Kitchen Supervisor - Downhill Ski Resort & Beach Club Marina Job Truckee area,California USA,Restaurant/Food Service

Kitchen Supervisor – Floating Locations

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Position Overview

Position Type:
Full‑Time, Year‑Round

We are seeking an enthusiastic and motivated Kitchen Supervisor who thrives in a relaxed, nature‑focused environment. As part of our team, you will be dedicated to creating unforgettable experiences that reflect the spirit of our unique mountain community.

The Floating Kitchen Supervisor oversees food production operations in rotating kitchens as needed throughout the Tahoe Donner Association Food and Beverage Operations. They organize kitchen processes to maintain high quality, safety, efficiency, and profitability. They train and manage the kitchen team in a manner that meets the objectives set forward by the Location Manager and/or Location Chef (Marina and Downhill Resort).

This position has strong financial skills and leads the kitchens in purchasing, product pricing, and inventory management. They coordinate with the Location Manager and/or Location Chef (Marina and Downhill Ski Resort) and Director of Operations to set sales and labor goals.

What You’ll Do:

Supervise and is responsible for kitchen operations, including food preparation, inventory control and kitchen personnel in conjunction with the venue manager.

Recommends promotions or corrective actions when appropriate and timely.

Supervise the kitchen as appropriate in order to achieve customer satisfaction, quality service, compliance with corporate policies and procedures and Federal, state and local regulations while meeting/exceeding financial goals.

Supervise operations as required to ensure compliance with SOPs, safety regulations and Federal, state and local regulations to ensure an optimal level of service, quality and hospitality are provided to the members and guests.

Coordinates cleaning schedule of kitchen, including equipment, workstations, and service areas. Monitor and control the maintenance and sanitation of all areas of the kitchen and equipment to protect the assets, comply with regulations and ensure quality service.

Respond to customer trends, needs, issues, comments and problems to ensure quality experiences and enhance future sales prospects.

Ensure that operational and training standards are consistently followed and executed.

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Tahoe Donner Perks + Benefits

Joining Tahoe Donner means embracing a unique blend of work, community, and the outdoor lifestyle. We offer competitive pay and outstanding benefits, including:

Exceptional medical, dental and vision insurance and 401k matching
Access to Tahoe Donner amenities like Trout Creek Rec Center and including a season pass to our ski resorts
Discounts on food, beverages, and retail items
Access to ongoing professional development and growth opportunities

Here, you’ll find a supportive community of colleagues who are as passionate about outdoor recreation and the beauty of the Tahoe area as you are.

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Qualifications
Skills + Qualifications
What We’re Looking For:

Must be at least 21 years old or older.
Requires thorough knowledge of restaurant practices and procedures in order to analyze data, diagnose issues and coach the operations team accordingly.
Must have mastery of all cooking stations: pantry, broiler, sauté, fryer, and griddle.
Must be familiar with all prep kitchens and able to step in on prep work during non-peak periods. Must be able to read and follow recipes, including baked items.
Must be able to lead the line on a regular basis.
Knowledge of restaurant operations, including marketing plans, security and safety programs, personnel and labor relations, repairs and maintenance, budget forecasting, quality assurance programs, applicable laws, and long‑range planning.
Experience interfacing with employees and guests in highly charged environments while maintaining a calm and professional demeanor.

These skills and abilities are typically acquired through the completion of an associate degree in hotel, restaurant or resort management or related field and two to four years’ experience and/or training in the F&B industry including cooking, bartending and cash handling experience or an equivalent combination of formal training, education and experience which demonstrates the ability to perform all of the duties of the position.

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