Experienced Line Cook

sundance; Utah; On-site; USD 30,000 - 32,000; Part time

Benefits offered by this job

Benefits package

Season Pass

Employee discounts

Job summary

Sundance seeks an Experienced Line Cook for its Utah outlets. 2-3 years of scratch cooking in a busy kitchen is highly desired, with catering or à la carte experience. Must handle Grill, Saute, Garde Manger or Fry stations and manage ticket systems within a brigade environment. Day or night shifts available, weekends and holidays required.

Position offers part-time (30 hrs/week) or full-time (40 hrs/week) schedules year-round, with non-exempt hourly status and competitive pay at $22–$23 per hour.

Qualifications

• 2-3 years of experience in scratch cooking in a commercial kitchen.
• Catering and/or a la carte cooking experience.
• Experience working Grill, Saute, Garde Manger or Fry stations.
• Skilled in managing kitchen tickets systems and following a brigade workflow.
• Day or night shifts available.

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.
• Cook and prepare food according to recipes and the direction of the Chef de Cuisine.
• Plate and garnish to Chef de Cuisine's standard.
• 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.
• Contribute to a positive work environment.
• Prepare soups or specials as directed.
• Lead production when Chefs are not available.

Skills

Line cook experience

Brigade system

Food safety

Grill station

Saute station

Garde Manger

Fry station

Education

Culinary training

Job description

Job Title: EXPERIENCED LINE COOK

Rate of Pay: $22 - $23.00/Hour based on experience

Shift: Monday through Sunday

8:00 am until 5:00 pm -or- 1:00 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 any of the Sundance outlets. 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 managing kitchen tickets systems and following a brigade work environment. 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.

SUPERVISORY RESPONSIBILITIES

• Ability to supervise when Chef, Sous Chef, or Lead Line Cooks are not available.


• 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. 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