Tree Room LeadJr. Sous

s u n d a n c e

Job Title: TREE ROOM LEAD/JR. SOUS

Rate of Pay: $25.00/Hour

Shift: Monday through Sunday

8:00 am until 5:00 pm -or- 2:00 pm until close

Full-time year-round

Must be available to work weekends and holidays.

FLSA Status: Non-Exempt/Hourly

Prepared By: Director of Culinary

Prepared Date: 11.7.24

SUMMARY

2-3 years experience in scratch cooking commercial kitchen is HIGHLY desired. Catering and/or a la carte cooking. Experience working Grill Saute Garde Manger or Fry stations. Skilled in managing kitchen tickets systems and following a brigade work environment. Day or night shifts availability required. Ability to train and lead a team of cooks in the Sundance Standard of food service.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• Inspect all stations pre and post shift to ensure cleanliness pars and organization
• Provide leadership refinement and training to Line Cooks I II and III
• Provide support to other cooks and dishwashers.
• 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 Cuisines standard.
• Always 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.
• Exhibits competence to work any night time line cook position and or lunch.
• Assist 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
• Follow directions of sous chef with final walk through of restaurant clean and organize walk-ins
• Assists in monthly inventory.

SUPERVISORY RESPONSIBILITIES

• Ability to supervise when Chef Sous Chef are not available.
• Carries out supervisory responsibilities in accordance with the organizations 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.

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.

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.

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 carpool with co-workers to minimize carbon emissions. All employees are invited to participate in environmental or Sundance Preserve sponsored events.

SUPERVISORY RESPONSIBILITIES

Ability to supervise production when Foundry Grill Chef Sous Chef are not available. Carries out supervisory responsibilities in accordance with the organizations 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.

DRESS CODE

Sundance recognizes the impact that our image has on the guests impression of the resort and the perception of our ability to provide professional service to our clientele. As representatives of Sundance all employees including mangers are expected to be in compliance with the Dress Code determined for his/her department as defined in the job description or follow the standards below.

In order to best promote a positive professional image that meets Sundance guests 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).

Mens 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 chefs coat.

Baseball caps must be in good condition and have appropriate Sundance logos. Other hair restraints permitted.

Accommodations

Sundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult for that employee to comply fully with the Personal Appearance Policy. Employees should contact their supervisor or Human Resources to request a reasonable accommodation that will comply to the greatest extent possible with the policy.

DISCLAIMER

This is a general description of this job. All employees of Sundance Mountain Resort 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. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Two to three to years related experience and/or training; or equivalent combination of education and experience.
• Formal Culinary education is not required yet appreciated.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must have or obtain a current food handlers permit within 30 days of employment.
• 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.
• Must be 21 years of age or older

EDUCATION and/or EXPERIENCE

Minimum two 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 preferred.

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.

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 21 years of age or older.

X

Required Experience:

Junior IC