Sous chef jobs in Utah - 126 jobs

With a career at HMSHost, you really benefit! We Offer * Health, dental and vision insurance * Generous paid time off (vacation, flex or sick) * Holiday pay * Meal and Transportation Benefits * *401(k) retirement plan with company match * *Company paid life insurance * *Tuition reimbursement * Employee assistance program * Training and exciting career growth opportunities * Referral program - refer a friend and earn a bonus * Benefits may vary by position so ask your recruiter for details. Airport Location: Salt Lake Airport F&B Advertised Compensation: $64,981.00 to $79,421.00 Restaurant Chef BF1029 Summary: The Restaurant Chef is responsible for all culinary operations of a single restaurant with difficult to complex operations. This position directs and participates in the preparation, seasoning and cooking of food, manages the culinary staff, and performs all other responsibilities as directed by the business or assigned Management of which associate is capable of performing. This is an exempt position and typically reports to the Restaurant Manager, depending on local requirements. Essential Functions: * Supervises the day-to-day activities of culinary staff, assigns responsibilities for specified work, and sets deadlines to ensure the timely completion of work * Promotes safety and sanitation, inspects all food products handling, establishes and maintains safe practices, and follows HACCP procedures * Establishes and maintains contact with food vendors * Prices and orders food and kitchen supplies * Maintains effective cost control, service and quality standards to produce maximum sales and profits * Complies with company and franchise standards of operation procedures, as well as those of all applicable regulatory agencies, and ensures on a daily basis that all products are prepared and presented in accordance with brand or company standards * Identifies hiring, firing, advancement, promotion or any other associate status change needs of the culinary staff * Maintains effective communication and positive associate relations by ensuring all associate activities are performed in a timely and professional manner, to include performance reviews, progressive discipline, resolving associate relations issues, managing incentive programs, and executing management and associate development programs as defined by the Restaurant Manager * Provides the highest quality of customer service to the customers at all times, to include ensuring the proper training of all staff and supporting associates to ensure customer satisfaction and product quality Minimum Qualifications, Knowledge, Skills, and Work Environment: * Requires post-secondary training via community college, technical school, culinary arts school or four-year university; brand certification a plus * Requires a minimum of 5 years managerial or supervision experience in the food service industry * Must be certified in Serve Safe Management certification course * Demonstrates team management, delegation, issue resolution, coaching skills and ability to motivate others and act as a change agent * Demonstrates organization and multi-project time/issue management * Requires the ability to speak, read and comprehend instructions, short correspondence and policy documents, as well as converse comfortably with individuals Additional Information: To learn more about HMSHost and additional career opportunities, visit ************************ Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Equal Opportunity Employer (EOE) Minority/Female/Disabled/Veteran (M/F/D/V) Drug Free Workplace (DFW) Nearest Major Market: Salt Lake City

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.

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.

