Extell Hospitality Services

Extell Hospitality Services is a dynamic extension of Extell Development Company, blending expertise in asset management, hotel and food & beverage operations with fiscal precision and innovative marketing. Headquartered in New York City and Deer Valley, Utah, Extell Hospitality Services is committed to elevating the art of hospitality with strategic, results-driven excellence.

Location

Perched above the Jordanelle Reservoir and just steps from the Jordanelle Express Gondola, Canopy by Hilton at Deer Valley is your all-season gateway to adventure. Effortless ski-in access meets vibrant dining and après with live local music, while the rooftop lounge, game room, and year-round heated pool, jacuzzi, sauna, and plunge pool create the ultimate alpine retreat. Cozy yet dynamic, it’s mountain luxury reimagined.

Overview:

The Sous Chef is a key culinary leadership role responsible for assisting the Executive Chef in managing all kitchen operations at our upscale lifestyle hotel. This position requires a balance of high-level culinary expertise, administrative precision, and a commitment to our Culture of Care. The Sous Chef oversees the Cook 1, 2, and 3 team members, ensuring that all food preparation and service meet established standards of excellence, consistency, and guest satisfaction.

Key Responsibilities:

Culinary Operations & Quality Control:

• Oversee and manage all daily food production, preparation, and presentation across all hotel outlets and events to ensure every dish meets the Executive Chef's standards and specifications.


• Lead shifts, taking a hands-on role in the kitchen to personally prepare food items and supervise cooks and workers engaged in food preparation.


• Maintain rigorous quality control measures, conducting regular tastings and inspections to ensure consistency in taste, temperature, and portion size.


• Conduct ongoing market analysis to align menus and offerings with current trends and customer preferences.


• Collaborate with the Executive Chef on menu development, recipe standardization, and testing new dishes to ensure creativity and profitability.


• Monitor all kitchen stations for cleanliness, organization, and efficient workflow.


• Take full charge of the kitchen and all culinary operations in the absence of the Executive Chef.

Team Leadership & Management:

• Directly supervise, train, coach, and mentor all junior culinary staff (Line Cooks, Prep Cooks, Stewards) to foster a positive and collaborative work environment.


• Assist in the hiring, scheduling, assigning, and directing of work for the culinary team.


• Lead by example, promoting trust, respect, and cooperation among team members.


• Ensure all employees understand performance expectations and departmental standards

Safety and Compliance

• Adhere to all health, safety, and sanitation regulations, including federal OSHA and Hilton brand standards.


• Obtain and maintain a valid Utah Food Handler Permit as required by local law.


• Maintain a current Utah Department of Alcoholic Beverage Services (DABS) approved alcohol training certification (EAS/S.M.A.R.T.).


• Serve as a Certified Food Protection Manager (CFPM) to meet Utah health department supervisory requirements.


• Handle chemicals and cleaning agents according to safety guidelines and SDS.


• Operate and maintain kitchen and cleaning equipment safely and effectively.


• Report any maintenance issues, safety hazards, or unusual occurrences immediately using HotSos.