Foundry Grill Lead Line Cook

s u n d a n c e

Job Title: FOUNDRY GRILL LEAD LINE COOK Rate of Pay: 25.00 - 27.00 DOE Hour Service Charges Shift Open Availability: Must be available to work weekends and holidays. Full-time Year-Round Position FLSA Status: Non-Exempt

Hourly Prepared By: Culinary Director Prepared Date: 1232025

SUMMARY

Execute all aspects of the Foundry Grill operation to successfully run the restaurant in the absence of the Foundry Grill SousChef de Cuisine. Properly cook food to the Sundance Standard being the example for cleanliness safety sanitation and efficiency.

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

• Work with Chefs in menu development and product research.
• Assist in preparing food for new menu changes.
• Lead staff by providing written production lists assigning tasks checking on quality of prepared items and making adjustments to products to ensure they meet standards for service.
• Conduct daily pre shift meetings with Cooks and Dishwashers to discuss training opportunities operations and concerns.
• Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met.
• Inspect all stations to ensure that product meets quality standards and is fully stocked for service.
• Provide leadership refinement and training to Line Cooks I II and III.
• Provide support to other cooks and dishwashers.
• Ensure ticket times are according to Chefs standards.
• Conduct pre and post check ensuring all stations are clean and organized.
• Throughout shift ensure sanitizer buckets are changed regularly food temperatures are accurate and equipment is in good working order.
• 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 to ensure 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 used.
• Clean work area and inspect the work of dishwashers and cooks.
• Support the recycling program.
• Contribute to a positive work environment.
• Provide support to Chef and production leadership to subordinates.
• Supervise production when Sous Chef is not available.
• Report any performance or staff problems to Chefs 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-workersguests 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 hisher 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 SPL50 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 himher 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 andor ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION andor EXPERIENCE

• Minimum 1-2 Years in a job as a cook level 3.
• Proficiency and experience working all standard kitchen positions and services such as Breakfast Lunch Dinner. Sauté Grill Fry Garde Manager. Efficient is working an expo line.
• Culinary education is not required but appreciated.
• Good working knowledge of fresh seasonal produce meat and poultry preparation for cooking.

TECHNICALCOMPUTER SKILLS

Must possess a working knowledge of timekeeping systems word processing spreadsheets internet navigation and electronic mail.

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 andor move up to 25 pounds frequently lift andor move up to 100 pounds and occasionally lift andor 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 andor humid conditions outside weather conditions extreme heat risk of electrical shock and vibration. The noise level in the work environment is usually