Job Description Salary: $75,000 - $85,000 At over 300 college & universities around the country, Chartwells Higher Education is re-inventing the on-campus dining experience. We are challenging the norm and setting new standards by investing in high-tech, food-infused social spaces that bring people together to promote meaningful relationships and interactions. We are food-forward difference makers, bound together by a desire to feed hungry minds and prepare students for success. We are seeking hungry, humble and smart associates who are looking to join and grow with a diverse organization. We invite you to start your career journey with us and look forward to hearing from you. Job Summary We are currently seeking an Executive Chef for a premiere account at Southern Utah University located in Cedar City, UT. Our Executive Chef will oversee culinary operations to meet production, presentation, and service standards for a high volume residential dining hall on campus. We want to facilitate your growth as a professional in culinary arts, and at Chartwell's, you will find growth opportunities to be endless. KEY RESPONSIBILITIES: Supervises and trains chefs, cooks and other team members on food preparation/ presentation, safe food handling, operation of equipment, food safety and sanitation Ensure culinary standards including recipe compliance and food quality are implemented Coordinates the development and accurate execution of new menus and concepts Maintains inventory of food and non-food supplies to stay within established guidelines while assuring that necessary product is available when needed Complies with federal, state and local health and sanitation regulations and department sanitation procedures Forecasts annual food and labor costs and monitors actual financial results Participates and attends departmental meetings, staff development, and professional programs, as appropriate Performs other duties as assigned QUALIFICATIONS: A.S. or equivalent experience Three to five years of progressive culinary/kitchen management experience Comprehensive knowledge of food trends with a focus on quality, production, sanitation, food cost controls, and presentation Experienced with computers; to include Microsoft Office (Word, Excel and Power Point), Outlook, E-mail and the Internet High volume, complex foodservce operations experience-highly desirable ServSafe Certified-highly desirable Apply to Chartwells Higher Education today! Chartwells Higher Education is a member of Compass Group USA Click here to Learn More about the Compass Story Compass Group is an equal opportunity employer. At Compass, we are committed to treating all Applicants and Associates fairly based on their abilities, achievements, and experience without regard to race, national origin, sex, age, disability, veteran status, sexual orientation, gender identity, or any other classification protected by law. Qualified candidates must be able to perform the essential functions of this position satisfactorily with or without a reasonable accommodation. Disclaimer: this job post is not necessarily an exhaustive list of all essential responsibilities, skills, tasks, or requirements associated with this position. While this is intended to be an accurate reflection of the position posted, the Company reserves the right to modify or change the essential functions of the job based on business necessity. We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent with all applicable federal, state, and local laws, including the City of Los Angeles' Fair Chance Initiative for Hiring Ordinance, the San Francisco Fair Chance Ordinance, and the New York Fair Chance Act. Applications are accepted on an ongoing basis. Chartwells Higher Ed maintains a drug-free workplace. Associates at Chartwells Higher Ed are offered many fantastic benefits. Medical Dental Vision Life Insurance/ AD Disability Insurance Retirement Plan Paid Time Off Holiday Time Off (varies by site/state) Associate Shopping Program Health and Wellness Programs Discount Marketplace Identity Theft Protection Pet Insurance Commuter Benefits Employee Assistance Program Flexible Spending Accounts (FSAs) Paid Parental Leave Personal Leave Associates may also be eligible for paid and/or unpaid time off benefits in accordance with applicable federal, state, and local laws. For positions in Washington State, Maryland, or to be performed Remotely, click here for paid time off benefits information Req ID: 1454359 Chartwells HE Lacey Woodard [[req_classification]]

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.

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.

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

Job Description Join Wasatch Crest Treatment Service LLC as a Full-Time Assistant Chef in Heber City, UT, and immerse yourself in a dynamic culinary environment! This is an onsite position where you will collaborate with a passionate team dedicated to enhancing the dining experience for our clients. Your creativity will thrive as you craft nutritious and delicious meals, directly impacting the well-being of those we serve. Enjoy competitive pay ranging from $18 to $25 per hour, depending on experience. If you're adventurous and eager to make a difference in a supportive setting, this role is perfect for you. You will have benefits such as Medical, Dental, 401(k), Life Insurance, Competitive Salary, Paid Time Off, and Paid Meals. Apply today and become part of a team that values tradition while exploring innovative culinary techniques! A little about us Wasatch Crest is a dual-diagnosis treatment center committed to providing high-quality, evidence-based care to adults struggling with substance use and co-occurring mental health disorders. We believe in a holistic and trauma-informed approach to recovery, grounded in compassion, integrity, and clinical excellence. Your day as a Assitant Chef As a Full-Time Assistant Chef at Wasatch Crest Treatment Service LLC in Heber City, UT, you will play a crucial role in our culinary team. You'll assist in creating diverse and balanced menus, ensuring that each meal meets the dietary needs of our clients and staff. Your responsibilities will include preparing and cooking all meals with an emphasis on nutrition and taste while maintaining a clean and sanitary kitchen environment. This position offers you the opportunity to contribute to the health and well-being of our community through food, all in a flexible and adventurous workplace that values traditional values. Does this sound like you? To succeed as a Full-Time Assistant Chef at Wasatch Crest Treatment Service LLC, candidates should possess a minimum of 3 years of kitchen experience, showcasing culinary skills and a passion for meal preparation. Proficiency in meal planning is essential to design balanced menus that cater to the diverse needs of our clients and staff. A current Food Handlers' Permit is required to ensure compliance with health and safety standards. Strong communication skills are critical for effective collaboration within the kitchen team and for engaging with staff and clients. Additionally, a valid driver's license and reliable transportation are necessary for any off-site duties or errands related to meal preparation. Your ability to work in a fast-paced environment while maintaining a commitment to quality will help you thrive in this vital role. Knowledge and skills required for the position are: 3+ years of Kitchen experience Meal Planning Current Food Handlers' Permit Good Communication Valid Driver's License w/ reliable transportation Get started with our team! If you think this job is a fit for what you are looking for, applying is a snap - just follow the instructions on this page. Good luck!

