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Assistant Sous Chef - Winter 2019-20 at DEER VALLEY RESORT

Posted in Management 30+ days ago.

This job brought to you by eQuest

Type: Full-Time
Location: Park City, Utah

Job Description:

PURPOSE OF POSITION: This position is responsible for assisting the Sous Chef with all food production at one of our many lodges and restaurants.


Must have a minimum of 5 years experience in culinary skills and management
Must possess the knowledge and skills to create incredible tasting dishes focusing on food trends and fresh local produce
Must have a current Utah State food Handler's permit and or a Serve Safe Certificate
Must be able to work well with a variety of cultures and cooperatively with all other departments Must also be able to speak and communicate in English while on exhibition kitchen lines, in front of and with all Deer Valley Guests
Lifting and carrying at least 40 lbs

Withstand frequent up-an-down/twisting/repetitive movements
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


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 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