Banquet Sous Chef

Rate of pay: $28.00 – $30.00/hour, based on experience. Open availability required; must be available to work weekends and holidays. Full-time, year-round, non-exempt hourly position.

About the Role

Execute all aspects of the Banquet operation to successfully run the restaurant in the absence of the Banquet Chef de Cuisine. Serve as the example for cleanliness, safety, sanitation, and efficiency while properly cooking food to the Sundance Standard.

Responsibilities

• Work with Chefs in menu development and product research.
• Assist in preparing food for new menu changes.
• In the absence of the Chef de Cuisine, assist in ordering food items daily.
• Lead staff by providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to ensure standards are met.
• Conduct daily pre-shift meetings with Cooks and Dishwashers to discuss training opportunities, operations, and concerns.
• Work with Chef de Cuisine in monthly inventory counts.
• Manage the productivity of Cooks and Dishwashers to ensure efficiency and quality standards are met.
• Inspect all stations to ensure product meets quality standards and is fully stocked for service.
• Provide leadership, refinement, and training to Line Cooks I, II, and III.
• Support other cooks and dishwashers as needed.
• Ensure ticket times meet Chef’s standards.
• Conduct pre- and post-checks to ensure all stations are clean and organized.
• Maintain sanitizer buckets, food temperatures, and equipment throughout the shift.
• Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency).
• Cook and prepare food according to recipes; plate and garnish to standard.
• Comply with health code standards at all times.
• Maintain station throughout shift for smooth execution of menu items.
• Ensure cooks follow Sundance standards for rotating and labeling food.
• Ensure food is stored at the proper temperature.
• Clean and sanitize equipment; clean work area and inspect the work of dishwashers and cooks.
• Contribute to a positive work environment.
• Provide support to Chef and production leadership.
• Assist Chefs in the creation of specials, soups, etc.
• Supervise production when Chef is not available.
• Handle performance or staff problems and report to Chefs in a timely manner.
• Attend meetings in the absence of the Chef.
• Work proficiently in the capacity of Chef in all Sundance kitchen outlets; may be required to work in all kitchen outlets as business or staffing needs dictate.

Supervisory Responsibilities

• In the absence of the Restaurant Chef, carry out supervisory responsibilities including 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 supervisory responsibilities and submit to HR in a timely manner.

Requirements

• 1–2 years in a lead line cook role or higher, with experience supervising a team.
• Culinary education appreciated but not required.
• Good working knowledge of fresh seasonal produce and meat/poultry preparation.
• Working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation, and email.
• Must possess or obtain a valid food handler’s permit within 30 days of employment.
• Must be 21 years of age or older.

Physical Demands

• Regularly required to stand, walk, use hands to finger/handle/feel, reach with hands and arms, talk, 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.

Working Conditions

• Frequently exposed to extreme heat and cold (non-weather) and moving mechanical parts.
• Occasionally exposed to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration.
• Moderate noise level in the work environment.

Benefits

• Subsidized medical, dental, and vision coverage.
• 401k and paid time off policy.
• Employee discounts on dining and resort amenities.
• Season Pass.