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

Pastry Sous Chef The Pastry Assistant supports the daily operations of the pastry department by assisting in the preparation, assembly, and presentation of high-quality baked goods and desserts. Working under the direction of the Pastry Chef and culinary leadership, the Pastry Assistant plays a key role in upholding Promontory Club's standards of excellence. This position requires a positive attitude, attention to detail, and a commitment to learning and teamwork. KEY RESPONSIBILITIES: Assist in the preparation of baked goods such as breads, cookies, pastries, cakes, and plated desserts Support the Pastry Chef in assembling, garnishing, and decorating desserts and bakery items Learn and follow recipes accurately to ensure consistent quality and presentation Work with various components such as pastry creams, glazes, chocolate, mousses, and doughs Ensure proper labeling, storage, and rotation of ingredients and finished products Maintain cleanliness and organization of the pastry station and kitchen area Collaborate with the culinary team to support banquet and restaurant service Adhere to all health and safety regulations and Promontory Club standards QUALIFICATIONS & SKILLS: 1 to 3 years of experience in a professional bakery or pastry environment preferred Strong interest in pastry arts and willingness to learn and grow within the role Ability to follow instructions, multitask, and remain organized in a fast-paced setting Strong communication skills and a collaborative mindset Flexibility to work mornings, evenings, weekends, and holidays Must be able to stand for long periods and lift/carry trays or baking equipment Basic knowledge of baking techniques and tools is a plus Valid driver's license preferred Qualifications EDUCATION & CERTIFICATIONS: High school diploma or GED preferred State of Utah food handler's certification (or ability to obtain within two weeks of hire) Culinary or baking/pastry training is a plus but not required COMPENSATION & BENEFITS: Starting wage: Commensurate with experience Competitive pay and holiday compensation Complimentary employee meals Golf privileges on two award-winning courses Opportunities for professional growth within a premier private club environment ABOUT PROMONTORY CLUB: Promontory Club is an Equal Opportunity Employer and a premier private community in Park City, Utah. We are committed to building a team that reflects diversity and inclusivity. All qualified applicants will receive consideration for employment regardless of race, color, ancestry, national origin, religion, age, disability, gender identity, sexual orientation, marital or veteran status, and more.

