Job Overview
Employment Type
Temporary
Full-time
Compensation
Type:
Salary
Rate:
Range $45,600.00 - $61,600.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Travel arrangements
Housing accommodations
meals
Job Description
Black Desert Resort, situated in the stunning landscapes of Southern Utah, offers an unparalleled luxury experience to guests seeking the perfect blend of natural beauty and high-end amenities. Known for its breathtaking desert views and world-class recreational opportunities, the resort attracts visitors looking for both relaxation and adventure. At the heart of this luxurious haven is the 20th Hole, the resort’s premier dining destination, celebrated for its refined cuisine and exceptional service tailored to resort guests, golfers, and visitors alike. Black Desert Resort prides itself on its commitment to excellence, sustainability, and providing an immersive and memorable hospitality experience.
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Job Requirements
- Minimum of 4 years of culinary experience in a upscale resort environment
- at least 2 years in a leadership or sous chef role
- strong leadership and team management skills
- excellent organizational and multitasking abilities
- strong knowledge of food safety regulations and sanitation standards
- experience with menu development, inventory management, and food cost control
- ability to work flexible hours including nights, weekends, and holidays
Job Qualifications
- Minimum of 4 years of culinary experience in a upscale resort environment, with at least 2 years in a leadership or sous chef role
- strong leadership and team management skills, with the ability to mentor and develop kitchen staff
- excellent organizational and multitasking abilities in a fast-paced environment
- strong knowledge of food safety regulations, sanitation standards, and kitchen best practices
- experience with menu development, inventory management, and food cost control
- passion for culinary innovation and commitment to delivering exceptional guest experiences
- ability to work flexible hours, including nights, weekends, and holidays, as required by the resort's dining operations
Job Duties
- Support daily kitchen operations to ensure timely, high-quality food preparation and service
- lead, guide, and support kitchen staff during assigned shifts
- maintain food quality, consistency, and presentation aligned with resort standards
- assist with menu execution and seasonal offerings as directed by the Executive Chef
- monitor inventory, ordering, and food usage to control waste and costs
- enforce all food safety, sanitation, and health code requirements
- coordinate food preparation for regular service and special events
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
OysterLink connects hospitality businesses with candidates.
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