Cook

Palisades Tahoe is seeking cooks of all experience levels to work at our on-mountain and base area restaurants. Responsible for daily preparation of a variety of food items, cleanliness, and additional tasks as assigned by the venue manager. Applicants must be at least 18 years of age. Please note this position isn't expected to start until mid-late June 2026.

Pay

The base hourly pay range below represents the low and high end of the hourly pay range for this position. Actual pay 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 the total compensation package for employees.

Base hourly pay range: $18.68 - $24.28 per hour

Benefits

• 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)

Responsibilities

Prep Cook Duties:

• Wash, clean, chop, dice, grate, slice a variety of meat, poultry, vegetables and other food items and store under proper food handling procedures
• Prepare ready-to-eat products and items for easy preparation during service
• Refer to Daily Prep List at the start of each shift for assigned duties
• Understand and comply consistently with standard portion sizes, cooking methods, quality standards and kitchen rules, policies and procedures
• Maintain a clean and sanitary work station including tables, shelves, walls, grills, fryers, sauté burners and refrigeration equipment
• Inform Kitchen Manager of product shortages, equipment or food quality problems
• Attend all safety meetings
• Assist kitchen stewarding staff as needed

Entry Line Cook Duties:

• Grill menu items, use deep fryer, and prepare soups and other special items
• Prepare all food as directed in a timely and sanitary manner
• Ensure food goes out quickly, efficiently and of top quality
• Comprehend each station, recipes and cooking techniques
• Understand and execute daily prep lists
• Assist and guide other line cooks and prep cooks on a daily basis for prep and other tasks in the kitchen
• Monitor sanitation practices to ensure that employees follow standards and regulations

Experienced Line Cook Duties (in addition to Entry Line Cook duties):

• Strong comprehension of each station, recipes and cooking techniques
• Understand and execute daily mise en place lists
• Help the flow of food from time of delivery to the point it goes out to guests
• Execute daily quality assurance tests of pantry and sauté stations
• Knowledge of all techniques used in recipes and ensure other cooks follow the right techniques to consistently achieve desired outcomes
• Knowledge and ability to receive orders, rotate stock, and communicate product shortages

Requirements

• Must have or be able to obtain a California Food Handlers card
• Effective communication skills, oral & written
• Strong sense of customer service & safety awareness
• Able to understand and follow verbal and written instructions
• Neat & clean appearance in compliance with company grooming standards
• Punctual, able to report at scheduled start time
• Work well as part of a team

Qualifications

Prep Cook:

• Preferred: High School Diploma or GED
• Preferred: One to three months experience in food service or customer service

Entry Line Cook:

• Basic culinary skills knowledge
• Minimum of 6 months in a professional kitchen

Experienced Line Cook:

• Strong culinary skills
• Minimum of 12 months in a professional kitchen
• Knowledge of CA Health Code items and checks daily temp logs on refrigerator and prepared food

Physical Requirements

• Regularly required to walk, talk, see, hear, taste and smell
• Capable of walking or standing 90% or more of a normal 8-hour work shift
• Capable of frequently carrying, lifting, pushing or pulling up to 50 lbs
• Specific vision abilities required include close vision, distance vision, color, peripheral vision, depth perception, and the ability to adjust focus

Working Conditions

• May be exposed to outside weather conditions
• Noise level in the workplace is usually loud
• Frequent exposure to fumes, odors, and gases
• Occasional exposure to dusts, mists and poor ventilation
• Constant exposure to potential mechanical, electrical, burns and radiant energy hazards
• Frequent exposure to toxic, caustic chemical hazards

Equipment Used

• Commercial kitchen equipment
• Cleaning agents