Banquet Cook Summer Operations

s u n d a n c e

Job Title: BANQUET COOK I

Rate of Pay: $21.00/hour

Shift: Monday through Sunday 8:00 am until 5:00 pm OR 2:00 pm until close

Part Time and Full-time year-round or seasonal positions

Must be available to work weekends and holidays

FLSA Status: Non-exempt/Hourly

SUMMARY

Responsible for properly cooking food to the Sundance Standard in a safe timely manner and in a sanitary environment. May be assigned to the Pantry or Line Cook station.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Properly prepare station to execute food preparation in a sanitary environment.
• Stock station with the appropriate quantity of foodstuffs to prepare 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.
• Support recycling program.
• Minimize waste.
• Contribute to a positive work environment.
• Competent in basic knife skills.
• Understands basic salad preparation and dressing preparation.
• Able to read BEOs and follow direction to guest expectations.
• Follow basic directions on plating.
• Fill out prep sheets clearly and accurately.
• Clean and organize all coolers before end of shift.

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.
• One year certificate from college or technical school; or one to two 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.
• Must possess 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; 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.
• Must be 18 years of age or older.

WORK ENVIRONMENT

While performing the duties of this job the employee is frequently exposed to moving mechanical parts extreme hot and cold non-weather conditions. 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.

BENEFITS:

• Employee discounts on dining and resort amenities.
• Active Season Pass

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.

Required Experience:

IC