Lux Kitchen Sous Chef — Menu Innovation & Team Lead

Auberge Collection; Park City (UT); On-site; USD 75,000 - 80,000; Full time

Job summary

Goldener Hirsch, Auberge Collection in Deer Valley, Utah, seeks a skilled culinary leader to guide our kitchen alongside the Restaurant Chef, delivering exceptional dining experiences and uncompromising quality.

You will manage kitchen operations, participate in menu development with seasonal ingredients, train staff, ensure food safety and presentation, and uphold the luxury standard that guests expect at this renowned mountain resort.

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, according to department needs.
• Experience at a luxury hospitality property.

Responsibilities

• Assist the Restaurant Chef 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

Culinary leadership

Kitchen operations

Menu development

Food safety

Education

Culinary Certificate or Degree

Job description

Goldener Hirsch, Auberge Collection in Deer Valley, Utah, seeks a skilled culinary leader to guide our kitchen alongside the Restaurant Chef, delivering exceptional dining experiences and uncompromising quality.

You will manage kitchen operations, participate in menu development with seasonal ingredients, train staff, ensure food safety and presentation, and uphold the luxury standard that guests expect at this renowned mountain resort.