Executive Chef

Overview Job Summary: The Executive Chef at Red Mountain will lead the culinary team in delivering high-quality cuisine at Canyon Breeze Restaurant and banquet operations.

This role involves menu creation, staff management, and ensuring an exceptional dining experience for our guests. Job Specification: Onsite: Red Mountain Resort, Ivins, Utah Shift & Schedule Availability:

Year Round / Full Time Pay Range: $80,000 - $90,000. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us: Competitive Pay and Benefits: Enjoy a competitive hourly rate with comprehensive health insurance, retirement plans, and paid time off.

Employees also receive unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. Engaging Environment: Work in a dynamic resort setting, with opportunities to support a variety of operations, experiences and events.

Career Development: Opportunities for professional growth and advancement in the hospitality field. Job Responsibilities but not limited to:

Develop and oversee all aspects of the culinary program at Canyon Breeze Restaurant and banquet operations. Create seasonal menus that highlight locally sourced and sustainable ingredients. Ensure the highest quality of food preparation and presentation.

Recruit, train, and mentor culinary staff, fostering a collaborative and positive work environment. Manage kitchen staff schedules, ensuring efficient operation and coverage during all shifts. Conduct regular performance evaluations and provide constructive feedback.

Oversee inventory management, including ordering, storage, and cost control of food supplies. Ensure compliance with all health and safety regulations, maintaining a clean and sanitary kitchen. Implement and maintain standard operating procedures for kitchen operations.

Organize and execute special events, culinary workshops, and demonstrations. Develop and manage the culinary department's budget, optimizing costs without compromising quality. Analyze and report on food cost, labor cost, and other key financial metrics.

Identify and implement cost-saving initiatives and revenue-enhancing opportunities. Responsibilities Preferred Qualifications and Skills: Proven experience as an Executive Chef or similar role in a resort dining establishment.

Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced, dynamic environment. Strong organizational and time management abilities.

Commitment to sustainability and responsible sourcing practices. Compensation details: 0 Yearly Salary PI3cd8-3237