Banquet Cook FTYR

Sundance Mountain Resort; Alpine (UT); On-site; USD 29,000 - 41,000; Part time

Job summary

Executive Chef at Sundance Mountain Resort is responsible for properly cooking food to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.

Candidates must excel at station setup, recipe execution, plating, and food safety, while supporting a positive team atmosphere and sustainable practices across the kitchen. Shift patterns include 8:00 am to 5:00 pm and 2:00 pm until close in a year-round or seasonal setting.

Qualifications

• Two to three years related experience and/or training; or equivalent combination of education and experience.
• Must have or obtain a current food handlers permit within 30 days of employment.

Responsibilities

• Properly prepare station to execute food preparation in a sanitary environment.
• Stock station with the appropriate quantity of prepared menu items to quality standards and expected business levels.
• Cook and prepare food according to recipes.
• Plate and garnish to standard.
• Comply with health code standards at all times.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Follow Sundance standards for rotating and labeling food.
• Store food at the proper temperature.
• Clean and sanitize equipment used.
• Clean work area prior to checking out with the Chef.
• Contribute to a positive work environment.

Job description

2:00 pm until close

Part Time and Full-time, year-round or seasonal positions

Non-Exempt/Hourly

Executive Chef

Summary Responsible for properly cooking food to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.

s u n d a n c e

Job Title: SUNDANCE BANQUET COOK

Department: Kitchen

Reports To: Chef

Rate of Pay: $21.00+ DOE

Shift: Monday through Sunday

8:00 am until 5:00 pm

2:00 pm until close

Part Time and Full-time, year-round or seasonal positions

FLSA Status: Non-Exempt/Hourly

Prepared By: Executive Chef

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Properly prepare station to execute food preparation in a sanitary environment.


• Stock station with the appropriate quantity of prepared menu items to quality standards and expected business levels.


• Cook and prepare food according to recipes.


• Plate and garnish to standard.


• Comply with health code standards at all times.


• Maintain station throughout shift to ensure smooth execution of menu items.


• Follow Sundance standards for rotating and labeling food.


• Store food at the proper temperature.


• Clean and sanitize equipment used.


• Clean work area prior to checking out with the Chef.


• Contribute to a positive work environment.


• Exhibit more than basic knife skill, and understand differences in knife cuts.


• Is currently competently working sandwich station and fish station for lunch and dinner, and can handle fish portioning and cooking to specified temperature.


• Fill out prep sheets clearly and accurately.


• Multi-task while cooking, prepping and working clean daily.


• Clean and organize coolers before end of shift.


• Support recycling program.


• Minimize waste.

All Sundance Representatives Are Expected To

• Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, service standards, and values.


• Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.


• Be flexible to meet business demands, work well under pressure, meet deadlines, and manage time appropriately.


• Work with a broad based constituency and provide excellent service to all internal and external guests.


• Demonstrate cooperative behavior with colleagues and supervisors.


• Keep information confidential as directed in the confidentiality agreement.


• Support and comply with all Sundance policies, procedures, and standards.


• Protect Sundance assets.


• Be a positive ambassador of Sundance inside and outside of work

ENVIRONMENTAL COMMITMENT

Support and participate in environmental programs associated with position, for example: minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats, car-pool with colleagues and coworkers to minimize carbon emission. All employees are invited to participate in environmental or Sundance Preserve sponsored events.

DRESS CODE

Sundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our

Sundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our ability to provide professional service to our clientele. As representatives of Sundance all employees including mangers are expected to be in compliance with the Dress Code determined for his/her department as defined in the job description or follow the standards below.

Required

• In order to best promote a positive, professional image that meets Sundance guest's expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area. Please use the following as a minimum standard:


• All aspects of the Personal Appearance policy (SPL#50) must be in compliance.


• Operational managers are required to wear nametags at all times while on duty. Additionally, no cologne, short appropriate earrings, short clean fingernails required.


• Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).


• Men's shirts must be tucked in.


• A tailored fit is required of all clothing.


• Closed toe footwear is required.


• T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef's coat.


• Baseball caps must be in good condition and have appropriate Sundance logos. Other hair restraints permitted.

Accommodations

Sundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult for that employee to comply fully with the Personal Appearance Policy. Employees should contact their supervisor or Human Resources to request a reasonable accommodation that will comply to the greatest extent possible with the policy.

DISCLAIMER

This is a general description of this job. All employees of Sundance Mountain Resort will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION And/or EXPERIENCE

Two to three years related experience and/or training; or equivalent combination of education and experience.

Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.

Technical/Computer Skills

CERTIFICATIONS, LICENSES, REGISTRATIONS

Must have or obtain a current food handlers permit within 30 days of employment.

Language Skills

• Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.


• Ability to speak and read in English to effectively communicate with staff and comprehend orders.

Mathematical Skills

• Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

• Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 100 pounds, and occasionally lift and/or move more than 100 pounds.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, extreme hot and cold non-weather conditions. The employee is occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

Other Qualifications

• Must be 18 years of age or older.