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

Description

Overview


Job Overview:

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.

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:

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.

Compensation details:
Yearly Salary
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