Luxury Inn Kitchen Lead — Sous Chef

Goldener Hirsch, Auberge Collection; Park City (UT); On-site; USD 60,000 - 80,000; Full time

Job summary

Goldener Hirsch, Auberge Collection in Park City, Utah, is seeking a Chef de Cuisine / Sous Chef to lead our luxury kitchen team and collaborate with the Restaurant Chef on creating exceptional dining experiences.

The role requires at least two years of experience in a Chef de Cuisine or Sous Chef position, flexibility to work weekends/holidays, and a background in a luxury hospitality property. Join us to craft innovative menus in a boutique, Austrian-inspired setting.

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

Menu development

Food safety

Staff training

Education

Culinary Certificate or Degree Preferred

Job description

Goldener Hirsch, Auberge Collection in Park City, Utah, is seeking a Chef de Cuisine / Sous Chef to lead our luxury kitchen team and collaborate with the Restaurant Chef on creating exceptional dining experiences.

The role requires at least two years of experience in a Chef de Cuisine or Sous Chef position, flexibility to work weekends/holidays, and a background in a luxury hospitality property. Join us to craft innovative menus in a boutique, Austrian-inspired setting.