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Fireside Sous Chef - Year Round

Company: Deer Valley Resort
Location: Provo
Posted on: November 19, 2021

Job Description:

Description PURPOSE OF POSITION: This position is responsible for all food production for Fireside Dining and Empire Lodge Banquets

SPECIFIC JOB REQUIREMENTS: Ten years kitchen experience in a high quality and high volume operation with 500 guests or more
Five years experience managing a kitchen operation of ten or more cooks
Must be bi-lingual knowing both Spanish and English
Menu design skills necessary
Five years experience in banquet and catering kitchens
Certified through the Health Department in the Serve Safe Program
Experience in projecting and maintaining food and labor costs
Experience with international foods, American Regional foods and special diets
Total flexibility on hours and on work days
Experience managing a diversified crew, many with little or no kitchen experience
Must be skilled in guest interactions
Requires prolonged standing, bending, stooping, and stretching
Requires occasional lifting up to 40 pounds
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
Requires excellent sense of taste and smell
JOB DUTIES AND RESPONSIBILITIES:
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
Insure 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
Insure 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
Requirements

Keywords: Deer Valley Resort, Provo , Fireside Sous Chef - Year Round, Other , Provo, Utah

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