Line Cook - Experienced

Sundance Mountain Resort; Provo (UT); On-site; USD 30,307 - 31,684; Part time

Benefits offered by this job

Subsidized medical, dental, and vision

401(k)

Employee discounts on dining and resort amenities

Season pass

Job summary

Sundance Mountain Resort in Provo, Utah is seeking an Experienced Line Cook to join our kitchen team. The ideal candidate will have 2-3 years of scratch cooking experience, manage kitchen operations smoothly, and provide high-quality food preparation.

This role comes with a competitive hourly wage of $22-$23, along with year-round work opportunities. Full-time positions offer a benefits package including medical, vision, dental, a 401(k) plan, and paid time off.

Qualifications

• 2-3 years of experience in scratch cooking in a commercial kitchen.
• Experience with catering and a la carte cooking is preferred.
• Must have or obtain a food handlers permit within 30 days.

Responsibilities

• Properly prepare station for food preparation.
• Comply with health code standards at all times.
• Cook and prepare food according to recipes.
• Maintain station for smooth execution of menu items.

Skills

Scratch cooking

Grill and sauté skills

Communication

Time management

Job description

Experienced Line Cook

Hourly Pay: $22 – $23.00 per hour (based on experience)

Schedule: Monday – Sunday, 8:00 am to 5:00 pm or 1:00 pm to close; Part‑time (30 hrs/week) or Full‑time (40 hrs/week).

Availability: Year‑round positions; must work weekends and holidays.

FLSA Status: Non‑Exempt/Hourly.

Job Summary: Experienced line cook position for any of the Sundance outlets. 2‑3 years’ experience in scratch cooking in a commercial kitchen is highly desired. Experience with catering and/or a la carte cooking. Experience working Grill, Saute, Garde Manger or Fry stations. Skilled in managing kitchen ticket systems and following a brigade work environment. 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 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.
• Exhibit competence to work any nighttime line cook position, and/or lunch.
• Assist lead cook and sous chef with butchery, and sauce making.
• Be well versed in all menu production; able to execute recipes from the recipe book without needing direction.
• 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.
• Carry out supervisory responsibilities in accordance with the organization’s policies and applicable laws, including interviewing, hiring, training, assigning 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

• Ability to perform each essential duty satisfactorily.
• Two to three years of related experience and/or training, or an equivalent combination of education and experience.
• Formal culinary education not required but 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.
• Physical requirements: regular standing, walking, using hands, reaching, talking, tasting, smelling; occasionally sitting, climbing, stooping, kneeling, crouching; regular lifting up to 25 lbs, frequent lifting up to 100 lbs, occasional lifting more than 100 lbs.
• Must be 21 years of age or older.

Work Environment

The role involves frequent exposure to moving mechanical parts, wet/humid conditions, outside weather, extreme heat, risk of electrical shock and vibration. The noise level is usually moderate.

Benefits

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