Banquet Chef de Cuisine

Banquet Chef

Rate of Pay: SALARY Depending on Experience

Shift: Schedule dictated by business needs. Must be available 7 days/week. Monday through Sunday, Weekends and Holidays required, minimum 5 days/week, average 40+ hours

Employment Type: Full-Time, Year Round Position

FLSA Status: Exempt, Salaried

Summary: The Banquet Chef works closely with the Catering and Conference Services Department to execute all Sundance catered functions, on or off property. Execute all aspects of the Banquet operation to successfully run the department. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency.

• Work with the Resort Executive Chef in menu development and product research.
• Exhibit meticulous planning and organization to coordinate banquet and concessions production for the Resort.
• Direct all activities of banquet kitchen to execute production to Sundance standards and BEO (Banquet Event Order) specifications.
• Oversee and participate in production, being an example of safety, sanitation standards, practices, and applicable laws.
• Train, supervise, and schedule all line, pantry, and prep cooks as well as dishwashers.
• Exhibit a professional demeanor and exceptional communication and organizational skills.
• Provide education and training to both kitchen staff as well as service staff.
• Cultivate a professional and respectful atmosphere between the front- and back-of-the-house staff.
• Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance.
• Establish and maintain a positive work environment.
• Attend weekly chef's meeting/BEO meeting to plan upcoming events.
• Consistently execute menus in line with the Sundance Standard.
• Plan and execute the seasonal concession menus for Bearclaw, The Lookout, Summer Theatre/ Blue Bird Series.
• Assist in planning and execution of Holiday Restaurant Brunch menus.
• Prepare and execute holiday and special menus in cooperation with Executive Chef.
• Plan and execute the seasonal menus for breakfast, lunch, dinner, breaks, and receptions.
• Maintain food prep and service for Employee Café menu.
• Update and maintain the recipe database.
• Create recipes for all banquet and catered functions.
• Expedite and/or cook on kitchen lines on a daily basis. Produce orders for the restaurant.
• Assist in other kitchens as needed.
• Assist in receiving orders.
• Accurately and professionally produce and execute orders for all Sundance catered functions.
• Account daily for departmental labor and control overtime.
• Monitor staffing levels.
• Order and requisition all necessary products.
• Assist in monthly inventories, ensuring accurate food cost.
• Ensure proper rotation of food and food products to maximize company profitability.
• Oversee the cleanliness of all kitchen areas.
• Train staff to support the recycling program.
• Promote Sundance through media interviews, cooking demonstrations, and charity events as opportunities arise.
• Maintain and clean Sundance catering vans and vehicles.
• Ensure the cleanliness of all remote banquet kitchen facilities.

• Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws.
• Manage one subordinate supervisor, up to 15 employees in the Banquet Kitchen, and dishwashers.
• Work in cooperation with the FOH managers and service staff.
• 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.

• Financial management and accountability include preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Resort Food & Beverage.
• Manage change effectively.
• Implement the Sundance guiding principles.
• Provide leadership to position Sundance to achieve its vision.
• Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
• Communicate clearly and concisely in writing or verbally.
• Sell concepts and ideas to management, peers, and employees.
• Build morale and spirit.
• Instill a guest service attitude in all employees.
• Instill a "can-do" attitude in all employees.
• Manage time.
• Follow, support, and enforce company policies and procedures.
• Solve problems.
• Assume responsibility and accountability for self and employees.
• Quickly evaluate alternatives and decide on a plan of action.
• Think creatively.

• 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 accommodation may be made to enable individuals with disabilities to perform the essential functions.
• Minimum two (2) years as a Banquet…