Skills

• Communication: Able to communicate effectively in writing and verbally across all levels of the organization.
• Organization: Demonstrate ability to proactively prioritize needs, put first things first, and effectively manages resources and time.
• Reasoning Ability: Able to make independent judgments which have considerable impacts on the organization.
• Interpersonal Skills: Able to handle sensitive and confidential situations and documentation.
• Computer Knowledge: Work knowledge of computers including MS Office (Word, Excel, Outlook, Access).

Benefits

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)

Pay

Base salary range: $67,082 - $93,914 per year

Schedule

Year-round position