Vermilion Hospitality Group (Draper, UT)
Position: Executive Chef/Living Planet Aquarium - Full Time/Exempt
Reports to: General Manager
Background: Vermilion Hospitality Group (VHG) is a food and beverage company, affiliated with the Arizona Cardinals, that brings top-tier service and management to leading stadiums, sports venues, cultural attractions, and music venues across the nation. As Utah's most unique event venue, The Loveland Living Planet Aquarium is a tax-exempt 501(c)(3) non-profit organization, dedicated to inspiring people to explore, discover, and learn about Earth's Ecosystems. The aquarium houses the Living Planet Café that is open during normal business hours and hosts a wide variety of corporate and private indoor and outdoor events.
Job Summary: The Executive Chef is responsible for the day-to-day back-of-house operation and administration of all food and beverage operations at Loveland Living Planet Aquarium. In coordination with the General Manager, the Executive Chef will ensure the overall successful operation of The Living Planet Aquarium's food and beverage operations.
Primary Job Duties: Ensure proper execution and quality of all menu items being produced by Vermilion Hospitality Group Evaluate menus for overall kitchen flow, product availability, ingredient utilization and sales Handle all purchasing, inventory, and end of month budget submissions Hire and manage all back-of-house employees including ensuring adequate training, performance, and compliance with established company policies and procedures Onboard new employees to include background check, system entry, E-Verify, training, collect food handler's card and liquor certification Work with the General Manager to develop, interpret, and implement company policies and best practices Assist with BOH payroll to include approving time, and completing reporting Ensure proper training of staff including company policies, safety, food handling, general cleanliness, and maintenance, etc. Coordinate menus and pricing with General Manager and clients as required by venue agreements Attend events and/or meetings to ensure client needs are met Minimize liability and ensure compliance with the regulations of the alcohol beverage authority Ensure compliance with all health and safety regulations Other duties as assigned Qualifications/Requirements: Degree in Culinary Arts and/or Hotel & Restaurant Management or equivalent experience Extensive experience with specialty large scale events Extensive food and beverage knowledge with experience with concessions operations, bar operations, food operations, banquet operations, and/or catering operations preferred Effective communication skills across a diverse population of employees, clients, partners, etc. Ability to multi-task and troubleshoot in a high stress, fast-paced, live production work environment Must be creative, innovative, enthusiastic, high-energy, results oriented with a commitment to excellence Familiarity with restaurant management software Strong leadership, motivational, and people skills to create and foster collaborative work environment, with an emphasis on teamwork Experience with financial management Must be able to stand, lift and bend for extended periods (8+ hours) of time Must be able to bend and lift up to 50 lbs. with or without accommodation Role may include job duties or tasks requiring repetitive motion Working environment may include exposure to hot kitchen elements and/or cleaning materials Candidate must be able to work a flexible schedule inclusive of varying shifts such as days, evenings, weekends, and holidays
