Job Title: Experienced Line Cook (Full-time Seasonal) Department: Foundry Grill, Tree Room, Lookout or Banquets Reports To: Chef Rate of Pay: $22.00-$24.00/Hour + Service Charges Shift: 4-5 shifts/week; Monday through Sunday 8:00 am until 4:00 pm or 2:00 pm until close This is a Full time seasonal position for the summer. Continued employment may be available after the completion of the summer. Must be available to work weekends and holidays. SUMMARY Qualified candidates for the Line Cook positions will have 2-4 years cooking experience in a comparable establishment and preferably one year of culinary school. Based on experience and skill set, candidates may be selected to work in Sundance's 3 meal/day restaurant (Foundry Grill), banquet kitchen or fine dining restaurant (Tree Room). Line Cook will be able to work in any station and properly cook food to the Sundance Standard in a timely manner and in a sanitary environment.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Level III ($22hr) 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.
Plate and garnish to standard.
Comply with health code standards at all times.
Maintain station throughout shift to ensure smooth execution of menu items.
Follow Sundance standards for rotating and labeling food.
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.
Exhibit competence in basic knife skills.
Exhibit understanding of basic salad preparation, and dressing preparation.
Read tickets and create salads to guest expectations.
Follow basic directions on plating of desserts, and salads.
Fill out prep sheets clearly and accurately.
Start to train on sandwich or fish station when current work is done.
Clean and organize all coolers before end of shift.
Support recycling program.
Minimize waste.
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.
Exhibits competence to work any night time line cook position, and or lunch.
Assist lead cook and sous chef with butchery, and sauce making.
Exhibits being well versed on all menu production, IE 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.
Provide support to Chef and production leadership to subordinates.
Assist Chefs in the creation of specials, soups etc.
Assist in ordering products as needed.
Supervise staff when Chefs are not available.
Provide support to other cooks and dishwashers.
Step in and help any station in the kitchen.
ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO: 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.
Strategically balance customer, business, and employee needs.
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 an ambassador of Sundance inside and outside of work.
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 Two to four years of experience cooking in a comparable establishment, and certificate from college or technical school; and/or equivalent combination of education and experience. Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
TECHNICAL/COMPUTER SKILLS CERTIFICATIONS, LICENSES, REGISTRATIONS Must have or obtain a current 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. Must be able to effectively communicate with co-workers in English.
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, 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 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 Level III & Lead must be 21 years of age or older
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