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Line Cook III
3 months ago
Department: Food & Beverage
Reports To: Chef de Cuisine
Rate of Pay: $23.00-$24.00/Hour (DOE)
Shift: Tuesday through Saturday
2:00 pm until close
Full-time, year round.
Must be available to work weekends and holidays.
SUMMARY
Responsible for properly cooking food to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
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.
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 chef and sous chef with all types of prep, butchery, and sauce making.
Be 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.
Be well versed on every station in the Tree Room.
Know all recipes, and preparation associated with all menu items, to the Sundance standards.
Give direction to other cooks in regards to cleanliness, labeling and dating, and follows all food safety rules, to the Sundance standards.
Support recycling program.
Minimize waste.
Help organize, clean, and prep all areas of the kitchen during shift, downtime, and slow time.
Follow all Sundance policies, and lead by example for all departments.
Assist in monthly inventory.
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.
ENVIRONMENTAL COMMITMENT
Support and participate in environmental programs associated with position: minimize waste, recycle, conserve energy, purchase and use sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats, car-pool with colleagues and coworkers to minimize carbon emissions. All employees are invited to participate in environmental or Sundance Preserve sponsored events.
SUPERVISORY RESPONSIBILITIES
Ability to supervise when Chef, Sous Chef, or Lead Line Cooks are not available.
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.
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. 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 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.
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 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 three to 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.
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.
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, 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
Must be 21 years of age or older
