Job Description

Job Title

Head Chef

Bryce Resort is seeking to fill the position of Head Chef to our Copper Kettle Restaurant. The ideal candidate will have strong leadership and communication skills along with having a culinary background that includes creativity, menu development for both a full service, year-round restaurant as well as a multitude of special events while maintaining adequate margins of cost.

Responsibilities Include:

• Hires, trains, supervises and evaluates the work of the staff in the food and production departments
• Plans menus for all food outlets
• Establishes pricing for all menus and food sales to reflect fair sale prices and beneficial food cost margins
• Schedules and coordinates the work of chefs, cooks, and other kitchen employees
• Approves the requisition of products and supplies
• Completes in a timely manner monthly kitchen physical inventory reports and prepares accurate spreadsheets for Financial Statements
• Maintains standards of sanitation and safety while supporting the Resort’s Safety and Health Program
• Establishes controls to minimize product waste and theft
• Develops standard recipes and specifications for food preparation to provide consistent quality and cost control
• Prepares and provides necessary data for applicable parts of the resort budget, as well as projecting and monitoring statistical result
• Attends food and beverage meetings and resort management meetings
• Consults with Events Coordinator for food production aspects of resort events
• Supervises and evaluates food production to assure quality standards
• Develops policies and procedures to evaluate food production
• Interacts with applicable outlet managers and members and guests to assure that food expectations are being met or exceeded
• Rectifies problems or complaints
• Evaluates the job performance of the kitchen staff through reward, correction and discipline in a fair and legal manner, including but not limited to verbal recognition or reprimand, positive and negative write-ups, approved and budgeted monetary rewards, or recommendations for salary/wage increases
• Provides training and professional development for all kitchen staff
• Attends and/or ensures that representatives from the kitchen staff attend service lineups and meetings
• Undertakes and develops special projects and events
• Maintains a positive and professional approach towards coworkers and customers
• Performs any other duties as directed

Requirements

• Must have minimum of 2 years supervisor experience
• Must have a minimum of 3 years chef experience
• Must have prior menu development experience
• Must possess excellent verbal communication skills
• Must possess excellent organizational skills, time management and follow-through
• Must have the ability to meet deadlines and handle difficult situations
• Must be able to multi-tasks and handle high volume during certain months of the year
• Must be open to a flexible schedule; weekend and holiday work required

Compensation & Benefits:  

• Salary position, starting at $65,000 - $80,000 depending on experience
• Medical, Dental and Vision Health Plan
• Paid Time Off
• 401K Plan

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