Executive Chef Latitudes 37 - Ivins, UT, United States - Black Desert Resort

Description

This Executive Chef leads our culinary team at Latitudes 37 which requires a creative approach to American cuisine, a passion for fresh, locally sourced ingredients, and a dedication to delivering a diverse and flavorful dining experience.

The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence.

• Craft innovative and diverse menus for breakfast, lunch, and dinner services, highlighting contemporary American cuisine with a focus on seasonal and local ingredients.
• Supervise all aspects of kitchen operations, including food preparation, cooking, and presentation, ensuring excellence in quality and taste.
• Lead, mentor, and develop the kitchen staff, promoting a culture of teamwork, professionalism, and culinary passion.
• Collaborate closely with food and beverage management to align culinary strategies with the overall objectives of Latitudes.
• Efficiently manage kitchen budgets, food cost, and inventory, including sourcing ingredients, negotiating with suppliers, and minimizing waste.
• Uphold and enforce strict health and safety standards, ensuring a clean and safe kitchen environment.
• Engage with guests to gather feedback, manage special requests, and ensure a high level of customer satisfaction.
• Keep up-to-date with culinary trends, techniques, and local food movements, integrating these elements into the restaurant's offerings.
• Manage and resolve any kitchen staff issues in a professional and timely manner.
• Minimum of 5 years of culinary experience, with at least 2 years in a leadership role in a cuisine restaurant.
• Demonstrated ability in creating innovative and appealing menus.
• Strong leadership and team management skills, with a track record of training and motivating staff.
• Excellent organizational, time management, and multitasking abilities.
• Proficiency in various cooking methods, ingredients, equipment, and procedures.
• Knowledgeable in food and labor cost management.
• Excellent communication and interpersonal skills, capable of building strong relationships with staff, guests, and suppliers.
• Ability to work flexible hours, including nights, weekends, and holidays.