Banquet Chef

Palisade Ttahoe • Olympic Valley, CA

1d • Onsite

About The Position

Year Round Palisades Tahoe We share the spirit of these legendary mountains with the world. 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: The Banquet Chef is responsible for all aspects of the year round Banquets culinary operation for our internal and external guests. This position will oversee all annual and custom menu development along with the Resort Executive Chef, recipe development, portion control, plate standards and cost development of all items served. The Banquet Chef will oversee the hiring, scheduling, development and training of all culinary employees. This position will be wholly responsible for the facilities cleanliness and sanitation standards, and of any venues the chef and banquet team uses. The Banquet Chef will be responsible for all financial aspects of the Olympic House budget. During down times, the Banquet Chef may be asked to assist other venues. Applicants must be 21 years of age. 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.

Requirements

• Five years minimum as acting Chef in a High-Volume Banquet and or Catering operation
• Current Serv Safe Managers certification
• Ability to lift heavy objects (50#+), walk and stand for long periods of time, and to perform strenuous physical labor in inclement weather conditions.
• Flexible working hours, including holidays and weekends.
• Ability and willingness to train and develop culinary interns and team members with minimal experience.
• Able to fulfil all administrative duties while maintaining 70% on the job work in the kitchen guiding the team and upholding standards and expectations.
• Ability to effectively communicate verbally and in writing across all levels of the organization.
• Ability to have fun while maintaining composure under pressure/high volume and while solve customer problems or issues.
• Excellent organization and strong attention to detail.
• High level ability to organize, proactively prioritize needs, multitask, and manage resources and time.
• Ability to communicate with employees, guests, and customers to provide excellent service.

Responsibilities

• Arrives on time, clean, in proper uniform including non-slip shoes. Is the model for all grooming standards.
• Consistently exhibits a positive, upbeat attitude and acts and communicates in a professional manner with internal and external guests, other departments, and staff.
• Ensures compliance with all safety trainings, procedures and SOPs while proactively identifying and addressing any areas of concern.
• Maintains current log of safety SOP sign offs and CA food handlers’ cards for all staff.
• Enforces 100% adherence to all sanitation standards outlined by the company, state and federal policies and laws.
• Oversees all food ordering, receiving, rotation and storage.
• Maintains storage facilities and receives food in a manner consistent with company, state and federal policies and laws, including but not limited to, random temperature checks, FIFO rotation, labeling, dating and waste tracking.
• Ensures that daily prep and production lists are completed and that all culinary operations and events are adequately prepped and prepared for service, executed on time every time.
• Monitors all food preparation, portioning and plate appearance at all venues and events. Ensures proper portions and consistent quality and finishing touches (garnish).
• Schedules staff to budgeted percentage, manages California Meal Break laws and overtime to department standards by working and collaborating with the Banquets General Manager.
• Responsible for all hiring, scheduling, training, development, and discipline of all Banquets culinary staff.
• Maintains food cost at or below budget through constant portion control and plate review.
• Works with Executive Chef on new menu ideas, concepts, and cost outs.
• Out front and aware of industry trends and flexible to change.
• Embraces and leads all efforts in composting, recycling and “green” department policies and goals.
• Acts with integrity always in sensitive and confidential matters.
• Completes Allergen trainings, trains staff on allergen accommodation through menu ingredient training, safe food handling practices and professional and caring guest interaction.
• Executes monthly Sanitation Audits and follows up on any actionable items.
• Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area.
• Follows through on all disciplinary actions with proper documentation, training, and guidance in a positive, professional manner.
• Will take part in & perform all inventories to ensure that all products are accurately counted and recorded.
• Immediately follows up with any equipment malfunctions or breakage to resolve the issue ASAP.
• Strives to improve Employee Engagement scores by developing actionable plans to improve upon deficient areas.
• Meets or beats Guest Service score targets and responds to feedback in a timely and professional manner.
• Schedules and executes 1:1 meeting biweekly with all Banquets Sous Chefs and Culinary Interns.
• Attends all weekly department BEO meetings.
• Attend weekly Chef Meetings.
• Attend all 1:1 meeting with General Manger and Executive Chef.

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)

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: No Education Listed