A luxury California resort in an idyllic mountain setting, Everline Resort & Spa rests at the base of Palisades Tahoe, the third largest ski resort in North America, and just minutes from North Lake Tahoe.

Our gracious hospitality and full-service amenities led Conde Nast Traveler magazine to rank the Everline Resort & Spa among the top 50 ski hotels in North America, and one of the top 150 United States mainland resorts. Recreation enthusiasts love the resort's championship golf course, heated swimming pools, water slide, scenic hiking and biking trails, fly fishing center, ski-in/ski-out lodging, cross-country ski center, and private ice-skating rink. 

Whether you're looking for a world-class destination for a corporate conference or you're seeking an exciting family vacation, Everline Resort & Spa provides everything you need to share great experiences and create cherished memories.

OUR CULTURE

At Everline Resort, we foster a creative, entrepreneurial and energetic work environment. We value passionate people who love to be challenged and desire the freedom to contribute to the overall success of the organization. Your role will be integral to the success of our company. We strive to create a work place Culture that values family, work life balance and community. We help develop our associates and provide support for them to grow their careers within the company.  Our associates are proud to work here!

JOB OVERVIEW

The Executive Sous Chef is responsible for directing and over-seeing the entire food service operations, throughout the property both Restaurants and Banquets.  Provide the optimal service possible while operating within predetermined budgetary guidelines and/or limitations.  This position is responsible for providing overall leadership in the creative development and quality assurance in culinary operations. This includes directing product conceptualization, menu engineering, recipe development, item costing, concept testing, and product specification development/sourcing, implementation of new menus and on-going quality assurance processes and systems. The Executive Sous Chef will promote and facilitate an interactive leadership role for the established culinary departments. The Executive Sous Chef will focus on supervising and supporting the day to day activities in all kitchens by delegating authority, assigning and prioritizing activities and monitoring operating standards. The Executive Sous Chef will be effectively engaged in the communities; successfully promoting the restaurants and other F&B offerings.

• Provides visionary leadership and management of the culinary research and development process from product creation through implementation.
• Devise innovative product offerings for a variety of venues including main dining rooms, buffets room service, specialty restaurants, banquets, catering and themed/special events.
• Formulates and implements procedural guidelines, policies and standards pertaining to the overall food and beverage operations. Included in this are menu design, product specifications, cleanliness and sanitation, and food, labor and operating expenses’ cost controls.
• Monitors industry trends and collaborates with internal and external partners in culinary research and development efforts.
• Manages the overall creation of menus, preparation instructions, and individual dish specifications by ingredients and corresponding portion sizes.
• Collaborates with Purchasing in identifying and sourcing required products.
• Develops standards, processes and tools to assist in delivering consistent culinary products.
• Guides and supports culinary team in the implementation and adherence of company standards, processes & systems.
• Monitors guests, partners and internal feedback and takes corrective action as required ensuring the highest level of guest satisfaction.
• Collaborates with operational leaders in the on-going execution of the company’s culinary operations.
• Ensures the accurate maintenance of the menu and recipe database.
• Provides on-going support and leadership in companies efforts to remain above and beyond compliance with all compliance related standards and procedures.
• Directly responsible for the financial performance of related departments including food and beverage. Collaborates with the Director of Food and Beverage operations and property Operations in the management of the resort maintenance budget.
• Act as a liaison between the community and the operation.
• Performs related duties as required.

 SCOPE

• Oversee Everline culinary operations generating 11 million dollars in revenue.
• Maximize net operating income and owner’s equity through sales generation and cost control procedures.
• Responsible for leadership of direct reports and all of their employees. 

PRINCIPAL OUTCOMES

• Maintain the company image and vision statement.
• Make optimal use of financial resources.
• Ongoing training and development of each individual to assist them in reaching their potential.
• Continuous evaluation and improvement of the operations.
• To be an integral part of the development of future projects in the company.

• 3-5 years Prior experience as an Executive Sous Chef, Chef de Cuisine at a luxury resort/ high end resort or equivalent to
• Excellent verbal & written communication skills
• Possess strength in training and team building programs
• Ability to multi-task and oversee multiple property Culinary departments.
• Must have 4 or 5 star background, knowledge and ability to implement such standards.
• Must have experience in the process of creating and implementing successful new concepts.
• Must have proven leadership skills, teambuilding and developing star performers.
• Must have experience with international culinary interns
• Must have knowledge of health department rules and regulations, liquor laws and regulations.
• Capable of analyzing business levels and scheduling appropriately.
• Must be proficient in Microsoft applications (Excel/Word/Outlook).
• Must be able to speak, hear, understand, read, and write the English language.
• Must have a strong customer service aptitude.
• Must have excellent verbal and written communication skills.
• Must possess well developed leadership skills.
• Ability to implement and uphold service standards.
• Ability to lead and direct performance of all F&B associates.
• Effectively motivate associates and to maintain cohesive teams.
• Ability to prioritize and organize work assignments.
• Ability to interact with all associates and guests of both properties.
• Ability to work well in stressful, high-pressure situations.
• Be able to work with and understand financial information, data and basic arithmetic functions.

WAGE RANGE: $90,000-$110,000 annually plus particpation in the bonus program