Top 22 Executive chef Jobs in Bountiful, Ut

Executive Chef
Jeremy Ranch Golf and Country Club —Park City, UT
- $95,000 - $120,000 a year
- Full-time
- Microsoft Word
- Background check
- Microsoft Outlook
- Health insurance
- Dental insurance
Quick Apply
EXECUTIVE CHEF
Flik Hospitality Group —Salt Lake City, UT
- $100,000 - $110,000 a year
- Full-time
- Background check
- Microsoft Excel
- Microsoft Outlook
- Commuter assistance
- Paid parental leave
Quick Apply
9d
Executive Chef & Instructor
Park City Culinary Institute - Salt Lake City Campus —Salt Lake City, UT
- $80,000 - $108,000 a year
- Full-time
- Background check
- In-person
- Senior level
- Paid holidays
- Health insurance
Quick Apply
3d
Executive Chef 2
Sodexo —Salt Lake City, UT
- $70,975 - $91,850 a year
- Full-time
- Customer service
- Cooking
- University
- Paid holidays
- Health insurance
Senior Executive Chef - Snowbird
POWDR —Snowbird, UT
- Weekends as needed
- Background check
- ServSafe
- High school diploma or GED
- Health insurance
- Dental insurance
Executive Sous Chef | Full-Time | University of Utah (Ken Garff University Club)
Oak View Group —Salt Lake City, UT
- $72,000 - $82,000 a year
- Extended hours
- Microsoft Word
- Microsoft Outlook
- 3 years
- Health insurance
- Dental insurance
Executive Chef
American Cruise Lines —Sandy, UT
- Full-time
- Background check
- 6 years
- Management
- Dental insurance
- Vision insurance
Quick Apply
Executive Sous Chef
Culinary Dropout —Salt Lake City, UT
- $70,000 - $85,000 a year
- Urgently hiring
- Mid-level
- 3 years
- Team management
- Health insurance
- Dental insurance
Executive Sous Chef
LUX Group Inc —Salt Lake City, UT
- $70,000 - $75,000 a year
- Weekends as needed
- Mentoring
- Senior level
- 4 years
Quick Apply
Director of Culinary Services
Solstice at Sandy —Sandy, UT
- $65,000 - $66,560 a year
- Full-time
- 5 years
- Computer literacy
- Organizational skills
- Paid time off
- Opportunities for advancement
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Restaurant Manager / Head Chef (Dual Role)
Mensho Ramen —Salt Lake City, UT
- $75,000 - $90,000 a year
- Weekends as needed
- Mid-level
- 3 years
- In-person
- Food provided
Quick Apply
2d
Chef Manager
Bon Appetit —Midvale, UT
- $73,000 - $75,000 a year
- Full-time
- Background check
- ServSafe
- Cooking
- Commuter assistance
- Paid parental leave
Quick Apply
Executive Sous Chef
American Cruise Lines —Sandy, UT
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply
Culinary Team Opportunities – Line Cook, Sous Chef, or Chef de Cuisine
HSL Restaurant —Salt Lake City, UT
- Up to $300 a day
- Part-time
- Hospitality
- ServSafe
- Mid-level
- 401(k)
- Paid time off
Quick Apply
Head Chef and Kitchen Manager
Pho King —Roy, UT
- $3,300 a month
- Full-time
- Mid-level
- In-person
- Restaurant
Quick Apply

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Executive Chef
Jeremy Ranch Golf and Country Club —Park City, UT
PHYSICAL REQUIREMENTS Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100% Standing and walking 50-100% Lift up to…
$95,000 - $120,000 a year
Quick Apply
EXECUTIVE CHEF
Flik Hospitality Group —Salt Lake City, UT
We will consider for employment all qualified applicants, including those with a criminal history (including relevant driving history), in a manner consistent…
$100,000 - $110,000 a year
Quick Apply
9d

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Lead, train, and develop culinary staff while maintaining accountability and performance standards. Manage food cost, labor cost, inventory, and purchasing…
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Assistant Executive Chef
PF Changs —Dublin, OH
Must possess a valid driver’s license to perform occasional duties such as providing shift coverage, meeting liquor license requirements (depending on the state…
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Executive Chef

Jeremy Ranch Golf and Country Club -
Park City, UT

Quick Apply

Job Details

Full-time
$95,000 - $120,000 a year

Benefits

Health insurance
Dental insurance
401(k)
Paid time off
Vision insurance
401(k) matching

Qualifications

Microsoft Word
Kitchen health and safety standards
Computer operation
Staff supervision
Microsoft Outlook
ServSafe
Food Safety Manager Certification
Safety regulations
Writing skills
Culinary Arts
Managing kitchen staff
ServSafe Food Manager Certification
Restaurant cost management
Associate's degree
POS systems
Arts
Task assignment
Material handling safety practices

Full Job Description

JOB TITLE: EXECUTIVE CHEF

DEPARTMENT: Food and Beverage

REPORTS TO: General Manager/Asst General Manager

JOB CLASS: Exempt EEO CODE: 1.2 DATE: 1/2025

LGM Values: Do the Right Thing, Take Care of Each Other, Find a Way, Lead, Be the Best JOB SUMMARY

Responsible for all kitchen functions, including menu development, food purchasing, preparation and maintenance of quality standards, sanitation and cleanliness, managing employees, training in cooking, preparation, plate presentation, portion, cost control, and sanitation and cleanliness. ESSENTIAL JOB FUNCTIONS The essential functions include, but are not limited to, the following:

1. Promote, work, and act in a manner consistent with the values of LGM

2. Ensure all LGM policies, procedures, standards, specifications, guidelines, and training programs are followed and completed on time.

