Chef jobs in Utah - 269 jobs

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$110,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 10, 2026. Responsibilities Responsible for managing, developing and mentoring all full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. Coordinates the delivery and set-up of catered services and food service areas as needed. Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. Demonstrated and verifiable track record of meeting projected costs. Professional appearance and presentation required. Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. Maintains a current Food Handler's card and alcohol service permit if required by state or local government. Working knowledge of employee scheduling in a hospitality environment. Ability to obtain and maintain certification in a nationally recognized sanitation program. Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. Must have active listening and effective communication skills. Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. Ability to assist others in developing needed skills for effective job performance. Ability to positively distribute responsibility to others to meet objectives and achieve desired results. Ability to recognize problems and to creatively and expeditiously find solutions. Ability to set priorities and use initiative; solid decision-maker. Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. Ability to be self-directed while working in a team-oriented environment. Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis (“protected class”) including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law. 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Extell Hospitality Services Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence. Location Perched above the Jordanelle Reservoir and just steps from the Jordanelle Express Gondola, Canopy by Hilton at Deer Valley is your all-season gateway to adventure. Effortless ski-in access meets vibrant dining and après with live local music, while the rooftop lounge, game room, and year-round heated pool, jacuzzi, sauna, and plunge pool create the ultimate alpine retreat. Cozy yet dynamic, it's mountain luxury reimagined. Overview: The Executive Chef is the senior leader responsible for the entire culinary operation for 5 outlets, ensuring a premium guest dining experience and the financial success of the Food & Beverage program. These outlets include an Italian cuisine restaurant, lounges, in-room dining, and a café. This role holds direct oversight of the culinary team, managing all back-of-house (BOH) functions, including menu creation, staff development, and cost control. The ideal candidate is a creative, hands-on culinary professional with exceptional leadership, a deep understanding of profitability, and a passion for utilizing locally sourced food and drink in innovative offerings. Key Responsibilities: Culinary Leadership & Menu Development: Plan and direct all food preparation and culinary activities. Design, develop, and implement innovative menus, daily specials, and banquet offerings, with a strong emphasis on seasonal and locally sourced ingredients, while ensuring distinct offerings for all 5 outlets (Italian restaurant, lounges, in-room dining, and cafe). Ensure consistent quality, taste, and presentation of all dishes, setting and enforcing plating standards. Conduct ongoing market analysis to align menus and offerings with current trends and customer preferences. Kitchen Operations & Financial Management: o Oversee and manage the day-to-day operations of the kitchen and all BOH functions. Manage inventory, ordering, and purchasing of all food, beverage components, and kitchen supplies. Estimate food and labor costs, monitor financial performance against budget, and implement cost control measures without compromising quality. Negotiate and maintain strong relationships with vendors and local suppliers to ensure high-quality, competitively priced locally sourced products. Manage kitchen equipment maintenance, scheduling necessary repairs and upgrades. Team Management and Development: Lead, mentor, and motivate a diverse team of Sous Chefs, Line Cooks, and Prep Cooks. Oversee recruitment, training, and scheduling for all supervised staff to ensure optimal coverage and productivity across all 5 outlets. Conduct regular performance reviews, provide coaching, and foster a positive, professional work environment. Quality & Safety Assurance: Ensure strict adherence to all brand, health, safety, and sanitation standards and regulations. Conduct regular inspections of all operational areas to ensure cleanliness, functionality, and compliance. Develop and implement kitchen policies and procedures for efficient workflow and inventory management. Qualifications Qualifications Minimum of 5-7 years of progressive leadership experience in a professional kitchen, with at least 3-5 years as a Head Chef or Executive Chef in a full-service or upscale environment. Experience managing multi-outlet culinary operations (restaurants, lounges, and banquets) is highly desirable. Culinary Arts degree or equivalent professional certification (e.g., Certified Executive Chef - CEC) preferred. Advanced knowledge of food safety principles and current certification (e.g., ServSafe). Skills: Exceptional leadership, coaching, and team-building skills. Strong financial acumen with proven ability to manage budgets, control food and labor costs, and drive profitability. Excellent communication (written and verbal), interpersonal, and delegation skills. Superior problem-solving and decision-making abilities, with a focus on results. Deep knowledge of BOH systems, inventory management, and kitchen equipment. Ability to work flexible hours, including evenings, weekends, and holidays. Passion for culinary excellence and the ability to thrive under pressure in a dynamic environment. Why Join Extell Hospitality Services? EHS is dedicated to delivering exceptional hospitality through operational excellence and innovative strategies. This role provides an opportunity to lead a high-profile property and contribute to the success of a flagship operation in one of the world's most dynamic environments. Additional Considerations: Benefits: Comprehensive health, dental, vision, 401(k) matching, and other standard perks.

Black Desert Resort, located in the stunning red rock landscape of Southern Utah, offers a world-class luxury experience defined by fine dining, exceptional service, and personalized guest care. The resort's In-Room Dining program delivers restaurant-quality meals directly to guest accommodations, ensuring a seamless, elevated culinary experience that reflects the resort's standards of excellence. Job Summary: The In-Room Dining Chef de Cuisine is responsible for overseeing the daily culinary operations of the resort's In-Room Dining (IRD) program, ensuring all meals are prepared to the highest quality standards and delivered promptly. This position requires exceptional culinary skills, operational leadership, and the ability to balance precision with speed in a fast-paced luxury setting. Reporting to the Banquet Chef, the In-Room Dining Chef de Cuisine manages the IRD culinary team, coordinates closely with the In-Room Dining service and stewarding teams, and ensures menu consistency, guest satisfaction, and smooth operational execution. The ideal candidate is highly organized, passionate about refined hospitality, and dedicated to creating memorable in-room dining experiences. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Pay Range: $72,000 - $80,000/year. 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: Comprehensive Benefits: Health insurance, 401(k) with company match, employee dining room, Flexible time off, resort discounts, and free hotel stay employee program. Creative Leadership: Lead a specialized culinary operation that defines in-room dining luxury. Career Growth: Opportunities for advancement within Black Desert Resort's culinary leadership structure. Responsibilities Oversee all culinary operations related to In-Room Dining, including breakfast, all-day, and overnight service. Plan, prepare, and execute menus with a focus on quality, presentation, and efficiency. Ensure all dishes meet established resort standards for taste, temperature, and visual presentation. Coordinate with the In-Room Dining Manager and Service Team to ensure timely delivery of food orders. Train, schedule, and supervise kitchen staff assigned to IRD production and plating. Maintain proper inventory of food, supplies, and equipment; submit daily requisitions as needed. Monitor and control food and labor costs in alignment with departmental budgets. Ensure all food safety, sanitation, and cleanliness standards are met, including proper storage and labeling. Participate in menu development, seasonal updates, and promotional offerings for the IRD program. Collaborate with the Resort Executive Chef, Pastry, and Banquet teams to share resources and streamline kitchen operations. Assist in special VIP setups, amenities, and customized guest dining requests. Oversee the accuracy of plating, packaging, and delivery presentation for each order. Respond promptly to guest feedback or service recovery needs related to IRD dining. Ensure compliance with resort policies, health codes, and OSHA/HACCP regulations. Maintain a professional, team-oriented culture in the IRD kitchen and stewarding areas. Qualifications 5+ years of progressive culinary experience, including 2+ years in a leadership or supervisory role in hotel or resort room service operations. Formal culinary education or equivalent professional experience required. Strong knowledge of high-volume production, plating standards, and luxury dining presentation. Proficiency in food cost analysis, inventory management, and ordering systems. Knowledge of POS and kitchen order management systems. Excellent leadership, communication, and organizational skills. Ability to perform efficiently under pressure while maintaining a calm, professional demeanor. Food Handler and ServSafe Manager certification required. Availability to work flexible shifts, including early mornings, nights, weekends, and holidays.

