Banquet Cook FTYR

About the role

Responsible for properly cooking food to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment.

Responsibilities

• 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.
• Exhibit more than basic knife skill, and understand differences in knife cuts.
• Competently work sandwich station and fish station for lunch and dinner, including fish portioning and cooking to specified temperature.
• Fill out prep sheets clearly and accurately.
• Multi-task while cooking, prepping, and working clean daily.
• Clean and organize coolers before end of shift.
• Support recycling program and minimize waste.
• Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, service standards, and values.
• Exhibit job and product knowledge to 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 and be a positive ambassador of Sundance inside and outside of work.
• Support and participate in environmental programs (e.g., 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 wildlife habitats, carpool to minimize carbon emissions).

Requirements

• 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.
• Must have or obtain a current food handlers permit within 30 days of employment.
• 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.
• Ability to speak and read in English to effectively communicate with staff and comprehend orders.
• 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.
• 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.
• Must be 18 years of age or older.

Physical Demands

• Regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk, or hear, and taste or smell.
• Occasionally required to sit, climb or balance, stoop, kneel, crouch, or crawl.
• 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

• Frequently exposed to moving mechanical parts and extreme hot and cold non-weather conditions.
• Occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration.
• Noise level in the work environment is usually moderate.

Dress Code

• All aspects of the Personal Appearance policy must be in compliance.
• Operational managers are required to wear nametags at all times while on duty.
• Chef coat, chef pants, apron – clothing must be unwrinkled, clean, and in good condition (no rips, tears, or frays).
• 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.
• No cologne, short appropriate earrings, short clean fingernails required.

Sundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult to comply fully with the Personal Appearance Policy.

Pay

$21.00+ per hour, based on experience.

Schedule

• Monday through Sunday.
• Shifts: 8:00 AM – 5:00 PM or 2:00 PM – close.
• Part-time and full-time positions available.
• Year-round or seasonal positions available.