Job Description

Job Summary:

The Executive Chef at Red Mountain will lead the culinary team in delivering high-quality cuisine at Canyon Breeze Restaurant and banquet operations. This role involves menu creation, staff management, and ensuring an exceptional dining experience for our guests.

Job Specification:

Onsite: Red Mountain Resort, Ivins, Utah

Shift & Schedule Availability: Year Round / Full Time

Pay Range: $80,000 - $90,000. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us:

• Competitive Pay and Benefits: Enjoy a competitive hourly rate with comprehensive health insurance, retirement plans, and paid time off. Employees also receive unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays.
• Engaging Environment: Work in a dynamic resort setting, with opportunities to support a variety of operations, experiences and events.
• Career Development: Opportunities for professional growth and advancement in the hospitality field.

Job Responsibilities but not limited to:

• Develop and oversee all aspects of the culinary program at Canyon Breeze Restaurant and banquet operations.
• Create seasonal menus that highlight locally sourced and sustainable ingredients.
• Ensure the highest quality of food preparation and presentation.
• Recruit, train, and mentor culinary staff, fostering a collaborative and positive work environment.
• Manage kitchen staff schedules, ensuring efficient operation and coverage during all shifts.
• Conduct regular performance evaluations and provide constructive feedback.
• Oversee inventory management, including ordering, storage, and cost control of food supplies.
• Ensure compliance with all health and safety regulations, maintaining a clean and sanitary kitchen.
• Implement and maintain standard operating procedures for kitchen operations.
• Organize and execute special events, culinary workshops, and demonstrations.
• Develop and manage the culinary department’s budget, optimizing costs without compromising quality.
• Analyze and report on food cost, labor cost, and other key financial metrics.
• Identify and implement cost-saving initiatives and revenue-enhancing opportunities.

Responsibilities

Preferred Qualifications and Skills:

•  Proven experience as an Executive Chef or similar role in a resort dining establishment.
• Excellent leadership, communication, and interpersonal skills.
• Ability to thrive in a fast-paced, dynamic environment.
• Strong organizational and time management abilities.
• Commitment to sustainability and responsible sourcing practices.

Compensation details: 80000-90000 Yearly Salary

PI2616a2af95fa-30492-35463237

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