Job Overview
Employment Type
Full-time
Compensation
Salary
Range $63,000.00 - $86,200.00
Work Schedule
Standard Hours
Benefits
Multiple Tiers of Medical Coverage
dental coverage
vision coverage
24/7 Teledoc service
free maintenance medications
Pet insurance
hotel discounts
Tuition Reimbursement
Paid Time Off
401k Match
Job Description
Homestead is a renowned four-season resort nestled in the scenic Wasatch Mountains in Midway, Utah. Spanning nearly 190 acres, this historic property is celebrated for its iconic geothermal crater, championship golf course, and an array of year-round outdoor adventures. Known for blending heritage charm with modern hospitality, Homestead offers guests an unforgettable experience that combines relaxation with active pursuits. Recently renovated accommodations and diverse dining options enhance the welcoming atmosphere, making it an ideal retreat for those seeking comfort and adventure alike. Its close proximity to world-class skiing, hiking trails, and fly fishing spots further enriches the guest experience, positioning Homestead as a premier destination in the region.
The property is managed by Davidson Hospitality Group, an award-winning hospitality management company recognized for operating a wide range of hotels, restaurants, and entertainment venues across the United States. Davidson Hospitality Group partners with prestigious brands such as Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, bringing a unique entrepreneurial spirit and owners' mentality to its operations. This culture fosters an environment where employees can grow professionally while delivering exceptional guest experiences.
The role of the Chef de Cuisine at Homestead is pivotal to maintaining the high culinary standards the resort is known for. Working closely with the Executive Chef, the Chef de Cuisine supervises and coordinates the food preparation activities, kitchen operations, pantry, and storeroom personnel. This position is responsible for the purchase and requisition of ingredients, kitchen supplies, and equipment. The Chef de Cuisine plays an active role in menu planning, food preparation, and portion control, ensuring quality and cost-effectiveness throughout the kitchen.
Supervision responsibilities extend to overseeing stewarding operations to maintain cleanliness of kitchen spaces and equipment, as well as managing cooks to uphold food quality and presentation standards. The role also includes supervising workers involved in inventory management, storage, and distribution of food and supplies. This leadership position demands not only culinary expertise but also strong management skills and a deep understanding of financial goals.
This is a full-time position with Davidson Hospitality Group, renowned for providing a rich benefits package and a supportive work environment. The company values inclusivity and diversity and is committed to creating a safe workplace, requiring pre-employment drug testing and background checks. The Chef de Cuisine will be part of a team dedicated to redefining hospitality quality, combining passion, innovation, and service excellence to create memorable dining experiences for guests at Homestead Resort.
The property is managed by Davidson Hospitality Group, an award-winning hospitality management company recognized for operating a wide range of hotels, restaurants, and entertainment venues across the United States. Davidson Hospitality Group partners with prestigious brands such as Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, bringing a unique entrepreneurial spirit and owners' mentality to its operations. This culture fosters an environment where employees can grow professionally while delivering exceptional guest experiences.
The role of the Chef de Cuisine at Homestead is pivotal to maintaining the high culinary standards the resort is known for. Working closely with the Executive Chef, the Chef de Cuisine supervises and coordinates the food preparation activities, kitchen operations, pantry, and storeroom personnel. This position is responsible for the purchase and requisition of ingredients, kitchen supplies, and equipment. The Chef de Cuisine plays an active role in menu planning, food preparation, and portion control, ensuring quality and cost-effectiveness throughout the kitchen.
Supervision responsibilities extend to overseeing stewarding operations to maintain cleanliness of kitchen spaces and equipment, as well as managing cooks to uphold food quality and presentation standards. The role also includes supervising workers involved in inventory management, storage, and distribution of food and supplies. This leadership position demands not only culinary expertise but also strong management skills and a deep understanding of financial goals.
This is a full-time position with Davidson Hospitality Group, renowned for providing a rich benefits package and a supportive work environment. The company values inclusivity and diversity and is committed to creating a safe workplace, requiring pre-employment drug testing and background checks. The Chef de Cuisine will be part of a team dedicated to redefining hospitality quality, combining passion, innovation, and service excellence to create memorable dining experiences for guests at Homestead Resort.
Job Requirements
- Read, write and speak and understand English
- ability to understand financial goals and accomplish them
- minimum 2 years banquet chef experience preferred
- minimum 5 years cooking experience
- food/beverage service worker permit, where applicable
- ability to communicate effectively with the public and other employees
- meet minimum age requirement of jurisdiction
- minimum 2 years kitchen management experience
- college degree or certification in culinary field/hospitality field preferred
- no employee will pose a direct threat to the health/safety of self or others
Job Qualifications
- Read, write and speak and understand English
- ability to understand financial goals and accomplish them
- minimum 2 years banquet chef experience preferred
- minimum 5 years cooking experience
- food/beverage service worker permit, where applicable
- ability to communicate effectively with the public and other employees
- meet minimum age requirement of jurisdiction
- minimum 2 years kitchen management experience
- college degree or certification in culinary field/hospitality field preferred
- no employee will pose a direct threat to the health/safety of self or others
Job Duties
- Supervise and coordinate activities of food preparation, kitchen, pantry, and storeroom personnel
- purchase and requisition ingredients, kitchen supplies and equipment
- participate in planning menus, preparing, portioning, and controlling costs
- supervise stewarding to ensure cleanliness of kitchen and equipment
- supervise cooks to ensure quality and observe preparation and appearance standards
- oversee workers engaged in inventory, storage, and distribution of food and supplies
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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