Deer Valley Resort Hiring for Cast & Cut Sous Chef – Winter 2022 – 23 Full Time

Please note, this position is located at Deer Valley Resort in Park City, UT.

Seasonal (Seasonal)

Classic, consistent quality from a winning team!
Deer Valley Resort is nestled in the Wasatch Mountains of Utah, just 38 miles east of Salt Lake City International Airport, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Deer Valley Resort is home to a staff of over 2,800 wonderful individuals. Our staff consists of locals, transplants, and seasonal workers from all 50 states as well as international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! Find a great job at a resort that’s not only one of the best in the world, it feels a lot like home (last year over 1,100 staff members celebrated their fifth season or more at Deer Valley).

• NEW! $20 per hour minimum starting wage for non-tipped position

• NEW! Financial wellness resources are available to our staff

• NEW! Tuition discount programs at University of Arizona Global Campus (UAGC) and Colorado State University (CSU Global)

• Healthcare options, vision and dental benefits are available for staff members

• 125(k) Cafeteria Plan, 401(k) Savings Plan, and optional life insurance are available

• A complimentary Employee Assistance Program is provided for staff members

• Ski perks include skiing up to seven days per week at Deer Valley Resort during non-holiday periods, friends and family ski discounts, free staff ski lessons and discounted rentals

• Free skiing or riding offered at Alterra Mountain Company-owned resorts (excluding CMH Heli-Skiing)

• Free skiing or riding are offered at select local Utah resorts

• Discounted lift ticket rates are available for staff members at Ikon Pass partner resorts (employee only)

• Subsidized meals at Employee Dining Rooms offered for staff while on shift

• Subsidized housing for seasonal full-time staff

• A variety of discounts are offered to staff members from a wide range of businesses, restaurants, shops and service providers in and around the Park City community

• Uniforms are provided for most positions

PURPOSE OF POSITION: This position is responsible for assisting the Chef with all food production for operations at Cast & Cut.

SPECIFIC JOB REQUIREMENTS:

• Must have a minimum of 5 years experience in culinary skills and management
• Must possess the knowledge and skills to create incredible tasting dishes focusing on food trends and fresh local produce
• Must have a current Serve Safe Certificate
• Must be able to work well with a variety of cultures and cooperatively with all other departments Must also be able to speak and communicate in English while on exhibition kitchen lines, in front of and with all Deer Valley Guests
• Lifting and carrying at least 40 lbs.
• Withstand frequent up-an-down/twisting/repetitive movements
• Requires exposure to machines, heat, steam, foodstuffs, cleaning chemicals and solvents
• Requires manual dexterity and eye-hand coordination for food preparation
• Must be able to operate simple to complex kitchen equipment

JOB DUTIES AND RESPONSIBILITIES:

• Stay knowledgeable of current food trends and develop new menu items
• Be familiar with international, domestic and special diet cuisine preparation
• Operate the kitchen and direct kitchen personnel
• Maintain consistency of product with great attention to food quality, taste and presentation
• Control food costs based on forecasting, efficient food production planned requisitioning and careful attention to established product specifications
• Control labor costs and carry out administrative functions pertaining to forecasting, payroll, scheduling, recruiting, training, supervising, discipline, etc.
• Organize an efficient flow of production and maintain minimum but adequate staffing
• Set up a control system through recipes; assuring quality and portion consistency
• Maintain a good and reliable staff; to motivate, train and promote personnel with potential
• Maintain safe and sanitary working conditions for employees and with accordance to health codes
• Insure that high standard of dress, personal hygiene, and safety is maintained by all employees
• Think positively and cooperate willingly with Food and Beverage Director in all phases of our operations
• Maintain a general quality and style consistency in food offerings between lodges
• Insure proper maintenance and care is exhibited by all employees toward the operations, equipment and facility
• Maintain a positive rapport with guests even at busy and hectic times
• Must be able to analyze many variables and choose the most effective course of action for the kitchen at any given point in time. Must be able to resolve problems, handle conflict, and make effective decisions under pressure