Are you a culinary leader with a passion for food, people, and creating exceptional dining experiences? Legacy Village of St. George is hiring a full-time Executive Chef to lead our kitchen team in the heart of beautiful St. George, Utah. THE BASICS Pay: In this cooking position, you will earn a competitive salary ranging from $70,000 - $80,000/year depending on experience. Schedule: This is a full-time, salaried position with a regular schedule of Monday through Friday from 8:00 AM to 5:00 PM, with occasional weekend events as needed. Benefits: We offer this cooking position flexible schedules, a 401(k) plan with company match, comprehensive health, dental, and vision benefits, as well as discounts at the hotels we manage. YOUR DAY AS AN EXECUTIVE CHEF Each day, you will lead a talented culinary team responsible for preparing and serving meals to over 250 residents. You will oversee all aspects of kitchen operations-from meal planning and food production to managing schedules, hiring, and ordering supplies-ensuring that everything runs smoothly and stays within budget. Your focus will be on building a cohesive team of chefs, servers, and support staff, fostering a positive and collaborative kitchen environment. Whether you're creating delicious, nutritious menus or coaching your team toward excellence, your role will be essential to delivering not just meals, but meaningful moments to our residents through food. REQUIREMENTS FOR AN EXECUTIVE CHEF Experience running a kitchen and managing staff Ability to manage a budget and maintain cost-effective operations Strong leadership skills with the ability to coach and train a team Commitment to building a positive, respectful kitchen culture A LITTLE ABOUT US: At Legacy Village of St. George, our mission is simple: to serve our residents like family. We offer senior living in one of Utah's most desirable locations-beautiful Southern Utah. Our gorgeous, state-of-the-art community provides amenities and services meant for an active and engaging lifestyle. Our residents enjoy the on-site beauty salon and spa, local transportation, and housekeeping. We have an incredible staff! WE CAN'T WAIT TO HEAR FROM YOU! If you're ready to take your culinary leadership to the next level in a supportive, resident-focused environment, we want to hear from you. Apply today using our initial 3-minute, mobile-friendly application and take the first step toward joining our cooking team!

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. **Responsibilities :** + Manage all Galley staff and oversee operation of all galleys and food outlets + Coordination of all food offering including group offerings and special requests + Oversee proper preparation of special dietary meals and food allergies for Guests and Crew + Monitor all Culinary standards, inventory and cost control + Complete random food and menu audits + Maintains close relationship with shore side F&B management team + Ensure Disney Cruise Line and USPH Sanitation requirements are met in all galleys and food store rooms + Responsible for setting Departmental goals + Maintain Operating Guidelines and OJT material for areas of responsibility and revise as necessary + Ensure facilities and equipment are maintained and in good working order + Inventory control (par levels turnover and replenishment) + Monitoring/Implementation of garbage separation and disposal procedures + Monitor handling, maintenance, and reordering of operating equipment + See that hazardous materials are used and stored properly in operations under their control, including regular inventory and availability of MSDS + Facilitate department meetings + Provide leadership for all direct reports; Responsibilities include, but are not limited to: + Managing personnel files + Review and approve all renewal contracts before distribution + Conducting performance reviews, including discipline as needed + Ensuring Project Onboard compliance + Monitoring STAR, while making necessary corrections + Onboard training, new hire and ongoing + Succession planning + Crew recognition and communication **Basic Qualifications :** + Minimum five years experience in high volume galley/F&B operation + Certified Executive Chef or equivalent degree in Culinary Arts + College education or equivalent industry experience preferred + Ship experience required + Excellent working knowledge of food and beverage products, services, and equipment + Demonstrated ability to calculate cost potentials/projections and understands the impact on budget + Technical and functional understanding of the ship based food and beverage operation + Excellent verbal and written communication skills + Strong interpersonal communication skills + Proficient in Microsoft Office and Outlook **Additional Information :** This is a **SHIPBOARD** role. You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities, and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1324951BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Executive Chef - Large Senior Living Community We are looking to hire a commendable Executive Chef to manage our kitchen staff and join our team at a large senior living community in South Jordan. Come join a team of dedicated, smart, and caring professionals as they work together to care for our seniors and provide them the lifestyle they deserve. Who we are "Our supreme goal is to do and be the best in all we undertake, and to provide a Stellar life for our residents, their families and our employees." - Evrett Benton, CEO If you are looking for a company and team that understands the value of people, then look no further! Stellar Senior Living is a premier assisted living and memory care provider in the Western United States. Founded in 2012 we have experienced consistent growth adding senior living communities to our family each year. We continue to grow and are looking for top talent to join our team and continue the journey with us. Copper Creek Senior Living is one of Stellar Senior Living's most vibrant senior living communities. Serving residents in a very active community full of fun, family and opportunities to serve. What we offer Competitive salary $67,000 to $72,000 depending on experience Benefits include medical, dental, vision, generous Paid Time Off program, holidays, 401k and more!!! A growing company with opportunities for advancement Company sponsored training, tuition reimbursement, and other learning opportunities Free meals each shift Full-Time position On demand pay. Get your earned wages as soon as you want. Job Description As the Executive Chef, you will consistently provide a fine dining experience to our residents. You will responsible for the entire food service operation of the community, providing breakfast, lunch, dinner, and special event food and beverage service daily to residents of the community. You will supervise chefs, kitchen staff and other personnel engaged in specialty cooking, preparation, presentation and serving of food and beverage items. As the Executive chef, you will also maintain all department expenses within the budgeted guidelines. Responsibilities Plan, test and check cost of new menus and menu items. Clean and supervise the cleaning of the overall work area, equipment and utensils, and maintains sanitation standards in accordance with the Department of Health. Function as the lead worker over cooks and other food service personnel engaged in the preparation, cooking, and serving of food items. Participate in interviewing and selection of food service personnel. Responsible for personnel actions including hiring, termination, promotion, discipline/corrective action, as well as layoff and recall. Schedule and reschedule staff using independent judgment and exercising discretion when creating the schedule and in making determinations regarding granting employee requests for time off or other modifications in work schedules. Read and understand financial performance and results and adjusts activities accordingly. Responsible for purchasing and maintaining inventory of food products and kitchen supplies. Takes month-end inventory and extend totals accurately. Inspects the quality and quantity of these items when delivered. Qualifications Experience and/or knowledge of special diets and meal preparation for large groups. Culinary Arts degree from recognized school as well as two (2) years related experience as an Executive Chef or Assistant Executive Chef in a comparable size food service operation. Five (5) years experience in kitchen work in medium to large organizations. 2+ years' experience in hiring, training and managing food service personnel. Experience executing culinary techniques including menu design, food preparation and artistic food design. Knowledge of culinary terminology. Ability to operate computer equipment for data entry and retrieval. Must have ServSafe certificate (current) If you are the right candidate, then we definitely want to hear from you! To apply click the “Apply” button. We are an equal opportunity employer and prohibit discrimination/harassment without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. As part of Stellar Senior Living's continued efforts to maintain a safe environment for all employees, residents, families, and visitors, Stellar strongly encourages its employees to receive an FDA-approved COVID-19 vaccination, as well as any subsequent booster doses, as recommended by the Centers for Disease Control and Prevention (CDC). To facilitate and further encourage COVID-19 vaccinations, Stellar periodically organizes onsite vaccination clinics at its various locations. Stellar employees are not required to be fully vaccinated for COVID-19 as a condition of employment.

