Cast & Cut Sous Chef

Deer Valley Resort
  • Post Date: January 17, 2023
  • Apply Before: February 1, 2023
  • Applications 0
  • Views 46
Job Overview

PURPOSE OF POSITION: This position is responsible for assisting the Chef with all food production for operations at Cast & Cut.



  • Must have a minimum of 5 years experience in culinary skills and management
  • Must possess the knowledge and skills to create incredible tasting dishes focusing on food trends and fresh local produce
  • Must have a current Serve Safe Certificate
  • Must be able to work well with a variety of cultures and cooperatively with all other departments Must also be able to speak and communicate in English while on exhibition kitchen lines, in front of and with all Deer Valley Guests
  • Lifting and carrying at least 40 lbs.
  • Withstand frequent up-an-down/twisting/repetitive movements
  • Requires exposure to machines, heat, steam, foodstuffs, cleaning chemicals and solvents
  • Requires manual dexterity and eye-hand coordination for food preparation
  • Must be able to operate simple to complex kitchen equipment


  • Stay knowledgeable of current food trends and develop new menu items
  • Be familiar with international, domestic and special diet cuisine preparation
  • Operate the kitchen and direct kitchen personnel
  • 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, discipline, etc.
  • Organize an efficient flow of production and maintain minimum but adequate staffing
  • Set up a control system through recipes; assuring quality and portion consistency
  • Maintain a good and reliable staff; to motivate, train and promote personnel with potential
  • Maintain safe and sanitary working conditions for employees and with accordance to health codes
  • Insure that high standard of dress, personal hygiene, and safety is maintained by all employees
  • Think positively and cooperate willingly with Food and Beverage Director in all phases of our operations
  • Maintain a general quality and style consistency in food offerings between lodges
  • Insure proper maintenance and care is exhibited by all employees toward the operations, equipment and facility
  • Maintain a positive rapport with guests even at busy and hectic times
  • 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
Job Detail
  • CityPark City
  • Apply on hotel’s jobs site
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