Chef De Cuisine

**Chef de Cuisine (Park City, UT)**

**JOB DESCRIPTION**

POSITION TITLE: **CHEF DE CUISINE**

LOCATION: Goldener Hirsch--Park City, UT

DEPARTMENT: CULINARY

REPORTS TO: EXECUTIVE CHEF

**Company & Property Description**

Nestled snugly in the heart of Deer Valley in Utah's Wasatch Mountains, the Goldener Hirsch Inn and Residences is just steps from the Silver Lake Express lift and ski access. You can also easily set off hiking, and biking on the trails, and soak in the spectacular views of Bald Eagle Mountain. The Inn features just 18 rooms, and the Residences showcases 49 newly renovated rooms, allowing us to offer you the ultimate in intimate, personalized service alongside five-star amenities--including European king beds, plush robes and slippers, and an acclaimed restaurant consistently attracting rave reviews.

Named after the Hotel Goldener Hirsch in Salzburg, Austria, the Goldener Hirsch Inn is Deer Valleys premier small luxury hotel. It opened in 1991 by the Countess Harriet Walderdorff, the grand dame who changed Europe's sense of "Luxury accommodations" from overt extravagance to a casual, yet sophisticated style. The hotel's dcor and ambience were influenced by her introductions to the same Austrian furniture makers as the original hotel. We love her style, and we know you will, too.

We create individual experiences for our guests, and focus on exceptional guest service and minute attention to detail. This has earned our Deer Valley luxury hotel numerous awards and ensures you feel like the VIPs you are--from the moment you arrive, and even beyond your departure.

Come and enjoy our award-winning restaurant which has earned a wide range of accolades including Best of State in 2016, Extraordinary from Zagat, and Top Restaurant recognitions from Cond Nast Traveler, Salt Lake Magazine, The Park Record and Salt Lake Tribune.

Most recently, the Hirsch was again selected by the World Ski Awards in 2020 as the Best Ski Boutique Hotel in the United States. The Goldener Hirsch has been a AAA Four Diamond awardee since 2008. We strive to provide you the dedicated service that continues to earn these awards.

Whether traveling on a ski trip to Aspen, or taking a romantic escape in Santorini for a special anniversary, it is the simple things that are most important to the guests of Auberge Resorts Collection. At Auberge, we offer the opportunity to create personal memories and stories; tasting freshly picked fruit in Cabo San Lucas, horseback riding with a local cowboy in Costa Rica, or planting coral gardens in the South Pacific. People who know us, choose to return for shared experiences that connect them to local cultures and which will be forever embedded in their soul.

**Role Summary**

The Chef de Cuisine reports directly to the Executive Chef and is responsible for serving the needs of the restaurant, our guests, and our colleagues by assisting the Executive Chef in providing outstanding culinary experiences.

**DUTIES AND RESPONSIBILITIES**

* Assist the Executive Chef in the day to day operations of the kitchen.

* Ensure objectives are met in the kitchen department, future goals are set.

* Support the Executive Chef in leading the kitchen team in the direction of food preparation, production, and control for all food for breakfast, lunch, and dinner.

* Prepare and assist the kitchen team for all meal periods while ensuring the exceptional quality of all ingredients, preparation, and plating of food items is delivered.

* Responsible for defining and enforcing internal & external customer service and product standards.

* Assist the Executive Chef in controlling labor and operating expenses through effective planning, budgeting, purchasing decisions, up to date pricing and inventory control while focusing on cost control and revenue generation solutions to maximize profit.

* Identify product needs and requisition items needed to prepare the menus.

* Notify the Executive Chef in advance of any expected shortages and address purchase orders when required.

* Interviewing, hiring, and training back of the house employees

* Planning, assigning, and directing work within the kitchen

* Appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems

* Conduct and participate in pre-meal and weekly F&B meetings.

* Be fully knowledgeable about daily hotel and restaurant bookings as well as all guest notes and preferences. Utilize guest notes to provide personalized experiences for all guests.

* Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment and manage the sanitation practices of those in your department.

**Required Qualifications**

**Required**

* Culinary Certificate or Degree

* Two to four years related experience and/or training; or equivalent combination of education and experience.

* Experience in completing administrative tasks, including reporting, budgeting, project management, etc.

* Experience in maintaining state and federal health and safety regulations

* Ability to work a flexible schedule, including weekends and holidays, according to department needs

**Desirable**

* Experience in high season volume that can achieve an average of $14,000-$20,000 sales in food daily.

**SKILLS, ATTITUDES, AND BEHAVIORS**

**Personal Skills:**

* Professional appearance and manner, good character to work with a fast-paced team.

* Ability to work a flexible schedule, including weekends and holidays, according to department needs

**PHYSICAL DEMANDS**

* Must be able to stand for at least 8 hours and be able to lift up, push, and pull at least 35 pounds

At Auberge, we are passionate about our mission to be the best loved operator of one-of-a-kind luxury properties and experiences. We are storytellers and story-makers, delivering simple pleasures and creating indelible memories. Born in Napa and inspired by the most relaxing places in the world, we prize simplicity, comfort and beauty. Whatever role we play in Auberge, and wherever we reside and work, we all live by the view that our core purpose is to enrich peoples lives.

If that philosophy resonates with you and you feel that our approach is aligned with your own passions and beliefs, then please talk to us about becoming part of our family.

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions.

This job description in no way states or implies that these are the only duties to be performed by the employee occupying this position. Employees will be required to perform any other job-related duties assigned by their supervisor.

This document does not create an employment contract, implied or otherwise, other than an at will relationship.

Department: Culinary

This is a management position

This is a full time position

Visit at Goldner Hirsch Share this job