Chef de Cuisine

Position Summary:

The Chef de Cuisine will coordinate and oversee all culinary operations of their respective F&B outlet. As a member of the Food & Beverage management team you will work closely with the Restaurant Manager Executive Chef and Food & Beverage Director to meet daily operational needs as well as develop and fulfill both short and long-term goals for respective outlets. The Chef de Cuisine will work directly with the Executive Chef on staffing training menu development and implementation of SOPs to promote success through brand development staff retention and financial results. The Chef de Cuisine will develop strategies for cost and labor control and be responsible for their outlets operating budget.

Job Requirements:

• Excellent communication skills in English both verbal and written.
• Must be able to move lift carry push pull and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending reaching overhead twisting kneeling crouching and consistent use of hands fingers and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
• Regularly required to talk hear adjust vision to both day and night lighting and be able to focus on distant and close-range projects.
• Regularly required to taste and smell.
• Available to work flexible hours including weekends and holidays. Schedule can vary between 5am-12am weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy gluten wheat soy eggs peanuts tree nuts sesame garlic onions shellfish or fin fish.
• Position requires potential exposure to wet and/or humid conditions steam and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to add subtract multiply and divide in various units of measure using whole numbers common fractions and decimals.
• Ability to accurately read and make measurements and adjustments including scaling of recipes.
• Basic computer skills and ability to perform administrative functions as necessitated and as assigned.
• Candidate must be able to follow procedures and directions associated with the Snowbasin Culinary and Purchasing & Receiving teams.
• Ability to travel to Snowbasin for scheduled shifts.

Essential Duties & Responsibilities:

• Read understand and abide by the employee handbook and resort & department polices & procedures.
• Maintain a positive work environment by managing leading working and communicating in a courteous and professional manner with all guests co-workers and vendors.
• Lead by example fostering departmental teamwork and collaboration.
• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
• Under direction of F&B Director a focus on sustainability practices built into standard operating procedures and daily operations.
• Maintain awareness of resort skier visits and group demands.
• Support the financial/marketing goals of the department.
• Monitors and secures inventories daily.
• Manages all ordering functions & duties for respective outlet.
• Enforces quality consistency of product and portion control for all food items.
• Lead trainings and meetings to progress departmental quality standards and profitability.
• Coaches & mentors subordinate employees through training and positive guidance.
• Issues corrective action to subordinates as needed and builds plans to correct issues and solve performance problems.
• Enforces budget standards as directed by F&B Director and Executive Chef.
• Ensure all reporting is complete and is supplied to appropriate parties when required (historical records financials payroll email HR needs schedules logs etc).
• Participates in and promotes safety and accident prevention.
• Works to grow all revenue opportunities and streams including specials events and incremental sales initiatives.
• Represents resort at community and industry events as necessary.
• Perform other duties as assigned by management.

Qualifications:

• Highschool diploma or equivalent
• 2 years of culinary management or chef position experience preferred
• 5 years of practical culinary experience preferred
• Must possess strong knowledge of service culinary procedures occupational safety and food safety.
• Utah Food Handlers Permit
• ServSafe Manager Certification