Royal Street Café Chef De Cuisine - Year Round

About the role

Flex Year Round 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 are available for staff members 401k plan with company match PURPOSE OF POSITION: The Chef de Cuisine is responsible for assisting the Silver Lake Executive Chef with all food production and culinary operations at the Royal Street Café, directing and administering the planning, preparation, production, and control of the outlet's kitchen.

This role delivers consistent, innovative, premier-quality food with attractive presentation, careful cost control, and a continuing focus on outstanding guest service and financial profitability.

RESPONSIBILITIES: Stay knowledgeable of current food trends and develop new, creative menu items each season, considering demographics and international, domestic, and special-diet cuisine Operate the kitchen and direct kitchen personnel, including Sous Chefs, Cooks, and Stewards at Royal Street Café Maintain consistency of product with great attention to food quality, taste, and presentation 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, and discipline Organize an efficient flow of production and maintain adequate staffing Set up a control system through recipes, assuring quality and portion consistency Direct proper purchasing procedures and specifications with storeroom management Maintain safe and sanitary working conditions in accordance with health codes, including nightly cleaning lists coordinated with stewarding and janitorial Ensure that a high standard of dress, personal hygiene, and safety is maintained by all employees Collaborate with the Silver Lake Executive Chef and Resort Executive Sous Chef to maintain a general quality and style consistency in food offerings between lodges Ensure proper maintenance and care is exhibited by all employees toward the operations, equipment, and facility Maintain a positive rapport with guests and associates, especially during busy, high-volume meal periods Other duties as assigned QUALIFICATIONS: Ten years of kitchen experience in a high-quality, high-volume operation serving 500 guests or more Five years of experience managing a kitchen operation of ten or more cooks Solid understanding of kitchen accounting, cost tracking, labor control, ordering, scheduling, 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 fluent in English Certified through the Health Department in the ServSafe program Requires prolonged standing, bending, stooping, and stretching, and occasional lifting of up to 50 lbs.