Banquet Chef - Year Round

Classic, consistent quality from a winning team!

Deer Valley Resort is nestled in the Wasatch Mountains of Utah, in the historic mining town of Park City which has evolved into an exciting and diverse mountain ski town. Our staff consists of locals, transplants, seasonal workers from all 50 states and international students from around the globe. We are a diverse workforce where everyone feels welcome, appreciated, and valued. No matter if you are 14 or 84 years, there is a place for you in the Deer Valley family! (Last year over 1,100 staff members celebrated their fifth season or more at Deer Valley).

• Ski perks (vary based on employment status) may include Deer Valley season pass, free skiing or riding at other Alterra Resorts and select local Utah resorts
• Friends and family ski discounts, free staff ski lessons and discounted rentals (winter staff only)
• Subsidized meals at Employee Dining Rooms offered for staff while on shift
• Subsidized housing options available for seasonal full-time staff
• Discounts for staff members at restaurants, shops, and service providers in Park City
• Healthcare options are available for staff members
• 401k plan with company match

PURPOSE OF POSITION: The Deer Valley Banquet Chef must provide the greatest possible consistency in innovative, creative, premier quality food to ensure attractive, appetizing, and superior taste and presentation for our guests. The Banquet Chef is responsible for directing and administering the planning, preparation, production, and control of all culinary banquet operations.

RESPONSIBILITIES:

• Direct and oversee all on and off-site culinary banquet operations 
• Ensure food consistency, quality, and presentation
• Stay knowledgeable of current food trends to create and implement new and creative menu items each season
• Control food costs based on forecasting, efficient food production, planned requisitioning, and careful attention to established product specifications
• Control labor costs and carry out administrative functions pertaining to banquet event orders, such as forecasting, payroll, scheduling, recruiting, training, supervising, and discipline
• Organize an efficient flow of production and maintain minimum but adequate staffing
• Set up a control system through recipes to assure quality and portion consistency
• Motivate, train, and promote personnel with potential to build a good, efficient team
• Direct and create proper purchasing procedures and specifications with storeroom supervisor to aid and influence policies and procedures pertaining to purchasing
• Maintain safe and sanitary working conditions for employees and with accordance to health codes by creating daily/nightly cleaning lists and procedures with the banquet, front of the house, culinary, stewarding, and janitorial departments
• Attend banquet event order meetings and assist with daily BEO binder organization
• Oversee budget and forecasting, report generation, department and interdepartmental management, and meeting participation and facilitation
• Other duties as assigned

QUALIFICATIONS: 

• Five years of experience as an executive chef, sous chef, or chef de cuisine in a comparable banquet and catering setting
• Minimum of two years of post‑secondary schooling in relevant curricula required
• High School diploma or equivalent required
• Possesses a broad knowledge of the preparation and presentation of cuisines worldwide and have knowledge of all cooking techniques
• Must have experience in buffet wares, buffet, and plated banquet set up and organization
• Solid understanding of kitchen accounting, cost tracking methods and procedures, labor control, ordering, scheduling, checkbook maintenance, and menu engineering.
• Must be willing to work various hours, holidays, and weekends

DATES OF EMPLOYMENT:

• Year Round

PAY RATE:

• Pay: $85,000 - 93,000 per year dependent on experience

Deer Valley Resort is an Equal Opportunity Employer.

Salary : $85,000 - $93,000