Lead Line cook/Chef de Partie

Join Us in Shaping a Brand-New Culinary Experience at The Polly Café! 

Take your culinary skills to the next level with this exciting opportunity to be part of a brand-new, upscale café at Founders Place, proudly managed by East West Hospitality! This is your chance to bring your creativity, passion, and energy to a fresh concept at the heart of Deer Valley Resort. Be a part of something exciting as we build a team that thrives on collaboration, innovation, and deliver unforgettable dining experiences in one of the most stunning locations in the country. 

We're on the hunt for a passionate Lead Line cook/Chief de Partie to bring expertise and enthusiasm to our vibrant kitchen. Ready to start your day-and your career-on a high note?  

This position is responsible for the cooking operations of the restaurant and other food and beverage services across the property. Your focus will be on providing top-tier dining experiences, driven by owner feedback, resident satisfaction, and long-term success. You’ll be responsible for upholding high service standards and ensuring full compliance with health and safety regulations in a luxury, community-centered environment. 

You will work closely with the front-of-house crew to ensure seamless coordination and deliver an exceptional experience for guests. Strong communication and teamwork will be essential to maintaining the quality and flow of service. 

This position would be a fantastic opportunity for a recent culinary school graduate looking to gain experience in a dynamic and high-end environment. 

Location: The Polly at Founders Place, Park City, Utah                                                     

Start date: 02/01/2025
Compensation: $18-$20/hour + share of service charge + end-of-season bonus 
Sign-On Bonus: $500 (paid after 30 days of employment) 

Closing Date: 02/01/2025

* Team leadership: Fosters a positive work environment, providing guidance and setting performance standards for kitchen staff. Assists management with supervision and training, assigning tasks, monitoring performance, and providing feedback to maintain quality standards.
* Culinary Education: Teaches preparation techniques according to established recipes, continually working with the kitchen staff to enhance their culinary skills and knowledge.
* Food Safety: Adhere to all food safety and sanitation guidelines, including proper handling, storage, and rotation of food items.
* Food preparation: Accurately prepare dishes according to established recipes, ensuring proper cooking techniques and portion control to ensure consistency.
* Quality control: Inspect fresh ingredients, monitor cooking temperatures, and ensures all dishes meet quality standards before serving.
* Station management: Maintain cleanliness and organization of their cooking station, including proper storage of ingredients and equipment.
* Inventory control: Monitors daily food supplies and inventory levels to identify potential shortages. Ensures all ingredients are available to meet recipe and service needs and communicates par levels to F&B Manager or Operations Manager.
* Communication: Effectively communicates with all teammates in a professional manner to ensure smooth service flow.
* Recipe Development: May contribute to menu concepting and development by suggesting new dishes and/or variations to existing recipes to elevate the overall dining experience.
* Equipment Maintenance: Monitors kitchen equipment daily to ensure operational efficiency and communicates any necessary repairs to Operations Manager

1. Culinary experience: Proven experience as a line cook with strong cooking skills and working knowledge of various preparation techniques and cooking methods. High level of focus on maintaining quality and consistency in food preparation. Minimum 2+ years' experience in a commercial kitchen, preferably with leadership experience.

2. Language Skills: Must be able to communicate effectively and respectfully with all team members. Demonstrates clear and concise communication between all staff members and management team.

3. Computer Operations: Basic proficiency in Microsoft Office and Toast preferred

4. Leadership Capability: Effectively lead and motivate a kitchen staff.

5. Time management: Ability to multi-task while maintaining a high level of organization and cleanliness. Ability to work quickly and efficiently under pressure to meet service demands.

6. Certificates | License | Registrations:

* Culinary degree (2 or 4-year program) preferred.

* High school diploma or equivalent required.

* ServSafe Certification (required)

* Utah On-Premises Alcohol Certification (required)

What We Offer: 

• Health, Dental, and Vision Insurance 
• 401(k) Matching 
• Paid Time Off & Paid Training 
• Sabbatical Leave 
• Referral Program 
• Employee Discounts & Assistance Programs 

Why East West Hospitality:

At East West Hospitality our Vision is to be the most trusted hospitality services company and employer of choice, built on genuine and enduring relationships. We believe in doing the right thing for each other, our community, our environment, and those we serve. We strive to cultivate and sustain an inclusive and welcoming environment in which everyone thrives and feels like they belong. 

We are: Entrepreneurial, Local, Transparent, Supportive, Personal, and Collaborative.

Based in Colorado, East West Hospitality has more than 35 years of success managing some of the world’s favorite resort communities and urban centers. We specialize in association, rental and property management, hotels, spas, fitness, restaurants, and retail operations with locations in Colorado, South Carolina, California, Utah, and Hawaii. We have over 1,500 employees who are sharing their passion for hospitality in the places where they live, work, and thrive