This position is responsible for assisting the Executive Chef in kitchen operations. S/he will train and motivate staff to exceed goals, while balancing profitability metrics. With focus on quality and production levels, the chef de cuisine will lead the culinary team of primarily Sandys, on their mission to exceed customers’ expectations related to food quality and dining experience. 

About Everline Resort & Spa 

Located in California’s Olympic Valley, Everline Resort & Spa provides a premier mountain getaway to North Lake Tahoe. The resort offers a year-round destination with ski-in/ski-out access to Palisades Tahoe, the third largest ski resort in North America, a championship golf, relaxing spa treatments and a wide range of recreational activities. Our sophisticated lodge environment perfectly complements its rugged surroundings and reflects the spirit of the region.  

 Our on-site restaurant options include casual dining at Sandy’s Pub, breakfast cuisine at Cascades, a cozy coffeehouse and marketplace at Bearshine Café, delicious Asian-inspired comfort food at the Iron Road Noodle House, and fine dining at Six Peaks Grille. Additional resort amenities comprise our heated swimming pools open year-round, a 150-foot water slide, scenic hiking and biking trails, fly-fishing and cross-country ski centers, and a private ice-skating rink that is available to guests throughout the winter season.   

Everline Resort & Spa takes inspiration from the distinct history and experience of the property and is a nod to the historic rail lines that connect throughout the area.  

As a valued member of the CoralTree team, you'll receive a comprehensive benefits package that includes: 

• Discounted Palisades Tahoe Ski Pass 

• Food & beverage, retail, and spa discounts 

• Free rentals on ski gear, ice skates, Nordic skiing, and golf course access 

• Discounted rooms at Hyatt and CoralTree Properties 

• Group medical, dental, vision, life, and disability benefits. 

• Participation in a pre-tax flexible benefit plan for healthcare and dependent care reimbursement. 

• An employee assistance program. 

• Paid time off/sick time 

• Participation in a 401(k) plan with a company match. 

• Supervises the performance, attendance, attitudes, appearance, and conduct of the culinary team.  

• Must be able to professionally communicate with all team members.  

• Ability to assist and lead where needed within the culinary department. 

• Consistently practice safe and sanitary food handling techniques.  

• Enforce workstation and equipment safety and cleanliness. 

• Able to work flexible hours and days. A two-year culinary arts degree is preferred.  
• Minimum of three years’ related experience.  
• One year of Supervisory experience is preferred. Knowledge of food safety, sanitation, food products, and food service equipment.
• Current or willing to get within 30 days of hiring a California Food Safety Manager Certification card. 
• Previous experience maintaining professional and respectful work relationships. 
• Understanding of training plan expectations for culinary intern program. 

Physical Requirements and Working Conditions: 

• 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 accommodation 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, and hear. You 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 30lbs. Specific vision abilities required by this job include close vision, distance vision, peripheral vision, depth perceptions and the ability to adjust focus. 

• While performing the duties of this job, the employee will be exposed to an indoor working environment and the noise level in the workplace is usually moderate. 

• Typical equipment used includes but is not limited to wood/gas smokers and kitchen appliances. 

Join us in creating unforgettable experiences for our guests, building vibrant communities, and shaping the future of travel and hospitality. 

  Wage Range: $85-90k/yr