3. Monitors and maintains compliance with health and fire regulations regarding food preparation, serving, and building maintenance.

4. Complies with the terms of purchasing agreements and vendor contracts.

5. Makes employment and termination decisions, including recruiting, interviewing, hiring, evaluating, and disciplining kitchen personnel as appropriate.

6. Maintains appropriate cleaning schedules for kitchen floors, mats, walls, hoods, other equipment, and food storage areas.

7. Checks the quality of raw or cooked food products to ensure that standards are met.

8. Checks and maintains proper food holding and refrigeration temperature control points. 9. Estimates amounts and costs of required supplies, such as food and ingredients.

10. Controls food cost and usage by following proper requisition procedures for products from storage areas, product storage procedures, standard recipes, and waste control procedures.

11. Instruct cooks or other workers in preparing, cooking, garnishing, or presenting food.

12. Works with the Food and Beverage Manager to plan and price menu items, establish portion sizes, and prepare standard recipe cards for all new items.

13. Supervises or coordinates activities of cooks or workers engaged in food preparation. 14. Ensures that all food and products are consistently prepared and served according to the recipes, portioning, cooking, and serving standards.

15. Schedule personnel as required for anticipated business activity while ensuring that all positions are staffed when and as needed and labor cost objectives are met.

16. Inspect supplies, equipment, or work areas to ensure conformance to established standards.

17. Orders or requisitions, food, equipment, or other supplies needed to ensure efficient operation.

18. Checks the quantity and quality of received products.

19. Determines how food should be presented and create decorative food displays

20. Coordinates planning, budgeting, or purchasing for all the food operations.

21. Analyzes recipes to assign prices to menu items based on food, labor, and overhead costs.

22. Oversees the continuous training of kitchen employees on kitchen equipment, utensils, cleanliness, sanitation practices, first-aid, proper lifting and carrying techniques, and handling hazardous materials.

23. Collaborates with other personnel to plan and develop recipes or menus, considering factors such as seasonal ingredients availability or the likely number of guests.

24. Demonstrates new cooking techniques or equipment to staff.

25. Ensures that all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.

26. Meets with guests to discuss menus for special occasions like weddings, parties, or banquets.

27. Prepares all required paperwork, including forms, reports, and schedules, in an organized and timely manner.

28. May be required to direct the set-up and/or takedown of course events and complete necessary reports for the event.

29. Maintains the confidentiality of LGM, employee, and member/guest information.

30. Demonstrates a commitment to the work and success of the club and the Company by being service- and solution-oriented, having positive interactions with all club staff and members/guests, and meeting established quality, service and safety expectations.

31. Attends and actively participates in regularly scheduled staff meetings.

32. Performs additional assignments per the direction of LGM managers. KNOWLEDGE,

SKILLS AND ABILITIES The requirements below represent the required knowledge, skills, and/or abilities. Reasonable accommodations may be made to enable individuals with disabilities to perform essential job functions.

1. Working knowledge in Food and Beverage operations, specifically in financial controls, staff management, and facilities and equipment management.

2. Understanding safe food handling procedures and processes and responsible alcohol service. Able to direct and maintain a safe and secure environment and operation.

3. Extensive culinary skills and knowledge.

4. Ability to negotiate, organize, delegate and prioritize work under pressure.

5. Proficient with MS Word, Excel, Outlook, and POS systems.

6. Excellent written and verbal communication skills.

EDUCATION AND EXPERIENCE

1. Associate’s degree in culinary arts preferred.

2. One year of experience as a chef and/or kitchen supervisor

. 3. Certified Food Protection Manager (ServSafe Manager Certification).

PHYSICAL REQUIREMENTS Seeing and hearing: read documents, computer screens, answer phones, communicate in person 75-100% Standing and walking 50-100% Lift up to 25 Pounds 50-75% Climbing, stooping, squatting, and kneeling 0-25% Dexterity: utilizing phone, typing, and writing 0-50% Lift more than 25 pounds 0-24%

Note: The statements herein describe the general nature and level of work employees assigned to this classification perform. They are not intended to be an exhaustive list of all responsibilities, duties, and skills required of personnel so classified. This job description may be changed or updated at any time without notice.

Pay: $95,000.00 - $120,000.00 per year

Benefits:

401(k)
401(k) matching
Dental insurance
Health insurance
Paid time off
Vision insurance

Work Location: In person

Quick Apply

Refine Your Search

executive chef jobs in bountiful, ut

Executive Chef

EXECUTIVE CHEF

Executive Chef & Instructor

Executive Chef 2

Senior Executive Chef - Snowbird

Executive Sous Chef | Full-Time | University of Utah (Ken Garff University Club)

Executive Chef

Executive Sous Chef

Executive Sous Chef

Director of Culinary Services

Restaurant Manager / Head Chef (Dual Role)

Chef Manager

Executive Sous Chef

Culinary Team Opportunities – Line Cook, Sous Chef, or Chef de Cuisine

Head Chef and Kitchen Manager

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