Seasoned Line Cook — Lead on Any Station (PT/FT)

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

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.