Foundry Grill - Sous Chef

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

Job summary

An established industry player is seeking a skilled Sous Chef to lead the Foundry Grill operation. This full-time, year-round position offers a dynamic environment where you'll execute culinary excellence in the absence of the Restaurant Chef. You will be responsible for overseeing kitchen operations, training staff, and ensuring compliance with health standards while creating a positive work atmosphere. With a focus on fresh, seasonal ingredients, you'll play a vital role in menu development and staff leadership. Join a team that values quality and teamwork while enjoying a comprehensive benefits package that includes medical, dental, and employee discounts.

Benefits

Subsidized medical

Dental insurance

Vision insurance

401k

Paid time off

Employee discounts

Season Pass

Qualifications

• 1-2 years of experience as a lead line cook or higher with supervision.
• Must obtain a valid food handler's permit within 30 days.

Responsibilities

• Assist in menu development and lead staff in food preparation.
• Conduct daily meetings and manage kitchen staff productivity.
• Ensure compliance with health code standards at all times.

Skills

Team supervision

Food preparation

Communication

Time management

Education

Culinary education

Tools

Timekeeping systems

Word processing

Spreadsheets

Email

Job description

Job Title: FOUNDRY GRILL SOUS CHEF

Reports To: Restaurant Chef

Rate of Pay: $28.00-$30.00/Hour DOE

Shift: Open Availability

Must be available to work weekends and holidays

Full-time, Year Round Position

FLSA Status: Non-Exempt, Hourly

Summary:

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

Key Responsibilities:

1. Work with Chefs in menu development and product research. Assist in preparing food for new menu changes.
2. In the absence of the Chef de Cuisine, assist in ordering food items daily.
3. 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.
4. Conduct daily pre-shift meetings with Cooks and Dishwashers to discuss training opportunities, operations, and concerns.
5. Work with Chef de Cuisine in monthly inventory counts.
6. Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met.
7. Inspect all stations to ensure that product meets quality standards and is fully stocked for service.
8. Provide leadership, refinement, and training to Line Cooks I, II, and III.
9. Provide support to other cooks and dishwashers.
10. Ensure ticket times are according to Chef's standards.
11. Conduct pre and post check ensuring all stations are clean and organized.
12. Ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.
13. Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency).
14. Cook and prepare food according to recipes.
15. Plate and garnish to standard.
16. Comply with health code standards at all times.
17. Maintain station throughout shift to ensure smooth execution of menu items.
18. Ensure cooks follow Sundance standards for rotating and labeling food.
19. Ensure food is stored at the proper temperature.
20. Clean and sanitize equipment used.
21. Clean work area and inspect the work of dishwashers and cooks.
22. Contribute to a positive work environment.
23. Provide support to Chef and production leadership to subordinates.
24. Assist Chefs in the creation of specials, soups, etc.
25. Supervise production when Chef is not available.
26. Handle any performance or staff problems and report to Chefs in a timely manner.
27. Attend meetings in the absence of the Chef.
28. 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:

1. 1-2 years of experience as a lead line cook or higher, with team supervision experience.
2. Culinary education preferred but not required.
3. Strong knowledge of fresh seasonal produce, meat, and poultry preparation.
4. Proficiency in timekeeping systems, word processing, spreadsheets, internet use, and email.
5. Must obtain a valid food handler's permit within 30 days of employment.
6. Must be 21+ years old.

Physical Requirements:

1. Frequent standing, walking, reaching, handling, talking, and tasting.
2. Occasional sitting, climbing, balancing, kneeling, or crouching.
3. Regularly lift/move up to 25 lbs., frequently up to 100 lbs., and occasionally over 100 lbs.

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:

1. Benefits package that includes: subsidized medical, dental, vision, 401k & paid time off policy.
2. Employee discounts on dining and resort amenities.
3. Season Pass.

Disclaimer:

Employees may be required to perform additional duties as needed within company policies.