Tree Room - Chef de Cuisine

Sundance Mountain Resort•Provo, UT

33d•$100,000 - $110,000•Onsite

About The Position

Work collaboratively with the Director of Culinary, and Executive Sous Chefs to curate seasonal and holiday menus takin g inspiration from Sundance Guiding Principles. Work cooperatively with the Tree Room Manager to deliver an exceptional dining experience celebrating the culinary arts and the art of guest service. Execute the daily culinary production of the Tree Room, successfully performing all duties in a manner that coheres with the vision of Sundance. Lead a culinary program that reflects the spirit of SMR through seasonality, craftsmanship, and an exceptional guest experience.

Requirements

Associate degree (A. A.) or equivalent from a two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience.
Minimum one to two years' experience in fine dining facility.
Minimum one year in management role.
Working knowledge of classical and proper techniques for all line stations including Protein Set, Veg Set, Saucier, Entremetier, Charcuterie and Tournade Positions.
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 18 years of age or older.

Responsibilities

Lead menu planning, costing, descriptions, tastings, and wine pairings in collaboration with Culinary leadership and FOH management.
Champion seasonality, regional sourcing, and a culinary approach that reflects the Sundance Mountain Resorts sense of place
Uphold rigorous standards for flavor, presentation, consistency, and attention to detail.
Mentor and Develop team members to support growth, retention, and internal advancement.
Partner with front-of-house leadership to ensure seamless service flow and a cohesive guest experience.
Develop and execute weekend specials and seasonal offerings in alignment with Sundance standards.
Oversee daily kitchen operations including expediting, line cooking, and production planning for regular service, holidays, and peak seasons.
Manage ordering, requisitioning, inventory control, food rotation, and recipe database maintenance to ensure quality and profitability.
Control food and labor costs by monitoring staffing levels, overtime, waste reduction, and adherence to departmental budgets.
Recruit, interview, hire, train, supervise, schedule, and evaluate kitchen staff and subordinate supervisors.
Foster a professional, respectful, and positive work environment between BOH and FOH teams.
Ensure compliance with safety, sanitation, certification, and regulatory standards.
Maintain kitchen cleanliness and support sustainability and recycling initiatives.
Provide ongoing education and leadership to culinary and service staff, reinforcing a guest-focused and "can-do" culture.
Complete required HR documentation and administrative responsibilities in a timely and accurate manner.
Represent Sundance through media engagements, demonstrations, and community events as opportunities arise.
Communicate clearly, solve problems effectively, manage change, and uphold company policies and guiding principles.