PURPOSE OF POSITION: The Chef is responsible for assisting the restaurant manager with all food production, menus, and guest satisfaction related service for the Fireside Restaurant and banquet meals.    

JOB DUTIES AND RESPONSIBILITIES: 

Operational Leadership 

• 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 

• Maintain a positive rapport with our members 

• Other duties as assigned 

Culinary Focus 

• Set up a control system through recipes, assuring quality and portion consistency 

• Ensure proper maintenance and care is exhibited by all employees toward the operations, equipment, and facility 

• Stay knowledgeable of current food trends and develop new menu items 

• Operate the club kitchen and direct fellow employees 

• Maintain consistency of product with great attention to food quality, taste, and presentation 

QUALIFICATIONS: 

• Minimum of 5+ years of experience in the culinary field, management, or at a private club 

• Must have a current Utah State food Handler’s permit and/or a Serve Safe Certificate 

• Be familiar with international, domestic and special diet cuisine preparation 

• Must possess the knowledge and skills to create incredible tasting dishes focusing on food trends and fresh local produce 

• Able to lift and carry at least 40 lbs and withstand frequent up-an-down/twisting/repetitive movements 

• Requires manual dexterity and eye-hand coordination for food preparation 

• Must be able to operate simple to complex kitchen equipment 

DATES OF EMPLOYMENT: 

• Year Round – may have periods of layoff or reduced hours 

PAY RATE: 

• Pay: Salary 

Deer Valley Resort is an Equal Opportunity Employer.