Executive chef jobs in South Lake Tahoe, CA - 45 jobs

The Chef de Cuisine is the lead culinary person responsible for supervising all culinary operations for a location. COMPENSATION: The salary range for this position is $49,875 - $90,300. If both numbers are the same, that is the amount that Aramark expects to offer. This is Aramark's good faith and reasonable estimate of the compensation for this position as of the time of posting. BENEFITS: Aramark offers comprehensive benefit programs and services for eligible employees including medical, dental, vision, and work/life resources. Additional benefits may include retirement savings plans like 401(k) and paid days off such as parental leave and disability coverage. Benefits vary by location and are subject to any legal requirements or limitations, employee eligibility status, and where the employee lives and/or works. For more information about Aramark benefits, click here Aramark Careers - Benefits & Compensation. There is no predetermined application window for this position, the position will close once a qualified candidate is selected. Qualified applicants with arrest or conviction records will be considered for employment in accordance with applicable law, including, but not limited to, the Los Angeles County Fair Chance Ordinance for Employers, the California Fair Chance Act, and the San Francisco Fair Chance Ordinance to the extent that those laws apply to the opportunity. Job Responsibilities * Trains and leads kitchen personnel * Supervises/coordinates all related culinary activities * Estimates food consumption and requisition or purchase food * Selects and develops recipes and standardize production recipes to ensure consistent quality * Establishes presentation technique and quality standards, and plans and prices menus * Ensures proper equipment operation/maintenance and ensures proper safety and sanitation in the kitchen * Oversees special catering events and may also offer culinary instruction and/or demonstrate culinary techniques At Aramark, developing new skills and doing what it takes to get the job done make a positive impact for our employees and for our customers. In order to meet our commitments, job duties may change or new ones may be assigned without formal notice. Qualifications * Requires at least 2-3 years in a related position * Requires at least 2-3 years of post-high school education, preferably a culinary degree * Requires advanced knowledge of the principles and practices within the food profession * Requires experiential knowledge of management of people and/or problems. * Requires verbal, reading, and written communication skills Education About Aramark Our Mission Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. At Aramark, we believe that every employee should enjoy equal employment opportunity and be free to participate in all aspects of the company. We do not discriminate on the basis of race, color, religion, national origin, age, sex, gender, pregnancy, disability, sexual orientation, gender identity, genetic information, military status, protected veteran status or other characteristics protected by applicable law. About Aramark The people of Aramark proudly serve millions of guests every day through food and facilities in 15 countries around the world. Rooted in service and united by our purpose, we strive to do great things for each other, our partners, our communities, and our planet. We believe a career should develop your talents, fuel your passions, and empower your professional growth. So, no matter what you're pursuing - a new challenge, a sense of belonging, or just a great place to work - our focus is helping you reach your full potential. Learn more about working here at ***************************** or connect with us on Facebook, Instagram and Twitter. Nearest Major Market: Reno Nearest Secondary Market: Tahoe

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. Monitor and control labor costs, payroll, and staffing levels. Order products and manage inventory through warehouse and purchasing systems. Address disciplinary issues when necessary in accordance with company policy. Maintain a clean, organized, and sanitary work environment. Foster team morale and maintain positive guest relations. Communicate effectively with staff and management to meet operational deadlines. Accurately read and execute food orders (tickets). Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications 7 years cooking experience 2 year experience as a Supervisor 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision General knowledge of food and safety sanitation standards Work in a fast-paced environment **Physical Requirements: ** Ability to stand for extended periods and lift heavy pots, pans, and trays. Comfortable working in a hot and fast-paced kitchen environment. Be able to lift 50 pounds safely. Be able to stand for long periods of the time. Must be able to move freely in confined spaces. ***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. *** Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement

