Kitchen Chef & Sous Chef
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Before you apply
Salary$40k – $85k
LocationLake Tahoe Preparatory, Olympic Valley, United States
Work modeon-site
Typefull-time
SeniorityMid
Experience2–3 yrs
DepartmentCulinary Group
Company size2+ people
PostedFeb 7, 2026 · 9mo ago
Verified live2d ago
May no longer be actively hiring
Posted by the company on Feb 7, 2026
At a glanceSummarised by Seekless from the posting.
Minimum 2-3 years of experience as a line cook, sous chef, or chef de partie—preferably on grill or sauté
Strong knowledge of protein cooking techniques, temperatures, and meat fabrication
Ability to work independently and take full ownership of the kitchen when needed
Current Food Handler's Certificate (or ability to obtain within 30 days)
Comfortable with high-volume batch cooking (40+ to 80+ covers per service)
Experience maintaining kitchen equipment and keeping a kitchen in top operating condition
Strong attention to detail—consistent results every service
A true team player who communicates openly and works collaboratively
Previous sous chef experience or readiness to step into that level of responsibility
Experience with institutional, school, or athletic dining programs
Familiarity with sports nutrition and macro-balanced meal preparation
Basic butchery and whole-animal breakdown skills
Experience with smoking, barbecue, or wood-fired cooking
Comfort with egg cookery and brunch-style service
Knowledge of various cuisines and global protein preparations
Flexible schedule—able to work weekdays, weekends, and holidays
Reliable transportation
Benefits
Lodging included
Meals during shifts
About the role
Description
We’re hiring a Kitchen Chef & Sous Chef for a small boarding school in North Lake Tahoe, CA. Our kitchen serves three meals a day—breakfast, lunch, and dinner during the week, and brunch and dinner on the weekends—all healthy, nutritious food designed to fuel student athletes.
This kitchen is run by two people: a Chef and a Sous Chef. Both roles share the load equally. You won’t just be running a station—you’ll be co-managing the entire kitchen.
From cooking and prepping to maintaining equipment, ordering inventory, and keeping the space spotless, everything is a shared responsibility. When the Chef is off, you’re in
charge. When you’re both on, you’re working side-by-side to get it done.
We run a tight-knit school community. You’ll know every student you’re cooking for, and you’ll see the direct impact your food has on their health and performance. The right candidate will have lodging included as part of their compensation package.
If you want real ownership in a kitchen, a place to live in one of the most beautiful locations in California, and the chance to cook healthy food that makes a real difference—this is your opportunity.
Responsibilities
Responsibilities
•
Share all kitchen responsibilities equally with the Chef de Cuisine—this is a true partnership
•
Co-manage daily meal service: breakfast, lunch, and dinner on weekdays; brunch and dinner on weekends
•
Own the grill and sauté stations while stepping in across all stations as needed
•
Share prep duties—butchering, portioning, marinating, batch cooking, sauces, and mise en place
•
Split kitchen maintenance responsibilities: deep cleaning, equipment care, walk-in organization, and general upkeep
•
Co-manage inventory—receiving deliveries, proper storage, FIFO rotation, and placing orders
•
Assist with menu planning, recipe scaling, and adapting meals for dietary needs and athlete nutrition goals
•
Assist the Food and Beverage director with the planning and adapting recipes
•
Take full charge of the kitchen when the Chef de Cuisine is off and viceversa
•
Support weekend brunch service including egg cookery, breakfast proteins, and brunch specials
•
Ensure food safety compliance across all stations—proper temperatures, sanitation, and labeling
•
Communicate daily with the Chef de Cuisine to coordinate prep lists, service plans, and priorities
•
Help train and onboard any additional kitchen support staff for events and as the program grows
Requirements
Requirements
•
Minimum 2-3 years of experience as a line cook, sous chef, or chef de partie—preferably on grill or sauté
•
Strong knowledge of protein cooking techniques, temperatures, and meat fabrication
•
Ability to work independently and take full ownership of the kitchen when needed
•
Current Food Handler’s Certificate (or ability to obtain within 30 days)
•
Comfortable with high-volume batch cooking (40+ to 80+ covers per service)
•
Experience maintaining kitchen equipment and keeping a kitchen in top operating condition
•
Strong attention to detail—consistent results every service
•
A true team player who communicates openly and works collaboratively
•
Flexible schedule—able to work weekdays, weekends, and holidays
•
Reliable transportation
Nice to have
Preferred Skills:
•
Previous sous chef experience or readiness to step into that level of responsibility
•
Experience with institutional, school, or athletic dining programs
•
Familiarity with sports nutrition and macro-balanced meal preparation
•
Basic butchery and whole-animal breakdown skills
•
Experience with smoking, barbecue, or wood-fired cooking
•
Comfort with egg cookery and brunch-style service
•
Knowledge of various cuisines and global protein preparations
Benefits
Benefits
•
Competitive salary ($40,000 - $85,000 based on job and experience)
•
Lodging included for the right candidate
•
Work in beautiful North Lake Tahoe—world-class skiing, hiking, and outdoor recreation year-round
•
Be one of two chefs running the kitchen—real ownership, real responsibility
•
Opportunity to grow into a leadership role as operations expand
•
Meals provided during shifts
•
Direct impact on fueling the next generation of student athletes
Compensation
The base pay range for this role is $40,000 – $85,000 per year.
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