Line Cook I, II, III at CoralTree Hospitality in Olympic Valley, CA

Overview

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.

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.* For Full Time Year-Round Team Members

Responsibilities

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.

Qualifications

Skills & Qualifications:

• 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.

Hourly Range: $20.00/hr - $35.00/hr