Job Overview
Employment Type
Full-time
Work Schedule
Standard Hours
Weekend Shifts
Benefits
Medical insurance
Dental Insurance
Vision Insurance
401k
short term disability
long term disability
basic life insurance
Paid Time Off
Employee Discounts
Season pass
Job Description
Sundance Partners LTD. operates Sundance Resort, a renowned destination known for its exceptional hospitality and memorable experiences in both leisure and event settings. The resort blends a commitment to quality service with a beautiful natural environment to offer guests an unparalleled stay. As a prominent establishment specializing in resort lodging, dining, and events, Sundance prioritizes excellence in every aspect of its operations to ensure the highest standards of guest satisfaction and operational efficiency.
The Banquet Chef role at Sundance Resort is a crucial position responsible for managing the culinary execution of all banquet and catered events both on and off the property. This is a full-time, year-round salaried position that requires availability seven days a week, including weekends and holidays, with a work schedule tailored to business needs averaging over 40 hours per week. The Banquet Chef works closely with the Catering and Conference Services Department and the Resort Executive Chef to develop menus, oversee kitchen production, and ensure that all food preparation meets the prestigious Sundance standards for quality, cleanliness, safety, and sanitation.
This position demands strong leadership and organizational skills to coordinate culinary operations and manage kitchen staff efficiently. The Banquet Chef leads by example in food preparation, kitchen safety, sanitation practices, and teamwork. In addition to menu planning and execution, the chef is responsible for training and supervising a team including line cooks, prep cooks, pantry cooks, and dishwashers. Maintaining a respectful and professional work environment is a key element of the role, as is communication and cooperation with front-of-house managers and service personnel.
Key responsibilities include not only directing kitchen activities during events but also participating hands-on in cooking, production, and food quality control. The Banquet Chef contributes to seasonal concession menus, holiday menus, and special event offerings while managing food inventory, ordering supplies, and ensuring accurate food costs. The chef also monitors labor budgets, enforces kitchen standards, and promotes sustainable practices such as recycling. Acting as a brand ambassador, the Banquet Chef may partake in media events, cooking demonstrations, and charity functions.
Sundance Resort expects its Banquet Chef to possess extensive knowledge of classical cooking techniques and the ability to multi-task across different culinary functions and event settings. This position requires a strong physical capability, including the ability to lift heavy weights and stand for extended periods, underscoring the demanding nature of the role. The opportunity to join Sundance means becoming part of a passionate team dedicated to culinary excellence and guest satisfaction in a world-class resort setting, offering career growth and the chance to contribute to an iconic hospitality brand.
The Banquet Chef role at Sundance Resort is a crucial position responsible for managing the culinary execution of all banquet and catered events both on and off the property. This is a full-time, year-round salaried position that requires availability seven days a week, including weekends and holidays, with a work schedule tailored to business needs averaging over 40 hours per week. The Banquet Chef works closely with the Catering and Conference Services Department and the Resort Executive Chef to develop menus, oversee kitchen production, and ensure that all food preparation meets the prestigious Sundance standards for quality, cleanliness, safety, and sanitation.
This position demands strong leadership and organizational skills to coordinate culinary operations and manage kitchen staff efficiently. The Banquet Chef leads by example in food preparation, kitchen safety, sanitation practices, and teamwork. In addition to menu planning and execution, the chef is responsible for training and supervising a team including line cooks, prep cooks, pantry cooks, and dishwashers. Maintaining a respectful and professional work environment is a key element of the role, as is communication and cooperation with front-of-house managers and service personnel.
Key responsibilities include not only directing kitchen activities during events but also participating hands-on in cooking, production, and food quality control. The Banquet Chef contributes to seasonal concession menus, holiday menus, and special event offerings while managing food inventory, ordering supplies, and ensuring accurate food costs. The chef also monitors labor budgets, enforces kitchen standards, and promotes sustainable practices such as recycling. Acting as a brand ambassador, the Banquet Chef may partake in media events, cooking demonstrations, and charity functions.
Sundance Resort expects its Banquet Chef to possess extensive knowledge of classical cooking techniques and the ability to multi-task across different culinary functions and event settings. This position requires a strong physical capability, including the ability to lift heavy weights and stand for extended periods, underscoring the demanding nature of the role. The opportunity to join Sundance means becoming part of a passionate team dedicated to culinary excellence and guest satisfaction in a world-class resort setting, offering career growth and the chance to contribute to an iconic hospitality brand.
Job Requirements
- Must be 21 years of age or older
- Minimum two years experience as Banquet Chef/Catering Chef in similar resorts/hotels
- Must possess or obtain valid food handler's permit within 30 days of employment
- Must have all certification, licensing, and training as required by State and Federal Law for food service
- Ability to stand, walk, and lift up to 100+ lbs
- Ability to organize and execute multiple style and location banquets simultaneously
- Available to work a schedule dictated by business needs including weekends and holidays
- Must be able to work a minimum of 5 days per week and be available 7 days a week
- Full-time, year-round availability
Job Qualifications
- Minimum two years as a Banquet Chef/Catering Chef experience in an operation of similar likeness to resorts/hotels
- Current working knowledge of classical and proper techniques for all basic kitchen techniques and positions including: Sauté, Grill, Fry, Garde Manager
- Must possess or obtain a valid food handler's permit within 30 days of employment
- All certification, licensing, and training as required by State and Federal Law for food service
- This role requires physical activity, including standing, walking, lifting (up to 100+ lbs), and various movements
- Vision requirements include depth, color, and focus adjustment
- Must be 21 years of age or older
- Ability to organize and execute multiple style and location banquets simultaneously
Job Duties
- Work with the Resort Executive Chef in menu development and product research
- Exhibit meticulous planning and organization to coordinate banquet and concessions production
- Direct all activities of banquet kitchen to execute production to Sundance standards and BEO specifications
- Oversee and participate in production being an example of safety, sanitation standards, practices, and applicable laws
- 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
- Cultivate a professional and respectful atmosphere between the front- and back-of-the-house staff
- Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance
- Establish and maintain a positive work environment
- Attend weekly chef's meeting/BEO meeting to plan upcoming events
- Consistently execute menus in line with the Sundance Standard
- Plan and execute the seasonal concession menus for Bearclaw, The Lookout, Summer Theatre/Blue Bird Series
- Assist in planning and execution of Holiday Restaurant Brunch menus
- Prepare and execute holiday and special menus in cooperation with Executive Chef
- Plan and execute the seasonal menus for breakfast, lunch, dinner, breaks, and receptions
- Maintain food prep and service for Employee Café menu
- Update and maintain the recipe database
- Create recipes for all banquet and catered functions
- Expedite and/or cook on kitchen lines on a daily basis
- Assist in other kitchens as needed
- Assist in receiving orders
- Accurately and professionally produce and execute orders for all Sundance catered functions
- Account daily for departmental labor and control overtime
- Monitor staffing levels
- 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
- 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
- Maintain and clean Sundance catering vans and vehicles
- Ensure the cleanliness of all remote banquet kitchen facilities
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
Your Profile Is Visible To Hiring Managers Across OysterLink.
We'll match you with best jobs
Get job offers faster
Search For More Opportunities:
How Candidates Get Hired Faster
Apply to 2–3 similar roles
Complete profile & get best matches
Check new opportunities daily
