Goldener Hirsch Chef de Cuisine – Year Round

Job Overview

PURPOSE OF POSITION: This position is responsible for assisting the Goldener Hirsch Inn Executive Chef with all food production and operations at the Goldener Hirsch Inn and banquet facilities.


  • 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 Utah State food Handler’s permit and or a 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 Goldener Hirsch 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
  • S.M.A.R.T. Card certification.
  • Utah Food Handlers certification.


  • 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
  • Ability to create order guides, order and receive products, (including specialty products), and maintain a positive relationship with all purveyors
  • Work with and assist FOH managers and restaurant staff including training with front of house employees to kitchen procedures as necessary
  • Oversee and maintain food storage areas, ensuring proper organization and rotation of food as to prevent any loss
  • Oversee all kitchen operations and outlets in daily operations and in the absence of the Executive Chef
  • Oversee and complete physical inventory counts with accuracy at the end of each month, including price updates and input.
  • 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 our 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
  • 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


  • May be required to work outdoors as business demand dictates.
  • Will work near moving or mechanical parts.
  • May work near toxic/hazardous chemicals and with fumes or airborne particles.
  • Varying schedule to include evenings, holidays and extended hours as business demand dictates.


  • Frequent walking and standing for long periods of time.
  • Must be able to lift up to 50 lbs.
Job Detail
  • CityPark City
  • Apply on hotel’s jobs
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