Entry Line Cook Winter Season - Season Pass Included

Job Description

Job Description

s u n d a n c e

Job Title: Entry Level Line Cook (Winter Season)

Rate of Pay: $21.00-23.00/Hour

Shift: Monday through Sunday

Part Time (30 hrs/week) or Full Time (40 hrs/week)

Seasonal Full-Time or Seasonal Part-Time Positions available (possible full-time positions available to transfer to in the spring)

Must be available to work weekends and holidays.

FLSA Status: Non-Exempt/Hourly

SUMMARY

Entry level line cooks may be selected to support any of Sundance's outlets, including The Foundry Grill, Mountain Camp Café, The Lookout, Banquets, Deli, and The Tree Room. This position is responsible for preparing and cooking food to Sundance standards in a timely manner and in a sanitary environment. Sundance offers a great learning environment and opportunities to advance as skill and proficiency are achieved.

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

Read and follow directions on the daily prep list.

Prepare foods in the correct quantity and preparation style as shown to you by a supervisor.

Properly season and taste food preparation to ensure it meet the correct standard set by a supervisor.

Maintain a clean and safe workspace. Organization of your tasks to complete them in a timely manner.

Organize and store food deliveries daily. Following the direction of your supervisor.

Basic knife skills and proper handling techniques are used.

Read and follow basic recipe directions from the standard kitchen recipes.

Basic knowledge of kitchen equipment such as: Stove, oven, fryer, pans, pots, blenders, mixers and whatever other equipment is needed.

Properly label and date food preparation (FIFO – First in, First out)

Store prepared foods in the correct location and manner.

Follow proper cleaning procedures for kitchen equipment as outlined by your supervisor.

Support recycling for metal and plastic in all abilities.

Minimize food waste in preparation.

Clean kitchen prep areas in entirety PRIOR to checking out with your supervisor to leave.

May assist in the Employee Café or other food outlets as directed.

Contribute to a positive work environment.

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 an ambassador of Sundance inside and outside of work.

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.
• Must have or obtain a current food handlers permit within 30 days of employment.
• 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 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 18 years of age or older.

ENVIRONMENTAL COMMITMENT

Support and participate in environmental programs associated with position: minimize waste, recycle, conserve energy, purchase and use sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats, and carpool with co-workers to minimize carbon emission. All employees are invited to participate in environmental or Sundance Preserve sponsored events.

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.

Nametags are to be worn at all times while on duty.

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).

A tailored fit is required of all clothing.

Non-slip and 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.

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 reasonable accommodation that will comply to the greatest extent possible with the policy.

EDUCATION and/or EXPERIENCE

Three months to one year of experience cooking in a comparable establishment; and/or equivalent combination of education and experience. Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.

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. Must be able to effectively communicate with co-workers in English.

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.

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 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.

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.