Chef de Cuisine, Le Depot Brasserie

Job Title: Chef de Cuisine, Le Depot Brasserie

Company: Le Depot Brasserie/Reef

Compensation: $75,000-$95,000

Location: Le Depot Brasserie; Park City, UT

Reef 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 basis
• Responsible for achieving and maintaining labor and COGS controls to meet or exceed budgets
• Conduct 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/Owner
• Oversee all kitchen employees, including hiring, scheduling, and training
• Works with vendors to place orders, manage invoices, and inventories etc
• Ensures the kitchen is immaculately clean and compliant with all regulatory requirements for food handling, sanitation, and employment law and safety
• Works with Pastry Chef to ensure all desserts and pastries meet quality standards
• Works with Front of House Management as a team, communicates well and participates in staff training and education
• Oversee events and private parties
• Be actively involved in budgeting, cost control and financial planning

Qualifications:

• 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 cuisine
• Impeccable leadership and communication skill
• Cutting-edge technical food & beverage knowledge
• Ideal 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 required
• Degree in Culinary Arts is preferred
• Business and management principles involved in strategic planning
• Strong Leadership Track Record
• Knowledge in MS Office, Google and popular POS and Reservation systems
• Experienced with principles and processes for providing customer and employee services

Physical Requirements:

• Most work tasks are performed indoors with some outdoor activity
• Position 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 acuity
• Ability to stand for long hours and lift 50lbs

Company Benefits:

• 401(k) Plan with Company Match
• Generous Health Plan with HSA Match
• Paid Time-off
• Cell Phone Service Allowance
• Discounts at Company-owned Resorts and Golf Courses

Salary : $75,000 - $95,000