Chef de Cuisine - #337483

Montage International


Date: 07/22/2021 14:00 PM

City: Alta, Utah

Contract type: Full Time

Work schedule: Full Day

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

Chef de Cuisine

Opening winter of 2021, Pendry Park City will be the ideal base for outdoor adventures in every season. Our prime ski-in/ski-out location offers 7,300 acres of exceptional terrain paired with all of the services of a luxury resort, including ski valet, Spa Pendry, fine dining and a rooftop bar and pool. During the warmer months, hiking, mountain biking, and outdoor concerts are equally enticing endeavors. A modernist take on a traditional alpine lodge, the resort will feature 152 guestrooms and suites, along with fully serviced Pendry Residences Park City ranging in size from studios to four-bedroom homes. In the true tradition of Pendry, impeccable service-at-the-ready awaits you, making every aspect of your stay a pleasure

With captivating destinations, artful environments, and attentive service, Pendry ushers in a new era of luxury hospitality. If you share the same passion for the emergence of the new luxury traveler: the guest who values design, service, culture and comfort, but wants to experience them in a new way, then we invite you to discover a modern professional and socially integrated experience with Pendry

SUMMARY

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

ESSENTIAL FUNCTIONS

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

QUALIFICATIONS

  • 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

PHYSICAL REQUIREMENTS

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

In the United States we are proud to be an EEO/AA employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.

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