Job Title: Chef de Cuisine, Le Depot BrasserieCompany: Le Depot Brasserie/ReefCompensation: $75,000-$95,000Location: Le Depot Brasserie; Park City, UTReef Capital Partners is a Utah-based investment firm founded in 2005. Reef focuses on commercial real estate lending and development across the U.S.This an exciting opportunity for a growing restaurant group, who has partnered with Reef, led by James Beard Award Winning Chef Galen Zamarra located in the heart of Park City, Utah, an internationally renowned ski destination. Our two new culinary concepts in Old Town Park City consist of a 100 seat brasserie and bar, Le Depot Brasserie, and a French pastry & coffee shop, Union Patisserie.Position Summary: The Chef de Cuisine (CDC) supervises and coordinates all culinary and related operations of the restaurants and outlets. The CDC is the BOH counterpart to the General Manager. These two positions work hand in hand to ensure that the managers are executing their responsibilities and that food and beverage service and quality expectations are met.Responsibilities:Responsible for establishing quality controls of food execution, taste, and presentation; this is a hands-on role, and the CDC is expected to be in the kitchen, expediting on a full-time basisResponsible for achieving and maintaining labor and COGS controls to meet or exceed budgetsConduct routine checks of food to meet quality standards Supervises and coordinates all new menu additions and changes with and under the direction of the Chef/OwnerOversee all kitchen employees, including hiring, scheduling, and trainingWorks with vendors to place orders, manage invoices, and inventories etcEnsures the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, and employment law and safetyWorks with Pastry Chef to ensure all desserts and pastries meet quality standardsWorks with Front of House Management as a team, communicates well and participates in staff training and educationOversee events and private partiesBe actively involved in budgeting, cost control and financial planningQualifications:5 years + in high-level management required in a fast-paced upscale Food and Beverage operation, ideally with a diverse background in hotels, fine dining, and French cuisineImpeccable leadership and communication skillCutting-edge technical food & beverage knowledgeIdeal candidates have relevant fine dining experience and High-Volume operations in major metropolitan cities as well as winter resorts.Extensive experience and knowledge of French cuisine requiredDegree in Culinary Arts is preferredBusiness and management principles involved in strategic planningStrong Leadership Track Record Knowledge in MS Office, Google and popular POS and Reservation systemsExperienced with principles and processes for providing customer and employee servicesPhysical Requirements: Most work tasks are performed indoors with some outdoor activityPosition requires walking and giving direction most of the working day Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuityAbility to stand for long hours and lift 50lbsCompany Benefits:401(k) Plan with Company MatchGenerous Health Plan with HSA MatchPaid Time-offCell Phone Service AllowanceDiscounts at Company-owned Resorts and Golf Courses
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