Resort Sous Chef - Menu Innovation & Leadership

Azul Hospitality

Salt Lake City (UT)

Sur place

USD 62 000 - 65 000

Plein temps

14 jours+

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Résumé du poste

Azul Hospitality is seeking a seasoned Chef with extensive experience to direct food preparation, production, and control for all outlets and banquets at Le Meridien Element Salt Lake City Downtown. You will supervise cooks, develop menus, and ensure highest quality and cost efficiency in a fast-paced resort setting.

The role requires five years as a chef, formal culinary education, and relevant certifications.

Qualifications

Must have five years of prior experience as Chef with knowledge of most international and domestic dishes.
High school or equivalent education required; minimum of two years of culinary schooling preferred.
Certification as Chef or Certified Master Chef and Safe Server Alcohol & Food Handlers certification required.
Ability to provide and maintain a valid driver's license; CPR/First Aid training preferred.
Exempt position; overtime provisions do not apply and staff are paid a fixed salary.

Responsabilités

Supervise and coordinate activities of lead cooks, line cooks, prep cooks, and stewards.
Direct food preparation, production and control for all food outlets and banquet facilities.
Estimate food requirements, order supplies from vendors, and manage inventories.
Lead the preparation and production of meals, ensuring quality and presentation.
Maintain safety, sanitation, cost controls and overall profitability.
Liaise between the culinary team and other hotel departments; oversee training and staff development.