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From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world.

HOUR

Create Your Experience of a Lifetime! Come work and play in the mountains! Whether it’s your first-time seeing snow or you were born on the slopes, joining our team means discovering (or re-discovering!) a passion for the outdoors while building lifelong connections with teammates and guests from around the world. With 40+ resorts across 3 continents, you can join our team for a season or stay to build a career. From day one, you'll receive some of the highest compensation rates in the industry, free Epic pass(es) along with free ski and snowboard lessons, 40% retail discounts, the chance to grow through Epic Service - our leading training and development experience, and wellness benefits to fuel your success. Candidates for year-round positions are reviewed on a rolling basis. Applications will be accepted up to 90 days after the posting date, or until the position is filled (whichever is first). Job Benefits + Ski/Mountain Perks! Free passes for employees, employee discounted lift tickets for friends and family AND free ski lessons + MORE employee discounts on lodging, food, gear, and mountain shuttles + 401(k) Retirement Plan + Employee Assistance Program + Excellent training and professional development + Referral Program Full Time roles are eligible for the above, plus: + Health Insurance; Medical Insurance, Dental Insurance, and Vision Insurance plans (for eligible seasonal employees after working 500 hours) + Free ski passes for dependents + Critical Illness and Accident plans Job Summary: Zephyr Lodge is an on-mountain location at 8,000 feet elevation, just is a few steps from the Tahoe Zephyr Express lift. The Kitchen Manager position for this location specifically, is a dynamic role requiring a well-rounded and experienced chef with proficient management skills. Each Winter season, guest experience Asian Fusion inspired rice and ramen menu items, along with some core lodge classics, at this high-volume, Quick Service Restaurant (QSR). Our business model changes each Summer season as we flip operations to a weddings, banquets and events. Zephyr Lodge is where Northstar CA hosts primarily weddings and corporate events. Culinary skillset including experience with international cuisines, banquet service and plated service standards is preferred. The Kitchen Manager is responsible for the overall quality of food, presentation and service at the Zephyr Lodge for our Banquet Events/Wedding Summer Season at Northstar California. Assist with management of kitchen environment in a banquet event and wedding season at our location on mountain. Familiarity and experience with Banquet Event Orders and wedding/events preferred. Ensure staff provides guests with a pleasant dining experience for their special event/day. Assist GM with scheduling, time and labor, ordering, inventory, training, performance management, event preparation and execution, etc. Job Specifications: + Starting Wage: $ 25.00/hr - $ 30.15/hr + Employment Type: Year Round + Shift Type: Full Time hours available + Minimum Age: At least 18 years of age + Housing Availability: Yes Job Responsibilities: + Proficient in all positions in the kitchen, with an in-depth knowledge of culinary techniques + Capable of creating a motivating atmosphere and a cohesive team environment + Responsible for training, supervision and effective communication of standards to all direct reports + Ensures entire outlet operates under HACCP guidelines and adheres to Serve Safe Culinary Guidelines such as food handling, stock rotation (FIFO), sanitation, labeling and dating + Maintains a current SDS book and accessibility, along with proper staff training on how to use it. + Assist GM with staff scheduling, ensuring labor budget is met, assigns team duties, breaks and makes adjustments to reflect business volume + Sets the example. Ensures all staff are promoting a professional work environment by upholding proper grooming and uniform standards, following all food safety and HACCP guidelines, displaying a positive, professional attitude and language in all situations, being prepared by anticipating business levels, and keeping a clean, safe work area + Follows through on all disciplinary actions with proper documentation, training and guidance in a positive, professional manner. + Responsible for ordering/receiving, cost transfers, creating order guides and inventory control of all food, beverages, supplies, etc. purchased for the entire building + Conducts routine line checks and maintains food quality of all food served and produced + Assist GM with hiring and retaining all food service personnel + Effectively communicates standards + Leads the kitchen team in maintaining proper condition and cleanliness of kitchen and equipment, ensuring proper safety and sanitation levels are met, immediately follows up on any malfunctioning equipment. + Works with restaurant management team to complete monthly food safety audit + Assists in the creation, usage, and follow through of prep lists, cleaning lists and closing lists + Adheres and upholds Vail resorts policies, procedures and operating standards + Ensures all recipes are adhered to and are produced consistently and safely + Monitors food portioning, preparation and waste to control COG’s + Utilizes Avero reports to help predict daily business volumes and prep levels + Exhibits a professional demeanor through appearance and by maintaining a positive attitude towards all employees and guests + Performs monthly inventories to ensure that all products are accurately counted and recorded. + Other duties as assigned Job Requirements: + Education: Culinary Degree Preferred + Work Experience: Minimum 2 years in banquets and events preferred - restaurant kitchen management experience considered + Supervisory Experience: Minimum 3 years of direct management experience + Computer Skills: Purchasing Systems, MS Office Suite, Outlook + Preferred Skills: Advanced Culinary Skills The expected pay range is $ 25.00/hr - $ 30.15/hr. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors. In completing this application, and when submitting related documentation, applicants may redact information that identifies their age, date of birth, and/or dates of attendance at or graduation from an educational institution. We follow all federal, state, and local laws including restrictions on child/minor labor. Minors hired into this position will not be asked or permitted to engage in any activities restricted to adult workers. _Vail Resorts is an equal opportunity employer. Qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, sexual orientation, gender identity, disability, protected veteran status or any other status protected by applicable law._ _Requisition ID 514997_ _Reference Date: 05/27/2026_ _Job Code Function: Back of House_

