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Company: DoubleTree Park City The Yarrow
Location: Park City
Posted on: January 16, 2022

Job Description:

Job Details

Level: Management

Job Location: The Yarrow by Doubletree - Park City, UT

Position Type: Management

Salary Range: $75,000.00 Salary/year

Job Category: Executive


As they say, "cooking is often considered to be a blend of science and art." You embody this role, an expert in the kitchen with a discriminating palate.

Besides your culinary talent, you have the ability to lead in the kitchen, budget food, create your weekly staffing schedules and inspire your team.

If you can identify with these, then you may just be the one whom we are looking for-an EXECUTIVE CHEF!

Here's what the job would look like:

As the Executive Chef, you will develop, plan and manage the activities of the Food and Beverage staff in the procurement, production, preparation and presentation of all food for the hotel in a safe, sanitary work environment, which conforms to all standards and regulations and achieves profitable, competitive, quality products. You will be responsible for long and short-term planning and day-to-day operations of the kitchen and related areas. You will recommend menu and procedural changes. Recommends the budget and manages food and labor costs within approved budget constraints. Performs all essential functions while adhering to all Springboard Hospitality SOP's and future food programs to ensure a consistent, quality product.

Here are your job responsibilities:

-Manage Human Resources in the kitchen and all other areas of food and beverage in order to attract, retain and motivate the employees while providing a safe environment. Includes hire, train, develop, empower, coach and counsel, conduct performance and salary reviews, resolve problems, provide open communication vehicles, discipline and terminate as appropriate adhering to Springboard Hospitality Policies & Procedures.
-Develop, recommend, implement and manage effective controls of food, beverage and labor costs and monitor the food and beverage budget to ensure efficient operation and expenditures stay within budget limitations, including achieving budgeted revenue and labor expenses.
-Create and implement new menus and individual menu items based on current food trends, regional and local tastes. Develop innovative menu selections for special banquet themes and parties in accordance with client budgetary considerations and quality expectations. Confer with General Manager regarding new selections and changes.
-Plan and manage the procurement, production, preparation and presentation of all food in the hotel in a safe, sanitary, cost effective manner.
-Monitor and control the maintenance/sanitation of kitchen equipment and related areas to ensure a healthy, safe work environment which meets/exceeds federal, state, corporate and franchise standards and regulations.

-Regularly review and evaluate the degree of customer satisfaction of food & beverage areas to recommend new operating and marketing procedures whenever a change in demand, customer dissatisfaction, or a change in competitive environment requires such changes. Investigate and resolve food quality and service complaints.
-Develop and prepare departmental schedules, job descriptions, menu abstracts, purchase specifications, recipes, portion specifications, Manage daily payroll and attendance controls.
-Execute and promote the Accident Prevention Program to minimize liabilities and related expenses.

You may be assigned these:

-Perform special projects and other responsibilities as assigned.
-Participate in hotel committees, MOD program and task force assignments.

Our expectations from you:

-Abide by payroll policies, procedures,Meals and Rest Periods policy and Springboard Hospitality Rules of Conduct.
-Demonstrate a working knowledge of all hotel safety and security procedures as required maintaining a secure and safe environment for employees as well as guests.
-Report any unusual occurrences and/or request to the General Manager.
-Read and abide by all the regulations and rules of conduct stated in the employee handbook.

Keywords: DoubleTree Park City The Yarrow, Salt Lake City , EXECUTIVE CHEF, Hospitality & Tourism , Park City, Utah

Click here to apply!

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