Tree Room - Chef de Cuisine

Sundance Mountain Resort•Provo, UT

1d•$100,000 - $110,000•Onsite

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.
Manage one subordinate supervisor and supervise up to 5 employees in the Tree Room kitchen, as well as dishwashers.
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.