Chef De Cuisine

Under Canvas • Moab, UT

8h • Onsite

About The Position

The Chef De Cuisine is responsible for maintaining the highest standards of quality, consistency, and production within the resort’s Food and Beverage department. This role exemplifies culinary excellence by personally performing tasks while leading and managing all food-related functions. Key responsibilities include overseeing menu development, purchasing, COG control, staffing, and food preparation for the resort's restaurant. The Chef De Cuisine collaborates across departments with the entire resort team to enhance guest and employee satisfaction while adhering to budgetary constraints. Ensuring sanitation and food safety standards are met is paramount, along with developing and training the culinary team to meet high standards.

Requirements

• High School Diploma, GED, or equivalent work experience.
• 4+ years of culinary experience in a fast-paced, results-oriented environment, preferably in hotels or hospitality.
• Knowledge of federal food safety standards and current Food Safety Manager certification required.
• Expectation to become acquainted with state regulations.
• Proven track record of managing profitability through effective staffing, controlling food and labor costs, and achieving budget targets.
• Ability to interact positively with guests and team members, maintaining a friendly, enthusiastic attitude.
• Willingness to support all aspects of the operation, including working the line, processing guest transactions, and acting as Manager on Duty (MOD).
• Willingness to learn and adhere to company policies, practices, and safety procedures.
• Flexibility to travel for supporting roles or Task Force assignments as needed.

Responsibilities

• Supervises shift operations in the resort kitchen, ensuring compliance with all Food & Beverage policies, standards, and procedures.
• Maintains proper food handling, storage standards, and sanitation practices.
• Develops, designs, and implements new procedures, ideas, systems, or products, including artistic contributions to the restaurant.
• Recognizes and upholds high standards in product quality, presentation, and flavor.
• Plans and manages ordering pars and executes proper plating requirements for the restaurant.
• Communicates prep and production needs effectively to key personnel.
• Assists in developing daily menus and catering offerings.
• Ensures compliance with all applicable laws and regulations.
• Monitors proper food handling temperatures and procedures.
• Prepares and cooks a variety of foods for regular service and special events.
• Supervises and coordinates activities of cooks and food prep staff.
• Uses strong interpersonal and communication skills to lead, motivate, and influence team members; promotes sound decision-making; demonstrates honesty and integrity; leads by example.
• Leads shift teams by example, personally preparing food and fulfilling special requests.
• Manages day-to-day kitchen operations, understanding all roles sufficiently to step in when needed.
• Fosters mutual trust, respect, and cooperation among team members.
• Serves as a role model, demonstrating appropriate behaviors.
• Maintains employee productivity and morale.
• Ensures cross-training to support seamless daily operations.
• Clearly communicates expectations and operational parameters.
• Cultivates open, collaborative relationships within the Back of House and Front of House teams.
• Sets and supports the achievement of kitchen performance, budget, and team goals.
• Develops strategies to prioritize and organize daily operations.
• Understands the impact of kitchen operations on overall property financial goals and strives to meet or exceed targets.
• Investigates, reports, and follows up on employee safety incidents. Implements and enforces company safety standards.
• Delivers service that exceeds guest expectations, fostering satisfaction and loyalty.
• Manages daily operations to ensure quality and standards are consistently met.
• Enhances service delivery through effective communication, guidance, and coaching.
• Sets a positive example in guest relations.
• Promotes guest satisfaction in departmental meetings, focusing on continuous improvement.
• Empowers employees to deliver excellent customer service.
• Handles guest issues, complaints, and feedback professionally.
• Identifies staff development needs and provides coaching, mentoring, and training.
• Participates in staff training on menu items, ingredients, and preparation methods.
• Manages progressive discipline procedures.
• Participates in employee performance appraisals, providing constructive feedback.
• Develops and utilizes on-the-job training tools for team growth.
• Assists with interviewing and hiring qualified team members.

Benefits

• Flexible time off
• Health Insurance
• 401K (eligible if work hourly minimum as required by law)
• Heavily discounted tents for Under Canvas family and friends stays
• Bar N Ranch lodge and cabin discounts
• Lifestyle partner brand and industry discounts
• Housing available for employees only (no pets) and is subject to fringe benefit and maintenance fee paycheck deductions
• Employee Assistance Program

What This Job Offers

• Job Type: Full-time
• Career Level: Senior
• Education Level: High school or GED
• Number of Employees: 11-50 employees