Mountain Lead Line Cook

s u n d a n c e

Job Title: Mountain Lead Line Cook

Rate of Pay: $25.00

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: 10/9/2025

SUMMARY

The Mountain Lead Line Cook assists the daily culinary operations of Lookout Kitchen, Mountain Camp Cafe, the Prep Kitchen, and the Living Room. This position is responsible for food production and preparation of foods for the previously mentioned outlets. Working from the Prep Kitchen space in conjunction with the Seasonal Mountain Chef, the position will follow prep list for each outlet, organize walk-in and storage spaces, maintain product quality and assist when needed at the previously mentioned outlets.

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

Work with Mountain Chef to fulfill daily prep requirements.

Maintain organization and preparation list for all mountain outlets.

Provide support to other cooks and dishwashers.

Conduct pre and post checks ensuring all stations are clean and organized.

Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good order.

Maintain cleaning standards for the prep kitchen space, walk-ins and freezer daily

Communicate with Chef regarding ordering needs and equipment maintenance (preventative & emergency).

Cook and prepare food according to recipes.

Always comply with health code standards.

Ensure cooks follow Sundance standards for rotating and labelling 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.

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-workers/guests 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 in the prep kitchen and support the mountain outlets if needed. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws.

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 Mountain Resort 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

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.

TECHNICAL/COMPUTER 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 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 extreme heat and cold (non-weather) and 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.