Chef de Cuisine

Deer Valley Resort
  • Post Date: September 6, 2022
  • Apply Before: October 31, 2022
  • Applications 0
  • Views 134
Job Overview

PURPOSE OF POSITION: This position is responsible for the ‘back of the house’ day to day operations and retail products. Ensuring the best food quality, and customer service with the guidance of the Resort Executive Chef 


  • 5 years kitchen experience in a high quality and high-volume operation with 500 guests or more 
  • Multiple years experience managing a kitchen operation of ten or more cooks
  • Menu design skills (layout, cost, analysis) necessary
  • 5 years’ experience in banquet and catering kitchens
  • Certified through the Health Department in the Serve Safe Program
  • Experience in projecting and maintaining food and labor costs
  • Experience with international foods, American Regional foods and special diets
  • Will be expected to work weekends, nights, and holidays
  • Experience managing a diversified crew for both FOH and BOH
  • Must be very detailed oriented and good at multi-tasking
  • Must be flexible to change, be a team player and very customer orientated
  • Must be skilled in guest interactions
  • Barista and/or retail experience is a plus
  • Requires prolonged standing, bending, stooping, and stretching
  • Requires occasional lifting up to 35 pounds
  • 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
  • Requires excellent sense of taste and smell


  • Stay knowledgeable of current food trends and develop new menu items
  • Be familiar with international, domestic and special diet cuisine preparation
  • Hire, train, supervise, and evaluate
  • Resolve employee conflicts
  • Operate and direct the BOH personnel along with stocking the retail shelves with the appropriate product
  • 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
  • Ensure 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 operations
  • 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 even at busy and hectic times
  • Administrative work to include scheduling, reviewing payroll, monthly food inventory, and ordering of goods and services
  • Must be able to analyze many variables and choose the most effective course of action for the kitchen and front of the house at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure
Job Detail
  • CityPark City, UT
  • Apply on hotel’s jobs site
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