Benefits: Competitive salary Dental insurance Employee discounts Free uniforms Health insurance Opportunity for advancement Parental leave Training & development Vision insurance Paid time off Join our team at HallPass! We are hiring for our leadership team and are looking for a Chef de Cuisine for our Company! Responsibilities: Ability to lead the culinary team and develop new hires with training and guidance. Ensures the general cleanliness of the heart-of-house, and the entire venue. Handles all allergy and/or dietary restrictions and modifications. Ensures BOH employees accurately follow all orders received from the POS system and/or direction from the expeditor. Initiates the process for interviewing, hiring, and training new applicants. Responsible for all kitchen job performance reviews, developing employees. Oversee operations to ensure safety, quality, recipe accuracy and financial profitability. Supervise the execution of regular service, catering, take-out and all in/off-venue events. Possesses in-depth knowledge of operational systems, which includes payroll, inventory and purchasing. Responsible, with the General Manager, for maintaining the venue's monthly Profit & Loss statement standards. Ensures Department of Health and company sanitation standards. Ensures that the venue is compliant with all federal, state, and local laws and regulations, and company policies. Coaches and develops employees by setting clear guidelines and expectations. Ensures that all mechanical systems are in good working order and compliant with all federal, state, and local ordinances. Ensures all employees are compliant with all standards and procedures. Possesses in-depth knowledge of all food menus and the venue. Organize, develop, and produce new recipes for potential new menu items and specials. Ensures expediting standards. Possesses practical knowledge of the job duties of all supervised employees. Attends, leads, and participates in any training sessions, departmental meetings, daily pre-shift meetings. Responsible for Initiating and leading Progressive discipline for all BOH Staff when necessary. Qualifications: Minimum 2 years of experience as a Chef in full service, moderate to high volume restaurants. Proficient with computers, Excel, Toast, Email, POS and technology. Strong interpersonal skills and financial acumen. Professional verbal and written communication with guests, employees, vendors, and ownership. Fluency in Spanish is a plus. Must be organized, self-motivated, and proactive with a strong attention to detail. Must be able to stand, lift and bend for extended periods of time. Must be able to bend and lift to 50 lbs. Role may include job duties or tasks requiring repetitive motion. Exposure to hot kitchen elements or cleaning materials. Ability to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays. We offer competitive pay and company benefits! Compensation: $70,000.00 per year We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law. The casual, open setting has a striking design with widen tables and chairs made of golden acacia from Thailand, ornate Balinese doors, colorful original murals and several art pieces by a resident artist. Each of the surprising design elements feature a QR code where diners can learn more about the story behind the art. The food hall includes seating for 300, including a dynamic outdoor patio of more than 3,500 square feet.

The Chef de Cuisine will coordinate and oversee all culinary operations of their respective F&B outlet. As a member of the Food & Beverage management team, you will work closely with the Restaurant Manager, Executive Chef, and Food & Beverage Director to meet daily operational needs, as well as develop and fulfill both short and long-term goals for respective outlets. The Chef de Cuisine will work directly with the Executive Chef on staffing, training, menu development, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The Chef de Cuisine will develop strategies for cost and labor control and be responsible for their outlet's operating budget. Job Requirements: Excellent communication skills in English, both verbal and written. Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance. Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms. Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments. Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects. Regularly required to taste and smell. Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-12am, weekends and holidays. Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish. Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold. Position requires potential exposure to and use of toxic or caustic chemicals. Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals. Ability to accurately read and make measurements and adjustments, including scaling, of recipes. Basic computer skills and ability to perform administrative functions as necessitated and as assigned. Candidate must be able to follow procedures and directions associated with the Snowbasin Culinary and Purchasing & Receiving teams. Ability to travel to Snowbasin for scheduled shifts. Essential Duties & Responsibilities: Read, understand and abide by the employee handbook and resort & department polices & procedures. Maintain a positive work environment by managing, leading, working and communicating in a courteous and professional manner with all guests, co-workers and vendors. Lead by example, fostering departmental teamwork and collaboration. Maintain awareness of all state & federal sanitation procedures and industry food safety practices. Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations. Maintain awareness of resort skier visits and group demands. Support the financial/marketing goals of the department. Monitors and secures inventories daily. Manages all ordering functions & duties for respective outlet. Enforces quality, consistency of product, and portion control for all food items. Lead trainings and meetings to progress departmental quality, standards, and profitability. Coaches & mentors subordinate employees through training and positive guidance. Issues corrective action to subordinates as needed, and builds plans to correct issues and solve performance problems. Enforces budget standards as directed by F&B Director and Executive Chef. Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules, logs, etc). Participates in and promotes safety and accident prevention. Works to grow all revenue opportunities and streams including specials, events, and incremental sales initiatives. Represents resort at community and industry events as necessary. Perform other duties as assigned by management. Qualifications: Highschool diploma or equivalent 2+ years of culinary management or chef position experience preferred 5+ years of practical culinary experience preferred Must possess strong knowledge of service, culinary procedures, occupational safety, and food safety. Utah Food Handler's Permit ServSafe Manager Certification