Vail Resorts, Inc. is the premier mountain resort company in the world and a leader in luxury, destination-based travel at iconic locations.  At Vail Resorts, our mission is simple – to create the Experience of a Lifetime for our employees, so they can, in turn, provide exceptional experiences for our guests.

Vail Resorts

Kitchen Manager

Budgeting

Business Model

Communication Skills

Computer Skills

Cook Dishes

Dental Insurance

Disciplinary Action

Documentation

Employee Assistance Plan

FIFO

Fast Food

Follow Through

Food Presentation

Food Quality

Food Safety

Food Services

Food and Beverage Industry

Health Insurance

Inventory Levels

Inventory Management

Microsoft Office

Microsoft Outlook

Operations Processes

People Management

Performance Management

Purchasing/Procurement

Quality Management

Quality System Requirements (QSR)

Record Keeping

Restaurant

Retail

Sanitation

Shipping/Receiving

Staff Training

Stock Rotation

Team Lead/Manager

Team Player

Training/Teaching

User Documentation

Vision Plan

Waitressing

FEED

Clean and sanitize all ovens, steam kettles, mixers and other kitchen equipment as well as all kitchen drains, sinks, floors, and walls; clean, dust, sweep, mop, polish, scrub, wash, strip, and buff kitchen production areas and hallways. Nestled in the heart of Truckee, California, Martis Camp features an exceptional collection of amenities, including the iconic Camp Lodge, Family Barn, Beach Shack, Lost Library, and a stunning Tom Fazio–designed golf course.

For over twenty years, Martis Camp has set the standard for extraordinary private community living in the Tahoe region. It’s a place where families and friends come together to enjoy an unmatched mountain lifestyle—surrounded by breathtaking scenery, enriched by world‑class amenities, and grounded in an authentic sense of community.Nestled in the heart of Truckee, California, Martis Camp features an exceptional collection of amenities, including the iconic Camp Lodge, Family Barn, Beach Shack, Lost Library, and a stunning Tom Fazio–designed golf course. The Club provides a four-season experience with recreation, dining, wellness, and outdoor adventure woven into every aspect of daily life. Martis Camp isn’t just a place to work, it’s a place to belong, contribute, and be part of something truly remarkable. POSITION SUMMARY:   The Steward is an essential member of the Food & Beverage team dedicated to providing exceptional quality and service to our members. A Steward is responsible for the cleaning, maintenance, and sanitizing of china, glass, silver, kitchen equipment, and kitchen production areas in accordance with production requirements and quality standards. All shifts available (AM & PM). ESSENTIAL JOB RESPONSIBILITIES:  <ul><li>Clean and sanitize China, glass, and silver using the dishwashing machine; load and unload dishware and flatware from dishwashing machine and store properly.</li><li>Clean and sanitize all ovens, steam kettles, mixers and other kitchen equipment as well as all kitchen drains, sinks, floors, and walls; clean, dust, sweep, mop, polish, scrub, wash, strip, and buff kitchen production areas and hallways.</li><li>Clean and sanitize all pots, pans, and kitchen utensils using the correct cleaning and rinsing solutions.</li><li>Safely utilize and store all cleaning compounds, chemicals, and materials including soaking solution utilizing the correct protective clothing.</li><li>Dispose of all kitchen waste</li><li>Organizing of cleaning materials and storage shelving.</li><li>Cleaning of any other kitchen areas or equipment as deemed necessary by the kitchen supervisor/chef on duty.</li><li>Must be able to work holidays, weekends and overtime as needed.</li></ul> KNOWLEDGE AND SKILLS QUALIFICATIONS:<ul><li>Work harmoniously and professionally with co-workers and supervisors. </li><li>Ability to operate, maintain and properly clean dishwashing machine, sinks, floors, cleaning equipment and silver.</li><li>Good communication skills.</li></ul> EDUCATION, EXPERIENCE, CERTIFICATIONS, AND LICENSES:<ul><li>Minimum of 1 year of food & beverage experience preferred.</li><li>State of California approved current Food Handlers Card </li></ul> PHYSICAL REQUIREMENTS: <ul><li>Ability to lift 50 lbs.</li><li>Ability to stand/walk up to 8 hours per shift</li><li>Must be able to frequently sit, stand, bend, push, pull, use hands to handle, or feel; and talk or hear, stoop, kneel, crouch, crawl, work with sharp knives and other objects, and walk.</li><li>Must frequently immerse hands in water.</li><li>While performing the duties of this job, the employee is regularly exposed to wet and/or humid conditions, moving mechanical parts, toxic or caustic chemicals, extreme cold, and extreme heat.</li></ul>WAGE AND BENEFITS:<ul><li>Hourly wage of $22-24 /hour</li><li>One complementary employee meal per day</li><li>Martis Camp gear or uniforms may be provided when required for the position</li><li>Ambassador Recognition Activities and Events</li><li>Work Tango Recognition and Incentive Programs</li><li>Eligibility for Ambassador of the Month</li><li>Free Ambassador Golf & Tennis Clinics (when available)</li><li>Retail Spa and Golf shop discounts</li><li>Scholarship Opportunities</li><li>Other rewards and benefits as listed in the most recent Ambassador Handbook, subject to change</li></ul>Powered by JazzHR

