Banquet Lead Line Cook

Sundance Mountain Resort•Aspen Grove, UT

10d•$24 - $25•Onsite

About The Position

The Banquet Lead Line Cook is responsible for executing all aspects of the Banquet Department operation to successfully run the restaurant in the absence of the BQ Sous/Chef de Cuisine. This role requires properly cooking food to the Sundance Standard, serving as an example for cleanliness, safety, sanitation, and efficiency. The position involves menu development, leading staff, managing productivity, and ensuring quality standards are met.

Requirements

Minimum 1-2 Years in a job as a cook level 3.
Proficiency and experience working all standard kitchen positions and services such as: Breakfast, Lunch, Dinner. Sauté, Grill, Fry, Garde Manager.
Efficient is working an expo line.
Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail.
Must have or obtain a current food handlers permit within 30 days of employment.
Ability to read and comprehend simple instructions, short correspondence, and memos.
Ability to write simple correspondence.
Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization.
Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals.
Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.
Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions.
Ability to deal with problems involving a few concrete variables in standardized situations.
Must be 21 years of age or older.

Nice To Haves

Culinary education is not required but appreciated.

Responsibilities

Work with Chefs in menu development and product research.
Assist in preparing food for new menu changes.
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.
Conduct daily pre shift meetings with Cooks and Dishwashers to discuss training opportunities, operations and concerns.
Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met.
Inspect all stations to ensure that product meets quality standards and is fully stocked for service.
Provide leadership, refinement and training to Line Cooks I, II, and III.
Provide support to other cooks and dishwashers.
Ensure ticket times are according to Chef's standards.
Conduct pre and post check ensuring all stations are clean and organized.
Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.
Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency).
Cook and prepare food according to recipes.
Plate and garnish to standard.
Comply with health code standards at all times.
Maintain station throughout shift to ensure smooth execution of menu items.
Ensure cooks follow Sundance standards for rotating and labeling food.
Ensure food is stored at the proper temperature.
Clean and sanitize equipment used.
Clean work area and inspect the work of dishwashers and cooks.
Support the recycling program.
Contribute to a positive work environment.
Provide support to Chef and production leadership to subordinates.
Supervise production when Sous Chef is not available.
Report any performance or staff problems to Chefs in a timely manner.
Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, service standards, and values.
Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
Be flexible to meet business demands, work well under pressure, meet deadlines, and manage time appropriately.
Work with a broad based constituency and provide excellent service to all internal and external guests.
Demonstrate cooperative behavior with colleagues and supervisors.
Keep information confidential as directed in the confidentiality agreement.
Support and comply with all Sundance policies, procedures, and standards.
Protect Sundance assets.
Be a positive ambassador of Sundance inside and outside of work.
Support and participate in environmental programs associated with position, for example: minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats, carpool with co-workers to minimize carbon emissions.
Ability to supervise production when Foundry Grill 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.