Experienced Line Cook

Experienced Line Cook

Rate of Pay: $22 - $23.00/hour (based on experience)

Shift

Schedule:

Monday through Sunday; 8:00 am to 5:00 pm or 1:00 pm to close

Hours: Part Time (30 hrs/week) or Full Time (40 hrs/week);
Year‑round or Part‑time positions available

Availability: Must be available to work weekends and holidays

Classification: Non‑Exempt/Hourly

Experienced line cook position for any of the Sundance outlets. 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 ticket systems and following a brigade work environment. Day or night shifts available.

• 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.
• Exhibit competence to work any night‑time line cook position, and or lunch.
• Assist lead cook and sous chef with butchery and sauce making.
• Exhibit being well versed on all menu production, not needing to ask for direction when executing recipes out of the recipe book.
• Assist sous chef with final walk‑through of restaurant, clean and organize walk‑ins.

• Ability to supervise when Chef, Sous Chef, or Lead Line Cooks are not available.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, training, planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems; and submitting all applicable paperwork to HR in a timely manner.

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Two to three years of related experience and/or training; or equivalent combination of education and experience.
• Formal culinary education is not required yet appreciated.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must have or obtain a current food handlers permit within 30 days of employment.
• Regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or 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.
• Must be 21 years of age or older.

While performing the duties of this job, the employee is frequently exposed to 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.

• Benefits package includes subsidized medical, dental, vision, 401(k) and paid time off.
• Employee discounts on dining and resort amenities.
• Season Pass.