Broiler Chef

Here at Victory Ranch, we believe in authenticity, family, and creating memories through experiences, all while protecting our most precious resources: the land, river, and native ecosystems. We are a private, four-season community located on 6,250 acres nestled between the Uinta and Wasatch mountains, with 4,000 acres of preserved backcountry wilderness. Both VR members and staff believe in sharing and preserving the best things in life, and we hope you will join us.

Located in Kamas, Victory Ranch is just 20 minutes from Park City and 10 minutes from Heber. We are home to one of the best golf courses in the country and offer our members and their families unique outdoor experiences including guided fly fishing, snowmobiling, skeet shooting, upland bird hunting, backcountry hiking and biking, as well as 4x4 trails.

The ideal candidate will focus on providing the best member experience possible, possess leadership qualities, and provide innovative solutions to problems. Excellent communication and organizational skills are vital, as well as the ability to work in a fast-paced environment.

Employees enjoy:

• Break room with coffee, snacks, and games
• Free lunch provided daily
• Company-sponsored employee and family events
• Employee uniforms are provided
• Golf privileges
• Discounted items from retail and golf shop
• Competitive pay and bonus potential
• Full benefits package and 401k for full-time employees

The Grill/Broiler Cook will support the Free Stone Lodge in preparing menu items that ensure quality and presentation standards exceed guest expectations.

Job Requirements:

• Prepare menu items as directed by recipes provided by the Sous Chef and/or Executive Chef.
• Ensure quality and proper portion sizes.
• Maintain the highest quality in finished products.
• Practice proper food handling and knife skills.
• Use and apply proper kitchen safety procedures.
• Disinfect and sanitize cutting boards and work surfaces.
• Ensure kitchen and Health Department sanitation requirements are always maintained.
• Properly wrap, label, date, and store all food items appropriately.
• Perform other duties as assigned.

Education and Experience:

• High School Diploma and/or GED preferred.
• Minimum of 5 years of experience in a fine dining kitchen preparing a variety of meats, poultry, pork, pastas, vegetables, and soups.
• At least 2 years of broiler experience.

Additional Requirements:

• Must be at least 21 years of age.
• Ability to work successfully in a fast-paced environment.
• Flexibility to work a varied schedule, including weekends.
• Ability to read, write, speak, and understand English.
• Ability to maintain composure in stressful situations.
• Ability to tolerate areas with secondary smoke, high noise levels, bright lights, and dust.

Machinery:

• Broiler and related kitchen equipment.