Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $69,600.00 - $95,200.00
Work Schedule
Flexible
Benefits
ski perks
friends and family ski discounts
Free staff ski lessons
Discounted rentals
Subsidized meals
Subsidized housing
Healthcare options
401k plan with company match
Job Description
Deer Valley Resort is a premier mountain ski resort nestled in the breathtaking Wasatch Mountains of Utah, specifically located in the historic mining town of Park City. Over the years, Park City has transformed into a vibrant and diverse mountain ski town, attracting locals, transplants, seasonal workers from all 50 states, and international students from around the globe. Deer Valley Resort prides itself on fostering a diverse workforce where every individual feels welcome, appreciated, and valued, regardless of their age or background. This unique inclusivity is reflected in the strong community spirit of Deer Valley, demonstrated by the fact that... Show More
Job Requirements
- Minimum of two years of post-secondary schooling in relevant curricula
- 1-2+ years of experience as a Sous Chef or Chef de Cuisine
- Extensive food production experience in practically all required food styles
- Knowledge of preparation and presentation of cuisines worldwide
Job Qualifications
- 1-2+ years of experience as a Sous Chef or Chef de Cuisine with extensive food production in virtually all styles of food required
- Minimum of two years of post-secondary schooling in relevant curricula
- Must have knowledge of the preparation and presentation of cuisines worldwide
Job Duties
- Direct and oversee all culinary operations specific to Royal Street Cafe
- Create food daily for restaurant, banquets, and special events
- Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations
- Stay knowledgeable of current food trends to create and implement new and creative menu items each season, considering demographics and international, domestic, and special diet cuisine preparation
- Control food costs based on forecasting, efficient food production, planned requisitioning, and careful attention to established product specifications
- Control 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 staffing
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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