Banquet Cook II

Sundance Mountain Resort; Alpine (UT); On-site; USD 10,000 - 60,000; Full time

Job summary

Join a leading hospitality company as a Banquet Cook II at Sundance Mountain Resort. The role requires 2-3 years of experience in a commercial kitchen, involving preparation and cooking for banquets and catering. Candidates must be skilled in various cooking stations and able to contribute to a positive work environment. Flexible shifts available for part-time or full-time employment.

Benefits

Subsidized medical, dental, and vision

401k & paid time off policy (Full-Time Only)

Employee discounts on dining and resort amenities

Season Pass

Qualifications

• 2-3 years' experience in a commercial kitchen is highly desired.
• Good working knowledge of fresh seasonal produce.
• Must have or obtain a current food handlers permit within 30 days of employment.

Responsibilities

• Prepare station for food preparation in a sanitary environment.
• Cook and prepare food according to recipes and Chef de Cuisine direction.
• Maintain station throughout the shift for smooth execution.

Skills

Scratch cooking

Catering experience

Grill skills

Sauté skills

Garde Manger skills

Fry station skills

Education

Formal Culinary education appreciated

Job description

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Monday through Sunday

8:00 am until 5:00 pm -or- 2:00 pm until close

Part Time (30 hrs/week) or Full Time (40 hrs/week)

Year-round or Part-time Positions available

Must be available to work weekends and holidays.

Non-Exempt/Hourly

Summary

Experienced line cook position for Banquets and Catering. 2-3 years' experience in scratch cooking commercial kitchen is HIGHLY desired. Catering and/or a la carte cooking. Experience working Grill, Saute, Garde Manger or Fry stations. Skilled in working catered events and providing banquet food to multiple outlets. Day or night shifts available.

• 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 and the direction of the Chef de Cuisine.
• Plate and garnish to Chef de Cuisine's standard.
• Always comply with health code standards.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Follow Sundance standards for rotating and labeling food. (FIFO)
• 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.
• Prepare soups or specials as directed.
• Requisition products from Chefs.
• Lead production when Chefs are not available.
• Maintain DABC compliance regarding cooking with and storage of alcohol and flavorings.
• Exhibits competence to work any night time line cook position, and or lunch.
• Assist lead cook and sous chef with butchery, and sauce making.
• Exhibits being well versed on all menu production, IE does not need to ask for direction when executing recipes out of the recipe book.
• Assist sous chef with final walk through of restaurant, clean and organize walk-ins.
  
  

s u n d a n c e

Job Title: EXPERIENCED LINE COOK

Rate of Pay: $22.00/Hour

Shift: Monday through Sunday

8:00 am until 5:00 pm -or- 2:00 pm until close

Part Time (30 hrs/week) or Full Time (40 hrs/week)

Year-round or Part-time Positions available

Must be available to work weekends and holidays.

FLSA Status: Non-Exempt/Hourly

Summary

Experienced line cook position for Banquets and Catering. 2-3 years' experience in scratch cooking commercial kitchen is HIGHLY desired. Catering and/or a la carte cooking. Experience working Grill, Saute, Garde Manger or Fry stations. Skilled in working catered events and providing banquet food to multiple outlets. Day or night shifts available.

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 and the direction of the Chef de Cuisine.
• Plate and garnish to Chef de Cuisine's standard.
• Always comply with health code standards.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Follow Sundance standards for rotating and labeling food. (FIFO)
• 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.
• Prepare soups or specials as directed.
• Requisition products from Chefs.
• Lead production when Chefs are not available.
• Maintain DABC compliance regarding cooking with and storage of alcohol and flavorings.
• Exhibits competence to work any night time line cook position, and or lunch.
• Assist lead cook and sous chef with butchery, and sauce making.
• Exhibits being well versed on all menu production, IE does not need to ask for direction when executing recipes out of the recipe book.
• Assist sous chef with final walk through of restaurant, clean and organize walk-ins.
  
  

Qualifications

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Two to three to years related experience and/or training; or equivalent combination of education and experience.
• Formal Culinary education is not required yet appreciated.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must have or obtain a current food handlers permit within 30 days of employment.
• 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, 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.
• Must be 21 years of age or older
  
  

WORK ENVIRONMENT

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts. 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.

Benefits

• Benefits package that includes: subsidized medical, dental, vision, 401k & paid time off policy. (Full-Time Only)
• Employee discounts on dining and resort amenities
• Season Pass

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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