Chef de Cuisine - 1886

Homestead is a historic, four-season resort nestled in the breathtaking Wasatch Mountains in Midway, Utah. Spanning nearly 190 acres of pristine natural beauty, the resort is renowned for its iconic geothermal crater, championship golf course, and extensive year-round outdoor recreation options. Guests can enjoy a harmonious blend of heritage charm and contemporary hospitality through the resort’s newly renovated accommodations, varied dining experiences, and proximity to world-class skiing, hiking, and fly fishing. Homestead serves both as a tranquil retreat and an exciting adventure destination, providing a unique environment where hospitality professionals can thrive, innovate, and create memorable guest experiences.

The role of Chef de Cuisine at Homestead is integral to maintaining the resort’s culinary excellence and guest satisfaction. Reporting directly to the Executive Chef, the Chef de Cuisine will oversee and coordinate all food preparation activities, kitchen operations, pantry management, and storeroom logistics. This leadership position includes purchasing and requisitioning ingredients, kitchen supplies, and equipment, ensuring efficient management and cost control. The Chef de Cuisine will actively participate in menu planning, preparing and portioning dishes, and controlling costs to maximize profitability while maintaining high-quality standards. This position also entails supervising the stewarding team to guarantee cleanliness of all kitchen areas and equipment, as well as overseeing cooks to ensure the quality, preparation methods, and presentation meet the resort’s distinguished standards. In addition, the Chef de Cuisine oversees personnel involved in inventory management, storage, and distribution of all food and supplies.

This position requires strong communication skills, the ability to understand and achieve financial goals, and a collaborative yet decisive leadership approach. Preferred candidates will bring at least five years of cooking experience, including a minimum of two years as a banquet chef and two years of kitchen management experience. Educational credentials such as a college degree or certification in culinary or hospitality fields are advantageous. Candidates must have the necessary Food/Beverage Service Worker Permit where applicable and meet the minimum age requirement mandated by jurisdiction. The role demands employees who prioritize health and safety for themselves and others, ensuring a secure and productive working environment.

Davidson Hospitality Group, the managing company behind Homestead, is an acclaimed, full-service hospitality management organization operating hotels, restaurants, dining and entertainment venues across the United States. Davidson Hospitality is a trusted partner and preferred operator for renowned brands such as Hilton, Hyatt, Kimpton, Marriott, and Margaritaville. The company’s entrepreneurial management style balances the personalized service of a small company with the extensive skill set and experience of a large corporate entity, organized into four specialized verticals: Davidson Hotels, Pivot, Davidson Resorts, and Davidson Restaurant Group. Davidson Hospitality is committed to delivering exceptional value to its owners and team members through a rich benefits program designed to improve the lives and well-being of all employees and their families.

Working at Davidson Hospitality is an extraordinary career opportunity where hospitality professionals are encouraged to contribute meaningfully to redefining quality hospitality. The company fosters an inclusive and diverse workplace, actively promoting equal opportunity and accommodating diverse backgrounds including minorities, females, veterans, individuals with disabilities, and diverse gender identities and sexual orientations. The organization maintains a drug-free work environment, with pre-employment drug testing and background checks as part of the hiring process, as well as participation in E-Verify to ensure employment eligibility compliance.