Tree Room Chef De Cuisine

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65-70k DOE

Minimum five days a week. Average 50+ hours

Candidate must be available seven days a week.

Exempt, Salaried

Summary

Work collaboratively with the Director of Culinary, and Executive Sous Chefs to curate seasonal and holiday menus taking inspiration from Sundance Guiding Principles. Work cooperatively with the Tree Room Manager to deliver an exceptional dining experience celebrating the culinary arts and the art of guest service. Execute the daily culinary production of the Tree Room, successfully performing all duties in a manner that coheres with the vision of Sundance.

• Work closely with the Director of Culinary and Executive Sous Chef on menu planning, costing, and execution.
• In conjunction with the Tree Room Manager create menu descriptions, tasting notes, and wine recommendations for each menu.
• Exhibit meticulous planning and organization to coordinate restaurant production for daily dinner service including holidays, seasonal festivals, and extra days during peak seasons.
• Coordinate and develop weekend specials.
• Introduce specials to service staff in the pre-meal meeting and actively seek feedback.
• Consistently execute menus in line with the Sundance Standard.
• Update and maintain the recipe database.
• Expedite and/or cook on kitchen lines on a daily basis.
• Administer orders for the restaurant.
• Train, supervise, and schedule all line, pantry, and prep cooks as well as dishwashers.
• Provide education and training to both kitchen staff as well as service staff.
• Exhibit a professional demeanor and exceptional communication and organizational skills.
• Cultivate a professional and respectful atmosphere between culinary and service staff.
• Establish and maintain a positive work environment.
• Set a good example and ensure staff abides by safety, sanitation standards, practices, and applicable laws.
• 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.
• Control costs by watching labor and minimizing waste.
• Monitor nightly staffing levels.
• Account daily for departmental labor and control overtime.
• Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance Policies and State and Federal Laws.
• 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.
• Requisition, interview, and hire all needed employees.

s u n d a n c e

Job Title: Tree Room Chef De Cuisine

Department: Kitchen

Reports To:
Executive Sous Chef

Rate of Pay: 65-70k DOE

Shift: Minimum five days a week. Average 50+ hours

Candidate must be available seven days a week.

Full-time, year-round position, holidays mandatory

FLSA Status: Exempt, Salaried

Summary

Work collaboratively with the Director of Culinary, and Executive Sous Chefs to curate seasonal and holiday menus taking inspiration from Sundance Guiding Principles. Work cooperatively with the Tree Room Manager to deliver an exceptional dining experience celebrating the culinary arts and the art of guest service. Execute the daily culinary production of the Tree Room, successfully performing all duties in a manner that coheres with the vision of Sundance.

Essential Duties And Responsibilities

• Work closely with the Director of Culinary and Executive Sous Chef on menu planning, costing, and execution.
• In conjunction with the Tree Room Manager create menu descriptions, tasting notes, and wine recommendations for each menu.
• Exhibit meticulous planning and organization to coordinate restaurant production for daily dinner service including holidays, seasonal festivals, and extra days during peak seasons.
• Coordinate and develop weekend specials.
• Introduce specials to service staff in the pre-meal meeting and actively seek feedback.
• Consistently execute menus in line with the Sundance Standard.
• Update and maintain the recipe database.
• Expedite and/or cook on kitchen lines on a daily basis.
• Administer orders for the restaurant.
• Train, supervise, and schedule all line, pantry, and prep cooks as well as dishwashers.
• Provide education and training to both kitchen staff as well as service staff.
• Exhibit a professional demeanor and exceptional communication and organizational skills.
• Cultivate a professional and respectful atmosphere between culinary and service staff.
• Establish and maintain a positive work environment.
• Set a good example and ensure staff abides by safety, sanitation standards, practices, and applicable laws.
• 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.
• Control costs by…