17-18 Chef de Cuisine - Full-time / Part-time

JOB TITLE: Chef de Cuisine DIVISION: Food and Beverage REPORTS TO: Food and Beverage Director LOCATION: Food and Beverage CLASSIFICATION: Seasonal Hourly PURPOSE OF POSITION: The Chef de Cuisine runs and oversees all aspects of the food line in the St. Bernard's kitchen and provides guests with well prepared, beautifully plated food so that they have a memorable and enjoyable dining experience. SPECIFIC JOB REQUIREMENTS: 3-5 Years of experience working as a Chef de Cuisine or Sous Chef Formal Culinary Training/Degree or equivalent OTJ Training (5 yrs) Complete knowledge of hot station line operations and execution Proven ability to run all line stations and functions Excellent communication skills and ability to work with all FOH/BOH staff Creativity and ability to assist in menu development Food Handler's Certification JOB DUTIES AND RESPONSIBILITIES: Prepare all components of the menu items from appetizers to entres. This includes, but is not limited to stocks, sauces, proteins, starches, vegetables, soups, etc. Execute all guest orders during service by preparing and plating food in an exceptional and artistic manner Manage any and all line cooks to ensure they are properly trained Execute orders in a timely and acceptable manner Manage dishwasher Ensure all kitchen cleaning and food prep responsibilities are executed Communicate regularly with FOH staff regarding service, menu details, special requests, customer needs, and other business needs Work directly with and oversee the Yurt Chef regarding product and food preparation and assist/support that chef in all areas of execution Keywords: chef de cuisine, food, food prep, preparation, F & B, kitchen, back of house, winter, seasonal, Solitude, full time, part time, Salt Lake, Solitude, UT, Utah