Job DescriptionPrivate Chef - Reno, NVSchedule: 3:00 PM - 8:00 PM, 6 days per week (≈30 hours/week) Compensation: $55/hour A warm and welcoming family in Reno, Nevada is seeking a talented and creative Private Chef to prepare healthy, family-style dinners six days per week, along with light meal prep and snacks to enjoy throughout the week. The ideal candidate is experienced in wholesome, flavorful cooking, brings excellent organization and presentation skills, and enjoys engaging both adults and children in a positive food experience. Responsibilities Prepare fresh, healthy dinners daily (3 PM - 8 PM) Conduct meal prep for the week, including easy-to-grab snacks, lunches, and components for days off Plan and execute balanced menus customized to family preferences and dietary goals Focus on high-quality proteins (steak, beef, chicken) and nutritious sides Avoid seafood for Rachel (postpartum-focused, clean eating) Create engaging, family-friendly meals that help introduce new foods to the children Maintain a clean, organized kitchen environment and proper food storage Shop for groceries or coordinate delivery as needed Occasionally assist with special events or family gatherings (as agreed in advance) Family Preferences Rachel: Prefers beef, steak, and chicken; no seafood. Emphasis on healthy, postpartum-supportive meals (high protein, nutrient-dense, low processed foods). Walter: More flexible palate and open to variety. Children: Encouraged to explore new flavors and healthy foods in a fun, engaging way. Qualifications 3+ years of professional cooking experience (private home, restaurant, or catering) Strong knowledge of balanced nutrition and healthy cooking techniques Excellent presentation and plating skills ServSafe certification or equivalent food safety knowledge preferred Warm, professional demeanor and collaborative spirit Reliable transportation and flexibility for occasional schedule adjustments

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. Monitor and control labor costs, payroll, and staffing levels. Order products and manage inventory through warehouse and purchasing systems. Address disciplinary issues when necessary in accordance with company policy. Maintain a clean, organized, and sanitary work environment. Foster team morale and maintain positive guest relations. Communicate effectively with staff and management to meet operational deadlines. Accurately read and execute food orders (tickets). Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications 7 years cooking experience 2 year experience as a Supervisor 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision General knowledge of food and safety sanitation standards Work in a fast-paced environment **Physical Requirements: ** Ability to stand for extended periods and lift heavy pots, pans, and trays. Comfortable working in a hot and fast-paced kitchen environment. Be able to lift 50 pounds safely. Be able to stand for long periods of the time. Must be able to move freely in confined spaces. ***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. *** Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement We can recommend jobs specifically for you! Click here to get started.

• Prepares and cook foods of all types, either on a regular basis or for special guests or functions. • Supervise and coordinate activities of cooks and workers engaged in food preparation. • Collaborate with other personnel to plan and develop recipes and special menus, taking into account such factors as seasonal availability of ingredients and the likely number of customers. • Check the quality of raw and cooked food products to ensure that standards are met. • Check the quantity and quality of received products. • Demonstrate new cooking techniques and equipment to staff. • Determine how food should be presented, and create decorative food displays. • Determine production schedules and staff requirements necessary to ensure timely delivery of services. • Estimate amounts and costs of required supplies, such as food and ingredients. • Inspect supplies, equipment, and work areas to ensure conformance to established standards. • Instruct cooks and other workers in the preparation, cooking, garnishing, and presentation of food. • Monitor sanitation practices to ensure that team members follow standards and regulations. • Order or requisition food and other supplies needed to ensure efficient operation. • Recruit and hire staff, including cooks and other kitchen workers. • Maintains knowledge of currently used concepts, practices and procedures associated with fine dining restaurant trends. • Develops and documents all recipe specs, and control procedures. • Maintains professional grooming and appearance and acts as a role model according to established grooming and appearance policy. • Designs and implements regular menu updates • Create and maintain on-line templates for Production, Commissary Ordering and Transfers • Responds to guest service issues • Monitor payroll/punch edits • Participate in Monthly Inventory • Inspects all food safety documentation for accuracy and consistency. • Facilitates the flow of pertinent information from management to team members and from the team members to the Executive Chef • Responsible for the financial performance of the venue to budget, makes course changes and recommendations to improve financial performance. • Directly supervises the Restaurant Sous Chef and Cook 3. Indirectly supervises Cooks 2 and Cooks 1. • Create and utilize a comprehensive and sustainable employee engagement strategy through both formal and informal feedback as well as constant communication • Performs all other duties as assigned. QUALIFICATION REQUIREMENTS • High school diploma or GED required. • Culinary degree or Chef Certification required. • Minimum of two years of fine dining/ala carte experience required. • Must be at least 21 years of age.

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. Monitor and control labor costs, payroll, and staffing levels. Order products and manage inventory through warehouse and purchasing systems. Address disciplinary issues when necessary in accordance with company policy. Maintain a clean, organized, and sanitary work environment. Foster team morale and maintain positive guest relations. Communicate effectively with staff and management to meet operational deadlines. Accurately read and execute food orders (tickets). Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications 7 years cooking experience 2 year experience as a Supervisor 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision General knowledge of food and safety sanitation standards Work in a fast-paced environment **Physical Requirements: ** Ability to stand for extended periods and lift heavy pots, pans, and trays. Comfortable working in a hot and fast-paced kitchen environment. Be able to lift 50 pounds safely. Be able to stand for long periods of the time. Must be able to move freely in confined spaces. ***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. *** Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement We can recommend jobs specifically for you! Click here to get started.

