Chef de Cuisine, Le Depot Brasserie
About The Position
Le Depot Brasserie, in partnership with Reef Capital Partners, is part of a growing restaurant group led by James Beard Award-winning Chef Galen Zamarra. The group’s two culinary concepts in Old Town Park City are a 100-seat brasserie and bar, Le Depot Brasserie, and Union Patisserie, a French pastry and coffee shop. The Chef de Cuisine (CDC) supervises and coordinates the culinary and related operations of the restaurants and outlets. Serving as the back-of-house counterpart to the General Manager, the CDC works closely with that role to ensure managers carry out their responsibilities and food and beverage service and quality expectations are met. This is a hands-on position, with the CDC expected to work in the kitchen and expedite on a full-time basis. The role oversees kitchen employees, food quality and presentation, menu changes, labor and cost controls, vendor orders, inventory, cleanliness, regulatory compliance, events, and kitchen budgeting and financial planning. The CDC also collaborates with the Pastry Chef and front-of-house management to maintain quality and support staff training and education.
Requirements
- At least 5 years of high-level management experience in a fast-paced, upscale food and beverage operation.
- Extensive experience and knowledge of French cuisine.
- Impeccable leadership and communication skills.
- Cutting-edge technical food and beverage knowledge.
- Strong leadership track record.
- Knowledge of business and management principles involved in strategic planning.
- Knowledge of Microsoft Office, Google tools, and popular point-of-sale and reservation systems.
- Experience with principles and processes for providing customer and employee services.
- Ability to stand for long hours and lift 50 pounds.
- Ability to perform duties involving grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing, and visual acuity.
Nice To Haves
- A diverse background in hotels, fine dining, and French cuisine.
- Fine-dining and high-volume operations experience in major metropolitan cities and winter resorts.
- Degree in Culinary Arts.
Responsibilities
- Establish and maintain quality controls for food execution, taste, and presentation; work hands-on in the kitchen and expedite on a full-time basis.
- Achieve and maintain labor and cost-of-goods-sold controls to meet or exceed budgets.
- Conduct routine food checks to ensure quality standards are met.
- Supervise and coordinate menu additions and changes with and under the direction of the Chef/Owner.
- Oversee kitchen employees, including hiring, scheduling, and training.
- Work with vendors to place orders, manage invoices, and maintain inventories.
- Ensure the kitchen is clean and complies with regulatory requirements for food handling, sanitation, employment law, and safety.
- Work with the Pastry Chef to ensure desserts and pastries meet quality standards.
- Collaborate and communicate with front-of-house management and participate in staff training and education.
- Oversee events and private parties.
- Participate in budgeting, cost control, and financial planning.
Benefits
- 401(k) plan with company match.
- Health plan with HSA match.
- Paid time off.
- Cell phone service allowance.
- Discounts at company-owned resorts and golf courses.
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
