Banquet Chef de Cuisine

Sundance Mountain Resort • Sundance, UT

10d

About The Position

The Banquet Chef works closely with the Catering and Conference Services Department to execute all Sundance catered functions, on or off property. Execute all aspects of the Banquet operation to successfully run the department. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency

Requirements

• Minimum two (2) years as a Banquet Chef/Catering Chef experience in an operation of similar likeness to Resorts/hotels.
• Current working knowledge of classical and proper techniques for all basic kitchen techniques and positions including: Sauté, Grill, Fry. Garde Manager.
• Must possess or obtain a valid food handler's permit within 30 days of employment.
• All certification, licensing, and training as required by State & Federal Law for food service.
• This role requires physical activity, including standing, walking, lifting (up to 100+ lbs), and various movements.
• Vision requirements include depth, color, and focus adjustment.
• Must be 21 years of age or older.
• Ability to organize and execute multiple style and location banquets simultaneously.

Responsibilities

• Work with the Resort Executive Chef in menu development and product research.
• Exhibit meticulous planning and organization to coordinate banquet and concessions production for the Resort.
• Direct all activities of banquet kitchen to execute production to Sundance standards and BEO (Banquet Event Order) specifications.
• Oversee and participate in production being an example of safety, sanitation standards, practices, and applicable laws.
• Train, supervise, and schedule all line, pantry, and prep cooks as well as dishwashers.
• Exhibit a professional demeanor and exceptional communication and organizational skills.
• Provide education and training to both kitchen staff as well as service staff.
• Cultivate a professional and respectful atmosphere between the front- and back-of-the-house staff.
• Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance
• Establish and maintain a positive work environment.
• Attend weekly chef's meeting/BEO meeting to plan upcoming events.
• Consistently execute menus in line with the Sundance Standard.
• Plan and execute the seasonal concession menus for Bearclaw, The Lookout, Summer Theatre/ Blue Bird Series
• Assist in planning and and execution of Holiday Restaurant Brunch menus.
• Prepare and execute holiday and special menus in cooperation with Executive Chef.
• Plan and execute the seasonal menus for breakfast, lunch, dinner, breaks, and receptions.
• Maintain food prep and service for Employee Café menu.
• Update and maintain the recipe database.
• Create recipes for all banquet and catered functions.
• Expedite and/or cook on kitchen lines on a daily basis.
• Produce orders for the restaurant.
• Assist in other kitchens as needed.
• Assist in receiving orders.
• Accurately and professionally produce and execute orders for all Sundance catered functions.
• Account daily for departmental labor and control overtime.
• Monitor staffing levels.
• Order and requisition all necessary products.
• Assist in monthly inventories, ensuring accurate food cost.
• Ensure proper rotation of food and food products to maximize company profitability.
• Oversee the cleanliness of all kitchen areas.
• Train staff to support the recycling program.
• Promote Sundance through media interviews, cooking demonstrations, and charity events as opportunities arise.
• Maintain and clean Sundance catering vans and vehicles.
• Ensure the cleanliness of all remote banquet kitchen facilities.
• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Manage one subordinate supervisor, up to 15 employees in the Banquet Kitchen, and dishwashers.
• Work in cooperation with the FOH managers and service staff.
• 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.
• Financial management and accountability include preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Resort Food & Beverage.
• Manage change effectively.
• Implement the Sundance guiding principles.
• Provide leadership to position Sundance to achieve its vision.
• Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
• Communicate clearly and concisely in writing or verbally.
• Sell concepts and ideas to management, peers, and employees.
• Build morale and spirit.
• Instill a guest service attitude in all employees.
• Instill a "can-do" attitude in all employees.
• Manage time.
• Follow, support, and enforce company policies and procedures.
• Solve problems.
• Assume responsibility and accountability for self and employees.
• Quickly evaluate alternatives and decide on a plan of action.
• Think creatively.

Benefits

• Benefits package that includes: subsidized medical, dental, vision, 401k, short and long term disability, basic life insurance, & paid time off policy.
• Employee discounts on dining and resort amenities
• Season Pass for you, +1 and dependents

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: No Education Listed