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

    Black Desert Resort
    Black Desert Resort Ivins, UT, United States

    2 weeks ago

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    Description

    Job Overview:
    This Executive Chef leads our culinary team at the resort's casual and comfortable restaurant called 20 th Hole which requires a passion for American comfort food and a flair for creating an exceptional dining experience. The Executive Chef will play a crucial role in menu development, kitchen management, and maintaining the highest standards of culinary excellence.


    Job Specification:

    Onsite:
    Black Desert Resort

    Shift & Schedule Availability:
    Year Round / Full Time
    The budgeted range starts at $68,000 - $75,000. Actual pay will be adjusted based on experience.


    Job Responsibilities but not limited:

    • Develop and maintain a menu that celebrates American comfort food classics, focusing on quality and locally sourced ingredients.
    • Lead and inspire a team of culinary professionals, ensuring high standards of food preparation and presentation are met consistently.
    • Work closely with local suppliers to source the freshest ingredients, showcasing the region's best produce.
    • Manage kitchen operations, including staff scheduling, training, and development.
    • Ensure compliance with health and safety regulations in the kitchen.
    • Collaborate with the restaurant manager to align the culinary and overall business objectives of 20th Hole.
    • Create a memorable brunch experience for weekend golfers and guests, featuring a mix of breakfast favorites and selections from the all-day menu.
    • Manage the P&Ls, forecasting, and kitchen budget including food cost control and inventory management.
    • Continuously innovate and update menu offerings based on guest feedback and current culinary trends.
    • 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

    Compensation details:
    Yearly Salary PI1be71fae6c2f
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