Direct food preparation, production and control for all food outlets and banquet facilities at resort. **Employee Housing benefit available. ESSENTIAL RESPONSIBILITIES Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards. Responsible for managing multiple outlets efficiently. Responsible for enhancing the food product that is presented to guests. Make changes that respond to the marketplace and to guests needs, both present and anticipated. Recommend changes to the food product. Use market research to develop new products. Read menu to estimate food requirements. Order food products and supplies from vendors. Lead the preparation and production of meals, food quality and presentation. Supervise staff in all food preparation including proper receiving and storage of all food and food-related items. Expedite peak meal periods by maintaining a 'hands on' approach. Ensure compliance with all safety and sanitation standards and regulations, team member productivity and performance, cost controls and overall profitability. Visually inspect, select, and use quality food and beverage products including, but not limited to, fruits, vegetables, meats, fish, and spices Create and implement new menus and individual food items. Set targeted sanitation standards, set standards for all product rotation and ensure food cost is always in the front of mind for culinary staff. Assume the role of liaison between the culinary team and all other hotel departments. Participate in and oversee monthly food inventories. Responsible for maintaining quality of food product and ensuring consistency in food delivery and standards. Provide support of a specialist nature to the Executive Committee, particularly to the Food and Beverage Director. Work in support of team goals and measures effectiveness through Food Cost, Payroll and Food & Beverage profit performance of the resort. Maintain food costs within budget guidelines. Participate in the hiring process of new staff members. Conduct and participate in monthly departmental meetings. Manage the payroll of the culinary team, including daily management of the time and attendance system. Continuously evaluate the performance and encourage improvement of the staff members in the food and beverage department. Arrange, provide, and supervise training of new staff members to include familiarization of property, standard operating procedures, and policies. Cross-train staff members in all positions within their area of responsibility and all types of equipment to perform their duties, in addition to successful implementation and follow-up checklists. Ensure that all staff members are retrained as needed. Serve as a role model to all staff members, adhering closely to policies and procedures, practicing the highest standards of performance. Set the highest possible example in conduct, temperament, punctuality, and standards of work. Be familiar with all company benefits and policies. SUPPORTIVE FUNCTIONS In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the hotel: Assist with any guest inquiry. Follow all company and safety and security policies and procedures. Report maintenance problems, safety hazards, accidents, or injuries. Perform other reasonable job duties as requested by direct and indirect supervisors. PHYSICAL DEMANDS Environmental conditions are inside, a job is considered inside if staff spends approximately 75 percent or more of the time inside. Temperature is moderate and controlled by hotel environmental systems. Must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possible for one (1) hour or more. Must be able to stand and exert well-paced mobility for up to four (4) hours in length. Must be able to exert well-paced ability to maneuver between functions occurring simultaneously. Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. Must be able to lift up to 45 lbs. as needed. Must be able to push and pull carts and equipment weighing up to 250 lbs. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, and hearing ability and visual acuity. Hearing, smelling, tasting, and visual ability to observe and distinguish product quality and detect signs of emergency situations. Talking and hearing occur continuously in the process of communicating with other staff, guests, and supervisors. Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Must have finger dexterity to be able to operate office equipment such as computers, printers, 10-key adding machine, multi-line touch tone phone, filing cabinets, FAX machines, photocopiers, dolly, and other office equipment as needed. Ability to work primarily with fingers to pick, pinch, type and carry out substantial movements (motions) of the wrists and hands as well. SPECIFIC JOB KNOWLEDGE, SKILLS AND ABILITIES The individual must possess the following knowledge, skills and abilities and be able to explain and demonstrate that he or she can perform the essential functions of the job, with or without reasonable accommodation, using some other combination of knowledge, skills, and abilities: Must be able to speak, read, write, and understand the primary language used in the workplace. Requires good communication skills, verbal, written and electronic. Considerable knowledge of complex mathematical calculations and computer programs. Must have excellent leadership capability and customer relations skills. Must be detail oriented with outstanding organizational and communication skills. Must possess intermediate computer skills. Must Possess basic computational skills. Knowledge of computer programs, math skills as well as budgetary analysis capabilities required. Ability to analyze, foresee user needs, and makes judgments to ensure proper tools are provided at property level. Ability to effectively deal with internal and external customers some of whom will require high levels of patience, tact and diplomacy and collect accurate information to resolve conflicts. Knowledgeable about basic function of Windows OS, MS Office, PMS, PBX, Key system, and POS. Self-driven and able to work independently. Exceptionally strong in issue resolution and proven analytical skills with a strong attention to detail Thorough knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their state and local analogues (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA. Thorough knowledge of food products, standard recipes, and proper preparation. Ability to distinguish product quality, taste, texture, and presentation and observe preparation. Ability to conduct meetings, menu briefings and maintain communication lines between line staff and departmental managers. Artistic ability to create theme menus, ideas for ice carvings, decorations, etc. Extensive knowledge of menu development, insight into marketing, cost and wage control. Ability to create recipes and support material, i.e., recipe cards, descriptions, and pictures, and to read and visualize same. EDUCATION High school or equivalent education required Minimum of two years of culinary schooling preferred. EXPERIENCE Must have five years of prior experience as Chef with knowledge of most international and domestic dishes. Must have experience in restaurant and banquets. Must have extensive knowledge of wine pairing. LICENSES OR CERTIFICATIONS Certification as Chef or Certified Master Chef by a government accredited culinary agency. Safe Server Alcohol & Food Handlers certification required. Ability to provide and maintain a valid drivers license as the position may require the operation of motorized and electric vehicles. CPR certification and/or First Aid training preferred. EXEMPT POSITION Exempt Staff Members are not covered by the overtime provisions and do not receive overtime pay. Exempt Staff members are paid a fixed salary that is intended to cover all the compensation to which they are entitled. GROOMING All Staff Members must maintain a neat, clean and well-groomed appearance per Azul Hospitality standards. Refer to the property specific required grooming and uniform standards policy. ATTENDANCE Regular attendance in conformance with the standards, which may be established by Azul Hospitality, from time to time, is essential to the successful performance of this position. Staff with irregular attendance / tardiness will be subject to disciplinary action, up to and including termination of employment. Upon employment, all staff is required to fully comply with Azul Hospitality rules and regulations for the safe and effective operation of the hotels facilities. Staff members who violate hotel rules and regulations will be subject to disciplinary action, up to and including termination of employment. Due to the cyclical nature of the hospitality industry, staff members may be required to work varying schedules to reflect the business needs of the hotel. In addition, attendance at all scheduled training sessions and meetings is required. This job description is not an exclusive or exhaustive list of all job functions that a staff member in this position may be asked to perform from time to time.

Job DescriptionLead the Craft. Shape the Standard. Join Bonrue Bakery as our Executive Baker Who We Are At Bonrue Bakery, we blend the soul of old-world baking with the pace and precision of modern hospitality. Founded by Michelin-trained chefs and powered by Savory Fund, we've grown quickly across Southern Utah-earning a reputation for croissants that sell out daily, pastries that surprise, and a team culture that feels like family. As we grow, we're searching for a visionary Executive Baker-someone who leads with taste, mentors with intention, and bakes with reverence and originality. The Role This role is responsible for overseeing all baking operations-from artisan breads and viennoiseries to savory creations. You'll lead a talented team, shape the menu alongside the Executive Pastry Chef, and establish the gold standard for consistency, creativity, and kitchen culture. What You'll Do Manage the full production of artisan breads, pastries, viennoiseries, and savory baked goods across all Bonrue locations Own the production of viennoiserie: croissants, puff pastries, danishes, etc.-balancing technique with innovation Co-create new menu items with the Executive Pastry Chef, blending savory and sweet elements Develop and refine original recipes rooted in seasonal ingredients, modern trends, and timeless tradition Train, mentor, and manage the baking team-fostering excellence, speed, and unity Monitor daily execution to maintain the highest standards in taste, texture, and presentation Conduct quality tastings, schedule staff, and oversee kitchen workflow Source high-quality, sustainable ingredients and manage inventory cost-effectively Ensure all baking equipment is clean, operational, and compliant Collaborate cross-functionally with front-of-house, marketing, and events to align production with demand Occasionally interact with guests or showcase products at events to represent Bonrue's craft culture Maintain all health, safety, and sanitation standards with precision Who You Are You might be a great fit if you: Have 7-10 years of baking experience, with at least 3 years leading a team Are a master of fermentation, lamination, and artisan techniques Innovate fearlessly while respecting classical methods Lead with humility, develop others with intention, and create systems for scale Are relentlessly detail-oriented, calm under pressure, and obsessed with quality Hold or are willing to obtain: Food Handler's Permit, ServSafe Certification, valid driver's license Are proficient in basic digital tools (email, Microsoft Suite) What We Offer Competitive salary with performance-based incentives Creative freedom and brand-shaping influence A talented culinary partner in the Executive Pastry Chef Modern equipment and a supportive leadership team Growth opportunities as Bonrue expands regionally A tight-knit kitchen culture rooted in excellence and gratitude A platform to build your legacy-every morning, before the sun rises We use eVerify to confirm U.S. Employment eligibility.

Our company is committed to being trusted voices of light and truth reaching hundreds of millions of people worldwide. JOB TITLE - Sous Chef DEPARTMENT - The Garden Restaurant REPORTS TO - Head Chef SUMMARY The Sous Chef supports the Head Chef in overseeing daily culinary operations at The Garden. This role helps to lead the kitchen team, maintain high culinary standards, and ensure smooth, consistent service throughout the shift. The Sous Chef is responsible for supporting the line, enforcing food safety practices, directing staff, and maintaining an organized, efficient kitchen environment. Two full-time positions are available: AM Sous Chef and PM Sous Chef. JOB ENVIRONMENT Works primarily indoors in a fast-paced, high-volume restaurant environment. Must be comfortable working evenings, weekends, and holidays to accommodate restaurant hours. Works with a variety of kitchen equipment and interacts with kitchen staff and management regularly. SKILLS, EDUCATION AND QUALIFICATIONS · Proven experience in a culinary leadership or supervisory role within a high-volume restaurant · Strong leadership and team development skills · Strong culinary knowledge with an understanding of food safety and sanitation practices · Ability to solve problems and respond quickly to kitchen-related issues · Strong organizational skills and the ability to multitask in a fast-paced environment · Professional appearance and adherence to company dress and grooming standards · Experience with prep, production, and inventory processes preferred ESSENTIAL FUNCTIONS · Supports the Head Chef in managing day-to-day kitchen operations to ensure smooth service and guest satisfaction · Supervises, trains, and mentor's kitchen staff, including line cooks, prep cooks, and cashiers · Maintains a clean, organized, and efficient kitchen, including stations, equipment, and storage areas · Ensures all food safety, sanitation, and health regulations are always upheld · Assists with inventory, product rotation, and ordering to maintain adequate stock levels · Supports execution of recipes, prep lists, and culinary standards set by the Head Chef · Performs additional duties as assigned by management · Understands that management reserves the right to modify s as necessary COMPENSATION $50,000 - $55,000/annually. This range is inclusive of multiple job levels. Salary to be determined by multiple factors including but not limited to evaluation of the education, experience, knowledge, skills, and abilities of the applicant along with internal equity and alignment with market data. OTHER JOB REQUIREMENTS · May be required to work outside of regular business hours, including weekends, early mornings, and holidays, to accommodate business needs · Takes on additional duties as required or assigned by management EQUAL OPPORTUNITY EMPLOYER STATEMENT: We are an Equal Opportunity Employer. We celebrate diversity and are committed to creating an inclusive environment for all employees. Individuals from all backgrounds are encouraged to apply. Employees understand that management reserves the right to modify job descriptions as necessary.