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities * Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. * Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. * Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. * Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. * Monitor and control labor costs, payroll, and staffing levels. * Order products and manage inventory through warehouse and purchasing systems. * Address disciplinary issues when necessary in accordance with company policy. * Maintain a clean, organized, and sanitary work environment. * Foster team morale and maintain positive guest relations. * Communicate effectively with staff and management to meet operational deadlines. * Accurately read and execute food orders (tickets). * Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications * 7 years cooking experience * 2 year experience as a Supervisor * 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients * Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision * General knowledge of food and safety sanitation standards * Work in a fast-paced environment Physical Requirements: * Ability to stand for extended periods and lift heavy pots, pans, and trays. * Comfortable working in a hot and fast-paced kitchen environment. * Be able to lift 50 pounds safely. * Be able to stand for long periods of the time. * Must be able to move freely in confined spaces. * Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. * Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: * Comprehensive benefits (medical, dental, vision, supplemental coverage) * 401K retirement savings plan + discretionary match * Education Tuition Reimbursement Program * Paid Vacation * Holiday Pay * Weekly Resort Prizes * Career Development and Training Workshops * FREE daily meal * Internal Advancement

Come join Team Atlantis! As the Chef de Cuisine, you play a pivotal role in upholding the reputation of the Red Bloom by overseeing the kitchen operations, ensuring exceptional food quality, managing the kitchen staff, and creating an unforgettable dining experience for our guests. Your expertise in Asian cooking techniques, flavors, and ingredients will be instrumental in delivering an exceptional dining experience for our guests at Atlantis Casino Resort Spa. Responsibilities * Lead daily kitchen operations, including preparation, production, plating, and cleanup across all shifts. * Prepare and present a diverse range of Asian dishes, including but not limited to Chinese, Japanese, Thai, Korean, and Vietnamese cuisine, while maintaining consistency and excellence in taste. * Collaborate with the executive chef and management to create and update the menu, introducing new dishes, flavors, and seasonal variations. * Supervise and manage kitchen staff, including scheduling, hiring, training, and performance management. * Monitor and control labor costs, payroll, and staffing levels. * Order products and manage inventory through warehouse and purchasing systems. * Address disciplinary issues when necessary in accordance with company policy. * Maintain a clean, organized, and sanitary work environment. * Foster team morale and maintain positive guest relations. * Communicate effectively with staff and management to meet operational deadlines. * Accurately read and execute food orders (tickets). * Perform other duties as assigned by management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications * 7 years cooking experience * 2 year experience as a Supervisor * 1 year Proven experience as a Chef specializing in Asian cuisine, with a deep understanding of various Asian cooking techniques, flavors, and ingredients * Ability to develop innovative and unique Asian dishes while maintaining authenticity and aligning with Atlantis Casino Resort Spa's culinary vision * General knowledge of food and safety sanitation standards * Work in a fast-paced environment Physical Requirements: * Ability to stand for extended periods and lift heavy pots, pans, and trays. * Comfortable working in a hot and fast-paced kitchen environment. * Be able to lift 50 pounds safely. * Be able to stand for long periods of the time. * Must be able to move freely in confined spaces. * Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair colors. * Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: * Comprehensive benefits (medical, dental, vision, supplemental coverage) * 401K retirement savings plan + discretionary match * Education Tuition Reimbursement Program * Paid Vacation * Holiday Pay * Weekly Resort Prizes * Career Development and Training Workshops * FREE daily meal * Internal Advancement

Family-owned and operated, award-winning Brewpub looking for a highly qualified Head Chef to lead our kitchen team as we continue year over year growth and prepare for future expansions. If you thrive in a fast-paced environment, take pride in your food, and want to be part of a positive, fun, hardworking crew - we'd love to meet you. What You'll Do: Train, develop, mentor, and inspire kitchen staff in a supportive and structured environment In this hands-on leadership role, you will prep, cook, and plate items to exact specs - lead by example Enforce all procedures, processes, documentation, and strict adherence to recipes, build sheets, and portion control Maintain a clean, organized, and safe kitchen Communicate clearly with team members Follow food safety and sanitation standards Keep calm under pressure during busy rushes to ensure all food going out meets expectations for quality and consistency Manage inventory, ordering, and food waste Manage food and labor costs Assist with management of staff scheduling Perks: Competitive salary pay based on experience Free shift meals 2 free shifters after work Discounts on days off Casual work attire Team environment with people who care If you're dependable, skilled, and want to be part of a great team - apply now!

