Foundry Grill Chef de Cuisine

Sundance Mountain Resort•Provo, UT

13d•Onsite

About The Position

The main responsibility of the Foundry Grill Chef is to execute the daily culinary production of the Foundry Grill kitchen, successfully performing all duties in a manner that coheres with the vision of Sundance.

Requirements

Associate's 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 Saucier, Entremetier, Charcuterie and Tournade Positions.
Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail.
Must possess or obtain a valid food handlers permit within 30 days of employment.
All certification, licensing, and training as required by State & Federal Law for food service.
The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move more than 100 pounds.
Must be 18 years of age or older.

Responsibilities

Exhibit meticulous planning and organization to coordinate restaurant production for three meals per day.
Work closely with the Culinary Director and Executive Sous Chef on menu planning, costing, and execution.
Coordinate and develop daily lunch and dinner specials.
Consistently execute menus in line with the Sundance Standard.
Prepare and execute holiday and special menus in cooperation with other resort chefs.
Update and maintain the recipe database with each menu change.
Hands-on cooking in the kitchen to expedite service.
Maintain a weekly schedule that balances cook hours within budget guidelines.
Adequately train all new/existing staff for the positions they are hired for including, line cooking, preparation and cleaning.
Exhibit a professional demeanor and exceptional communication and organizational skills.
Cultivate a professional and respectful atmosphere between the front- and back-of-the-house staff.
Establish and maintain a positive work environment.
Set a good example and ensure staff abide by safety, sanitation standards, practices, and applicable laws.
Daily food orders to maintain food production using Nicholas, Sysco and other affiliated partners.
Maintain a functional kitchen by ordering necessary equipment/cleaning products and safety gear.
Oversee monthly inventories and input the counts into the resorts inventory system on time and accurately.
Ensure proper rotation of food and food products to maximize company profitability.
Control labor cost and account for all overages/underspending in a month P&L report for the Culinary Director.
Monitor staffing levels for all service periods.
Minimize overtime at all times.
Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance Policies and State and Federal Laws.
Become proficient in the accountability system and hold staffing to Sundance Standards. Using documentation to support your actions.
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.