Cast & Cut Chef De Cuisine

Job Overview

Classic, 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 resorts
• Friends 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 shift
• Subsidized housing options available for seasonal full-time staff
• Discounts for staff members at restaurants, shops, and service providers in Park City
• Healthcare options, vision and dental benefits are available for staff members
• 401k plan with company match

PURPOSE OF POSITION: As Chef de Cuisine, you are responsible for directing and administering the planning, preparation, production and control of all culinary operations with the lodges continuing effort to deliver outstanding member service and financial profitability. Specifically, this position is responsible for performing the following tasks to the highest standards:

RESPONSIBILITIES:

• Direct and oversee all culinary operations, to include, but not limited to, production at Fresh Tracks Kitchen, ETC, Cast and Cut, Ski School, Apres Ski, Banquets and special events. Ensure food consistency, quality and presentation, compliance with all safety and sanitation standards and regulations, team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability
• Stay knowledgeable of current food trends to create and implement new and creative menu items for each outlet each season. Always considering demographics, 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.
• Set up a control system through recipes, assuring quality and portion consistency
• Motivate, train and promote personnel with potential to build a good, efficient team
• Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing
• Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating nightly cleaning lists and procedures with stewarding and janitorial departments
• Ensure that high standard of dress, personal hygiene, and safety is maintained by all employees
• Think positively and cooperate willingly to collaborate with VP of food and beverage, Food and Beverage Manager, Director of Beverage Resort Executive Chef and Executive Sous Chef, in all phases of our operations to maintain a general quality and style consistency in food and beverage offerings between the different lodges
• Perform general management duties including, but not limited to, systems management, budget and forecasting, report generation, department and interdepartmental management and meeting participation and facilitation to include assisting accounting staff in compiling accounting data for ski resort and various lodging properties, with an emphasis on Accounts Receivable posting charges and payments
• 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

QUALIFICATIONS:

• High School diploma or equivalent. Minimum 2 years post-secondary schooling in relevant curricula
• Proven on the job training and demonstrated ability to perform most kitchen functions in an exemplary fashion
• Minimum of 5 years of executive leadership on the job leadership experience managing multi-unit outlet kitchens
• Possesses a broad knowledge of the preparation and presentation of cuisines worldwide as well as a thorough knowledge of the culinary profession, the hospitality industry and the challenges relevant to kitchen management
• Must know how to operate all kitchen equipment
• Must have knowledge of all cooking techniques and styles of food
• Must have experience in buffet setting and the preparation and holding of food for buffets
• Computer literacy and working knowledge of advanced word processing and excel programs
• Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance and menu engineering
• Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure
• Must be willing to work various hours, holidays and weekends, many times long hours on the job – overtime as necessary.