Foundry Grill Lead Line Cook

Sundance Mountain Resort; Utah; On-site; Full time

Job summary

An established industry player is seeking a skilled Lead Line Cook to join their dynamic kitchen team. This role emphasizes scratch cooking, team leadership, and maintaining high standards of food safety and cleanliness. The ideal candidate will have 2-3 years of experience in a commercial kitchen, with the ability to manage kitchen operations efficiently. This position offers the opportunity to work in a vibrant environment, ensuring a positive dining experience while honing your culinary skills. If you're passionate about food and leadership, this is the perfect opportunity to advance your career in a supportive setting.

Benefits

Subsidized medical insurance

Dental insurance

Vision insurance

401k plan

Paid time off

Employee discounts on dining

Employee discounts on resort amenities

Season Pass

Qualifications

• 2-3 years' experience in scratch cooking is highly desired.
• Ability to train and lead a team of cooks effectively.

Responsibilities

• Inspect stations for cleanliness and organization.
• Provide leadership and training to line cooks.
• Prepare and cook food according to recipes.

Skills

Scratch cooking

Grill cooking

Saute cooking

Garde Manger

Fry station cooking

Team leadership

Kitchen ticket management

Food safety compliance

Education

Culinary education

2-3 years of related experience

Job description

Job Title: FOUNDRY GRILL LEAD LINE COOK

Rate of Pay: $25.00/Hour + Service Charges

Shift: Monday through Sunday

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

Type: Full-time, year-round

Availability: Must be available to work weekends and holidays.

FLSA Status: Non-Exempt/Hourly

Prepared Date: 11.7.24

SUMMARY

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 availability required. Ability to train and lead a team of cooks in the Sundance Standard of food service.

KEY RESPONSIBILITIES

• Inspect all stations pre and post shift to ensure cleanliness, pars, and organization.
• Provide leadership, refinement and training to Line Cooks I, II, and III.
• Provide support to other cooks and dishwashers.
• 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 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.
• Follow directions of sous chef with final walk through of restaurant, clean and organize walk-ins.
• Assists in monthly inventory.

SUPERVISORY RESPONSIBILITIES

• Ability to supervise when Chef, Sous Chef 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 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.
• Must have or obtain a current food handlers permit within 30 days of employment.

WORK ENVIRONMENT

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.