Line Cook

Job Summary: At Everline Resort &
Spa, we are seeking passionate and skilled culinary professionals for the roles
of Cook I, Cook II, and Cook III. Each role contributes to delivering
an exceptional dining experience to our guests in the serene and beautiful
setting of Lake Tahoe. Depending on experience and position level, your
responsibilities will vary, but all cooks work together to create innovative,
high-quality dishes under the guidance of our Executive Chef.

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, 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 connected throughout
the area.

Line Cook III (Senior/Lead LineCook):

• Take the lead in preparing meals according to high culinary standards
  and recipes.
• Supervise and mentor junior kitchen staff
  (Cook Two and One), ensuring efficiency and compliance with food safety
  regulations.
• Manage daily kitchen operations, including
  ordering supplies, managing inventory, and ensuring proper kitchen
  sanitation.
• Assist the Executive Chef in menu creation,
  food cost control, and seasonal adjustments.
• Train
  and guide kitchen staff, ensuring consistent quality and presentation
  of dishes.
• Ensure all stations are properly stocked
  and prepped for service.

Line Cook II
(Intermediate Cook):

• Assist in meal
  preparation and cooking for breakfast, lunch, and dinner service.


• Follow recipes and preparation methods as directed by the Cook One
  and Executive Chef.
• Take responsibility for managing
  a designated section of the kitchen (e.g., grill, sauté, or pastry).


• Support the kitchen team by maintaining cleanliness, organization,
  and restocking supplies.
• Monitor food quality
  and presentation, ensuring dishes meet the resort's high standards.


• Work closely with the Cook One to improve cooking techniques
  and enhance efficiency in the kitchen.

Line
Cook I (Entry-Level Cook):

• Perform basic food
  preparation tasks, such as chopping vegetables, preparing ingredients,
  and assisting in the preparation of dishes.
• Ensure proper
  storage and handling of food to comply with health and safety
  standards.
• Maintain kitchen cleanliness, including
  dishwashing and sanitizing workstations.
• Support senior
  cooks in setting up and stocking stations with all necessary
  supplies.
• Learn and follow kitchen procedures, recipes,
  and preparation techniques.
• Assist in plating
  and garnishing dishes, ensuring they meet Eveline Resort's quality
  expectations.

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.

• Cook III:
  Minimum 3-5 years of experience in a similar role within a high-end hotel,
  resort, or restaurant. Strong leadership skills and advanced culinary
  knowledge.
• Cook II: 1-3 years of culinary
  experience. Ability to work independently in a fast-paced kitchen. Proficiency
  in various cooking techniques.
• Cook I:
  Basic culinary skills with a passion for learning. Previous kitchen experience
  is a plus but not required.
• Strong knowledge of food
  safety and sanitation practices for all levels.
• Ability
  to work collaboratively in a team environment.
• Good time
  management and multitasking skills.
• Flexibility to work
  evenings, weekends, and holidays as required.

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 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,
  and hear. 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 work place is usually moderate.
• Typical
  equipment used include but are 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.