PURPOSE OF POSITION: The Chefis responsible forassistingthe restaurant manager with all food production, menus, and guest satisfactionrelated 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 toestablishedproduct specifications

• Control labor costs and carry out administrative functionspertaining toforecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc.

• Organize an efficient flow of production andmaintainminimum 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 andportionconsistency

• Ensure proper maintenance and care isexhibitedby 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 of5+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,domesticand special diet cuisine preparation

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

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

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

• Must be able tooperatesimple 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.