Chef de Cuisine

Goldener Hirsch, Auberge Collection is an iconic luxury inn located in legendary Deer Valley, Utah. Designed in the spirit of an Austrian ski chalet, the intimate resort’s mid-mountain location offers direct access to over 200 perfectly groomed ski runs and 4,300 skiable acres as well as warm-weather outdoor pursuits. The 18 newly redesigned rooms and suites, including a Signature Suite that occupies the entire fourth floor, offer old-world charm with wood-burning fireplaces, vaulted ceilings and arched doorways; and, 40 residences, set in two new modern buildings designed by acclaimed architect Tom Kundig, are outfitted with full-service kitchens, contemporary living spaces and private balconies. Resort amenities include a luxurious lobby, adjacent Terrasse, exclusive private dining room, unique venues for private events and post-adventure wellness amenities such as customized massages in spa suites, breathtaking rooftop pool, infinity-edge hot tub and state-of-the-art fitness center. An award-winning restaurant skillfully marries Bavarian specialties with farm-fresh regional fare sourced from local Park City pastures, while the Antler Lounge, a chic gathering spot, comes alive in the evenings with après cocktails and live entertainment. Founded in 1992, the inn is owned by the philanthropic Eccles family who have been a part of the development of Utah’s ski region since the late 1800s. Job Description Step into the culinary spotlight as our Chef de Cuisine, where your creative flair and culinary expertise will set the stage for unforgettable dining experiences. Leading our kitchen brigade, you'll orchestrate a symphony of flavors, crafting innovative dishes that tantalize the senses and leave a lasting impression on our guests. Develop and create innovative menus that reflect the culinary vision of the establishment, considering seasonal ingredients, dietary preferences, and culinary trends. Oversee all aspects of kitchen operations, including staff supervision, food preparation, inventory management, and adherence to health and safety standards. Standardize recipes and ensure consistency in food quality, taste, and presentation across all dishes prepared in the kitchen. Train and mentor kitchen staff, guiding culinary techniques, sanitation practices, and teamwork to maintain a high level of performance. Monitor food costs, labor expenses, and kitchen waste, implementing strategies to control costs while maintaining quality standards and profitability. Qualifications Prior experience as a Chef de Cuisine, Sous Chef. Minimum 5-8 years' culinary experience in established restaurants and/or catering companies. Experience in a luxury hotel. 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. #J-18808-Ljbffr