Job Description Legacy House of Bountiful in Bountiful, UT is looking to hire a full-time Chef to join our Food Services team! If you have professional chef/cook experience, and enjoy enriching the lives of those around you, this could be the right position for you! WHY YOU SHOULD JOIN OUR TEAM Competitive wage of $18-21/per hour, depending on experience Health, Dental, Vision, and Life insurance HSA with employer contribution 401k with a 4% company match Flexible schedule Discounts on company-managed hotels ABOUT LEGACY HOUSE OF BOUNTIFUL / WESTERN STATES LODGING & MANAGEMENT Following a "personal touch" philosophy, we take the time to get to know our guests and residents and always look for ways to provide care beyond what is expected. We are guided by six core values: Be loving. Choose wisely. Perform together. Act boldly. Express gratitude. Mind the store. We believe that the more independent our assisted living residents are, the happier and healthier they feel. We trust only the most qualified, dependable, dedicated, and trustworthy individuals with the care of our clients. We strive to take good care of our staff. There really is a sense of family with the residents and co-workers here. If you're looking to work with a supportive, happy, and fun team, look no further! ARE YOU A GOOD FIT? We are looking for an individual with the following traits and experience: Professional cooking experience Leadership experience Willingness to work weekends as needed A positive attitude Passion for helping others YOUR LIFE AS A DINING ROOM COOK As a Chef at an Assisted Living Facility, you ensure that every meal leaving our kitchen lives up to our standards of quality. Meals are an important part of the residents' experience at the community, so we do everything we can to create an enjoyable experience. Seeing the residents enjoy your cooking is a reward like no other! As one of our Chefs, you will keep the food prep areas clean at all times and follow food sanitation standards. This position also includes leadership opportunities, such as supervising our dining room servers to ensure our residents are receiving the best service possible. Job Posted by ApplicantPro

Are you a culinary maestro with a passion for creating exceptional dining experiences? Legacy House of Ogden, located in beautiful Ogden, UT, is seeking a talented and experienced full-time Chef to join our team on a full-time basis. As our Chef, you will have the opportunity to showcase your cooking creativity and expertise while providing delicious and nutritious meals for our senior residents. We offer this culinary position a pay range of $17 per hour and great benefits, including: Health, vision, and dental HSA plan Discounts to select hotels Annual Lagoon day This is a full-time food service position with a typical schedule of Sunday through Thursday from 6 am to 2 pm. Some holidays and weekends are required. WANT TO KNOW MORE ABOUT US? Welcome to Legacy House of Ogden, a warm and inviting haven nestled in the heart of a suburban community in south Ogden. Situated just across from a hospital and surrounded by delightful dining options, our community is not only conveniently located but also dedicated to providing exceptional care. We are committed to fostering an environment that promotes holistic well-being for our residents. Our company boasts a rich history marked by the dedication and loyalty of our staff, many of whom have been an integral part of our community for over 18 years. This remarkable longevity reflects our commitment to creating a supportive and nurturing workplace, resulting in a culture that values the personal touch. We prioritize a welcoming and close-knit atmosphere, ensuring not only the comfort of our residents but also a positive and fulfilling work experience for our staff! DOES THIS SOUND LIKE YOU? As a senior living Chef, you will spend most of your time creating delicious and nutritious meals for our senior residents, maintaining a clean and well-organized kitchen, and collaborating with the Dining Services Director to ensure a seamless dining experience. You will be working in a warm food service environment where you have the opportunity to serve others with your cooking and culinary skills! Requirements: 6+ months of cooking experience Flexibility to work some holidays and weekends At least 16 years of age Valid driver's license Working cell phone for communication Ability to obtain a Food Handlers Permit within 3 months of hire (if you don't already have one) READY TO APPLY? If you're ready to join our food service team and make a positive impact, apply now with our initial 3-minute, mobile-friendly application! We can't wait to hear from you!