Overview The Sous Chef leads a diverse team while delivering high quality food. This culinary professional possesses leadership skills with a strong background in kitchen management. Responsibilities Oversee and manage day-to-day kitchen operations, ensuring efficiency, quality, and adherence to brand standards Lead and manage kitchen staff, including chefs, cooks, and kitchen assistants, providing training, guidance, and support Monitor and manage food inventory levels, minimizing waste, and ensuring optimal stock levels Ensure all dishes meet high standards for taste, presentation, and consistency Enforce strict adherence to health and safety regulations, maintaining a clean and organized kitchen environment Work with management to control food and labor costs without compromising quality Qualifications Proven experience in kitchen management within a casino or high-volume restaurant setting Strong leadership and management abilities to inspire and guide kitchen staff Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments Strong problem-solving skills to address challenges in a fast-paced environment What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full , contact the Human Resources department at the location in which you are applying. #GNLT Pay Range USD $70,000.00 - USD $85,000.00 /Yr. Proven experience in kitchen management within a casino or high-volume restaurant setting Strong leadership and management abilities to inspire and guide kitchen staff Excellent communication and interpersonal skills to work effectively with kitchen staff, management, and other departments Strong problem-solving skills to address challenges in a fast-paced environment What we offer you: Multiple benefit plans to suit your needs Paid Time Off 401K Opportunities for advancement Positive and respectful work environment where diversity is valued Generous employee discounts on dining, retail, amusements, and hotels Community volunteer opportunities Disclaimer: The above information is intended as a high-level overview of the responsibilities and qualifications for the position and does not represent the full which will include all responsibilities, skills, duties, requirements, and working conditions associated with the job. For more information or to see the full job description, contact the Human Resources department at the location in which you are applying. #GNLT

Job Description Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

←Back to all jobs at Granlibakken Tahoe Head Chef The Head Chef is responsible for leading all culinary operations for Granlibakken Tahoe, including banquets, the Cedar House Gastro Pub, Snack Bar, and food truck. This role provides hands-on leadership in food preparation, menu development, and staff training. The Head Chef will ensure quality, consistency, and safety standards are met across all culinary outlets. Benefits Insurance - Health, Dental & Life Quarterly Bonus Program Paid Vacation Profit Sharing Plan Pool, Gym & Recreation Use Employee Meeting Space Rental Employee Lodging Rates and Friends and Family Rates Employee Shift Meals and Food Discounts Shared Gold Pass for California Ski Resorts Winters Responsibilities Assist in developing culinary standards, procedures, and recipes. Manage day-to-day kitchen operations across all outlets: Cedar House Gastro Pub, Snack Bar, and food truck. Contribute to the development of innovative menu ideas. Lead kitchen and stewarding teams to ensure high-quality food production and adherence to company policies. Act as the kitchen lead in the absence of the Food and Beverage Director; assign and monitor daily tasks. Collaborate with the Food and Beverage Director to design menu items, recipes, and plate presentations. Support cost control efforts by monitoring food and labor costs. Help achieve departmental goals and targets. Provide training on food production techniques and equipment use. Ensure compliance with HACCP, OSHA, and local health regulations Oversee food ordering, storage, inventory, and utilization. Engage with guests and service staff to ensure satisfaction and resolve issues promptly. Execute additional duties as directed by the Food and Beverage Director. Prepare daily prep lists and ensure timely, high-quality meal execution. Assess and maintain food quality by: o Tasting and portioning all food. o Monitoring equipment and food temperatures. o Ensuring proper food garnishing and presentation. o Managing food waste and timing. o Maintaining consistency through regular staff check-ins. Order daily kitchen provisions as needed. Monitor and manage staff meal breaks. Provide performance feedback on culinary staff. Discipline staff as needed in the absence of the Food and Beverage Director. Conduct regular safety meetings. Participate in meal service for breakfast, lunch, dinner, and conference events. Create and revise recipes as needed. Manage frozen inventory with appropriate pull sheets and documentation. Supervisory Responsibilities Directly supervises: Culinary Staff Dining Staff Dishwashers (Specifically as it pertains to food production and presentation) Pay Range $28.00 - 30.00 DOE Qualifications Education: Culinary school degree, completed apprenticeship, or equivalent experience required. Experience: Minimum of 8 years of professional culinary experience with at least 5 years in a supervisory role. Certifications: Current Food Handler's Card required. About Us Granlibakken Tahoe is a beautiful secluded resort located in 74 wooded acres of picturesque Tahoe City mountain valley. The resort offers lodging, host conferences, weddings, special events, yoga and wellness retreats. On property activities include a ski and sled hill, pool, tennis courts and a tree top ropes course. Granlibakken Tahoe is a beautiful work setting with a great team of employees. Please visit our careers page to see more job opportunities.

