Top 13 Chef Jobs in Brigham City, Ut

Chef de Cuisine
Snowbasin Resort —Huntsville, UT
- Weekends as needed
- Sales
- ServSafe
- Ability to walk for extended periods
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2d
Assistant Kitchen Manager (AKM)
Slackwater, Ogden —Ogden, UT
- $50,000 - $53,000 a year
- Weekends as needed
- ServSafe
- Mid-level
- Recruiting
Preschool Cook
Northstar Preschools —Ogden, UT
- Full-time
- School experience
- Mid-level
- Supervising experience
- Paid holidays
- Health insurance
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Director Culinary Experience
Cogir of Lotus Park —West Haven, UT
- ServSafe
- 3 years
- High school diploma or GED
- Paid holidays
- Health insurance
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5d
Sous Chef
Snowbasin Resort —Huntsville, UT
- Weekends as needed
- ServSafe
- Ability to walk for extended periods
- English
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Grill Line Chef
Wingers —Brigham City, UT
- $10 - $13 an hour
- Extended hours
- No education required
- In-person
- Entry level
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Pastry Chef (Nights)
Maddox Ranch House —Perry, UT
- $20 - $24 an hour
- Weekends as needed
- Mid-level
- Ability to stand for extended periods
- Leadership
Preschool Kitchen Cook
Northstar Preschools —Ogden, UT
- $15 - $17 an hour
- Full-time
- School experience
- Mid-level
- Supervising experience
- Paid holidays
- Health insurance
Quick Apply
Kitchen Manager
Skinny Dogz —Ogden, UT
- $40,000 - $45,000 a year
- Full-time
- ServSafe
- Cooking
- Mid-level
- Health insurance
- Paid time off
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Assistant Pastry Chef
Kneaders —Logan, UT
- $15 - $16 an hour
- Part-time
- 18 years or older
- Customer service
- Bakery
- Health insurance
- Opportunities for advancement
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Director Culinary Experience
Cogir of Lotus Park —West Haven, UT
Ensure that all food is prepared, stored, and served according to company standards and with state and/or local health code requirements.
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5d
Culinary Services Director - Senior Living
Avamere Skilled Advisors, LLC —South Ogden, UT
Maintain strict adherence to federal, state, and local sanitation and health codes. Maintain strict adherence to local, state, and federal health department…
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2d

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Sous Chef
New Albany Country Club —New Albany, OH
Culinary degree, ACF certification, or equivalent experience preferred. Manage inventory, food cost controls, and daily raw cost tracking.
$50,000 - $54,000 a year
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Sous Chef
High Bank Distillery Co —Westerville, OH
The sous chef is responsible for supporting the executive chef in all culinary activities and ensuring the kitchen operates in an. Ability to lead and inspire.
$50,000 - $60,000 a year
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2d

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Chef de Cuisine

Snowbasin Resort -
Huntsville, UT

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Job Details

2 days ago

Qualifications

Kitchen health and safety standards
Recipe adherence
Computer operation
Food service health code compliance
Computer literacy
Basic math
Food portioning
English
High school diploma or GED
Computer skills
Measuring ingredients
Food Handler Certification

Full Job Description

Position Summary:

The Chef de Cuisine will coordinate and oversee all culinary operations of their respective F&B outlet. As a member of the Food & Beverage management team, you will work closely with the Restaurant Manager, Executive Chef, and Food & Beverage Director to meet daily operational needs, as well as develop and fulfill both short and long-term goals for respective outlets. The Chef de Cuisine will work directly with the Executive Chef on staffing, training, menu development, and implementation of SOPs to promote success through brand development, staff retention, and financial results. The Chef de Cuisine will develop strategies for cost and labor control and be responsible for their outlet’s operating budget.

Job Requirements:

Excellent communication skills in English, both verbal and written.
Must be able to move, lift, carry, push, pull, and place objects weighing up to 50 pounds without assistance.
Position requires frequent bending, reaching overhead, twisting, kneeling, crouching, and consistent use of hands, fingers, and arms.
Must be able to stand and walk for an extended period or for an entire work shift in indoor/outdoor environments.
Regularly required to talk, hear, adjust vision to both day and night lighting and be able to focus on distant and close-range projects.
Regularly required to taste and smell.
Available to work flexible hours, including weekends and holidays. Schedule can vary between 5am-12am, weekends and holidays.
Position requires handling of food and beverage products potentially containing but not limited to: dairy, gluten, wheat, soy, eggs, peanuts, tree nuts, sesame, garlic, onions, shellfish, or fin fish.
Position requires potential exposure to wet and/or humid conditions, steam, and extreme heat and cold.
Position requires potential exposure to and use of toxic or caustic chemicals.
Ability to add, subtract, multiply, and divide in various units of measure, using whole numbers, common fractions and decimals.
Ability to accurately read and make measurements and adjustments, including scaling, of recipes.
Basic computer skills and ability to perform administrative functions as necessitated and as assigned.
Candidate must be able to follow procedures and directions associated with the Snowbasin Culinary and Purchasing & Receiving teams.
Ability to travel to Snowbasin for scheduled shifts.

Essential Duties & Responsibilities:

Read, understand and abide by the employee handbook and resort & department polices & procedures.
Maintain a positive work environment by managing, leading, working and communicating in a courteous and professional manner with all guests, co-workers and vendors.
Lead by example, fostering departmental teamwork and collaboration.
Maintain awareness of all state & federal sanitation procedures and industry food safety practices.
Under direction of F&B Director, a focus on sustainability practices built into standard operating procedures and daily operations.
Maintain awareness of resort skier visits and group demands.
Support the financial/marketing goals of the department.
Monitors and secures inventories daily.
Manages all ordering functions & duties for respective outlet.
Enforces quality, consistency of product, and portion control for all food items.
Lead trainings and meetings to progress departmental quality, standards, and profitability.
Coaches & mentors subordinate employees through training and positive guidance.
Issues corrective action to subordinates as needed, and builds plans to correct issues and solve performance problems.
Enforces budget standards as directed by F&B Director and Executive Chef.
Ensure all reporting is complete and is supplied to appropriate parties when required (historical records, financials, payroll, email, HR needs, schedules, logs, etc).
Participates in and promotes safety and accident prevention.
Works to grow all revenue opportunities and streams including specials, events, and incremental sales initiatives.
Represents resort at community and industry events as necessary.
Perform other duties as assigned by management.

Qualifications:

Highschool diploma or equivalent
2+ years of culinary management or chef position experience preferred
5+ years of practical culinary experience preferred
Must possess strong knowledge of service, culinary procedures, occupational safety, and food safety.
Utah Food Handler’s Permit
ServSafe Manager Certification

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights (https://www.eeoc.gov/poster) notice from the Department of Labor.

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chef jobs in brigham city, ut

Chef de Cuisine

Assistant Kitchen Manager (AKM)

Preschool Cook

Director Culinary Experience

Sous Chef

Grill Line Chef

Pastry Chef (Nights)

Preschool Kitchen Cook

Kitchen Manager

Assistant Pastry Chef

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