Head Chef

Granlibakken Tahoe•Tahoe City, CA

12d•$28 - $30•Onsite

About The Position

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.

Requirements

Culinary school degree, completed apprenticeship, or equivalent experience required.
Minimum of 8 years of professional culinary experience with at least 5 years in a supervisory role.
Current Food Handler’s Card required.

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.