CS Bryce Canyon LLC Looking for Chef/F&B Manager at Cannonville, Utah Full Time

If your idea of the best getaway ever is to be in the middle of nature surrounded by the most beautiful areas of America, then working in our one-of-a kind resort is for you! Seasonal work with the potential of year-round employment.

Shared housing provided on property with a $200 refundable deposit and $30 bi-weekly rent.

We are looking for an experienced and innovative Professional Chef/Food and Beverage Manager to lead our culinary team and oversee the overall food and beverage operations. The ideal candidate will have a passion for culinary excellence, strong leadership skills, and a keen understanding of guest satisfaction. The Professional Chef/Food and Beverage Manager will play a key role in creating and delivering a memorable dining experience for our guests while taking responsibility for efficient inventory management.

Responsibilities:

• Menu Development:

  • Design creative and diverse menus that cater to a range of tastes and dietary preferences.
  • Source high-quality ingredients and establish relationships with local suppliers.
  • Ensure menu offerings align with current culinary trends and guest preferences.
     
• Kitchen Management:
  • Lead and manage the culinary team, including chefs, cooks, and kitchen staff.
  • Oversee kitchen operations, ensuring a smooth workflow, cleanliness, and adherence to safety standards.
  • Conduct regular training sessions to develop and enhance culinary skills.
     
• Inventory Management:
  • Take a lead role in implementing efficient inventory control procedures for food and beverage supplies.
  • Monitor and manage inventory levels to minimize waste and optimize cost.
  • Conduct regular inventory audits and update records accordingly.
  • Collaborate with suppliers to ensure timely and cost-effective procurement of inventory.
  • Negotiate terms and agreements with vendors to optimize purchasing processes.
  • Monitor market trends to identify potential changes in ingredient costs.
     
• Quality Assurance:
  • Maintain high standards of food quality, presentation, and consistency.
  • Implement quality control measures and conduct regular inspections.
  • Address and rectify any issues related to food quality promptly.
     
• Cost Control:
  • Develop and manage food and beverage budgets in collaboration with the management team.
  • Monitor food costs, portion control, and waste to optimize profitability.
  • Identify cost-saving opportunities without compromising quality.
     
• Guest Satisfaction:
  • Ensure a positive dining experience for guests by consistently delivering high-quality food and service.
  • Solicit and respond to guest feedback, making necessary adjustments to enhance satisfaction.
  • Introduce special promotions and themed events to attract and retain patrons.
     
• Staff Leadership:
  • Recruit, train, and motivate kitchen and front-of-house staff.
  • Foster a collaborative and positive work environment.
  • Address performance issues and implement continuous improvement initiatives.
     
• Compliance and Hygiene:
  • Ensure compliance with health and safety regulations, including food handling and sanitation.
  • Maintain cleanliness and hygiene standards in the kitchen and dining areas.
  • Stay informed about industry trends and best practices.
     
• Recordkeeping and Reporting:
  • Maintain accurate records of inventory levels, orders, and deliveries.
  • Generate regular reports on inventory usage, costs, and variances.
  • Use data-driven insights to make informed decisions regarding inventory management.