Top 23 Chef Jobs in Norden, Ca

Executive Chef
SUGAR BOWL RESORT —Norden, CA
- $90,000 - $135,000 a year
- Full-time
- Microsoft Excel
- Microsoft Outlook
- ServSafe
- AD&D insurance
- Health insurance
Sous Chef
TAHOE DONNER ASSOCIATION —Truckee, CA
- $70,720.00 - $97,593.60 a year
- Full-time
- Mid-level
- 3 years
- High school diploma or GED
- Health insurance
- Dental insurance
Quick Apply
Chef Tournant - Fine Dining
Marriott International, Inc —Truckee, CA
- $32.47 an hour
- Full-time
- Mid-level
- High school diploma or GED
- Fair chance
Senior Sous Chef
Marriott International, Inc —Truckee, CA
- $74,000 - $97,000 a year
- Full-time
- Hotel
- High school diploma or GED
- Continuous improvement
Sous Chef / Line Cook/Prep Cook
The Soule Domain —Kings Beach, CA
- $50,767.75 - $61,139.65 a year
- Full-time
- Hospitality
- Management
- Mid-level
- Opportunities for advancement
- Food provided
Quick Apply
In-Country H2B Chef: 2026-2027 Season
SUGAR BOWL RESORT —Norden, CA
- $20 - $31 an hour
- Weekends as needed
- Background check
- Ability to lift 50 pounds
- Mentoring
- On-the-job training
- Employee assistance program
Sous Chef
Moody's Bistro & Beats —Truckee, CA
- $74,000 - $78,000 a year
- Full-time
- No education required
- Bachelor of Science
- Mid-level
- Health insurance
- Paid time off
Quick Apply
Chef de Cuisine
SUGAR BOWL RESORT —Norden, CA
- $70,000 - $85,000 a year
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- 3 years
- AD&D insurance
- Health insurance
6d
Lunch Kitchen Manager
West River Hospitality —Truckee, CA
- $30 an hour
- Full-time
- Mid-level
- Restaurant
- Kitchen
- Health insurance
- Dental insurance
Quick Apply
SOUS CHEF - PJs
TAHOE CLUB COMPANY LLC —Truckee, CA
- $78,000 - $85,000 a year
- ServSafe
- Customer service
- Mid-level
Quick Apply
Kitchen Manager
West River Hospitality —Truckee, CA
- $30 an hour
- Full-time
- ServSafe
- Cooking
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Banquet Chef - FTYR
IVGID —Incline Village, NV
- $63,544 - $88,931 a year
- Extended hours
- Cooking
- Mid-level
- Ability to lift 50 pounds
Kitchen Manager
Northstar California Resort —Truckee, CA
- $25.00 - $30.15 an hour
- Full-time
- 18 years or older
- Microsoft Outlook
- Mid-level
- Health insurance
- Dental insurance
Quick Apply
Lead Sous Chef
Northstar California Resort —Truckee, CA
- $22.00 - $24.69 an hour
- Weekends as needed
- 18 years or older
- 5 years
- Mid-level
- 401(k)
- Employee assistance program
Quick Apply

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Sous Chef
TAHOE DONNER ASSOCIATION —Truckee, CA
Your primary purpose is to ensure the delivery of high-quality culinary experiences for guests by overseeing food preparation, maintaining kitchen standards,…
$70,720.00 - $97,593.60 a year
Quick Apply
Senior Sous Chef
Marriott International, Inc —Truckee, CA
Prepares and cooks foods of all types, either on a regular basis or for special guests or functions. Provides information to supervisors, co-workers, and…
$74,000 - $97,000 a year

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Executive Chef
Confidential —Columbus, OH
Culinary degree or relevant certification preferred. Excellent leadership qualities with the ability to motivate and develop culinary teams.
From $90,000 a year
Quick Apply
4d
Executive Sous Chef
Tucci's Italian Steakhouse —Dublin, OH
Assist in inventory, ordering, and cost control. *Minimum 3+ years* of culinary leadership experience in a *high-volume kitchen*.
$70,000 - $80,000 a year
Quick Apply
4d

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Executive Chef

SUGAR BOWL RESORT -
Norden, CA

Apply Now

Job Details

Full-time
$90,000 - $135,000 a year

Benefits

AD&D insurance
Health insurance
Dental insurance
401(k)
Paid time off
Employee assistance program
Vision insurance
Life insurance

Qualifications

Sourcing
Employee relationship building
Microsoft Teams
Employment law in talent management
Restaurant cost management
Senior leadership

Full Job Description

Sugar Bowl Resort is seeking an experienced, systems-driven Executive Chef to lead a $20 million evolution of its food and beverage program. This is a build-and-lead role: an opportunity to establish operational standards, shape menus, and develop a high-functioning culinary team across multiple venues.

Working in close partnership with the Culinary Director, Traci Des Jardins, this role is designed for a chef with strong pedigree who is ready to translate refined, ingredient-driven cooking into a high-volume, multi-outlet alpine environment.

You will oversee three distinct venues, lead a team of 30–50 staff, and implement the systems and discipline required to deliver food that is consistent, efficient, and of exceptional quality at scale.

Your Stage: Three Venues, One Cohesive Program

The Belt Room: High-energy village hub featuring classic cocktails and carefully crafted bar food
The Lodge Terrace: Outdoor centerpiece with QR ordering throughout building for lunch and lively après menu, firepits, and panoramic mountain views
Yarrow: Refined alpine dining - thoughtful, ingredient-focused menus for dinner featuring seasonally driven shareable plates

Why Sugar Bowl?