Job DescriptionLead the Craft. Elevate the Experience. Now Hiring: Executive Pastry Chef | Bonrue Bakery Who We Are Bonrue Bakery is a chef-founded brand rooted in precision, pace, and pastry. Known for our buttery croissants, seasonal viennoiseries, and refined desserts, we bring French technique to fast-growing, high-volume bakery service. As we scale our brand across the region, we're searching for a visionary Executive Pastry Chef to lead and grow our pastry program. This is a leadership role for a working chef-someone who thrives on excellence, inspires teams, and pushes the boundaries of pastry with discipline and flair. The Role You'll oversee all pastry and dessert operations-from recipe development and daily execution to quality control and team training. You'll collaborate closely with our Executive Baker and savory leads to drive innovation while protecting Bonrue's core standards. What You'll Do Lead daily production of all pastry items including croissants, danishes, puff pastries, tarts, cookies, and seasonal desserts Ensure consistency in quality, portioning, flavor, and presentation across all pastry and dessert offerings Manage and train the pastry team-including head pastry chefs, assistants, and prep bakers Collaborate on seasonal R&D, recipe testing, and rollout of limited-time products Partner with Executive Baker to align pastry and savory production for smooth operations Own mise en place systems, prep lists, production logs, and shift organization Create SOPs for new products, ensuring scalable, repeatable quality Maintain a clean, efficient, and food-safe pastry kitchen in compliance with health standards Lead inventory, ordering, and vendor relationships for all pastry-related goods Ensure all pastry equipment is maintained and functioning properly Jump in during service to support, lead, and problem-solve as needed Participate in events, tastings, and marketing content creation as a creative brand voice Who You Are You might be the perfect fit if you: Have 7+ years of professional pastry experience, with at least 3 in a leadership or executive role Are a master of viennoiserie and laminated doughs, with a deep understanding of fermentation, proofing, and shaping Love balancing tradition with modern plating, seasonal innovation, and scalable execution Are comfortable leading teams in high-volume production without sacrificing detail Can coach, mentor, and hold your team to high standards while keeping morale strong Thrive in organized chaos, know how to delegate, and aren't afraid to get your hands dirty Are proactive, accountable, and solution-oriented-no drama, just discipline Have ServSafe and a current Utah Food Handler's Permit (or are willing to obtain) What We Offer Competitive salary + bonus opportunity Medical, dental, vision, and life insurance Paid time off and holidays Culinary and leadership development support Creative freedom to bring seasonal and new concepts to life Autonomy, trust, and a seat at the leadership table The chance to build and scale one of Utah's most admired pastry programs We use eVerify to confirm U.S. Employment eligibility.

Property Description Bring Your Career to Life at Asher Adams! Be part of something extraordinary in Salt Lake City. Asher Adams, located in the iconic Union Pacific Depot, is where historic charm meets modern luxury-and we're building a team to match. Here, every role plays a part in creating unforgettable experiences for our guests and making this landmark hotel a destination in the heart of downtown. At Asher Adams, you'll find more than just a job-you'll discover opportunity. Whether you're passionate about delivering world-class service, growing your career, or being part of a dynamic, supportive team, this is your chance to shine. Join us and help shape the future of hospitality in Salt Lake City! Benefits Davidson Hospitality Group is an award-winning, full-service hospitality management company overseeing hotels, restaurants, dining and entertainment venues across the US. A trusted partner and preferred operator for Hilton, Hyatt, Kimpton, Marriott, and Margaritaville, Davidson offers a unique entrepreneurial management style and owners' mentality that provides the individualized personal service of a small company, enhanced by the breadth and depth of skill and experience of a larger company. In keeping with the company's heritage of delivering value, Davidson is comprised of four highly specialized operating verticals: Davidson Hotels, Pivot, Davidson Resorts and Davidson Restaurant Group. In keeping with the company's heritage of delivering value to its owners and team members, Davidson offers a rich benefit program with a variety of benefits designed to enrich the lives and well-being of our team members and their families. Multiple Tiers of Medical Coverage Dental & Vision Coverage 24/7 Teledoc service Free Maintenance Medications Pet Insurance Hotel Discounts Tuition Reimbursement Paid Time Off (vacation, sick, bereavement, and Holidays). 401K Match Working at Davidson is like nowhere else. It's less of a job, more of a calling. It's part career, part revolution. Because whatever you do here, you play a part in helping redefine the way quality hospitality is delivered to our guests, our clients, our partners, and each other. EOE AA- Minorities/Females/Vet/Disability/Gender Identity/Sexual Orientation Davidson Hospitality is a drug free workplace. Pre-employment drug test and background check required. We participate in E-Verify.

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.

Job DescriptionBenefits: 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 venues 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!

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.