Our Story: Flamingo is an all-in-one resident engagement mobile app. We provide premium services to luxury residential apartment buildings including resident events, fitness classes, and concierge services. Our resident events include Cooking Classes, Catered Parties, Culinary Events and more! We are looking for experienced chefs who want to share their passion with our customers! Qualifications: Be a certified or licensed chef Experience facilitating cooking classes and/or providing catering services for events 2-3 years of experience preferred Expectations: Able to facilitate a wide variety of cooking classes included but not limited to: Sushi, Pasta, Desserts, Italian, and more Available at one or more of the following times: Monday - Friday from 7:00 pm - 9:00 pm with availability on Saturdays and Sundays for weekend events Be the face of Flamingo and deliver the best EXPERIENCE by being professional, upbeat and engaging with our customers Arrive prior to each event to get set-up and organized Ensure events start and ends on time Take photos at your assigned events Communicate and provide our team with post-event feedback Must have access to email and phone communication Must be able to input attendance data after each event How to Apply: Send a brief cover letter along with your resume and certifications Job Type: Freelance Pay Rate: Negotiable Click here to learn more about becoming a Flamingo Pro! **Please Note: Positions may not be available immediately, but we will reach out to qualified applicants based upon demand. We appreciate your patience!**

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). Employee Benefits * Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons * MORE employee discounts on lodging, food, gear, and mountain shuttles * 401(k) Retirement Plan * Employee Assistance Program * Excellent training and professional development * Referral Program To Learn More, please review the Benefits Eligibility Summary Job Summary: Service is this foundation of everything we stand for at Vail Resorts and our Cooks are no exception to this experience of a lifetime. Cooks are an integral part of the culinary staff responsible for assisting the kitchen alongside the Chef, promoting teamwork amongst staff, maintaining food quality and safety to ensure an exceptional dining experience for our guests. Job Specifications: * Starting Wage: $23.00/hr - $26.53/hr * Employment Type: Winter Seasonal 2025/2026 * Shift Type: Full Time hours available * Minimum Age: 18 * Housing Availability: No Job Responsibilities: * Understand the use and operation of kitchen equipment, tools and accessories for use and to train other kitchen staff * Adhere to and enforce applicable standards for facility and food preparation, cleanliness, and sanitation to ensure a high-quality work environment and guest experience. * Maintain knowledge of current menu items and their ingredients * Prep ingredients and maintain par levels for demand to minimize waste. * Maintain inventory of ingredients using a first in first out method and monitor food waste for reporting * Other duties as assigned Job Requirements: * Culinary degree or certification preferred * 1-2 years of relevant work experience; supervisory kitchen experience preferred. * Strong knowledge of cooking techniques, practices and food safety; ServSafe certifications a plus * Ability to stand and walk continuously for extended periods of time * Ability to lift and carry up to 50lbs. * Ability to work well and communicate with others in a fast-paced environment under pressure * Must be able to communicate fluently in English The expected pay range is $23.00/hr - $26.53/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law. Requisition ID 509746 Reference Date: 07/17/2025 Job Code Function: Back of House

