Lake Tahoe, Califonia


Our Squaw Valley restaurant and fine dining options offer everything from casual patisserie breakfasts for guests-on-the-go, to savory five-course dinners for friends and family as they reconnect amidst the beauty of Lake Tahoe. 

Resort at Squaw Creek has six on-site restaurants in Squaw Valley, each with a different ambiance and menu. All of our eateries offer exceptional service in an unpretentious manner. Our goal is to make you comfortable, to take care of you, and to ensure your North Lake Tahoe dining experience is unrivaled.

Fresh ingredients from the resort’s on-site hydroponic garden are used in all of our restaurant fare, ranging from entrees and appetizers to cocktails and apertifs. All of our food is made from scratch using local ingredients and seasonal fruits and vegetables. This includes all of our breads and pastries, which are baked fresh daily in our pastry kitchen. 

The resort’s Executive Chef upholds the highest culinary standards in all of our kitchens, and fosters creativity and attention to detail in all of our culinary staff. Chef strongly believes in sustaining the resort’s restaurants with produce and herbs from our on-site garden, and sourcing regional ingredients whenever possible.

Six Peaks – Fine Dining
Sandy’s Pub – Standard Pub Fare
Cascades – Breakfast Joint
Sweet Potatoes – Deli & Coffee
Montagna – Italian

Hyatt is an equal employment opportunity and affirmative action employer. We do not discriminate on the basis of race, color, gender, gender identity, sexual orientation, marital status, pregnancy, national origin, ancestry, age, religion, disability, veteran status, genetic information, citizenship status or any other group protected by law.

The PositionS

Culinary Intern – $17.00 per hour
Interns will go through four phases including: Orientation, Culinary Restaurant Outlets, Culinary Banquets/Events/Outlets, and Advanced Training and Intro to Leadership.

Food and Beverage and Front Desk/Rooms  – $19.00 per hour

Due to COVID-19 cleanliness protocols, this role may call for new duties to ensure safety and cleanliness of frequent touchpoints and all colleagues must adhere to our COVID-19 prevention plan, which includes wearing masks, temperature checks and cleaning/disinfecting areas outside the department.

Training Period

One year programs typically start July through September, but sometimes flexible.


Uniform is provided. However, you will need to come with your own black non slip kitchen shoes, comfortable socks, & your own kitchen knives.