Sugar Bowl Resort has been proudly independent for over 80 years and is one of the oldest ski resorts in California. Situated atop beautiful Donner Summit, Sugar Bowl has a storied past with ties to Austrian ski culture, Hollywood and Walt Disney. This special community helped bring skiing to “sunny California” since December 1939. Since then, it continues to attract adventurous winter sports enthusiasts a like.

Who You Are:

A proven culinary leader with experience in high-quality, high-volume environments (restaurants, hotels, or multi-unit operations)

Grounded in ingredient-driven cooking with strong technical fundamentals

Highly organized and systems-oriented, with the ability to scale quality across multiple outlets

Comfortable balancing refinement with speed and operational efficiency

A clear communicator and team builder who leads with accountability and consistency

Skills & Qualifications:

Strong command of culinary technique, seasonal menu development, and product sourcing
Demonstrated financial management: food cost, labor cost, and budgeting discipline
Experience building and managing teams of 25+ staff
Knowledge of HACCP, allergen protocols, and California food safety and labor law compliance
Proficiency in Microsoft Office 365 (Excel, Word, Outlook, Teams)
Experience with J-1 and H-2B programs is a plus
Ability to operate effectively in a fast-paced, multi-outlet environment

Education & Credentials:

Culinary degree or equivalent professional experience with progressive leadership growth
5+ years in high-volume kitchen leadership; multi-unit experience preferred
3+ years in a senior leadership role (Executive Chef, Chef de Cuisine, or equivalent)
ServSafe Manager Certification (or ability to obtain)
California Food Manager’s Card (or ability to obtain prior to start)
Valid California driver’s license

What You’ll do:

Culinary Operations

Lead all kitchen operations across four venues with a focus on consistency, clarity, and execution
Develop and enforce standardized recipes, prep systems, and presentation guidelines
Design seasonal menus that reflect quality sourcing while remaining operationally efficient
Oversee ordering, receiving, inventory, and waste management (FIFO compliance)
Ensure all kitchens operate cleanly, safely, and in full regulatory compliance
Execute all events and banquets to defined standards

Team Leadership & Development

Recruit, hire, train, and retain a culinary team of 30–50 staff
Build a culture of accountability, professionalism, and consistency
Lead regular check-ins with kitchen leaders to drive performance and development
Maintain all training, certifications, and compliance documentation
Support international staffing programs as needed
Experience managing J1 and H2B recruits and seasonal staff

Financial Management

Maintain food cost within target range (typically 27–32%, depending on outlet mix)
Manage labor to budgeted targets while complying with California labor laws
Oversee inventory systems and ensure accurate reporting
Build and maintain strong vendor relationships
Participate in annual budgeting and capital planning

Guest Experience & Standards

Ensure food quality and consistency across all venues and service periods
Partner with front-of-house leadership on menu communication and execution
Monitor guest feedback and respond with urgency and professionalism
Maintain standards aligned with top-tier Bay Area dining expectations

Strategic & Operational Partnership

Collaborate closely with the Culinary Director on menu direction and program development
Contribute to continuous improvement of systems, workflow, and execution
Support sustainability initiatives, including waste reduction and responsible sourcing
Assist broader resort operations during peak winter conditions as needed

Performance Metrics

Success in this role will be measured by:

Consistent food quality across all venues
Food cost and labor cost performance vs. budget
Health and safety compliance (inspections, audits)
Employee retention and team stability
Guest satisfaction scores and feedback
Execution of high-volume service without degradation of quality

Physical Requirements:

This role is based at 7,953 feet in the Sierra Nevada and requires the ability to perform in a physically demanding alpine environment.

Ability to stand and work for extended shifts (8–12 hours)
Lift and carry up to 50 lbs regularly
Work effectively at high altitude
Navigate indoor/outdoor environments in winter conditions
Tolerate temperature extremes (hot kitchens, cold storage, outdoor exposure)
Wear appropriate safety footwear at all times

Benefits:

Performance-based bonus opportunity
Generous flexible and paid time off
Employer sponsored 401k plan after 1,000 worked hours and one (1) year of service
Medical, dental, and vision benefits
Employer paid life insurance
Additional voluntary benefits (AD&D, critical illness, etc.)
Employee Assistance Program (EAP)
Professional development opportunities
Free ski and tubing passes for employees
Free ski passes for dependents
50% off food at our restaurants
Free group ski and snowboard lessons for employees
Employee discounted lift tickets for family and friends
Lift ticket discounts at multiple resorts including 24 Mountain Collective destinations
Hotel discounts
Employee ski reciprocal programs

Sugar Bowl Resort believes that all persons are entitled to equal employment opportunity and does not discriminate against its employees or applicants because of race, color, hair, religion, sex, sexual orientation, gender identity, gender orientation, gender expression, pregnancy, marital status, national origin, citizenship, veteran status, ancestry, age, physical or mental disability, medical condition, or any other status protected by federal, state or local law, ordinance or regulation. Equal employment opportunity will be extended to all persons in all aspects of the employer-employee relationship, including recruitment, hiring, upgrading, training, promotion, transfer, discipline, layoff, recall, and termination.

Apply Now

Refine Your Search

chef jobs in norden, ca

Executive Chef

Sous Chef

Chef Tournant - Fine Dining

Senior Sous Chef

Sous Chef / Line Cook/Prep Cook

In-Country H2B Chef: 2026-2027 Season

Sous Chef

Chef de Cuisine

Lunch Kitchen Manager

SOUS CHEF - PJs

Kitchen Manager

Banquet Chef - FTYR

Kitchen Manager

Lead Sous Chef

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