Unit Executive Chef Jobs in Utah (NOW HIRING)

PURPOSE OF POSITION:The Deer Valley Executive Sous Chefmustprovide the greatest possible consistency in innovative, creative, premier quality food toensure attractive, appetizing, and superior taste and presentation for our guests. The Executive Sous Chef must always exercisecareful planning and cost controls as they relate to distinct levels of businessfor the Deer Valley Cafe Outlets, Cafeterias and Banquet Events. Responsible for setting up systemsfor the flow of foodregardingcooking techniques,recipes,cleanliness,healthstandards,and employee guest procedures.

RESPONSIBILITIES:

Cuisine Control

• Direct and oversee all culinary operations at all 17+restaurants and employee dining rooms, ensuring food consistency, quality, and presentation across all

• Stay knowledgeable of current food trends to create and implement new and creative menu items each season while always considering demographics, domestic, and special diet cuisine preparation

Implementing Policy

• Maintaincompliance with all safety and sanitation standards and regulationsthrough monthly kitchen and lodge inspectionsacross all locations

• Lead team member productivity and performance and implement policies and procedures for teamsuccess

• Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating regularly scheduled cleaning lists, procedures, and inspections in Jolt with culinary, stewarding, and janitorial departments

Managing Profitability

• Control food costs based on forecasting, efficient food production, planned requisition, and careful attention toestablishedproduct specifications

• Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedurespertaining topurchasing

Managing Team Performance & Staffing

• Organize an efficient flow of production andmaintainminimum but adequate staffing with the ability to motivate, train, and promote personnel to build good, efficient teams

• Control labor costs and carry out administrative functionspertaining toforecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc.

General Management Duties

• Think positively andcollaboratewithVP of food and beverage,Director of Food and Beverage Operations, Director of Beverage, Resort Executive Chef andall Food and Beverage Managers,in all phases of our operationsto maintain a general quality and style consistency in foodand beverageofferings betweenall thedifferentDeer Valley Resort Lodges and Outlets

• Other duties as assigned

QUALIFICATIONS:

• High school or equivalent

• Minimum 2 years post-secondary schooling in relevant field

• 5+ years of executive, on the job, leadership experience managing multi-unit outlet kitchens as Executive Chef, Executive Sous Chef, or Chef de Cuisine

• Proven on the job training anddemonstratedability to perform most kitchen functions in an exemplary fashion

• Possesbroad knowledge of the preparation andpresentationof cuisines worldwide as well as a thoroughknowledgeof the culinary profession, thehospitalityindustry, and the challenges relevant to kitchen management

• Must know how tooperateall kitchen equipment

• Vast knowledge of cooking techniques

• 1+years experiencein buffet setting and preparation and holding of food for buffets

• Microsoft Office proficient

• Solid understanding of kitchen accounting cost tracking methods andprocedures, labor control, ordering scheduling, checkbook maintenance, and menu engineering

DATES OF EMPLOYMENT:

• Year Round

• Must be willing to work various hours, holidays, and weekends with overtime as necessary

Deer Valley Resort is an Equal Opportunity Employer.