Tree Room - Chef de Cuisine

Sundance Mountain Resort•Sundance, UT

8d•$100 - $110

About The Position

Work collaboratively with the Director of Culinary, and Executive Sous Chef to curate seasonal and holiday menus taking 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.

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 Protein Set, Veg Set, 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 handler's permit within 30 days of employment.
All certification, licensing, and training as required by State & Federal Law for food service.
Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals.
Ability to write routine reports and correspondence.
Ability to speak effectively before groups of customers or employees of organization.
Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume.
Ability to apply concepts of basic algebra and geometry.
Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists.
Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
Must be 18 years of age or older.

Responsibilities

Work closely with the Director of Culinary and Executive Sous Chef on menu planning, costing, and execution.
In conjunction with the Tree Room Manager create menu descriptions, tasting notes, and wine recommendations for each menu.
Exhibit meticulous planning and organization to coordinate restaurant production for daily dinner service including holidays, seasonal festivals, and extra days during peak seasons.
Coordinate and develop weekend specials.
Introduce specials to service staff in the pre-meal meeting and actively seek feedback.
Consistently execute menus in line with the Sundance Standard.
Update and maintain the recipe database.
Expedite and/or cook on kitchen lines on a daily basis.
Administer produce orders for the restaurant.
Train, supervise, and schedule all line, pantry, and prep cooks as well as dishwashers.
Provide education and training to both kitchen staff as well as service staff.
Exhibit a professional demeanor and exceptional communication and organizational skills.
Cultivate a professional and respectful atmosphere between culinary and service staff.
Establish and maintain a positive work environment.
Set a good example and ensure staff abides by safety, sanitation standards, practices, and applicable laws.
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.
Control costs by watching labor and minimizing waste.
Monitor nightly staffing levels.
Account daily for departmental labor and control overtime.
Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance Policies and State and Federal Laws.
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.
Requisition, interview, and hire all needed employees.
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, and carpool with co-workers to minimize carbon emissions.