Job DescriptionExecutive Chef Sorrel River Ranch Resort & Spa | Moab, Utah Our Mission at Sorrel River Ranch At Sorrel River Ranch, we exist to create unforgettable experiences rooted in place, purpose, and connection. Set among the red rocks and wide-open skies of Moab, we blend refined luxury with the raw beauty of the land, honoring our neighbors, our environment, and the stories that make this place sacred. We are more than a resort - we are a Pack. The Sorrel Pack is built on trust, accountability, authenticity, and a shared commitment to raising the standard without losing our soul. We work hard, care deeply, support one another, and show up fully - for our guests, our land, and each other. Position Overview The Executive Chef is the culinary visionary and operational leader for Sorrel River Ranch, responsible for the evolution, execution, and excellence of all food experiences across the resort. This role oversees all kitchens, culinary teams, menus, and event execution - from daily service to large-scale ranch buyouts and destination weddings. The Executive Chef balances creativity with discipline, crafting cuisine that honors seasonality, place, and refinement while delivering consistency, efficiency, and profitability. This role is highly collaborative, working closely with Food & Beverage, Events, Sales, and Leadership to shape the future of Sorrel's culinary identity. Key Responsibilities Culinary Vision & Concept Development ● Define and evolve the culinary identity of Sorrel River Ranch across all outlets and experiences ● Develop menus that reflect seasonality, local sourcing, and a sense of place while meeting luxury standards ● Create and refine concepts for evolving outlets, pop-ups, special events, and experiential dining ● Ensure food storytelling aligns with the Sorrel brand and guest journey ● Balance creativity with scalability and operational feasibility Kitchen Operations & Execution ● Oversee all kitchen operations including daily service, prep, sanitation, and execution ● Ensure consistency, quality, and presentation across all culinary offerings ● Establish and maintain culinary SOPs, recipes, and standards ● Maintain strong communication between kitchens and front-of-house teams ● Actively lead service when needed, setting the tone through presence and professionalism Events & Experiential Dining ● Lead all culinary execution for on-site events including weddings, retreats, buyouts, and special experiences ● Collaborate with Events and Sales teams on menu design, tastings, and BEO execution ● Ensure event menus are executed flawlessly, on time, and to Sorrel standards ● Participate in post-event recaps and continuous improvement initiatives ● Innovate experiential dining opportunities unique to the ranch setting Sorrel Pack Leadership & Culture ● Recruit, train, coach, and mentor culinary team members at all levels ● Build a Pack culture rooted in accountability, respect, and pride of craft ● Develop strong sous chefs and kitchen leaders ● Lead by example - calm, prepared, and present ● Foster collaboration across departments Financial Stewardship & Controls ● Manage food cost, labor cost, and overall kitchen budgets ● Lead menu engineering to balance creativity and profitability ● Maintain inventory controls, ordering procedures, and waste reduction initiatives ● Partner with Food & Beverage leadership on pricing strategies and forecasting ● Ensure event menus align with contracted pricing and margin expectations Systems, Safety & Compliance ● Ensure compliance with all health department regulations and safety standards ● Maintain cleanliness, organization, and readiness across all kitchen spaces ● Uphold Sorrel River Ranch standards, ownership expectations, and brand guidelines ● Champion sustainability and responsible sourcing practices where possible Qualifications ● 5+ years of Executive Chef or Senior Sous Chef experience in a luxury resort, destination, or lifestyle property ● Experience overseeing multiple outlets and high-volume events ● Strong leadership, organizational, and communication skills ● Proven ability to balance creativity with operational discipline ● Experience with menu development, costing, and large-scale event execution ● Passion for mentorship, food, and hospitality Why Join the Sorrel Pack ● Opportunity to shape the culinary future of a one-of-a-kind luxury ranch resort ● Creative freedom to evolve outlets, events, and experiential dining ● Collaborative leadership environment rooted in trust and authenticity ● A role where cuisine, landscape, and story come together We have limited rental housing available on a first-come, first-served basis. The starting rate of pay will be based on the level of experience. We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V. The above statements are intended to describe the general nature and level of work performed by people assigned to this position. They are not intended to be construed as an exhaustive list of all job duties performed by the team members so classified. Management reserves the right to revise or amend duties at any time. Powered by JazzHR lP3pPqe5gz

Executive Sous Chef High-Energy, Upscale Restaurant Im working with an innovative, globally expanding hospitality group known for its bold flavors, energetic atmosphere, and commitment to excellence. Were looking for a passionate and experienced Executive Sous Chef to support day-to-day kitchen operations and drive culinary leadership at one of their vibrant, high-volume locations. If you thrive in a fast-paced environment, love leading teams, and are excited to create memorable dining experiences, this could be the career move youve been waiting for. Why Youll Want to Be Part of This Team: Competitive Compensation & Bonuses: Performance-based bonuses up to 15% of base salary Regular opportunities for merit-based raises and performance incentives Full Benefits Package: Medical, Dental, and Vision Insurance Group Life and Disability Additional options for Accident, Critical Illness, and Hospital Indemnity Insurance 401(k) with Traditional and Roth options Perks & Wellness Support: Employee dining discounts or complimentary meals onsite Paid Time Off and Paid Sick Leave (as required by local/state laws) EAP access, plus commuter and dependent care benefits Career Growth: Work under top culinary leadership with clear advancement pathways Get involved in creative menu design and seasonal innovation Be part of an expanding global brand with limitless opportunities What Youll Be Doing: As Executive Sous Chef, youll serve as the Executive Chefs key support, helping to manage kitchen operations, maintain high culinary standards, and lead a skilled team in delivering a consistently exceptional guest experience. Core Responsibilities: Culinary Operations Oversee daily production and kitchen execution Expedite service to ensure speed, accuracy, and plating standards Lead daily line checks and enforce recipe consistency Assist in crafting and implementing seasonal menu specials Collaborate on event-specific culinary needs and private dining Team Development & Kitchen Culture Train and mentor line cooks and prep staff Promote a respectful, team-oriented kitchen environment Inspire and elevate team performance through example and engagement Operational & Financial Accountability Monitor labor, food cost, and inventory to remain within budget Reduce waste and improve portion control Work with purchasing teams to source top-quality ingredients Use sales mix data to guide menu and prep decisions Support P&L reviews and variance resolution Food Safety & Compliance Ensure all local and company health standards are met or exceeded Maintain cleanliness and kitchen organization at all times Oversee storage, rotation, and refrigeration protocols Supervise closing procedures and equipment safety What Were Looking For: 5+ years of culinary leadership in upscale, high-volume restaurants Strong kitchen management, financial, and food cost control skills Creative, organized, and driven with a high culinary IQ ServSafe Manager certification (or state equivalent) Hands-on leader who can work every position and train others Comfortable using POS and kitchen inventory software Must be available nights, weekends, and holidays as needed Physical Requirements: Must be able to stand for long periods in a high-heat environment Ability to lift and carry up to 50 lbs Flexibility to work a full-time schedule including weekends and holidays Next Steps: This role offers a genuine path for growth in one of the industrys most exciting dining concepts. If youre ready to lead with excellence and creativity in a high-profile kitchen environment, lets connect.