Link to Job Description Salary $24.74 per hour Purpose Statement Under general supervision of the Director of Food Service, the job of the Chef is for the purpose of preparing, cooking, baking, serving, delivering and supporting the school meal programs at Tahoe Truckee Unifi ed School District (TTUSD). The role of the Chef includes school site production, and may include summer feeding programs, catering and contracted food services. Collaborate with team members to plan, coordinate and execute all department-wide catering and special events. Assume responsibility for school site production functions; conducting on-site review of school site food production and preparation, safety and sanitation to ensure compliance with District, federal and state regulations and policies; develop recipes, including meal contribution calculations, costing, production and presentation; train and assist Sous Chefs and Substitutes; assist in preparation and establishment of menu, food utilization rules and standards; and perform other related work as may be required. Application Deadline 2025/2026 School Year Requirements / Qualifications Must be 18 years old TB Test Fingerprints/Livescan Letter(s) of Recommendation- Submit up to 3 Proof of HS Graduation Resume Length of Work Year 2025-2026 School Year Employment Type Substitute Hours of Position: On-Call Comments and Other Information AN EQUAL OPPORTUNITY EMPLOYER Tahoe Truckee Unified School District prohibits discrimination, harassment, intimidation, and bullying based on perceived ancestry, age, color, disability, gender, gender identity, gender expression, nationality, race or ethnicity, religion, sex, sexual orientation, or association with a person or a group with one or more of these actual or perceived characteristics. If you feel that you are a victim of discrimination, harassment, intimidation and/or bullying, please contact: Personnel/Human Resources Mike Shepherd Executive Director of Human Resources 11603 Donner Pass Road Truckee, CA 96161 Phone: ************ Fax: ************ Email: *******************

