OVERVIEW

As Sous Chef, you are one of the most creative and skilled individuals on our culinary team. You will be a critical component as you inspire our associates to grow as professionals together. As a manager on our leadership team, you will be a key contributor to the culture, comradery, and building the future of Red Canyon Lodge.

DUTIES & RESPONSIBILITIES

1. Manage the kitchen floor including all staff members while overseeing all food storage, preparation and outgoing dishes for quality assurance ensuring all guest experiences are exceptional.
2. Ensure menu knowledge and training tools are up to date and available to all staff. Support Executive Chef in staff trainings for both the culinary and front of house team to ensure our dining experience is consistent for all guests.
3. Using the systems in place, effectively rotate, label, organize and order all incoming products from distributors ensuring maximum efficiency. Ensure all dry ingredients and supplies, fresh produce, and all meats both frozen and thawed are kept to health code. Ensure all prepared food is kept and stored at proper food safe temperature.
4. Support and communicate all feedback with fellow leadership team in a respectful and transparent manner. Lead and assist all lodge team members during service, keeping guest experience and needs as the priority.
5. Ensure all cleaning and chemical products are kept safely and to health code. Educate all team members on the usage of products while monitoring the sanitary practices in our kitchen.
6. Build, create, and maintain practical recipes while creating a menu handcrafted to cater to all walks of clientele at Red Canyon. Support our Executive Chef while assisting the food program while balancing and maintaining the ideal budget and cost of goods. Manage and track all waste management and unexpected product issues.
7. Support and inspire fellow culinary team while pushing each individual’s creative ideas and skills. As a team, create beautiful, daily dining specials while utilizing the best available ingredients. These specials should be cost effective and resonate with the guests. All specifications for specialty dishes should be taught to the front of house staff and line chef’s to help improve suggestive selling and menu knowledge.
8. Manage daily tasks and side work with fellow associates while working the opening or closing shift. Ensure all needed ordering and rotating of product is being executed consistently with team. Ensure all team members are diligent in their job duties and that all tasks are being completed to par.
9. While utilizing our new banquet room, the Sous Chef will be driving and developing our catering program. This includes following provided BEO’s for events, preparing, stocking, and rotating our grocery fridge with backpack friendly food to be sold in our gift shop, and preparing items to be sold during breakfast time.
10. Attend and participate in weekly leadership meetings where the team will collaborate on ideas, create solutions to current issues, and share any other lodge and staff related updates. 
11. Must have a current Utah Food Handlers Permit and 5+ years of culinary and leadership experience

OVERVIEW

While working as a housekeeper at Red Canyon, you will be a keypoint in ensuring our cabins and guest spaces stay in peak condition. Our cabins are all hand-made and were constructed to offer our guests the best views and experiences while making memories with their families at Red Canyon.

DUTIES & RESPONSIBILITIES

1. Manage the booking calendar through ThinkReservations closely with our Head Housekeeper and fellow team members to ensure cabins are cleaned, sanitized, and stocked in a timely manner to accommodate guest bookings.
2. Follow instructions and systems in place to ensure all cleaning is done in an efficient manner. Be diligent and consistent with all cabins to ensure guests are met with a great first impression of our spaces. 
3. Familiarize yourself with all chemicals and products used at Red Canyon and ensure you feel safe and confident in proper usage of products and on our materials.
4. Learn the housekeeping room including where all bedding, towels, and products are stored.
5. Commute safely via golf-cart throughout the property while the cart is loaded for maximum efficiency.
6. Work with fellow team members to ensure all bedding remains clean and hair free including ensuring comforters, throw blankets, and throw pillows remain clean and completely stain free.
7. Manage cabin amenities keeping all shelving, baseboards, walls, mantels etc. dust free at all times. Ensure all kitchen ware and bathroom toiletries remain stocked and ready for use.
8. Manage daily tasks including laundry rotation and folding and restocking bulk supplies.
9. Ensure cabins remain pest and bug free on a daily basis.
10. Ensure cabins remain in safe and working order by being attentive to details and communicating any irregularities on property with head housekeeper and management.

OVERVIEW

As Line Chef, you are the frontlines of our culinary team. You are the driver of quality control and menu execution. Following recipes and working closely with our Chef team, you will prepare beautiful, home-made dishes to the guests and visitors of Red Canyon. 

DUTIES & RESPONSIBILITIES

1. Support the kitchen floor including all staff members while participating in food storage, the preparation of outgoing dishes for ensuring all menu items and guest experiences are exceptional.
2. Ensure Chef learns menu knowledge and training tools are easily accessible and well versed. 
3. While on shift, Chef ensures all dry ingredients and supplies, fresh produce, and all meats both frozen and thawed are kept to health code. Ensure all prepared food is kept and stored at proper food safe temperature.
4. Support and communicate all feedback with the management team in a respectful and transparent manner. Assist all lodge team members during service, keeping guest experience and needs as the priority.
5. Ensure all cleaning and chemical products are kept safely and to health code. Ask questions regarding the usage of products and always use sanitary practices in our kitchen.
6. Support our Chef team while learning new recipes and techniques for menu evolution.
7. As a team, create and execute beautiful, daily dining specials while utilizing the best available ingredients. These specials should be cost effective and resonate with the guests. All specifications for speciality dishes should be taught to the front of house staff and line chef’s to help improve suggestive selling and menu knowledge.
8. Manage daily tasks and side work with fellow associates while working the opening or closing shift. Be diligent in the rotating of product consistently. Ensure all job duties and all tasks are being completed to par.
9. Support fellow associates during service ensuring high volume areas continue to execute at a high level. This includes helping out on the prep line, processing orders, deep cleaning, and dishwashing.
10. Must have a current Utah Food Handlers Permit.

