Banquet Sous Chef

Sundance Mountain Resort; Alpine (UT); On-site; USD 39,000 - 41,000; Full time

Benefits offered by this job

Subsidized medical, dental, vision, 4

401k & paid time off

Employee discounts

Season Pass

Job summary

Sundance Mountain Resort is seeking a Banquet Sous Chef to lead our banquet kitchen operations. In the absence of the Chef de Cuisine, you will supervise cooks and dishwashers, manage production lists, and uphold Sundance standards for safety, sanitation, and presentation.

You will collaborate with Chefs on menu development, inventory, and training, ensuring timely, high-quality service across all banquet outlets. Weekend and holiday availability is required for a full-time, year-round position.

Qualifications

• 1-2 years in a lead line cook or supervisory role.
• Culinary education is not required but appreciated.
• Experience supervising a kitchen team is desired.

Responsibilities

• Lead kitchen staff and manage production lists.
• Ensure sanitation, temperature checks, and stock levels meet standards.
• Train and mentor Line Cooks and support staff.
• Collaborate with Chef on menu changes and specials.
• Supervise in Chef's absence and handle staff issues as needed.

Skills

Leadership

Staff supervision

Menu development

Food safety

Sanitation

Quality control

Communication

Training

Education

Culinary education preferred

Tools

Timekeeping systems

Spreadsheets

Word processing

Email/Internet

Job description

Shift: Open Availability

Full-time, Year Round Position

Non-Exempt, Hourly

Culinary Director

Summary

Execute all aspects of the Banquet operation to successfully run the restaurant in the absence of the Banquets Chef de Cuisine. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency.

• Work with Chefs in menu development and product research. Assist in preparing food for new menu changes.
• In the absence of the Chef de Cuisine, be able to assist in ordering food items daily.
• Lead staff by providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service.
• Conduct daily pre shift meetings with Cooks and Dishwashers to discuss training opportunities, operations and concerns.
• Work with Chef de Cuisine in monthly inventory counts.
• Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met.
• Inspect all stations to ensure that product meets quality standards and is fully stocked for service.
• Provide leadership, refinement and training to Line Cooks I, II, and III.
• Provide support to other cooks and dishwashers.
• Ensure ticket times are according to Chef's standards.
• Conduct pre and post check ensuring all stations are clean and organized.
• Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.
• Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency).
• 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.
• Ensure cooks follow Sundance standards for rotating and labeling food.
• Ensure food is stored at the proper temperature.
• Clean and sanitize equipment used.
• Clean work area and inspect the work of dishwashers and cooks.
• Contribute to a positive work environment.
• Provide support to Chef and production leadership to subordinates.
• Assist Chefs in the creation of specials, soups etc.
• Supervise production when Chef is not available.
• Handle any performance or staff problems and report to Chefs in a timely manner.
• Attend meetings in the absence of the Chef.
• Work proficiently in the capacity of Chef in all Sundance kitchen outlets. May be required to work in all kitchen outlets as Chef as business or staffing needs dictate.

s u n d a n c e

Job Title

BANQUET SOUS CHEF

Department

Food & Beverage

Reports To

Banquet Chef

Rate of Pay

$28.00 – 30.00/Hour DOE

Shift

Must be available to work weekends and holidays

Full-time, Year Round Position

FLSA Status

Non-Exempt, Hourly

Prepared By

Culinary Director

Summary

Execute all aspects of the Banquet operation to successfully run the restaurant in the absence of the Banquets Chef de Cuisine. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency.

Essential Duties And Responsibilities

• Work with Chefs in menu development and product research. Assist in preparing food for new menu changes.
• In the absence of the Chef de Cuisine, be able to assist in ordering food items daily.
• Lead staff by providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service.
• Conduct daily pre shift meetings with Cooks and Dishwashers to discuss training opportunities, operations and concerns.
• Work with Chef de Cuisine in monthly inventory counts.
• Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met.
• Inspect all stations to ensure that product meets quality standards and is fully stocked for service.
• Provide leadership, refinement and training to Line Cooks I, II, and III.
• Provide support to other cooks and dishwashers.
• Ensure ticket times are according to Chef's standards.
• Conduct pre and post check ensuring all stations are clean and organized.
• Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.
• Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency).
• 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.
• Ensure cooks follow Sundance standards for rotating and labeling food.
• Ensure food is stored at the proper temperature.
• Clean and sanitize equipment used.
• Clean work area and inspect the work of dishwashers and cooks.
• Contribute to a positive work environment.
• Provide support to Chef and production leadership to subordinates.
• Assist Chefs in the creation of specials, soups etc.
• Supervise production when Chef is not available.
• Handle any performance or staff problems and report to Chefs in a timely manner.
• Attend meetings in the absence of the Chef.
• Work proficiently in the capacity of Chef in all Sundance kitchen outlets. May be required to work in all kitchen outlets as Chef as business or staffing needs dictate.

Supervisory Responsibilities

• In the absence of the Restaurant Chef, carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

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.
• 1-2 Years in a job lead line cook or higher) relating to experience in supervising a team. Culinary education is not required but appreciated.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail.
• Must possess or obtain a valid 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; 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.
• Must be 21 years of age or older.

WORKING CONDITIONS

While performing the duties of this job, the employee is frequently exposed to extreme heat and cold (non-weather) and 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.
• Employee discounts on dining and resort amenities
• Season Pass