A chic and high-profile private club near Salt Lake City is seeking an accomplished Executive Chef. This club offers a wide array of amenities, including multiple food & beverage outlets and event spaces. This is an excellent opportunity for a creative culinary leader who enjoys developing innovative menus and building exceptional kitchen teams. Compensation: $110, 000 - $120, 000 + Bonus, Comprehensive health benefits, PTO, and more. Key Responsibilities •Create innovative menus that balance member preferences with seasonal ingredients and culinary trends •Direct kitchen operations, ensuring consistent quality, presentation, and service standards •Manage food costs, inventory, and kitchen budget to ensure profitable operations •Lead, develop, and inspire a skilled culinary team •Collaborate with the management team and members on special events, banquets, and club functions Qualifications •3-5 years of experience as an Executive Chef, with a strong background overseeing multiple outlets and Banquets •Culinary training from an accredited institution •Strong leadership abilities with proven staff management experience •Financial acumen with experience in budget management and cost control •Excellent communication skills and professional demeanor If you are interested in being considered, please apply with an updated resume! Only qualified candidates will be contacted

Elevated above the Distractions Promontory has received universal acclaim as a destination where life's greatest moments naturally play out thanks to its unrivaled depth and breadth of extraordinary family experiences. This established community - which spans more than 11 square miles - features an investment of more than $400 million in exceptional and award-winning amenities for every season. No other community comes close. Promontory Club is looking to fulfill a vacancy for a Chef de Cuisine The Sage Restaurant - Full time. The Sage Chef de Cuisine will be proficient in all aspects of modern Italian cuisine. The Chef de Cuisine will be responsible for supervising and coordinating the work of Sage kitchen employees. The Chef de Cuisine will be responsible for the quality of product and plate presentation in the Sage Restaurant under the direction of the Director of Food & Beverage and will maintain all Promontory standards, policies and procedures in accordance with the Promontory Mission Statement and Vision. The Sage Chef de Cuisine will at times be expected to help at all food outlets on Promontory property as well as with special catering events. ESSENTIAL DUTIES AND RESPONSIBILITIES: Ensure the highest sanitation standards are met throughout the building with regards to cleanliness, sanitation and food safety. Maintain kitchen cleanliness to a very high standard. Always in compliance with Health Department standards. Assist the Director of Food & Beverage in menu development for Sage. Interact with Members on a daily basis seeking input on quality of products and menu item development. Establish proper quality control procedures and final food production as it affects taste, presentation, and service. Provide employees with the orientation and training needed to understand expectations and perform job responsibilities. Train and develop a team environment to insure proper communication and quality products. Scheduling of staff for maximum efficiency meeting both service and financial standards. Consistently strive for the highest quality in delivery and product. Perform daily line inspections and documented temperature logs to ensure food safety and rotation of product. Establish standards and consistencies and hold the staff responsible to meet menu requirements. Meet budgeted expectations by month and for the year. Maintain security of inventories and ensure proper levels are maintained to minimize waste and minimize tying up working capital. Maintain an in-depth knowledge of financial results including food cost, labor, and miscellaneous supplies. Balance budget requirements with excellent product and service. Provide input in the planning of annual special events. Must attend weekly Food & Beverage and Operations meetings. Maintain a “will do” attitude at all times. Maintain a positive working environment at all times. Participate in special events where needed. Deliver on any other reasonable request of senior management. Follow all company safety and security policies and procedures; report accidents, injuries and unsafe work practices to management; complete safety training and certifications. Maintain files of Safety Data Sheets and follow safe work practices. Other duties as assigned by the Director of F&B. Qualifications EDUCATIONAL REQUIREMENTS OR EQUIVALENT: High School Diploma or GED equivalent is required; a Culinary Degree from an approved school is preferred or a combination of schooling and work experience will also be considered; must have and maintain and Food Safety for Managers certifications; must be at least 21 years of age. PREVIOUS EXPERIENCE REQUIRED: A relevant background in modern Italian cuisine is required. Minimum 2 years in a culinary leadership role- sous chef, chef de cuisine in a high end or luxury level hotel, private club or restaurant is required. Basic computer skills and competency in the following Microsoft Office including Word, Excel, and Outlook and POS software; must have a high attention to detail and consistency and the ability to multitask in a fast-paced environment all while maintaining a high level of professionalism. WORKING KNOWLEDGE TO BE ACQUIRED ON JOB: Abide by Promontory policies and procedures and submit ideas for possible revision; work independently with little supervision; courteous and helpful with Promontory Club Members and employees. PHYSICAL REQUIREMENTS AND WORKING CONDITIONS: Must be able to stand on feet for long periods of time; ability to lift 30lbs occasionally and 50lbs occasionally; must be willing to work various hours, nights, holidays and weekends when needed. Salary range will be determined upon employment and will be commensurate with experience. Must be authorized to work in the United States without sponsorship. Promontory offers competitive wages and benefits including, but not limited to, medical, dental, vision, disability, life insurances, vacation, holiday pay, employee meals, uniform allowances, golf on two award winning courses and yearly bonuses. Promontory Club is an Equal Opportunity Employer All qualified applicants will receive consideration for employment without regard to race, color, ancestry, national origin, religion, creed, age (over 40), disability (mental and physical), sex, gender identity, sexual orientation, gender expression, medical condition, genetic information, marital, military and veteran status.

