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Deer Valley Resort
Job Overview
This position is responsible for assisting the Snow Park Sous Chef with all food production for the day operation at Snow Park Lodge.
RESPONSIBILITIES:
- 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
- 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 and the Executive Chef 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
QUALIFICATIONS:
- 3-5 years kitchen experience in a high quality and high volume operation with 500 guests or more
- 3-5 years of experience managing a kitchen operation of ten or more cooks
- Menu design skills necessary
- 3-5 years of 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
- Total flexibility on hours and on work days
- Experience in preparing children’s menus for up to 200 children per meal (ski school)
- Experience managing a diversified crew, many with little or no kitchen experience
- Must be skilled in guest interactions
- Requires prolonged standing, bending, stooping, and stretching
- Requires occasional lifting up to 40 lbs
- 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
DATES OF EMPLOYMENT: 10/15/2023 – 04/14/2024
Deer Valley Resort is an Equal Opportunity Employer.
Job Detail
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CityPark City
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Apply on hotel’s jobs sitehttps://www.deervalley.com/get-in-touch/employment
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