OVERVIEW

As a Dishwasher and Prep Chef,  you are the frontlines of our culinary team. You are the driver of quality control and menu execution. You are responsible for ensuring all our culinary creations have a beautiful and clean vessel for presentation to our guests. You will also be hands-on with critical preparation items that impact the efficiency of kitchen and restaurant operations.

DUTIES & RESPONSIBILITIES

1. Support the kitchen floor including all staff members while participating in equipment storage and cleaning.
2. Ensure workspace is clean and working in an an orderly and effective manner.
3. Keep all dishware and glassware in orderly condition, ensuring clean dishes are stored in ready to use condition.
4. Support and communicate all feedback with the management team in a respectful and transparent manner. Assist all lodge team members during service, keeping guest experience and needs as the priority.
5. Ensure all cleaning and chemical products are kept safely and to health code. Ask questions regarding the usage of products and always use sanitary practices in our kitchen.
6. Support our Chef team while learning new recipes and techniques for menu evolution.
7. Support the culinary team and complete any needed food preparation to assist in service execution.
8. Manage daily tasks and side work with fellow associates while working the opening or closing shift. Ensure all job duties and all tasks are being completed to par.
9. Support fellow associates during service ensuring high volume areas continue to execute at a high level. This includes helping out on the prep line, processing orders, bussing tables, and deep cleaning. 
10. Must have a current Utah Food Handlers Permit.

OVERVIEW

While working in our restaurant, associates can expect to interact with all guests and associates on a daily basis. They are the heart of our front of house team, delivering excellent guest service and a fine dining experience. They are the link connecting our guests to our culinary creations and specialties.

DUTIES & RESPONSIBILITIES

1. Manage service working with fellow associates to ensure all guest experiences are exceptional
2. Manage the restaurant section including greeting guests upon seating and accommodating requests through their dining experience. 
3. Ensure menu knowledge and ToastPOS system is accurate and familiar to associate. Suggestive sell popular and favorite items to guests, taking pride in the home-style offerings at our mountain restaurant while pushing check averages higher.
4. Ensure all guests orders, requests, allergies, are accurate and input into ToastPOS in a timely manner. Communicate with the culinary team regarding any order or ticket specifications.
5. Assist and communicate with fellow team members in restaurant including other servers, hosts, bartenders, bussers, and management during service keeping guest experience and needs as the priority.
6. Manage restaurant space including stocking supplies, labeling and rotating any perishable foods, and relaying any guest feedback to management. Ensure space including deck, storage shelving, tables, chairs, and floor remain debris and dust free, clean, and sanitized. Ensure all high touched surfaces are disinfected daily.
7. Manage all server inventory needs and communicate any low items to Head Chef or management.
8. Manage and take ownership of your tips and cash flow. Keep cash bank on person and take responsibility for any cash owed to the house on any given shift. Adhere to tip-out structure for all support staff.
9. Manage daily tasks, preparation for service, and side work with fellow associates while working the opening, mid, or closing shift. 
10. Must be 21 years of age and have a current Utah Food Handlers and a Utah ServeSafe Alcohol permits

OVERVIEW

While working at our front desk, associates can expect to interact with all guests and associates on a daily basis. They are the first point of contact upon arrival and have ownership of welcoming guests, briefing them on the property, and other amenities that are offered at Red Canyon.

DUTIES & RESPONSIBILITIES

1. Managing the mainstream platforms that power Red Canyon Lodge including ThinkReservations, ToastPos, Google Workspace.
2. Communicate with guests in person, on the phone, and through the online systems regarding all reservations, future bookings, amenities, and property details. This includes answering the phone in a timely manner, responding to voicemails and messages, taking messages for management.
3. Ensure all guest bookings are current and accurate including cabin information, booking dates, payments, deposits, and accurate credit cards are on file, phone numbers, email addresses and any other special accommodations the guests may have.
4. Manage cash drawer and guest payments for all retail and booking transactions. Ensure cash handling is organized and nightly deposits are completed accurately. 
5. Assist fellow team members while participating in the structure of our daily, weekly, and monthly calendars including all events in the area and wrangler bookings.
6. Manage front desk space including stocking office supplies, waivers, housekeeping needs, retail supplies, and ice cream supplies. Ensure space including desk, shelving, displays, and floor remain dust free, clean, and sanitized. Ensure all merchandise is kept folded, hung, faced, and wrinkle free.
7. Manage all retail and grocery inventory ensuring stock remains shelf stable and all displays are tidy. Ensure the closet for backstock remains organized for maximum storage and all product remains rotated. 
8. Manage ice cream station including stocking and rotating products, scooping and filling cones, condiments, and other tasty treats for our guests. Keep the station clean and sanitized.
9. Must have a current Utah Food Handlers Permit
10. Manage daily tasks while working the opening, mid, or closing shift. 
11. Manage rental and adventure gear including inventory, liability waivers, and payments.