Oak View Group Oak View Group is the global leader in venue development, management, and premium hospitality services for the live event industry. Offering an unmatched, 360-degree solution set for a collection of world-class owned venues and a client roster that includes the most influential, highest attended arenas, convention centers, music festivals, performing arts centers, and cultural institutions on the planet. Position Summary The Executive Chef has the primary duty of managing the culinary team, a recognized department of venue's F&B operation. The Executive Chef will actively supervisor, coach, counsel, direct, train and mentor employees in meeting company qualify standards, and will independently initiate and authorize all employment actions such as hiring, termination, suspension, discipline, promotion and transfer. The Executive Chef will actively and independently manage all aspects of employee relations to ensure a positive, harmonious, compliant and cooperative work environment. The Executive Chef is responsible for overseeing the direction of the kitchen's daily activities in accordance with Oak View Group's policies and objectives to ensure guest satisfaction, profitability and a positive, productive and compliant work environment. The Executive Chef is solely responsible for the effective management and operation of the culinary team including event planning support, scheduling, food preparation and production, food cost control, compliance with food safety and sanitation policies, cleaning, kitchen safety, employee training and supervision, and any other tasks assigned by the F&B Director. The Executive Chef must provide a high level of oversight, culinary proficiency and operational/personnel support to ensure the smooth running all food outlets and events. This is a key position for the effective and profitable operation of the business. The Executive Chef must maintain excellent attendance and be available to work a variable event-driven schedule which to evenings and weekends. Open availability, professional presentation, outstanding interpersonal skills and self-direction required. This role pays an annual salary of $90,000-$110,000 and is bonus eligible Benefits for Full-Time roles: Health, Dental and Vision Insurance, 401(k) Savings Plan, 401(k) matching, and Paid Time Off (vacation days, sick days, and 11 holidays) This position will remain open until April 10, 2026. Responsibilities * Responsible for managing, developing and mentoring all full-time and part time culinary employees, including initiating employment actions such as hiring, firing, and disciplining. * Ensures event staff are aware of work place expectations; provide on-going assistance, training and mentoring to event staff; promote a positive, enthusiastic and cooperative workplace environment by working side-by-side with staff; reinforce procedures and practices through repetition; lead by example and provide on-going constructive feedback. * Responsible for ensuring that budgeted food percentages are achieved through effective control measures including portion controls, kitchen timings, food inventory rotation measures, receiving and food storage procedures, inventory controls, effective purchasing procedures, kitchen security procedures and waste control. * Controls labor costs through effective scheduling of kitchen staff, cross-training and development of employees; responsible for monitoring breaks and break documentation for kitchen staff and the daily approval of break documentation. * Ensures that the purchasing and preparation of all food products meet Oak View Group's standards of quality and consistency. Responsible for the development of menus, ensuring quality, consistency and style of concept are maintained. Monitors production of food preparation ensuring recipe specifications, portion controls and kitchen timings are met. Monitors all food served relative to appearance, temperature, sanitary and quality standards. * Supervises all line set-up, prep and breakdown activities. Responsible for in-service delegation of tasks to line personnel. * Coordinates the storage, maintenance and repair of all kitchen equipment to ensure operational readiness. * Coordinates the delivery and set-up of catered services and food service areas as needed. * Arranges and manages kitchen staff skills training and development, including departmental orientation of new employees. Provides leadership and support to the entire kitchen staff; builds morale and encourages empowerment of staff. * Maintains a positive and compliant employee relations climate. Responsible for staffing, training, evaluation and counseling of kitchen staff. Promotes support and communication with entire staff. Positively interacts with front of house staff. Rapidly solves problems. * Ensures compliance with health, sanitation, safety and employment regulations by clearly communicating and reinforcing standards and procedures to kitchen staff. * Ensures proper kitchen record keeping and administrative requirements including food inventories and invoicing of food products. Responsible for organizing employee work schedules, ensuring appropriate coverage for all kitchen areas, staff compliance with venue uniform policy. * Promotes teamwork among staff through effective communication, follow through and goal setting. Leads by example and thorough instruction to effectively obtain quality management of product, service and philosophy of concept. * Responsible for overseeing the production of Staff meals ensuring that they are on time, healthy and substantial per meal calendar. Qualifications * Minimum of 3-5 years kitchen management experience in a full service restaurant or events venue. * Demonstrated and verifiable track record of meeting projected costs. * Professional appearance and presentation required. * Knowledge of and skill in using computer software, including MS Word/Excel/Outlook. * Maintains a current Food Handler's card and alcohol service permit if required by state or local government. * Working knowledge of employee scheduling in a hospitality environment. * Ability to obtain and maintain certification in a nationally recognized sanitation program. * Technical proficiency and experience demonstrating verifiable knowledge of food preparation methods. * Ability to positively interact with diverse personalities, including co-workers, subordinates, guests and purveyors in a variety of work situations. * Must have active listening and effective communication skills. * Ability to develop results-oriented staff through effective training, evaluation, motivation, coaching and counseling. * Ability to assist others in developing needed skills for effective job performance. * Ability to positively distribute responsibility to others to meet objectives and achieve desired results. * Ability to recognize problems and to creatively and expeditiously find solutions. * Ability to set priorities and use initiative; solid decision-maker. * Ability to be detail-oriented, multi-task and effectively prioritize in a continuously changing environment. * Ability to be self-directed while working in a team-oriented environment. * Ability to work a flexible schedule; able and willing to work nights, weekends and long hours. Strengthened by our Differences. United to Make a Difference At OVG, we understand that to continue positively disrupting the sports and live entertainment industry, we need a diverse team to help us do it. We also believe that inclusivity drives innovation, strengthens our people, improves our service, and raises our excellence. Our success is rooted in creating environments that reflect and celebrate the diverse communities in which we operate and serve, and this is the reason we are committed to amplifying voices from all different backgrounds. Equal Opportunity Employer Oak View Group is committed to equal employment opportunity. We will not discriminate against employees or applicants for employment on any legally recognized basis ("protected class") including, but not limited to veteran status, uniform service member status, race, color, religion, sex, national origin, age, physical or mental disability, genetic information or any other protected class under federal, state, or local law.

Black Desert Resort, located in the stunning red rock landscape of Southern Utah, offers a world-class luxury experience defined by fine dining, exceptional service, and personalized guest care. The resort's In-Room Dining program delivers restaurant-quality meals directly to guest accommodations, ensuring a seamless, elevated culinary experience that reflects the resort's standards of excellence. Job Summary: The In-Room Dining Chef de Cuisine is responsible for overseeing the daily culinary operations of the resort's In-Room Dining (IRD) program, ensuring all meals are prepared to the highest quality standards and delivered promptly. This position requires exceptional culinary skills, operational leadership, and the ability to balance precision with speed in a fast-paced luxury setting. Reporting to the Banquet Chef, the In-Room Dining Chef de Cuisine manages the IRD culinary team, coordinates closely with the In-Room Dining service and stewarding teams, and ensures menu consistency, guest satisfaction, and smooth operational execution. The ideal candidate is highly organized, passionate about refined hospitality, and dedicated to creating memorable in-room dining experiences. Job Specifications: Onsite: Black Desert Resort Shift & Schedule Availability: Year-Round / Full-Time Pay Range: $72,000 - $80,000/year. 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: Comprehensive Benefits: Health insurance, 401(k) with company match, employee dining room, Flexible time off, resort discounts, and free hotel stay employee program. Creative Leadership: Lead a specialized culinary operation that defines in-room dining luxury. Career Growth: Opportunities for advancement within Black Desert Resort's culinary leadership structure. Responsibilities Oversee all culinary operations related to In-Room Dining, including breakfast, all-day, and overnight service. Plan, prepare, and execute menus with a focus on quality, presentation, and efficiency. Ensure all dishes meet established resort standards for taste, temperature, and visual presentation. Coordinate with the In-Room Dining Manager and Service Team to ensure timely delivery of food orders. Train, schedule, and supervise kitchen staff assigned to IRD production and plating. Maintain proper inventory of food, supplies, and equipment; submit daily requisitions as needed. Monitor and control food and labor costs in alignment with departmental budgets. Ensure all food safety, sanitation, and cleanliness standards are met, including proper storage and labeling. Participate in menu development, seasonal updates, and promotional offerings for the IRD program. Collaborate with the Resort Executive Chef, Pastry, and Banquet teams to share resources and streamline kitchen operations. Assist in special VIP setups, amenities, and customized guest dining requests. Oversee the accuracy of plating, packaging, and delivery presentation for each order. Respond promptly to guest feedback or service recovery needs related to IRD dining. Ensure compliance with resort policies, health codes, and OSHA/HACCP regulations. Maintain a professional, team-oriented culture in the IRD kitchen and stewarding areas. Qualifications 5+ years of progressive culinary experience, including 2+ years in a leadership or supervisory role in hotel or resort room service operations. Formal culinary education or equivalent professional experience required. Strong knowledge of high-volume production, plating standards, and luxury dining presentation. Proficiency in food cost analysis, inventory management, and ordering systems. Knowledge of POS and kitchen order management systems. Excellent leadership, communication, and organizational skills. Ability to perform efficiently under pressure while maintaining a calm, professional demeanor. Food Handler and ServSafe Manager certification required. Availability to work flexible shifts, including early mornings, nights, weekends, and holidays.

