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Chef de Cuisine, Le Depot Brasserie
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Reef .
Job Title:
Chef de Cuisine, Le Depot Brasserie
Company:
Le Depot Brasserie / Reef
Compensation:
$90,000 - $100,000
Location:
Park City, UT
Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real‑estate lending and development across the U.S. This is an exciting opportunity for a growing restaurant group partnered with Reef, led by James Beard Award‑Winning Chef Galen Zamarra, located in the heart of Park City, Utah, an internationally renowned ski destination. Our two new culinary concepts in Old Town Park City consist of a 100‑seat brasserie and bar, Le Depot Brasserie, and a French pastry & coffee shop, Union Patisserie.
Responsibilities
Responsible for establishing quality controls of food execution, taste, and presentation; this is a hands‑on role, and the CDC is expected to be in the kitchen, expediting on a full‑time basis.
Responsible for achieving and maintaining labor and COGS controls to meet or exceed budgets.
Conduct routine checks of food to meet quality standards.
Supervises and coordinates all new menu additions and changes with and under the direction of the Chef/Owner.
Oversees all kitchen employees, including hiring, scheduling, and training.
Works with vendors to place orders, manage invoices, and inventories.
Ensures the kitchen is immaculately clean and complies with all regulatory requirements for food handling, sanitation, and employment law and safety.
Works with Pastry Chef to ensure all desserts and pastries meet quality standards.
Works with Front of House Management as a team, communicates well and participates in staff training and education.
Oversees events and private parties.
Be actively involved in budgeting, cost control and financial planning.
Qualifications
5+ years in high-level management in a fast‑paced upscale food and beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisine.
Impeccable leadership and communication skills.
Cutting‑edge technical food & beverage knowledge.
Ideal candidates have relevant fine dining experience and high‑volume operations in major metropolitan cities as well as winter resorts.
Extensive experience and knowledge of French cuisine.
Degree in Culinary Arts preferred.
Business and management principles involved in strategic planning.
Strong leadership track record.
Knowledge in MS Office, Google, and popular POS and reservation systems.
Experienced with principles and processes for providing customer and employee services.
Physical Requirements
Most work tasks are performed indoors with some outdoor activity.
Position requires walking and giving direction most of the working day.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability and visual acuity.
Ability to stand for long hours and lift 50 lbs.
Company Benefits
401(k) Plan with Company Match.
Generous Health Plan with HSA Match.
Paid Time‑off.
Discounts at Company‑owned Resorts and Golf Courses.
Salary: $90,000 - $100,000 per year.
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Chef de Cuisine, Le Depot Brasserie
role at
Reef .
Job Title:
Chef de Cuisine, Le Depot Brasserie
Company:
Le Depot Brasserie / Reef
Compensation:
$90,000 - $100,000
Location:
Park City, UT
Reef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real‑estate lending and development across the U.S. This is an exciting opportunity for a growing restaurant group partnered with Reef, led by James Beard Award‑Winning Chef Galen Zamarra, located in the heart of Park City, Utah, an internationally renowned ski destination. Our two new culinary concepts in Old Town Park City consist of a 100‑seat brasserie and bar, Le Depot Brasserie, and a French pastry & coffee shop, Union Patisserie.
Responsibilities
Responsible for establishing quality controls of food execution, taste, and presentation; this is a hands‑on role, and the CDC is expected to be in the kitchen, expediting on a full‑time basis.
Responsible for achieving and maintaining labor and COGS controls to meet or exceed budgets.
Conduct routine checks of food to meet quality standards.
Supervises and coordinates all new menu additions and changes with and under the direction of the Chef/Owner.
Oversees all kitchen employees, including hiring, scheduling, and training.
Works with vendors to place orders, manage invoices, and inventories.
Ensures the kitchen is immaculately clean and complies with all regulatory requirements for food handling, sanitation, and employment law and safety.
Works with Pastry Chef to ensure all desserts and pastries meet quality standards.
Works with Front of House Management as a team, communicates well and participates in staff training and education.
Oversees events and private parties.
Be actively involved in budgeting, cost control and financial planning.
Qualifications
5+ years in high-level management in a fast‑paced upscale food and beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisine.
Impeccable leadership and communication skills.
Cutting‑edge technical food & beverage knowledge.
Ideal candidates have relevant fine dining experience and high‑volume operations in major metropolitan cities as well as winter resorts.
Extensive experience and knowledge of French cuisine.
Degree in Culinary Arts preferred.
Business and management principles involved in strategic planning.
Strong leadership track record.
Knowledge in MS Office, Google, and popular POS and reservation systems.
Experienced with principles and processes for providing customer and employee services.
Physical Requirements
Most work tasks are performed indoors with some outdoor activity.
Position requires walking and giving direction most of the working day.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening, hearing ability and visual acuity.
Ability to stand for long hours and lift 50 lbs.
Company Benefits
401(k) Plan with Company Match.
Generous Health Plan with HSA Match.
Paid Time‑off.
Discounts at Company‑owned Resorts and Golf Courses.
Salary: $90,000 - $100,000 per year.
#J-18808-Ljbffr