Lead Sous Chef – Luxury Resort Kitchen & Menu Innovation

Auberge; Park City (UT); On-site; USD 85,000 - 110,000; Full time

Job summary

Auberge Collection seeks a talented Chef de Cuisine or Sous Chef to be the culinary backbone of the kitchen at Goldener Hirsch in Park City, Utah. You will collaborate with the Restaurant Chef to deliver exceptional dining experiences and inspire our culinary team.

You will manage kitchen operations, help create menus with seasonal ingredients, oversee food preparation and safety, train staff, and ensure consistency in taste and presentation.

Qualifications

• Culinary certificate or degree preferred.
• Minimum of two years experience in a Chef de Cuisine or Sous Chef role.
• Ability to work a flexible schedule, including weekends and holidays.
• Experience at a luxury hospitality property.

Responsibilities

• Assist the RestaurantChef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.
• Collaborate with the Restaurant Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Skills

Leadership

Attention to detail

Flexibility

Luxury hospitality experience

Education

Culinary Certificate or Degree

Job description

Auberge Collection seeks a talented Chef de Cuisine or Sous Chef to be the culinary backbone of the kitchen at Goldener Hirsch in Park City, Utah. You will collaborate with the Restaurant Chef to deliver exceptional dining experiences and inspire our culinary team.

You will manage kitchen operations, help create menus with seasonal ingredients, oversee food preparation and safety, train staff, and ensure consistency in taste and presentation.