Every day at Disney Cruise Line we take pride in bringing the magic of Disney to life. We find joy in creating cherished memories and form genuine connections with our guests. We hold each other to the highest degree and always act responsibly while ensuring the safety of fellow crew and guests. United by our Disney values, we work toward excellence in all we do. As a part of our team, you can live and work in a diverse and inclusive environment amidst a professional and supportive community. If you are ready to create unforgettable experiences and grow as a person and as a professional, apply today. As a Chef de Cuisine (CDC) you will provide leadership to the galley team and ensure a seamless operation of your assigned galley and hotel stores. You will coordinate all food offerings, including group offerings and special requests. You will conduct regular inspections and oversee the training for crew and monitor all culinary standards. You will report to the Assistant Manager Food Operations Level: Officer **Responsibilities :** **Your Responsibilities - How You Will Make a Difference** + Follow company recipe guidelines for assigned responsibilities using recipe booklets, plate presentation and audits + Meet food cost budgets and targets as set by the Food Manager onboard + Order stores for assigned responsibilities by using the Materials Management System (MMS), an online electronic ordering system, for up to 3,000 meals daily + Inventory control (par levels turn over and replenishment) + Monitor handling and maintenance of operating equipment; report maintenance needs through onboard electronic maintenance request system + Organize staff meetings + Responsibilities include buffet , a la carte, production and line service + Provide leadership for all direct reports. Responsibilities include: managing personnel files, conducting performance reviews, including progressive discipline, ensuring MLC compliance, monitoring time keeping system, onboard training, crew development, and crew recognition and communication **Basic Qualifications :** **Basic Qualifications - What You Will Bring to the Team** + 4+ years of experience working as a leader within a high level hotel or restaurant, overseeing a high volume culinary operation + Certified working Chef or equivalent degree in Culinary Arts + Demonstrated career progression within the culinary field + Working knowledge of food and beverage products, services, and equipment + Calculate and control cost potentials/projections and understand the impact of the overall budge + Write and implement high-quality menus based on themed and seasonal availability + Write and cost recipes, and train the team to implement them at the highest standards + Lead culinary team within assigned responsibilities + Demonstrate natural initiative to undertake or continue a task or activity + Proven leadership skills and ability to manage multi-functional and diverse areas + Able to work under pressure of tight timeframes, deadlines and financial goals + Strong written and verbal communication skills + College degree in Culinary Arts, preferred **Additional Information :** This is a **SHIPBOARD** role. Benefits offered year-round, on contract and off-contract, as long as return contract is signed, including Major Medical Coverage, Short & Long-term Disability, Life Insurance and Retirement Savings Plan Option You must: + Be genuinely interested in a career at sea and willing to live and work onboard a Disney Cruise Line vessel + Be willing to follow and perform safety role, emergency responsibilities and associated responsibilities as specified in the ship Assembly Plan + Be willing to uphold the general safety management responsibilities as specified in the Safety Management System in areas and operations under their control + If applicable, be willing to share a confined cabin with other crew members and appreciative of working and living in a multicultural environment that has strict rules and regulations Your Responsibilities: + Have a valid passport and C1/D Seaman's visa (DCL will provide you with documents to obtain this) + Complete a pre-employment medical + Obtain a criminal background check + Bring approved work shoes ** _Disney Cruise Line_ is a drug-free workplace. All new hires are required to undergo drug/alcohol testing within the first week onboard and throughout their contracts. Failure to pass the drug/alcohol testing will result in immediate termination. **Job ID:** 1325866BR **Location:** United States **Job Posting Company:** "Disney Cruise Line" The Walt Disney Company and its Affiliated Companies are Equal Employment Opportunity employers and welcome all job seekers including individuals with disabilities and veterans with disabilities. If you have a disability and believe you need a reasonable accommodation in order to search for a job opening or apply for a position, email Candidate.Accommodations@Disney.com with your request. This email address is not for general employment inquiries or correspondence. We will only respond to those requests that are related to the accessibility of the online application system due to a disability.

Sorrel River Ranch Resort & Spa | Moab, Utah Our Mission at Sorrel River Ranch At Sorrel River Ranch, we exist to create unforgettable experiences rooted in place, purpose, and connection. Set among the red rocks and wide-open skies of Moab, we blend refined luxury with the raw beauty of the land, honoring our neighbors, our environment, and the stories that make this place sacred. We are more than a resort - we are a Pack. The Sorrel Pack is built on trust, accountability, authenticity, and a shared commitment to raising the standard without losing our soul. We work hard, care deeply, support one another, and show up fully - for our guests, our land, and each other. Position Overview The Executive Chef is the culinary visionary and operational leader for Sorrel River Ranch, responsible for the evolution, execution, and excellence of all food experiences across the resort. This role oversees all kitchens, culinary teams, menus, and event execution - from daily service to large-scale ranch buyouts and destination weddings. The Executive Chef balances creativity with discipline, crafting cuisine that honors seasonality, place, and refinement while delivering consistency, efficiency, and profitability. This role is highly collaborative, working closely with Food & Beverage, Events, Sales, and Leadership to shape the future of Sorrel's culinary identity. Key Responsibilities Culinary Vision & Concept Development ● Define and evolve the culinary identity of Sorrel River Ranch across all outlets and experiences ● Develop menus that reflect seasonality, local sourcing, and a sense of place while meeting luxury standards ● Create and refine concepts for evolving outlets, pop-ups, special events, and experiential dining ● Ensure food storytelling aligns with the Sorrel brand and guest journey ● Balance creativity with scalability and operational feasibility Kitchen Operations & Execution ● Oversee all kitchen operations including daily service, prep, sanitation, and execution ● Ensure consistency, quality, and presentation across all culinary offerings ● Establish and maintain culinary SOPs, recipes, and standards ● Maintain strong communication between kitchens and front-of-house teams ● Actively lead service when needed, setting the tone through presence and professionalism Events & Experiential Dining ● Lead all culinary execution for on-site events including weddings, retreats, buyouts, and special experiences ● Collaborate with Events and Sales teams on menu design, tastings, and BEO execution ● Ensure event menus are executed flawlessly, on time, and to Sorrel standards ● Participate in post-event recaps and continuous improvement initiatives ● Innovate experiential dining opportunities unique to the ranch setting Sorrel Pack Leadership & Culture ● Recruit, train, coach, and mentor culinary team members at all levels ● Build a Pack culture rooted in accountability, respect, and pride of craft ● Develop strong sous chefs and kitchen leaders ● Lead by example - calm, prepared, and present ● Foster collaboration across departments Financial Stewardship & Controls ● Manage food cost, labor cost, and overall kitchen budgets ● Lead menu engineering to balance creativity and profitability ● Maintain inventory controls, ordering procedures, and waste reduction initiatives ● Partner with Food & Beverage leadership on pricing strategies and forecasting ● Ensure event menus align with contracted pricing and margin expectations Systems, Safety & Compliance ● Ensure compliance with all health department regulations and safety standards ● Maintain cleanliness, organization, and readiness across all kitchen spaces ● Uphold Sorrel River Ranch standards, ownership expectations, and brand guidelines ● Champion sustainability and responsible sourcing practices where possible Qualifications ● 5+ years of Executive Chef or Senior Sous Chef experience in a luxury resort, destination, or lifestyle property ● Experience overseeing multiple outlets and high-volume events ● Strong leadership, organizational, and communication skills ● Proven ability to balance creativity with operational discipline ● Experience with menu development, costing, and large-scale event execution ● Passion for mentorship, food, and hospitality Why Join the Sorrel Pack ● Opportunity to shape the culinary future of a one-of-a-kind luxury ranch resort ● Creative freedom to evolve outlets, events, and experiential dining ● Collaborative leadership environment rooted in trust and authenticity ● A role where cuisine, landscape, and story come together We have limited rental housing available on a first-come, first-served basis. The starting rate of pay will be based on the level of experience. We thank all applicants; however, only those selected for an interview will be contacted. Applicants who do not already have legal permission to work in the United States will not be considered. Sorrel River Ranch Resort & Spa is an Equal Opportunity Employer committed to a diverse work culture, M/F/D/V. The above statements are intended to describe the general nature and level of work performed by people assigned to this position. They are not intended to be construed as an exhaustive list of all job duties performed by the team members so classified. Management reserves the right to revise or amend duties at any time.