Martis Camp

Kitchen Steward (Summer 2026)

Cleaning Equipment

Housekeeping/Cleaning

Incentive Programs

Lift/Move 50 Pounds

Loading/Unloading

Quality Metrics

Recreation

Scholarship

partner JazzHR

OTHER

Overview: Ensures guest satisfaction by providing correctly plated, quality presentations of all food items. EDUCATION and/or EXPERIENCE: High school diploma or general education degree (GED); or one to three months related.

Overview:
Ensures guest satisfaction by providing correctly plated, quality presentations of all food itemscoming off the cook line, and by supporting servers in the timely delivery of food items to theguest by performing the following duties.  This position must also exhibit a high level of professional and personalized guest service that embodies the Company’s brand standard and core values (K.E.E.P. – Kindness, Engagement, Empathy and Positivity).

Responsibilities:
<ul><li>Garnish plates according to Landry's Restaurants, Inc. standards and recipes.</li><li>Ensure orders are being prepared with the correct priority and organize plates and trays for pickup by servers.</li><li>Assist in the final preparation of dishes.</li><li>Check dishes before delivery for accuracy, presentation and temperature.</li><li>Deliver orders to maintain fast service.</li><li>Transfer important information between the kitchen and the wait staff (e.g. when a customer has a particular request).</li><li>Responsible for timing of food orders and alert management if there is a backlog.</li><li>Stock/restock items on line according to specifications.</li><li>Roll and polish silverware as needed. </li><li>Breakdown station and ensure work area is clean, safe, organized and sanitary.  </li><li>Ability to work all food stations in the kitchen if necessary.</li><li>Perform other duties as assigned.</li></ul>

Qualifications:
To perform this job successfully, an individual must be able to perform the duties and responsibilities satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required.<ul><li>Proven experience as food expeditor or other restaurant position.</li><li>Understanding of health and safety rules in a restaurant.</li><li>Dexterity in using kitchen equipment or utensils and carry heavy trays.</li><li>Well-organized and ability to lead and direct people.</li><li>Excellent communication and negotiation skills.</li><li>Outstanding coordination and multi-tasking abilities.</li><li>A customer-oriented approach.</li><li>Great physical endurance.</li><li>Minimum age requirement is 18 years old.</li></ul> EDUCATION and/or EXPERIENCE:High school diploma or general education degree (GED); or one to three months relatedexperience and/or training; or equivalent combination of education and experience. MATHEMATICAL SKILLS: Basic math skills. Language Skills: Must be able to speak and understand English. PHYSICAL DEMANDS: <ul style="margin-top:0in"><li>Ability to move throughout the hotel (standing, walking, kneeling, and bending) for extended periods of time.</li><li>Ability to sit for extended periods of time.</li><li>Ability to express or exchange ideas verbally and perceive sound by ear.</li><li>Ability to regularly move objects (lift, push, pull, balance, carry) up to 50 pounds.</li><li>Constantly walking up to distances of 500 ft. during shift.</li><li>Frequently stooping, reaching.</li></ul>WORK ENVIRONMENT: <ul style="margin-top:0in"><li>Work performed indoors in a climate-controlled environment.  There are occasional hot and cold temperature changes.</li><li>While performing the duties of this job, the employee is regularly exposed to a smoke-filled environment.</li><li>Work with others in close spaces.</li><li>Moderate to high noise levels.</li><li>Walk/stand on tile/mats/carpet/cement.</li></ul>

Pay Range:
USD $18.00 - USD $18.00 /Hr.

