Tree Room Lead​/Jr. Sous

Job Title:

TREE ROOM LEAD/JR. SOUS

Rate of Pay: $25.00/Hour

Shift: Monday through Sunday

8:00 am until 5:00 pm
-or- 2:00 pm until close

Full-time, year-round

Must be available to work weekends and holidays.

FLSA Status:
Non-Exempt/Hourly

Prepared By:
Director of Culinary

Prepared Date: 11.7.24

2-3 years' experience in scratch cooking commercial kitchen is HIGHLY desired. Catering and/or a la carte cooking. Experience working Grill, Saute, Garde Manger or Fry stations. Skilled in managing kitchen tickets systems and following a brigade work environment. Day or night shifts availability required. Ability to train and lead a team of cooks in the Sundance Standard of food service.

• Inspect all stations pre and post shift to ensure cleanliness, pars, and organization
• Provide leadership, refinement and training to Line Cooks I, II, and III
• Provide support to other cooks and dishwashers.
• 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 and the direction of the Chef de Cuisine.
• Plate and garnish to Chef de Cuisine's standard.
• Always comply with health code standards.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Follow Sundance standards for rotating and labeling food. (FIFO)
• 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 sous chef with butchery, and sauce making.
• Exhibits being well versed on all menu production, IE. does not need to ask for direction when executing recipes out of the recipe book
• Follow directions of sous chef with final walk through of restaurant, clean and organize walk-ins
• Assists in monthly inventory.

• Ability to supervise when Chef, Sous Chef 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.

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.

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.

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…