Royal Street Café Chef De Cuisine - Year Round

Flex Year RoundClassic, consistent quality from a winning team!Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley).Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resortsFriends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only)Subsidized meals at Employee Dining Rooms offered for staff while on shiftSubsidized housing options available for seasonal full-time staffDiscounts for staff members at restaurants, shops, and service providers in Park CityHealthcare options are available for staff members401k plan with company matchPURPOSE OF POSITION: The Royal Street Café Chef de Cuisine is responsible for directing and administering the planning, preparation, production, and control of all culinary operations with continuing effort to deliver outstanding guest service and financial profitability.RESPONSIBILITIES:Direct and oversee all culinary operations specific to Royal Street CaféCreate food daily for restaurant, banquets, and special eventsEnsure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulationsStay 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 preparationControl food costs based on forecasting, efficient food production, planned requisitioning, and careful attention to established product specificationsControl 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 sizeMotivate, train, and promote personnel with potential to build a good, efficient teamDirect and create proper purchasing procedures and specifications with storeroom managementMaintain 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 departmentsPerform general management duties, including employee promotion and discipline, systems management, budget and forecasting, report generation, department and interdepartmental management, and meeting participation and facilitationEnsure proper maintenance and care of the facility and all equipment and toolsMaintain a positive rapport with guests and associates, especially at busy, high-volume meal periodsQUALIFICATIONS:1-2+ years of experience as a Sous Chef or Chef de Cuisine with extensive food production in virtually all styles of food requiredMinimum of two years of post-secondary schooling in relevant curriculaMust have knowledge of the preparation and presentation of cuisines worldwideDATES OF EMPLOYMENT:Flex Year RoundDeer Valley Resort is an Equal Opportunity Employer.

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