Chef de Cuisine, Le Depot Brasserie

Reef Capital Partners•Park City, UT

1d•Onsite

About The Position

Le Depot Brasserie, in partnership with Reef Capital Partners, is a culinary concept in Old Town Park City, Utah, led by James Beard Award-winning Chef Galen Zamarra. The restaurant group includes Le Depot Brasserie, a 100-seat brasserie and bar, and Union Patisserie, a French pastry and coffee shop. The Chef de Cuisine (CDC) supervises and coordinates the restaurants’ culinary and related operations. The CDC serves as the back-of-house counterpart to the General Manager, working closely with them to ensure managers fulfill their responsibilities and that food and beverage service and quality expectations are met. This is a hands-on, full-time kitchen role, including expediting.

Requirements

At least 5 years of high-level management experience in a fast-paced, upscale food and beverage operation.
Impeccable leadership and communication skills.
Cutting-edge technical food and beverage knowledge.
Extensive experience and knowledge of French cuisine.
Knowledge of business and management principles involved in strategic planning.
A strong leadership track record.
Knowledge of MS Office, Google tools, and popular POS and reservation systems.
Experience with principles and processes for providing customer and employee services.
Ability to meet the listed physical requirements, including standing for long hours and lifting 50 pounds.

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.
A degree in Culinary Arts.

Responsibilities

Establish quality controls for food execution, taste, and presentation.
Work 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 quality checks.
Supervise and coordinate menu additions and changes under the direction of the Chef/Owner.
Oversee kitchen employees, including hiring, scheduling, and training.
Work with vendors to place orders and manage invoices and inventories.
Maintain an immaculately clean kitchen and ensure compliance 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.