Resort Executive Sous Chef - Year Round

Year Round

Classic, consistent quality from a winning team!

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. No matter if you are 14 or 84 years, 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).

• Ski perks (vary based on employment status) may include 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 offered for staff while on shift

• Subsidized housing options available for seasonal full-time staff

• Discounts for staff members at restaurants, shops, and service providers in Park City

• Healthcare options are available for staff members

• 401k plan with company match

PURPOSE OF POSITION: As Executive Sous Chef, you are responsible for developing a culinary strategy alongside the Resort Executive Chef and VP of F&B and leads the culinary team to execute that strategy, supported by Restaurant General Managers and the F&B Director. The culinary strategy includes the highest levels of food safety, food quality, menu development, team professionalism, leadership, delivering outstanding guest service and financial profitability.

RESPONSIBILITIES:

• Direct and oversee all culinary operations, including production at all 15 restaurants and employee dining rooms. Ensure food consistency, quality and presentation. Compliance with all safety and sanitation standards and regulations; monthly kitchen and lodge inspections. Team member productivity and performance, implementation of policies and procedures, cost controls and overall profitability

• Menu engineer and concept development (including trend analysis, local procurement studies, and profitability analysis)

• Procurement strategy includes the support of all master procurement programs

• Develop and maintain the culinary leadership team

• Develop and maintain a strong food safety culture

• Work with directors and the culinary team to achieve all financial targets

• Conduct/oversee monthly food and direct supply inventories

• Understand and ensure team compliance with regulatory requirements and department/company policies and procedures

QUALIFICATIONS:

• 5+ years of executive on the job leadership experience managing multi-unit outlet kitchens as Executive Chef, Executive Sous Chef or Chef de cuisine. Extensive food production in virtually all styles of food including but not limited to, American regional, comfort, cultural, pub, fine dining, banquet and international cuisines.

• Minimum of 2 years of post-secondary schooling in relevant curricula; Culinary degree preferred

• Decision making and problem-solving skills

• Leadership and communications skills

• The ability to purchase goods to meet fluctuating volumes

• Ability to interact and maintain positive relationships with guests, co-workers, and management consistent with Deer Valley standards

• Ability to problem-solve in a highly effective manner

Deer Valley Resort is an Equal Opportunity Employer.