Fireside Chef - Year Round

Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City, which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states, and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued—whether you are 14 or 84, there is a place for you in the Deer Valley family. (Last year, over 1,100 staff members celebrated their fifth season or more at Deer Valley.)

Benefits

• Ski perks (vary based on employment status), including:
  • Deer Valley season pass
  • Free skiing or riding at other Alterra Resorts and select local Utah resorts
  • Friends and family ski discounts
  • Free staff ski lessons and discounted rentals (winter staff only)
• Subsidized meals at Employee Dining Rooms while on shift
• Subsidized housing options for seasonal full-time staff
• Discounts at restaurants, shops, and service providers in Park City
• Healthcare options for staff members
• 401k plan with company match

Purpose of the Role

The Chef is responsible for assisting the restaurant manager with all food production, menus, and guest satisfaction-related service for the Fireside Restaurant and banquet meals.

Responsibilities

Operational Leadership

• 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, and discipline
• Organize an efficient flow of production and maintain minimum but adequate staffing
• Maintain a positive rapport with members
• Other duties as assigned

Culinary Focus

• Set up a control system through recipes, assuring quality and portion consistency
• Ensure proper maintenance and care of operations, equipment, and facility by all employees
• 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

Requirements

• Minimum of 5+ years of experience in the culinary field, management, or at a private club
• Current Utah State Food Handler’s permit and/or a Serve Safe Certificate
• Familiarity with international, domestic, and special diet cuisine preparation
• Knowledge and skills to create incredible tasting dishes focusing on food trends and fresh local produce
• Able to lift and carry at least 40 lbs and withstand frequent up-and-down, twisting, and repetitive movements
• Manual dexterity and eye-hand coordination for food preparation
• Ability to operate simple to complex kitchen equipment

Schedule

Year-round employment with possible periods of layoff or reduced hours.

Pay

Salary.