Golden Nugget

Saltgrass Steakhouse - Kitchen Expo (Shelfer)

Concrete

Customer Relations

English Language

Food Delivery

Heavy Lifting

Leadership

Mathematics

Multitasking

Negotiation Skills

Order Delivery

Organizational Skills

Safety/Work Safety

Time Management

[AW]-iCims

Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks. Occasional need to be out of building (i.e., parking lot, freezer, trash container areas, etc.) for parking lot pick-up, trash removal and other maintenance and cleaning activities.

We are looking for an experienced Cook/Grill Staff to execute all kitchen operations, ensuring all prepared foods meet restaurant safety and health standards. Who would cook, assemble and wrap good items, stock all needed products and preparation materials in a clean and safe manner. A good candidate for this job is a person with attention to detail who can keep the kitchen tidy and clean all while preparing, cooking, and arranging food together with the rest of our kitchen staff.  Reports to: Management Staff and Shift Leaders Requirements:<ul><li>Must have excellent customer service skills</li><li>Exhibit good manners, proper personal hygiene, positive attitude, and promptness. </li><li>Must be able to perform under pressure in a high volume restaurant including moving and responding quickly for long periods of time. </li><li>Travel quickly in customer service area as much as three times for each customer up to as many as 40 customers per hour of shift.</li><li>Must be able to work in and out of different temperature ranges. </li><li>Ability to handle raw, frozen and cooked food products as well as products in and out of temperature danger zone (41-140 F).</li><li>Capability to stand for long periods of time. </li><li>Able to lift up to 50 pounds. </li><li>Interact with the public and co-workers constantly during shifts. </li><li>Must be able to read order monitors. </li><li>Recall and communication of products and contents. </li><li>Practice established food handling procedures and meet any local health regulations. </li></ul> Responsibilities:<ul><li>Operates grill area in accordance with established standards, policies and procedures. </li><li>Quick, accurate and safe food production process. </li><li>Assists in the success of the restaurant by ensuring guest satisfaction through adhering to standards for quality, value, service and cleanliness. </li><li>Maintains a positive working relationship with all restaurant employees and customers to foster and promote a cooperative and pleasant working climate. </li><li>Communicates all significant issues, both positive and negative, with management staff.</li></ul> Function:<ul><li>Communicate clearly, quickly and politely with co-workers to ensure correct order is served to the customers. </li><li>Quickly and accurately prepares food products following restaurant, health and safety standards and procedures quickly and accurately.</li><li>Be pleasant and alert to customer needs.</li><li>Properly and safely operates and maintains restaurant equipment including grill, fryer, freezer and other related cooking equipment while following all health and safety standards.</li><li>Work as a “team” member to assure constant and consistent quality, service, cleanliness and value to each customer.</li><li>Clean work area, organize and stock needed items. Move various food, paper and cleaning items from other sections of building (or outside building) to immediate work area.</li><li>Stocks and executes proper rotation of products.</li><li>Completes assigned prep work for stocking and set up of grill area.</li><li>Controls food production process.</li><li>Breaks down and cleans grill area thoroughly every day as assigned by a manager or shift leader.</li><li>Wash counters, tables, restrooms, trash receptacles, gather trash and remove from dining/service areas to proper receptacle, sweep, mop, stock and other cleaning tasks. Occasional need to be out of building (i.e., parking lot, freezer, trash container areas, etc.) for parking lot pick-up, trash removal and other maintenance and cleaning activities.</li><li>Informs immediate supervisor promptly of all problems or unusual matters of significance.</li><li>Performs other duties and responsibilities as requested by management staff or shift leaders.</li></ul>Dairy Queen® (DQ®) franchisees, employees and crew members have been focused on creating positive memories for all who touch DQ®, for over 75 years. Unlike any other quick-service brand, DQ® food and treats hold a special place in the hearts of fans of all ages, from all around the globe. That’s why DQ® fans have always been our top priority and why we continue to look for new ways to surprise and delight them. Doing so is our passion. It’s what sets DQ® restaurants apart and is what is helping us reach our vision of being the world’s favorite quick-service restaurant<h3>Salary</h3>$13.00 per hour<h3>Job Type</h3>Full time

Kitchen Jobs in South Lake Tahoe, CA

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Kitchen Jobs in South Lake Tahoe, CA

Kitchen Manager Vail Resorts

Kitchen Steward (Summer 2026) Martis Camp

Saltgrass Steakhouse - Kitchen Expo (Shelfer) Golden Nugget

Cook Dairy Queen

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