Rotating Schedule Performance Chef Jobs in Utah (NOW HIRING)

The Executive Sous Chef is responsible for the effective management and operation of the public food culinary team, including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the GM or Executive Chef. The role will oversee the direction of the kitchen's daily activities in accordance with OVG policies and objectives to ensure guest satisfaction, profitability, and a positive, productive, and compliant work environment. The Executive Sous Chef is responsible for assisting the Executive Chef with the overall kitchen operations, including food and labor cost controls. This team member will provide oversight and resolution responsibility for employee performance issues. The Executive Sous Chef must provide a high level of event oversight, culinary proficiency, and operational/personnel support to ensure the smooth running of any assigned event. A critical function of the Executive Sous Chef will be to actively mentor, train, and help employees meet company quality standards and to promote a positive, enthusiastic, and cooperative work environment. 

This role pays an annual salary of $72,000-$82,000 and is bonus eligible.

Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays).

This position will remain open until September 4, 2026.

• Ensures budgeted food percentages are achieved through effective control measures, including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures, and waste control for all public food events.
• Controls labor costs through effective scheduling of Public Foods kitchen staff, cross-training, and development of employees.
• Ensures that the purchasing and preparation of all food products meet OVG's standards of quality and consistency.
• Responsible for the development of menus, ensuring quality, consistency, and style of concept are maintained.
• Monitors production of food preparation, ensuring recipe specifications, portion controls, and kitchen timings are met.
• Monitors all food served relative to appearance, temperature, sanitary conditions, and quality standards.
• Supervises all line setup, prep, and breakdown activities. Responsible for in-service delegation of tasks to line personnel.
• Coordinates the storage, maintenance, and repair of all kitchen equipment to ensure operational readiness.
• Assists with the delivery and set-up of catered services and food service areas as needed.
• Training and development, including departmental orientation of new employees.
• Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff.
• Maintains a positive and compliant employee relations climate.
• Responsible for staffing, training, evaluation, and counseling of Public Foods kitchen staff.
• Promotes support and communication with the entire staff.
• Positively interacts with front-of-house staff and rapidly solves problems.
• Ensures compliance with health, sanitation, safety, and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff.
• Assists the Executive Chef in fulfilling kitchen record-keeping and administrative requirements, including food inventories and invoicing of food products.
• Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas. 
• Promotes teamwork among staff through effective communication, follow-through, and goal setting.
• Leads by example and thorough instruction to effectively obtain quality management of product, service, and philosophy of concept.
• Other tasks assigned by the Executive Chef and needs of the club.

• Minimum of 3-5 years of kitchen management experience in a full-service restaurant or events venue.
• Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods.
• Demonstrated skill in positively interacting with diverse personalities, including co-workers, subordinates, guests, and purveyors, in a variety of work situations.
• Proven capacity to develop results-oriented staff through effective training, evaluation, motivation, coaching, and counseling.
• Experience supporting others in developing skills for effective job performance.
• Strong aptitude for delegating responsibility to meet objectives and achieve desired results.
• Proven problem-solving skills with the ability to identify issues and implement creative, timely solutions.
• Strong organizational skills with the capacity to set priorities, take initiative, and make sound decisions.
• High attention to detail with the ability to multitask and prioritize effectively in a continuously changing environment.
• Ability to work independently while contributing within a team-oriented environment.
• Flexibility to work varied schedules, including nights, weekends, and extended hours as needed.
• Eligibility to obtain and maintain certification in a nationally recognized sanitation program.
• Must have active listening and effective communication skills.
• Demonstrated and verifiable track record of meeting projected costs.
• Professional appearance and presentation required.
• Knowledge of and skill in using computer software, including MS Word/Excel/Outlook.
• Maintains a current food handler's card and alcohol service permit if required by state or local government.
• Working knowledge of employee scheduling in a hospitality environment.
• Ability to lift and move heavy kitchen equipment as needed.

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