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow cast, crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today! As Sous Chef, you will along with the Chef de Cuisine, lead a multi-cultural team of cooks and chefs toward completion of their daily work assignments. Ensuring all food items are prepared to the highest standards of flavor and presentation. You will report to the Chef De Cuisine **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + You will complete proper menu preparation for all allergy and special dietary needs; ensure training and preparation follow strict company guidelines. + Exceed Disney Cruise Line and Vessel Sanitation Program (VSP) requirements; prepare and lead the culinary team through multiple internal inspections conducted weekly. + Implement company recipe guidelines through recipe booklets, plate presentation and audits. + Provide feedback on recipe formulation to the Chef de Cuisine and Manager Food Operations. + Guide communication between galley crew, Chef de Cuisine and Manager Food Operations. + Together with the Chef de Cuisine, maintain food quality standards during storage, production and service. + Understand and ensure opening and closing procedures for all assigned kitchens and production areas. + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system. + Organize daily menu presentations and food tasting. + Provide performance feedback of entire team to the Chef De Cuisine. **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + Minimum three years formal culinary training which may consist of an accredited school or recognized apprenticeship. + Minimum three years' experience of which at least two years working as Chef de Partie (including apprenticeship) experience in a high volume kitchen environment. + Take ownership and lead culinary team within assigned responsibilities. + Demonstrate natural initiative to undertake or continue a task or activity. + Leadership and ability to manage multifunctional and diverse areas. + Thorough knowledge of food allergies and special diets + Work with tight timeframes, deadlines and dollar goals. + Must be proficient in all stations in the kitchen. + Proficiency in safe food handling, HACCP / USPH **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulation Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1245148BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Wolfoods operates summer camp kitchens across the country between May - September. We are looking for and experienced, motivated, and capable KITCHEN MANAGERS / HEAD CHEFS (Lead Staff). !! All lead staff will live on site at the job location - Room, Board, & Travel Expense Assistance are provided. The position requires the ability to flawlessly execute the Wolfoods Camp Food Service Program. You must possess knowledge of food allergens and the ability to create dishes for people with a multitude of dietary restrictions and combination of restrictions. It will require planning, recipe execution, and strict sanitation practices to avoid cross contamination and cross-contact. You must be able to facilitate the duties and responsibilities of creating, implementing, and maintaining the Service & Culinary needs of the assigned camp. You must be able to maintain clean and comfortable surroundings, in a fast-paced environment, while ensuring correct service timing, food quantity, and food quality are accurately provided for all meal periods and special requests. This position requires the ability to communicate with children, exchange students, front and back of house staff, directors, managers, counselors, leaders, specialists, and diners professionally and effectively. A keen sense of urgency is a must for this position, and you must be able to answer all Service & Culinary related questions, in accordance with Wolfoods Standards of Service Guidelines. The lead staff will manage all aspects of the food service operation to deliver high levels of camp diner satisfaction, compliance with camp standards, controlling the budget, and training staff on service standards. The position will be the primary contact liaison between the camp and the kitchen and will therefore attend all relevant meetings and events, manage payroll, control the flow of special requests, and avail themselves to any concern as expressed by camp leadership. This job requires initiative, leadership, hands-on self-reliance, and judgment. Duties & Responsibilities: Performs all duties toward the goal of providing excellent guest service in an efficient manner Develop effective schedules for the staff based on levels of business and budgetary guidelines Schedule and coordinate all side work for personnel Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation Maintain appearance and uniform standards Has a presence on the floor during meal periods to observe, monitor, and follow up on all areas of the dining hall operation Work with the chef on duty in maintaining high standards of food presentation and sanitation Train and develop all FOH dining personnel Provide ongoing feedback to all service personnel concerning standards and performance Communicates with the Head Chef and Camp Directors daily concerning all aspects of the dining hall operation Frequently interact with diners for general feedback Ensures the dining hall is open and prepared 15 minutes prior to service Implements a check list system to facilitate the dining hall throughout the day. Follows Wolfoods initiatives for environmental practices to minimize wasted energy and resources Is knowledgeable of all menus and specifications Maintain constant follow up with dining hall standards Follow company standards for safety practices to minimize risk to self and others Responsible for daily reporting Effectively communicates with subordinates, co-workers, and supervisors Able to motivate and foster a positive work environment Attend related in-service training and staff meetings Understand Food Safety as it pertains to special diet food preparations and cooking for individuals with allergies Professionally Interacts with Campers, Staff, & Parents Control Inventory Place Orders Project Management Communication Upholds Wolfoods Standards of Service, & Quality Maintain Health Department Sanitation Standards Manage Staff Client Relations Follow the comprehensive Wolfoods Camp Food Training Program Uses weights and measures to properly execute recipes Prepares all menu items and special request events Follows standardized recipes Ensures that production is accurate in timing, quantity, quality, and plating Actively lead in planning, scheduling, directing, and training Understand the importance in cross utilization Understand the importance of utilizing excess production Estimate production needs, establishes par levels, orders adequate supplies, and maintains inventory Places accurate food orders ahead of time Ensure kitchen and equipment are maintained to health standards Teach and enforce safety regulations Specialized Food Preparation for events Assists in developing and tasting recipes Assists in planning menu Recommend equipment purchases May act as a Front of House supervisor when necessary Qualifications & Experience: 4+ years Commercial Kitchen Experience Minimum three professional references required with application submission Proficient in relevant skills relating to specific role Ability to Self-Motivate Able to both lead a team & take direction Must live on-site in a rural setting with the possibility of shared living spaces Ability to work under pressure in environments that are above/below average temperatures Must be able to stand for long periods of time Must be able to lift and carry a minimum of 50 pounds Must be able to bend, stretch, and reach for extended periods of time Must possess a ServSafe Allergens Certifications before start of camp (Company Sponsored) Minimum 6-day 70-hour work week Must be bale to cook from scratch Institutional and batch cooking experience - Highly Desired Ideal candidates are: Looking for seasonal, summer opportunities Enjoy the challenge of a high-volume production kitchen and dining facility Embrace a teaching and learning culture Get excited about being a part of a team and community Are available to relocate for the summer season in a rustic living environment Employment Package Includes: Competitive Pay Bonus System Room Board Transportation Expense Assistance Seasonal Summer Contracts About Wolfoods, Inc. WOLFoods breaks away from the standard approach towards "camp food" by eliminating the standard Freezer to Table fare and improving it with Home Style Scratch Cooking. Partnering with Camps committed to offering campers healthy, fresh, and delicious foods, WOLFoods is changing the perception of camp food into something more of suitably called Camp Cuisine. Summer Camp Kitchens and Dining Halls are a great opportunity to educate campers on the importance of Balanced Diets and Green Initiatives. A diverse menu offering allows campers to not only enjoy their favorites, but to experience culture through exploring cuisine. Each meal offers something freshly baked on site by one of our professional bakers in the camp Bakery. Campers can enjoy perfectly executed entrees or they may enjoy an offering from the Morning Fruit and Yogurt Bar at breakfast and during lunch and dinner, the Salad Bars. No camper is left without personalized care. Any camper requiring Special Diets is attended to with the importance by one of our trained chefs. Wolfoods is practiced and prepared to cook for an array of diets ranging from Kosher to Nut Free, or Gluten Free to Vegan. The above information is general in nature and level of work expected; it is not intended to be interpreted as an inclusive list of all duties, responsibilities and qualification required of employees assigned to this role. Wolfoods Food Services is an Equal Opportunity Employer and shall treat all applicants for employment equally based upon job-related qualifications and without regards to race, color, age, sexual orientation, marital status, military or veteran status, national origin, disability, religion, or any other characteristic protected by law.

