Experienced Line Cook

Sundance Mountain Resort•Sundance, UT

18h•Onsite

About The Position

Experienced line cook position for any of the Sundance outlets. This role requires 2-3 years of experience in scratch cooking in a commercial kitchen. Responsibilities include catering and/or a la carte cooking, working various stations (Grill, Saute, Garde Manger, Fry), managing kitchen tickets, and following a brigade work environment. Day or night shifts are available.

Requirements

2-3 years' experience in scratch cooking commercial kitchen is HIGHLY desired.
Experience working Grill, Saute, Garde Manger or Fry stations.
Skilled in managing kitchen tickets systems and following a brigade work environment.
Must have or obtain a current food handlers permit within 30 days of employment.
Must be 21 years of age or older.
Regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell.
Occasionally required to sit, climb or balance, stoop, kneel, crouch or crawl.
Must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds.

Nice To Haves

Formal Culinary education is not required yet appreciated.
Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.

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 and expected business levels.
Cook and prepare food according to recipes and the direction of the Chef de Cuisine.
Plate and garnish to Chef de Cuisine's standard.
Comply with health code standards.
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.
Clean work area prior to checking out with the Chef.
Contribute to a positive work environment.
Prepare soups or specials as directed.
Requisition products from Chefs.
Lead production when Chefs are not available.
Maintain DABC compliance regarding cooking with and storage of alcohol and flavorings.
Exhibit competence to work any night time line cook position, and/or lunch.
Assist lead cook and sous chef with butchery, and sauce making.
Exhibit being well versed on all menu production, i.e., does not need to ask for direction when executing recipes out of the recipe book.
Assist sous chef with final walk through of restaurant, clean and organize walk-ins.
Ability to supervise when Chef, Sous Chef, or Lead Line Cooks are not available.
Carry 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.