Royal Street Café Chef De Cuisine - Year Round
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
Subsidized meals
Subsidized housing
Staff discounts
Healthcare options
401k plan
Job Description
Deer Valley Resort is a premier mountain resort located in the scenic Wasatch Mountains of Utah, within the historic mining town of Park City. Known for its exceptional skiing experience, the resort combines the charm of a historic town with the excitement of a vibrant, diverse mountain ski destination. Deer Valley is celebrated not only for its outstanding recreational offerings but also for fostering an inclusive and welcoming work environment where every team member, from locals to transplants and international students, feels valued and appreciated. The resort’s staff is a lively mix of people from all walks of life and... Show More
Job Requirements
- High school diploma or equivalent
- 1-2+ years of experience as a sous chef or chef de cuisine with extensive food production knowledge
- minimum of two years of post-secondary schooling in relevant culinary curricula
- knowledge of preparation and presentation of worldwide cuisines
- ability to manage and lead kitchen staff effectively
- strong understanding of food safety and sanitation regulations
- ability to control food and labor costs
- excellent organizational and communication skills
- availability to work flexible year-round hours
- commitment to delivering outstanding guest service
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 Café
- 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
- set up a control system through recipes to ensure consistent quality and portion size
- motivate, train, and promote personnel with potential to build a good, efficient team
- direct and create proper purchasing procedures and specifications with storeroom management
- maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures, working in tandem with stewarding and janitorial departments
- perform general management duties, including employee promotion and discipline, systems management, budget and forecasting, report generation, department and interdepartmental management, and meeting participation and facilitation
- ensure proper maintenance and care of the facility and all equipment and tools
- maintain a positive rapport with guests and associates, especially at busy, high-volume meal periods
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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