Laws Of The Kitchen

Core Expectations


Welcome to the Sun Valley Lodge kitchen.

Below you will find the six core expectations.

Thank you for joining us.


Derek Gallegos

Sun Valley Lodge Chef

“perfection is a lot of little things done well”

Fernand Point




“It’s nice to be important, but it’s more important to be nice”. Nothing matters more to me than how we express warm Hospitality to one another. Before we can ever make a guest feel welcome we first need to do it for each other. This is the foundation of all our success: everything that is good in our kitchen flows from the time we take to treat our team-mates with respect. We offer support not only through actual physical help, but also by listening, taking the time to understand one-another, communicating calmly and clearly, and controlling our emotions when we feel they will get the better of us. AND, if you have a problem you can solve on your own, do it: if you have an issue with a team member, talk it out with them, like grown-ups do- you just might solve it right then and there. That being said, I’m always there to help you when you need it.


A clean, sanitary and organized work area and mise en place can prevent food borne illnesses from making people sick, but just as importantly it keeps our minds focused and efficient.

 First thing to do when you arrive is to wash your hands and put a sanitation bucket in your station; wipe down your station frequently. Wash your hands frequently and use hand sanitizer throughout the day. Wear gloves to handle raw and ready-to-eat foods. Keep your kitchen CLEAN AND SANITARY.



Store items in their designated places every time. Label with blue masking tape and black Sharpie. Cut tape and don't tear it. Take as much pride in a clean and organized walk-in or storeroom as you would a delicious and beautiful culinary creation. Label product, date it, rotate it, consolidate it.



When prepping for your shift always make first the items that are the most difficult and take the most time. These would be the things it would be almost impossible to prep in the middle of a service rush.  Simple items that just need slicing, chopping or dicing can be done on-the-fly during service if needed.


Does it please your eye? Is it gorgeous? How does it taste? Get others to taste it and evaluate. Would you part with your hard-earned money to sit down and eat that dish?

Be proud of your craft and what you are serving. Always be open to moments of learning. Being afraid to fail is not an option, you will most likely learn something valuable from it. Always ask if you do not know how something should be prepared.

We tend to freeze up when it’s time to get started because we know that our ideas aren’t perfect and what we produce might not be any good. But how can you ever produce something great if you don’t get started and give your ideas time to evolve? Author Jodi Picoult summarized the importance of avoiding perfectionism perfectly: “You can edit a bad page, but you can’t edit a blank page.”


Laws of the kitchen

You are now at the point of your life when you are developing your professional reputation. You are doing so at one of the top-tier destination resorts in the country — make it count. Only your work ethic will speak for you, not past chefs or friends.

You must love to do this for a living — no question. You must love to stay late or come early if it is necessary to get the job done. You must love to practice only the best, most perfect techniques in order to produce a product you are proud of. Your end product is a direct reflection of how much love and respect you have for yourself and your work.

All cooks must work in the most efficient manner, with full regard to producing the highest quality product possible.

Responsibility of each and every cook to keep any area at which they are working spotless and clean, regardless of its condition previously.

Responsibility of all cooks to know everything about their stations. What is it? Why is it here? How long has it been here? Who made it?

Each cook should familiarize himself with every product they are using on a hands on basis. Learn its origins, its classic uses in the French kitchen, and how we use it here at the Sun Valley lodge. Each cook should know and record all recipes and techniques that are applicable to their stations.

All cooks must think ahead and anticipate. Having your stations set up completely, with back up mise en place close at hand in anticipation. Doing small projects during service lulls is a way to think ahead for your partner. Always think about the next project, doing mise en place for the next day, work to keep your partner set up, start breaking down your station early, etc.

All cooks must watch each other's back. If you are done setting up, see who needs a hand. Help the dishwasher. If someone is in the weeds do something for them. Split common jobs between stations. Work for the team so we can have the tightest kitchen in Sun Valley.

These rules were posted in the kitchen of Café Boulud in New York City

during Andrew Carmellini’s tenure as chef de cuisine in the 2000’s.

I have slightly modified it for our kitchen.

Chef Derek Gallegos


In Review:

Show Hospitality towards your

team-mates first

Be Clean

Be Organized


Make Delicious and Beautiful food

Follow "LAWS OF THE KITCHEN" & Resort Policies



PUNCH IN AND PUNCH OUT:  When you forget it creates a lot of extra time on the computer for me, time that I do not have! If you forget notify me immediately and leave note attached to the schedule. If you will be late you MUST CALL ME, or your respective sous chef.

Grooming & uniform: no beards, clean-shaven. No earrings or facial jewelry while at work- Arive in a clean uniform with your name tag, pen, sharpie and probe thermometer. Skullcap or chef hat. Baseball caps must be clean and not greasy. Long hair will be tied up and covered with hair net.

Cell phone etiquette: Keep cell phone use to a minimum. No playing games, watching videos 0r surfing the internet. If you must take a call or text, take a minute and do it in break room or outside.

If you are a smoker smoke in designated areas only. Stay out of view of guests.  Do not allow your cigarette breaks to become an impediment to completing your duties and causing consternation amongst your team-mates.

For all other resort policies please refer to Sun Valley employee manual you received at orientation.

I have read and understood the Six Expectations and Laws of the Kitchen

signed __________________________________________              date ________________


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