Banquet Line Cook III |
| November 20, 2009 - March 20, 2010 |
| Salary Range: | 11.75 (DOE) | | Exempt/Non-Exempt: | Non-Exempt | | Benefits: | Health Insurance, Dental, 401k, season pass, discounts | | Employment Type: | Full Time | | Department: | Food & Beverage - Kitchen | | Description: | Department: Kitchen
Reports To: Banquet Chef
Rate of Pay: $11.75/Hour (DOE)
Shift: 6 AM-4 PM or 12 PM-9 PM
Monday through Sunday
Must be available weekends and holidays
Full-time, year round position
FLSA Status: Non-Exempt/Hourly
SUMMARY
Ensures quality and quantity of foodstuffs according to standards and specifications.
| | Duties: | ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Cooks and prepares food according to recipes for banquets and conferences at the resort.
Cuts, trims, bones meats, poultry, and seafood according to Sundance specifications.
Ability to handle set up, and execute any size party or banquet function.
Ability to handle or be in charge of Bear Claw and Elk Meadow banquet functions.
Responsible for being an excellent multi-tasker. Must be able to effectively and efficiently execute 3-8 different functions in one day.
Ability to run a shift or the day in the Chef’s and Sous Chef’s absence
Ability to order produce when needed.
Responsible for promoting positive kitchen moral and maintaining productivity.
Must be creative—able to come up with specials when needed.
Oversee prep cooks and Café Cook
Cook foods according to size of portions and methods of garnishing established by Banquet Chef.
Cleans and sanitizes equipment and stations used.
ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:
Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, cause, tenets service standards and values.
Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.
Strategically balance customer, business, and employee needs.
Be able to work a flexible schedule, work well under pressure, and meet multiple and sometimes competing deadlines.
Possess the necessary social skills to 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 and furthermore support and comply with all Sundance policies, procedures, and standards.
Protect Sundance assets.
Be an ambassador of Sundance inside and outside of work.
SUPERVISORY RESPONSIBILITIES
Ability to supervise production (monitor and assign work ) when Chef, Sous Chef are not available. Carries 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.
ENVIRONMENTAL COMMITMENT
Support and participate in environmental programs associated with position: minimizing waste, recycling, energy conservation, purchase and use of sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats.
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. 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.
| | Qualifications: | 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.
EDUCATION and/or EXPERIENCE
High school diploma or general education degree (GED); and four years related experience and/or training; or equivalent combination of education and experience and six months to one year supervisory experience. Strong fundamentals in cooking and previous banquet cook experience preferred.
TECHNICAL/COMPUTER SKILLS
CERTIFICATIONS, LICENSES, REGISTRATIONS
Must possess a valid U.S. Drivers’ License in good standing as determined by Sundance’s Insurance Company guidelines. Must have or obtain a current food handlers permit within 30 days of employment.
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 in English and Spanish.
MATHEMATICAL SKILLS
Ability to add and subtract two digit numbers and to multiply and divide with 10's and 100's. Ability to perform these operations using units of American money and weight measurement, volume, and distance.
REASONING ABILITY
Ability to apply common sense understanding to carry out simple one or two step instructions. Ability to deal with standardized situations with only occasional or no variables.
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 is occasionally required to sit; climb or balance; and stoop, kneel, crouch, or crawl. The employee must occasionally lift and/or move up to 50 pounds.
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 extreme heat and risk of electrical shock. The employee is occasionally exposed to moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, extreme heat and cold, and vibration. The noise level in the work environment is usually moderate.
OTHER QUALIFICATIONS
Must be 18 years of age or older
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