Banquet Chef - FTYR

Provo, UT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Type:

Salary

Rate:

Range $48,700.00 - $73,300.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Subsidized medical

Dental

Vision

401k

short term disability

long term disability

basic life insurance

Paid Time Off

Employee Discounts

Season pass for employee plus one and dependents

Job Description

Sundance Partners LTD. is a renowned resort and hospitality company known for providing exceptional guest experiences through outstanding service and high-quality amenities. Located in a picturesque setting, Sundance offers a unique blend of natural beauty and world-class accommodations, aiming to create unforgettable memories for every visitor. The resort operates all year round, offering a variety of dining and event services, including banquets, catering functions, and seasonal menus for both guests and staff. With a deep commitment to excellence, the company fosters a professional and respectful work environment that encourages teamwork, creativity, and continuous improvement.

The Banquet Chef positio... Show More

Job Requirements

Must be available seven days a week including weekends and holidays
minimum five days a week work schedule, averaging over 40 hours
full-time year-round employment
must be at least 21 years old
physical capability for standing, walking, and lifting over 100 pounds
valid or obtainable food handler's permit within 30 days
must have minimum two years banquet chef experience in a similar resort or hotel
compliance with all state and federal food service laws
ability to manage multiple banquets simultaneously
willingness to adhere to company policies and safety regulations.

Job Qualifications

Minimum two years experience as a Banquet Chef or Catering Chef in similar resort or hotel operations
working knowledge of classical cooking techniques including sauté, grill, fry, and garde manger
valid food handler's permit or ability to obtain within 30 days
certifications and training as required by state and federal food service laws
physical ability to stand, walk, lift up to 100 pounds, and perform other physical tasks
ability to organize and execute multiple simultaneous banquets
at least 21 years of age
strong communication and organizational skills
ability to train and supervise staff
capacity to manage kitchen operations and labor costs.

Job Duties

Work with the Executive Chef in menu development and product research
coordinate banquet and concessions production for the resort
direct banquet kitchen activities to execute production according to standards and Banquet Event Orders
oversee and participate in kitchen production ensuring safety and sanitation
train, supervise and schedule kitchen and dishwasher staff
communicate and organize effectively
provide education and training to kitchen and service staff
maintain positive work environment and cross-departmental collaboration
track and ensure staff certifications and training compliance
plan and execute seasonal and special event menus
maintain recipe database and create recipes for functions
expedite and cook on kitchen lines
assist in receiving and managing orders
control labor and monitor staffing levels
order and requisition necessary products
assist in inventory management and food costing
ensure proper food rotation and kitchen cleanliness
support recycling programs
represent Sundance in media and community events
maintain catering vehicles and remote kitchen cleanliness
attend weekly planning meetings
manage supervisory responsibilities including hiring, training, and performance appraisals
implement financial and management skills including budgeting, problem solving, and leadership
promote guest service and a positive employee attitude
manage time and enforce company policies.

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

We didn't receive the exact location for this job posting,

please contact the employer.

You may be also interested in: