Chef de Cuisine

Job Requirements:

• Excellent communication skills in English, both verbal and written.
• Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
• Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
• Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments. 
• Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects.
• Regularly required to taste and smell. 
• Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-12am, weekends and holidays.
• Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
• Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
• Position requires potential exposure to and use of toxic or caustic chemicals.
• Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals. 
• Ability to accurately read and make measurements and adjustments, including scaling, of recipes.
• Basic computer skills and ability to perform administrative functions as necessitated and as assigned.
• Candidate must be able to follow procedures and directions associated with the Snowbasin Culinary and Purchasing & Receiving teams.
• Ability to travel to Snowbasin for scheduled shifts.
• Ability to work on weekends and holidays.

Essential Duties & Responsibilities:

• Read, understand and abide by the employee handbook and resort & department polices & procedures.
• Maintain a positive work environment by managing, leading, working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
• Lead by example, fostering departmental teamwork and collaboration.
• Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
• Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations.
• Maintain awareness of resort skier visits and group demands.
• Support the financial/marketing goals of the department.
• Monitors and secures inventories daily.
• Manages all ordering functions & duties for respective outlet.
• Enforces quality, consistency of product, and portion control for all food items.
• Leads trainings and meetings to progress departmental quality, standards, and profitability.
• Coaches & mentors subordinate employees through training and positive guidance.
• Issues corrective action to subordinates as needed, and builds plans to correct issues and solve performance problems.
• Enforces budget standards as directed by F&B Director and Executive Chef.
• Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules, logs, etc).
• Participates in and promotes safety, accident prevention and recycling efforts.
• Works to grow all revenue opportunities and streams including specials, events, and incremental sales initiatives
• Represents resort at community and industry events as necessary.
• Is always an ambassador to the company
• Perform other duties as assigned by management. 

Equipment Used:

• Personal computer and other basic office equipment
• Oven, Stove, Fryer, Steamer, and various other culinary equipment
• Knife and other sharp utensils
• Dishwasher

Education and/or Experience:

• Highschool diploma or equivalent
• 2 years of culinary management or chef position experience preferred
• 5 years of practical culinary experience preferred
• Must possess strong knowledge of service, culinary procedures, occupational safety, and food safety

Certificates, Licenses, & Registration:

• Utah Food Handler’s Permit
• ServSafe Manager Certification