Black Desert Resort, nestled in the dramatic landscapes of Southern Utah, is a premier destination resort offering luxury accommodations, refined dining, championship golf, and an exceptional guest experience. The resort’s culinary program embraces elevated service, fresh regional ingredients, and a passion for hospitality. The resort has multiple signature dining venues, that deliver upscale cuisine and immersive experiences in a sophisticated yet approachable setting.

Job Summary:

A Hotel Chef de Cuisine is responsible for the daily culinary operations at an outlet at Black Desert Resort. This role oversees all aspects of food preparation, production, quality control, and kitchen leadership specific to this outlet. Reporting to the Executive Chef, a Chef de Cuisine ensures consistent food quality and presentation, manages a dedicated culinary team, and upholds the resort’s luxury brand standards. The position plays a critical role in leading menu innovation and creating memorable guest dining experiences.

Job Specifications:

Onsite: Black Desert Resort
Shift & Schedule Availability: Year-Round / Full-Time
Pay Range: $85,000 – $95,000/year plus manager incentive program. This is the pay range we reasonably expect to pay for this position. Individual compensation decisions are based on a variety of factors.

Why Join Us:

• Premier Culinary Environment: Lead one of Black Desert Resort’s dining venues.
• Comprehensive Benefits: Health insurance, 401(k) with company match, flexible time away, employee dining room, wellness programs, hotel stay program, and local discounts.
• Creative Leadership Opportunity: Oversee the culinary direction of a single concept with opportunities for innovation and development.

• Direct daily culinary operations at resort dining outlet, maintaining exceptional food quality, safety, and presentation standards.
• Hire, train, schedule, and supervise kitchen staff, providing coaching and performance feedback.
• Collaborate with the Executive Chef to design and implement seasonal menus, specials, and event offerings.
• Monitor kitchen labor and food costs, ensuring alignment with budget targets.
• Maintain proper inventory levels and oversee purchasing and vendor relationships specific to the outlet.
• Ensure equipment functionality, cleanliness, and sanitation protocols are upheld.
• Conduct line checks and supervise service periods to ensure readiness and timely execution.
• Foster a collaborative and positive team culture grounded in professionalism and respect.
• Serve as the outlet's culinary leader, taking full ownership of kitchen operations and performance.
• Other duties as assigned

• Minimum 5–7 years of experience in culinary leadership, preferably within luxury or fine dining.
• Strong understanding of upscale kitchen operations, food costing, inventory systems, and sanitation compliance.
• Demonstrated success in managing, motivating, and developing culinary teams.
• ServSafe and/or Food Handler Certification required; formal culinary education preferred.
• Creative approach to menu development and presentation with attention to detail.
• Ability to remain calm under pressure while maintaining operational efficiency.