EXECUTIVE CHEF
$80,000–$90,000 year
On-site · Park City, Utah, United States
Job Summary
Executive Chef responsible for all kitchen functions, including menu development, food purchasing, preparation, and maintaining quality standards, sanitation, and cleanliness. Oversees staff, trains cooks, manages portion control, cost control, and sanitation; coordinates with the Food and Beverage Manager on menu pricing and standard recipe cards; supervises kitchen personnel, maintains vendor relationships, monitors health and fire regulations, and ensures consistent preparation and presentation of all dishes. Leads budgeting and planning for food operations, ensures adherence to recipes and standards, and collaborates on event menus and special occasions.
Required Qualifications
- Associate’s degree in culinary arts preferred.
- One year of experience as a chef and/or kitchen supervisor.
- Certified Food Protection Manager (ServSafe Manager Certification).
- Proficient with MS Word, Excel, Outlook, and POS systems.
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