Chef De Cuisine
Chef De Cuisine
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Job Description
Eriksen Lodge Core Commitments while creating a positive work environment for team members and fellow managers. Must be able to understand and maintain Forbes dining standards. Will assist in developing seasonal menus. Work with and train culinary students meeting educational requirements from their schools. Know and understand Utah Board of Health and Utah DABC regulations. Required to work nights weekends and holidays. Must be able to meet the physical demands of a culinary environment and be able to lift at least 70 lbs. Must possess a strong background in banquets and production. Must possess strong communication and organizations skills. Perform work related duties as assigned. Introduce new product to staff and interact to solicit more productive task accomplishment. Safety awareness and injury prevention. Culinary school graduate is preferred. Two years management experience in upscale fine dining production kitchen. Strong communication and organization skills. Utah Food Handlers Permit or Sanitation Certificate. Set quality standards and maintain composure under pressure.
Employment Type
Full-Time
