What are the responsibilities and job description for the Executive Chef position at Red Mountain Resort?
About Red Mountain Resort
At Red Mountain Resort, people come first. As a company that values its employees, we are dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.
Award-Winning Resort
Red Mountain Resort has everything you need to relax, renew and rediscover your passion for adventure. As one of the most ideally located resorts in St. George, Utah, Red Mountain Resort allows for customized adventures to Zion or Bryce Canyon National Parks, while Snow Canyon State Park is only about a quarter of a mile down the road. Be as active or relaxed, social or private, as you wish at this top choice in Utah resorts.
Job Summary
The Executive Chef at Red Mountain Resort will lead the culinary team in delivering high-quality cuisine at Canyon Breeze Restaurant and banquet operations. This role involves menu creation, staff management, and ensuring an exceptional dining experience for our guests.
Key Responsibilities
Develop and oversee all aspects of the culinary program at Canyon Breeze Restaurant and banquet operations. Create seasonal menus that highlight locally sourced and sustainable ingredients. Ensure the highest quality of food preparation and presentation. Recruit, train, and mentor culinary staff, fostering a collaborative and positive work environment. Manage kitchen staff schedules, ensuring efficient operation and coverage during all shifts. Conduct regular performance evaluations and provide constructive feedback. Oversee inventory management, including ordering, storage, and cost control of food supplies. Ensure compliance with all health and safety regulations, maintaining a clean and sanitary kitchen. Implement and maintain standard operating procedures for kitchen operations. Organize and execute special events, culinary workshops, and demonstrations. Develop and manage the culinary departments budget, optimizing costs without compromising quality. Analyze and report on food cost, labor cost, and other key financial metrics. Identify and implement cost-saving initiatives and revenue-enhancing opportunities.
Preferred Qualifications
Proven experience as an Executive Chef or similar role in a resort dining establishment. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced, dynamic environment. Strong organizational and time management abilities. Commitment to sustainability and responsible sourcing practices.
At Red Mountain Resort, people come first. As a company that values its employees, we are dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships.
Award-Winning Resort
Red Mountain Resort has everything you need to relax, renew and rediscover your passion for adventure. As one of the most ideally located resorts in St. George, Utah, Red Mountain Resort allows for customized adventures to Zion or Bryce Canyon National Parks, while Snow Canyon State Park is only about a quarter of a mile down the road. Be as active or relaxed, social or private, as you wish at this top choice in Utah resorts.
Job Summary
The Executive Chef at Red Mountain Resort will lead the culinary team in delivering high-quality cuisine at Canyon Breeze Restaurant and banquet operations. This role involves menu creation, staff management, and ensuring an exceptional dining experience for our guests.
Key Responsibilities
Develop and oversee all aspects of the culinary program at Canyon Breeze Restaurant and banquet operations. Create seasonal menus that highlight locally sourced and sustainable ingredients. Ensure the highest quality of food preparation and presentation. Recruit, train, and mentor culinary staff, fostering a collaborative and positive work environment. Manage kitchen staff schedules, ensuring efficient operation and coverage during all shifts. Conduct regular performance evaluations and provide constructive feedback. Oversee inventory management, including ordering, storage, and cost control of food supplies. Ensure compliance with all health and safety regulations, maintaining a clean and sanitary kitchen. Implement and maintain standard operating procedures for kitchen operations. Organize and execute special events, culinary workshops, and demonstrations. Develop and manage the culinary departments budget, optimizing costs without compromising quality. Analyze and report on food cost, labor cost, and other key financial metrics. Identify and implement cost-saving initiatives and revenue-enhancing opportunities.
Preferred Qualifications
Proven experience as an Executive Chef or similar role in a resort dining establishment. Excellent leadership, communication, and interpersonal skills. Ability to thrive in a fast-paced, dynamic environment. Strong organizational and time management abilities. Commitment to sustainability and responsible sourcing practices.
