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Chef de Cuisine, Daly's

3 months ago

Park City, United States Montage International Full time

Live Your Passion. Add Your Magic.

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.

If you are an internal applicant, please log into Workday and apply for your application to be considered.

Please to apply internally.

Chef de Cuisine

The Chef de Cuisine is responsible for the daily operations of the kitchen and is the first-in-command on a day-to-day basis, managing all other food preparation Associates. This is a key position that drives the motivation and productivity of the culinary team. The Chef de Cuisine reports to the Executive Chef.

Job duties include; although are not limited to:

Preparing and ordering all items for the restaurant and bar menus Consistently tracking kitchen inventory Maintaining food quality and ensuring guest satisfaction Working closely with the Executive Chef on menu development and recipe standardization Assisting in maintaining the overall food and labor cost Ensuring all Pendry standards and expectations are met Recruiting staff and monitoring their performance Executing all production and plating in a timely, efficient manner; meeting and exceeding guest expectations Remaining aware of culinary trends and always seeking to improve Scheduling kitchen staff and ensuring schedules are posted in a timely manner Monitoring equipment maintenance and condition Ensuring that the kitchen operates alongside state and federal health and safety codes Culinary school graduate or related training required Minimum three years’ experience as a senior level chef in a comparable hotel environment Experience implementing new food concepts and menus Ability to handle multiple tasks and work well in an environment with time constraints Must have all necessary safety certifications Excellent knowledge of Public Health regulations

Constant standing and walking throughout shift. Occasional environmental exposures to cold, heat, and water. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.