Chef de Partie at Madeline Hotel and Residences Auberge Resorts Collection

Park City, Utah, United States -

Full Time

Start Date

Immediate

Expiry Date

25 Dec, 25

Salary

0.0

Posted On

26 Sep, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Attention To Detail, Teamwork, Time Management, Cooking Techniques, Communication Skills, Organizational Abilities, Adaptability, Problem Solving, Leadership, Food Handling, Food Preparation, Mise En Place, Inventory Management, Sanitation Regulations, Training, Efficiency Improvement

Industry

Hospitality

Description

Company Description Nestled snugly in the heart of Deer Valley in Utah's Wasatch Mountains, the Goldener Hirsch Inn and Residences is just steps from the Silver Lake Express lift and ski access. You can also easily set off hiking, and biking on the trails, and soak in the spectacular views of Bald Eagle Mountain. The Inn features just 18 rooms, and the Residences showcases 49 newly renovated rooms, allowing us to offer you the ultimate in intimate, personalized service alongside five-star amenities--including European king beds, plush robes and slippers, and an acclaimed restaurant consistently attracting rave reviews. Job Description Join an exciting and dedicated team committed to achieving excellence every day! Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail. Overall property cleanliness and accountability of its staff are imperative. Responsibilities include, but are not limited to: Area supervisor responsible for station procedures (grill, saucier, sautee, or pantry), and may serve as area supervisor on duty. Produce and update check lists DAILY, for all production, operational and cleaning needs. Produce, taste and/or approve all food items for the respective section, confirming quality and quantity standards. Report any and all discrepancies, make recommendations and follow up to ensure timely solutions. *Any and all discrepancies must be addressed and resolved to a definitive conclusion, subject to final approval by MOD. Assist in training employees in proper food handling, food preparation and cooking. Continue to develop operating procedures to improve overall efficiencies for the kitchen. Task completion and ability to multitask while staying cool, calm and mindful under pressure, treating all matters and staff with dignity and respect. Oversees the production of mise en place of respective areas and monitors proper storage and rotation of products. Assists in training new team members and developing their core competency on all relevant techniques. Develops new seasonal items in collaboration with management team. Assists in organizing all prepared mise en place as it pertains to various events, as needed across the property outlets. Tracks inventory usage and relays necessary orders daily. Reports discrepancies and potential solutions immediately. Maintains and strictly abides by state sanitation/health regulations and resort requirements. Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members. Evaluates team member efforts, skillset, standards and following of procedures, as pertinent to the job performance. Qualifications Comprehensive understanding of all savory kitchen areas (sauté, pantry, grill, etc.) is required. 3+ years of cooking experience required for CDP level position. Exceptional verbal and written communication skills are essential for effective team collaboration and guest interactions. Superior organizational abilities are crucial for leading and maintaining an efficient and productive kitchen environment. In-depth knowledge of multiple cooking techniques is imperative. Demonstrated ability to perform effectively and respectfully under high-pressure situations and in fast-paced environments is a critical requirement. Rapid adaptability to new recipes and cooking procedures is essential for success in this role. Exemplary time management skills are necessary to meet the demands of a high-standard, high-volume kitchen. Strong teamwork orientation with the capacity to work cooperatively in a professional kitchen setting is mandatory. Ability to swiftly and effectively resolve routine kitchen-related challenges,with minimal assistance is expected. Schedule flexibility is expected, within reason. CDP must understand that shifts and schedules adjust according to business demands, often with short notice. This is a leadership position, so this awareness is vital to the success of this position. Willingness to go above and beyond to guarantee extraordinary results is the foundation of this role! Strong desire to learn and grow is a MUST! Additional Information Auberge Resorts Collection is a portfolio of extraordinary hotels, resorts, residences, and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine and spas, and gracious yet unobtrusive service. With hotels and resorts across three continents, Auberge invites guests to create unforgettable stories in some of the world’s most desirable destinations. Please visit aubergeresorts.com to learn more about our Collection. Follow us on Instagram, TikTok, Linkedin, Facebook and Pinterest: @AubergeResorts and #AlwaysAuberge. GHI Operating Company LLC is an Equal Opportunity Employer, M/F/D/V. GHI Operating Company LLC provides equal employment opportunities (EEO) to all team members and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, GHI Operating Company LLC complies with applicable state and local laws governing non-discrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.

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Responsibilities

The Chef de Partie is responsible for supervising specific kitchen stations and ensuring the quality and quantity of food produced meets standards. This role also involves training staff, maintaining cleanliness, and developing new seasonal menu items.