COREcruitment
Chef de Cuisine
Location:
Deer Valley, UT
Compensation & Benefits
Salary:
$90,000 + 10% performance bonus
Relocation:
$5,000
Retirement:
401(k)
Medical, Dental, Vision
coverage included
Discounted stays
at any luxury property in the brand
Short-term housing
About the Role I’m hiring on behalf of a 5-star property in Deer Valley for a Chef de Cuisine to lead their seasonal upscale pub concept during winter and support banquet operations in summer. This high-volume role serves 200–250 lunch guests and 100–150 dinner guests with a team of 12, ensuring exceptional food quality and operational efficiency.
Key Responsibilities
Lead kitchen operations for the seasonal pub concept, delivering high-quality upscale pub cuisine.
Oversee banquet preparation and service during summer operations.
Manage and mentor a small kitchen team to maintain high standards and collaboration.
Ensure compliance with food safety, sanitation, and operational guidelines.
Assist with inventory, ordering, and workflow optimization.
Collaborate with Executive Chef and leadership to maintain brand standards and guest satisfaction.
Qualifications
Proven experience as a Chef de Cuisine or equivalent in high-volume casual/upscale dining.
Strong leadership and team management skills.
Comfortable working within structured concepts with limited creative freedom.
Able to manage high-volume service while maintaining quality.
Culinary degree or equivalent professional experience preferred.
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Deer Valley, UT
Compensation & Benefits
Salary:
$90,000 + 10% performance bonus
Relocation:
$5,000
Retirement:
401(k)
Medical, Dental, Vision
coverage included
Discounted stays
at any luxury property in the brand
Short-term housing
About the Role I’m hiring on behalf of a 5-star property in Deer Valley for a Chef de Cuisine to lead their seasonal upscale pub concept during winter and support banquet operations in summer. This high-volume role serves 200–250 lunch guests and 100–150 dinner guests with a team of 12, ensuring exceptional food quality and operational efficiency.
Key Responsibilities
Lead kitchen operations for the seasonal pub concept, delivering high-quality upscale pub cuisine.
Oversee banquet preparation and service during summer operations.
Manage and mentor a small kitchen team to maintain high standards and collaboration.
Ensure compliance with food safety, sanitation, and operational guidelines.
Assist with inventory, ordering, and workflow optimization.
Collaborate with Executive Chef and leadership to maintain brand standards and guest satisfaction.
Qualifications
Proven experience as a Chef de Cuisine or equivalent in high-volume casual/upscale dining.
Strong leadership and team management skills.
Comfortable working within structured concepts with limited creative freedom.
Able to manage high-volume service while maintaining quality.
Culinary degree or equivalent professional experience preferred.
#J-18808-Ljbffr