Chef de Cuisine of a Deer Valley Restaurant Outlet- Year Round

Company: Deer Valley Resort
Location: Bountiful
Posted on: June 22, 2022

Job Description:

Please note, this position is located at Deer Valley Resort in Park City, UT.DescriptionPURPOSE OF POSITION: This position is responsible for the back of the house day to day operations and retail products. Ensuring the best food quality, and customer service with the guidance of the Resort Executive Chef SPECIFIC JOB REQUIREMENTS: 5 years kitchen experience in a high quality and high-volume operation with 500 guests or more Multiple years experience managing a kitchen operation of ten or more cooksMenu design skills (layout, cost, analysis) necessary5 years experience in banquet and catering kitchensCertified through the Health Department in the Serve Safe ProgramExperience in projecting and maintaining food and labor costsExperience with international foods, American Regional foods and special dietsWill be expected to work weekends, nights, and holidaysExperience managing a diversified crew for both FOH and BOHMust be very detailed oriented and good at multi-taskingMust be flexible to change, be a team player and very customer orientatedMust be skilled in guest interactionsBarista and/or retail experience is a plusRequires prolonged standing, bending, stooping, and stretchingRequires occasional lifting up to 35 poundsRequires exposure to machines, heat, steam, foodstuffs, cleaning chemicals and solventsRequires manual dexterity and eye-hand coordination for food preparationMust be able to operate simple to complex kitchen equipmentRequires excellent sense of taste and smell JOB DUTIES AND RESPONSIBILITIES: Stay knowledgeable of current food trends and develop new menu itemsBe familiar with international, domestic and special diet cuisine preparationHire, train, supervise, and evaluateResolve employee conflictsOperate and direct the BOH personnel along with stocking the retail shelves with the appropriate productMaintain consistency of product with great attention to food quality, taste and presentationControl food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specificationsControl labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc.Organize an efficient flow of production and maintain minimum but adequate staffingSet up a control system through recipes; assuring quality and portion consistencyMaintain a good and reliable staff; to motivate, train and promote personnel with potentialMaintain safe and sanitary working conditions for employees and with accordance to health codesEnsure that high standard of dress, personal hygiene, and safety is maintained by all employeesThink positively and cooperate willingly with Food and Beverage Director in all phases of operationsMaintain a general quality and style consistency in food offerings between lodgesEnsure proper maintenance and care is exhibited by all employees toward the operations, equipment and facilityMaintain a positive rapport with guests even at busy and hectic timesAdministrative work to include scheduling, reviewing payroll, monthly food inventory, and ordering of goods and servicesMust be able to analyze many variables and choose the most effective course of action for the kitchen and front of the house at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressureRequirements

Keywords: Deer Valley Resort, Bountiful , Chef de Cuisine of a Deer Valley Restaurant Outlet- Year Round, Hospitality & Tourism , Bountiful, Utah