**Create Your Experience of a Lifetime!** Come work and play in the mountains! Whether it's your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Hiring for our seasonal positions occurs on a rolling basis. Applications will be accepted until December 15th or until the positions are filled (whichever is first). **Employee Benefits** - Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons - MORE employee discounts on lodging, food, gear, and mountain shuttles - 401(k) Retirement Plan - Employee Assistance Program - Excellent training and professional development - Referral Program To Learn More, please review the Benefits Eligibility Summary (****************************************************************************** **Job Summary:** Service is this foundation of everything we stand for at Vail Resorts and our Cooks are no exception to this experience of a lifetime. Cooks are an integral part of the culinary staff responsible for assisting the kitchen alongside the Chef, promoting teamwork amongst staff, maintaining food quality and safety to ensure an exceptional dining experience for our guests. **Job Specifications:** + Starting Wage: $23.00/hr - $26.53/hr + Employment Type: Winter Seasonal 2025/2026 + Shift Type: Full Time hours available + Minimum Age: 18 + Housing Availability: No **Job Responsibilities:** + Understand the use and operation of kitchen equipment, tools and accessories for use and to train other kitchen staff + Adhere to and enforce applicable standards for facility and food preparation, cleanliness, and sanitation to ensure a high-quality work environment and guest experience. + Maintain knowledge of current menu items and their ingredients + Prep ingredients and maintain par levels for demand to minimize waste. + Maintain inventory of ingredients using a first in first out method and monitor food waste for reporting + Other duties as assigned **Job Requirements:** + Culinary degree or certification preferred + 1-2 years of relevant work experience; supervisory kitchen experience preferred. + Strong knowledge of cooking techniques, practices and food safety; ServSafe certifications a plus + Ability to stand and walk continuously for extended periods of time + Ability to lift and carry up to 50lbs. + Ability to work well and communicate with others in a fast-paced environment under pressure + Must be able to communicate fluently in English The expected pay range is $23.00/hr - $26.53/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. _Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law._ _Requisition ID 509746_ _Reference Date: 07/17/2025_ _Job Code Function: Back of House_

Come join Team Atlantis! The Purple Parrot is a renowned establishment known for serving classic American favorites round the clock. As a Sous Chef, you will play a crucial role in ensuring the high-quality preparation, presentation, and delivery of our diverse menu items, ranging from hearty breakfast options to satisfying lunch and dinner choices. Your culinary expertise and leadership skills will contribute to maintaining the Purple Parrot's reputation for exceptional food and dining experiences. Responsibilities Read and follow recipes Menu development Maintain cleanliness of the work station Rotation and Dating of product Set-up the line Meet deadlines Bring up orders and put them away Assist Room Chef whenever and however needed Supervise two or more Control labor Payroll Order product from warehouse and purchasing Follow Atlantis Policies and Procedures Other duties as assigned my management. While performing the duties of this job, the employee may be required to stand; walk; use hands to finger, handle or feel objects, tools or controls; reach with hands and arms; climb stairs; balance; stoop, kneel crouch or crawl; talk, and hear. The employee may occasionally lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception and the ability to focus. Qualifications Minimum 5 years of culinary experience, with at least 1 year in a supervisory role Strong knife skills and ability to use all kitchen equipment safely Knowledge of various meat and fish cuts and their preparation Sauce-making and recipe development experience Basic computer skills Ability to multitask in a fast-paced, high-volume environment General knowledge of food safety and sanitation practices Able to clean, break down, and maintain equipment Understand and uphold food safety and sanitation standards Follow all Atlantis policies and procedures Demonstrate full menu knowledge Consistently produce high-quality, well-executed dishes **Physical Requirements: ** Ability to stand for extended periods and lift heavy pots, pans, and trays. Comfortable working in a hot and fast-paced kitchen environment. Be able to lift 50 pounds safely. Be able to stand for long periods of the time. Must be able to move freely in confined spaces. ***Must adhere to all appearance standards, including but not limited to no "visible" tattoos/piercings or unnatural hair and nail colors. *** Atlantis Casino Resort Spa fosters a team working environment and an environment that is focused on Team Member recognition and appreciation. Some of the ways in which we accomplish this is by offering the following: Comprehensive benefits (medical, dental, vision, supplemental coverage) 401K retirement savings plan + discretionary match Education Tuition Reimbursement Program Paid Vacation Holiday Pay Weekly Resort Prizes Career Development and Training Workshops FREE daily meal Internal Advancement We can recommend jobs specifically for you! Click here to get started.