Sous Chef - Tree Room | Sous Chef in Restaurant & Food Service Job Job at Sundance Mountain Resort in Provo UT | 7116563446

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Sous Chef - Tree Room

Location:

Provo, UT

Description:

s u n d a n c eJob Title: TREE ROOM SOUS CHEF Department: KitchenReports To: Tree Room Chef TournadeRate of Pay: $14.00-$17.50/Hour (DOE)Shift: Monday through Sunday 1:00 pm until 11:00 pm Must be available to work weekends and holidays Full-time, Year Round Position SUMMARY Responsible for properly cooking food in a timely manner and in a sanitary environment. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.Manage the productivity of other Cooks and Dishwashers - ensuring that everyone is on task and efficient with their work.Provide support to Chef Tournade in managing Labor costs and Food costs.Check all stations making sure that product is fully stocked for service.Conduct pre and post check ensuring all stations are clean and organized.Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.Provide support to other cooks and dishwashers.Expedite service from the kitchen in a timely manner - ticket times are according to Sundance standardsAssist Chef Tournade regarding ordering needs, equipment maintenance and scheduling.Ensure quality and quantity of foodstuffs according to standards and specifications as determined by the Chef Tournade.Refer any performance or staff problems to Chef Tournade or Resort Chef in a timely manner.Attend meetings in the absence of the Chef Tournade.Ensure daily, weekly, and monthly cleaning tasks are executed as assigned.Provide support to other cooks and dishwashers.Willing to step in and help any station in the kitchen.Ensure quality and quantity of foodstuffs according to standards and specifications as determined by the Chef Tournade.Cook and prepare food according to recipes.Cut, trim and bone meats and poultry for cooking.Portion cooked foods according to size of portions and methods of garnishing.Clean and sanitize equipment used.Provide support to Chef Tournade and production leadership to subordinates.Responsible for preparing and maintaining the station used for prep cooks.Maintain sanitary working environment at all times.Follow resort recipes to ensure Sundance quality of meals for guests.Promote positive morale in kitchen.Assist Chef de Partie or Chef Tournade in the creation of specials, soups etc.Assist or order products in the absence of the Chef Tournade.Supervise staff and production when Chef Tournade is not availableProficient in all line cook duties (sauté, middle and grill) in all Sundance kitchen capacities.Required and willing to rotate between kitchens and capacities on a daily basis as determined by business and staffing needs. ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO: Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, cause, tenets service standards and values.Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.Be able to work a flexible schedule, work well under pressure, meet deadlines.Possess the necessary social skills to 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 and furthermore support and comply with all Sundance policies, procedures and standards.Protect Sundance assets.Be an ambassador of Sundance inside and outside of work. SUPERVISORY RESPONSIBILITIES In the absence of the Restaurant Chef, carries 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. ENVIRONMENTAL COMMITMENT 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. All employees are invited to participate in the Green Team and/or any Green Team sponsored events. DRESS CODE Sundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our ability to provide professional service to our clientele. In order to best promote a positive, professional image that meets Sundance guest's expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area. Please use the following as a minimum standard:All aspects of the Personal Appearance policy (SPL#50) must be in compliance.Operational managers are required to wear nametags at all times while on duty. Additionally, no cologne, short appropriate earrings, short clean fingernails required.Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).Men's shirts must be tucked in.A tailored fit is required of all clothing.Closed toe footwear is required.T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef's coat. Baseball caps must be in good condition and have appropriate Sundance logos. Other hair restraints permitted. DISCLAIMER This is a general description of this job. All employees of SUNDANCE PARTNERS LTD. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. EDUCATION and/or EXPERIENCE Associate's degree (A. A.) or equivalent from two-year college or technical school; or one to three years related experience and/or training; or equivalent combination of education and experience.Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking. Production supervisory skills and experience required. TECHNICAL/COMPUTER SKILLS CERTIFICATIONS, LICENSES, REGISTRATIONS Must possess or obtain a valid food handlers permit within 30 days of employment. LANGUAGE SKILLS Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization. Ability to effectively communicate with co-workers verbally and in writing in English and Spanish. MATHEMATICAL SKILLS Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs. REASONING ABILITY Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is regularly required to stand; walk; use hands to finger, handle, or feel; reach with hands and arms; talk or hear; and taste or smell. The employee is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee 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. WORK ENVIRONMENT The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.While performing the duties of this job, the employee is frequently exposed to extreme heat and cold (non-weather) and moving mechanical parts. The employee is occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate. OTHER QUALIFICATIONS Must be 18 years of age or older.Tree Room Sous Chef, Cooking, Cook, Culinary, Sundance, Food, Job Posted by ApplicantPro

Company:

Sundance Mountain Resort

Posted:

December 26 2023 on ApplicantPro

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Sous Chef - Tree Room | Sous Chef in Restaurant & Food Service Job Job at Sundance Mountain Re1

Sous Chef - Tree Room

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