CHEF -Foundry Grill Restaurant .extra-padding-top { margin-top: 20px; } 27-Nov-2018 to 26-Jan-2019 (MST) Kitchen Provo, UT, USA DOE Salary Year-Round - Full Time health, dental, 401k, vacation, crisis, season pass, generous discounts Job Title: FOUNDRY GRILL CHEF Department: Kitchen Reports To: Executive Chef Rate of Pay: 65-70k DOE Shift: Minimum five days a week. Average 40+ hours Candidate must be available seven days a week. Full time, year round position, holidays mandatory SUMMARY The main energy and focus of the Foundry Grill Chef is to execute the daily culinary production of the Foundry Grill kitchen, successfully performing all duties in a manner that coheres with the vision of Sundance. ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. Exhibit meticulous planning and organization to coordinate restaurant production for three meals per day. Work closely with the Executive Chef and Executive Sous Chef on menu planning, costing, and execution. Coordinate and develop nightly specials. Consistently execute menus in line with the Sundance Standard. Prepare and execute holiday and special menus in cooperation with Executive Chef and Executive Sous Chef. Update and maintain the recipe database. Expedite and/or cook on kitchen lines on a daily basis. Produce 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 the front- and back-of-the-house 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. 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 a positive ambassador of Sundance inside and outside of work. ENVIRONMENTAL COMMITMENT 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, and carpool with co-workers to minimize carbon emissions. All employees are invited to participate in environmental or Sundance Preserve sponsored events. SUPERVISORY RESPONSIBILITIES Manage one subordinate supervisor and supervise up to 20 employees in the Foundry Grill Kitchen, as well as dishwashers. Work in cooperation with the FOH manager and service staff. Carry 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. 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. 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 clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed). Men's shirts must be tucked in. A tailored fit is required of all clothing. 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. Other hair restraints permitted. Failure to comply with the dress code may result in disciplinary action up to and including termination. 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 a reasonable accommodation that will comply to the greatest extent possible with the policy. DISCLAIMER This is a general description of this job. All employees of SUNDANCE PARTNERS LTD. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy. QUALIFICATIONS To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below 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. MANAGEMENT SKILLS Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD. 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. EDUCATION and/or EXPERIENCE Associate's degree (A. A.) or equivalent from a two-year college or technical school; or six months to one year related experience and/or training; or equivalent combination of education and experience. Minimum one to two years' experience in fine dining facility. Minimum one year in management role. Working knowledge of classical and proper techniques for all line stations including Saucier, Entremetier, Charcuterie and Tournade Positions. TECHNICAL/COMPUTER SKILLS Must possess a working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail. CERTIFICATES, LICENSES AND REGISTRATIONS Must possess or obtain a valid food handlers permit within 30 days of employment. All certification, licensing, and training as required by State & Federal Law for food service. LANGUAGE SKILLS Ability to read and interpret documents such as safety rules, operating and maintenance instructions, and procedure manuals. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or employees of organization. MATHEMATICAL SKILLS Ability to calculate figures and amounts such as discounts, interest, commissions, proportions, percentages, area, circumference, and volume. Ability to apply concepts of basic algebra and geometry. REASONING ABILITY Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form. PHYSICAL DEMANDS The physical demands described here are representative of those that must be met by an employee to successfully perform 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 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 frequently is required to stoop, kneel, crouch, or crawl. The employee is occasionally required to sit and climb or balance. The employee must regularly lift and/or move up to 10 pounds, frequently lift and/or move up to 25 pounds, and occasionally lift and/or move more than 100 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus. 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 regularly exposed to moving mechanical parts. The employee is frequently exposed to fumes or airborne particles and extreme heat. The employee is occasionally exposed to wet and/or humid conditions, toxic or caustic chemicals, outside weather conditions, extreme cold, and risk of electrical shock. The noise level in the work environment is usually loud. OTHER QUALIFICATIONS Must be 18 years of age or older. Sundance Mountain Resort