Chef de Cuisine | Sage Restaurant

PROMONTORY CLUB MASTER • Park City, UT

5d

About The Position

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.

Requirements

• 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.
• 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.
• Must be authorized to work in the United States without sponsorship.
• 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.

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.

Benefits

• 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.

What This Job Offers

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