Sous Chef

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.

For more information: auberge.com/goldener-hirsch

Follow Goldener Hirsch on Instagram @goldenerhirschauberge

Be the culinary backbone of our kitchen, working closely with the Restaurant Chef to deliver exceptional dining experiences. With your creative flair and leadership skills, you'll inspire our culinary team, ensuring the highest standards of quality and innovation in every dish we serve.

Responsibilities

Assist the Restaurant Chef in managing all aspects of kitchen operations, including food preparation, staffing, and inventory management.; Collaborate with the Restaurant Chef to create and refine menus, incorporating seasonal ingredients, culinary trends, and guest preferences.; Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.; Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.; Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly

Requirements

Culinary Certificate or Degree Preferred.; Minimum of two years experience in a Chef de Cuisine or Sous Chef role.; Ability to work a flexible schedule, including weekends and holidays, according to department needs.; Experience at a luxury hospitality property.