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Cook All Experience Levels

Palisades Tahoe

This is a Full-time position in Reno, NV posted November 30, 2022.

SeasonalAbout Palisades TahoePalisades Tahoe is the largest ski resort in the Lake Tahoe region, boasting 6,000 skiable acres across eight peaks. The more than 70-year-old resort celebrates a rich history as the host of the 1960 Winter Olympics, the Spring Skiing Capital, and home mountain to dozens of Olympic and World Cup athletes across multiple snow sports. With an average annual snowfall of 400 inches, Palisades Tahoe frequently operates the longest ski and snowboard season in Lake Tahoe. The European-inspired Village at Palisades Tahoe offers year-round events and over 50 bars, restaurants, and boutiques, many of which are locally owned and operated. Palisades Tahoe is on the Ikon Pass, which offers access to 47 international ski destinations. In 2021 the resort changed its name, trading in a harmful slur for a name that better reflects its values and legacy. Visit the Palisades Tahoe website or call 1.800.403.0206 to learn more. You can also visit us on Instagram, Twitter, Facebook, and Vimeo.A Great Job and Benefits to Match:Free skiing + riding privileges to 14 iconic resorts including Palisades Tahoe, Mammoth Mountain, Steamboat, Solitude and more!401(k) plan with generous company matchFree lift tickets, plus 50% off lift tickets25%-50% discount at Food & Beverage locations at Palisades Tahoe30% discount at Palisades Tahoe operated retail stores, including The North Face, Oakley and moreEmployee Assistance Program (EAP)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.Applicants must be 18 years of age. Job Summary: 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 food items, cleanliness, and additional tasks as assigned by the venue manager.Job Details:Seasonal, full-time or part-time positions availableBase pay starts at $20 hourlyEssential Job Responsibilities/Duties/Tasks include the following; other duties may be assigned:The Prep Cook is responsible for these 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 our standard portion sizes, cooking methods, quality standards and kitchen rules, policies and proceduresMaintain a clean and sanitary work station including tables, shelves, walls, grills, fryers saute burners and refrigeration equipmentInform Kitchen Manager of product shortages, equipment of food quality problems.Attend all safety meetingsAssist kitchen stewarding staff as needed.Education and Experience for Prep Cook:Required:Must have or be able to obtain a California Food Handlers card.Preferred:High School Diploma or GEDOne to three months experience in food service or customer serviceThe Entry Line Cook is responsible for these 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.Ensures food goes out quickly, efficiently and of top quality.Comprehension of each station, recipes and cooking techniques.Understanding and daily execution of prep listsAssist and guide other line cooks and prep cooks on a daily basis for prep and other tasks in the kitchenMonitor sanitation practices to ensure that employees follow standards and regulationsAdditional Education/Experience for Entry Line Cook: Basic culinary skills knowledge and a minimum of 6 months in a professional kitchen.The Experienced Line Cook is responsible for these job duties, in addition to those of an entry line cook:Strong comprehension of each station, recipes and cooking techniques.Understanding and daily execution of mise en place listsHelp the flow of food from time of delivery to the point it goes out to our guests.Executes daily quality assurance tests of pantry and saute stationsKnowledge of all techniques used in recipes and makes sure other cooks are following using the right techniques to consistently achieve desired outcomeKnowledge and ability to receive orders, rotate stock, and communicate product shortsAdditional Education/Experience for Experienced Line Cook: Strong culinary skills and a minimum of 12 months in a professional kitchen. Knowledge of CA Health Code items and checks daily temp logs on refrigerator and prepared foodCompetencies and Job Requirements: Required:Effective communication skills, oral & writtenStrong sense of customer service & safety awarenessAble to understand and follow verbal and written instructions.Have a neat & clean appearance in compliance with the company grooming standardsPunctual, able to report at scheduled start timeWork well as part of a team.Physical Requirements: The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to walk, talk, see, hear, taste and smell. Must be capable of walking or standing 90% or more of a normal 8 hour work shift. Must be capable of frequently carrying, lifting. pushing or pulling up to 50lbs. Specific vision abilities required by this job include close vision, distance vision, color, peripheral vision, depth perceptions and the ability to adjust focus.Working Conditions:Indoor/Outdoor: While performing the duties of this job, the employee may be exposed to outside weather conditions.Hazardous Materials/Noise: The noise level in the work place 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 in Job: Commercial kitchen equipment and cleaning agents

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