In-Room Dining Chef de Cuisine

Black Desert Resort•Ivins, UT

1d•$72,000 - $80,000•Onsite

About The Position

Black Desert Resort, located in the stunning red rock landscape of Southern Utah, offers a world-class luxury experience defined by fine dining, exceptional service, and personalized guest care. The resort’s In-Room Dining program delivers restaurant-quality meals directly to guest accommodations, ensuring a seamless, elevated culinary experience that reflects the resort’s standards of excellence. Job Summary: The In-Room Dining Chef de Cuisine is responsible for overseeing the daily culinary operations of the resort’s In-Room Dining (IRD) program, ensuring all meals are prepared to the highest quality standards and delivered promptly. This position requires exceptional culinary skills, operational leadership, and the ability to balance precision with speed in a fast-paced luxury setting. Reporting to the Banquet Chef, the In-Room Dining Chef de Cuisine manages the IRD culinary team, coordinates closely with the In-Room Dining service and stewarding teams, and ensures menu consistency, guest satisfaction, and smooth operational execution. The ideal candidate is highly organized, passionate about refined hospitality, and dedicated to creating memorable in-room dining experiences.

Requirements

5+ years of progressive culinary experience, including 2+ years in a leadership or supervisory role in hotel or resort room service operations.
Formal culinary education or equivalent professional experience required.
Strong knowledge of high-volume production, plating standards, and luxury dining presentation.
Proficiency in food cost analysis, inventory management, and ordering systems.
Knowledge of POS and kitchen order management systems.
Excellent leadership, communication, and organizational skills.
Ability to perform efficiently under pressure while maintaining a calm, professional demeanor.
Food Handler and ServSafe Manager certification required.
Availability to work flexible shifts, including early mornings, nights, weekends, and holidays.

Responsibilities

Oversee all culinary operations related to In-Room Dining, including breakfast, all-day, and overnight service.
Plan, prepare, and execute menus with a focus on quality, presentation, and efficiency.
Ensure all dishes meet established resort standards for taste, temperature, and visual presentation.
Coordinate with the In-Room Dining Manager and Service Team to ensure timely delivery of food orders.
Train, schedule, and supervise kitchen staff assigned to IRD production and plating.
Maintain proper inventory of food, supplies, and equipment; submit daily requisitions as needed.
Monitor and control food and labor costs in alignment with departmental budgets.
Ensure all food safety, sanitation, and cleanliness standards are met, including proper storage and labeling.
Participate in menu development, seasonal updates, and promotional offerings for the IRD program.
Collaborate with the Resort Executive Chef, Pastry, and Banquet teams to share resources and streamline kitchen operations.
Assist in special VIP setups, amenities, and customized guest dining requests.
Oversee the accuracy of plating, packaging, and delivery presentation for each order.
Respond promptly to guest feedback or service recovery needs related to IRD dining.
Ensure compliance with resort policies, health codes, and OSHA/HACCP regulations.
Maintain a professional, team-oriented culture in the IRD kitchen and stewarding areas.