Experienced Sous Chef - FTYR 28.00-30.00

Sundance, UT, USA|Onsite

Job Overview

Employment Type

Full-time

Hourly

Compensation

Hourly

Range $28.00 - $30.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and development programs

meal benefits

Job Description

Sundance is a distinguished hospitality establishment known for its commitment to exceptional dining experiences and superior customer service within the food and beverage industry. Renowned for its dedication to quality, Sundance operates a variety of refined dining outlets, including the Foundry Grill, a respected restaurant within its portfolio. The organization places a strong emphasis on culinary excellence, sustainability, and hospitality, ensuring that guests receive top-tier meals crafted with fresh, seasonal ingredients and innovative techniques. Sundance is known not only for its excellent cuisine but for fostering a supportive and professional work environment where team members can thrive, grow, and contribute meaningfully to the restaurant's success. This full-time, year-round opportunity at Sundance offers competitive compensation ranging from $28.00 to $30.00 per hour, depending on experience. Employees benefit from working in a vibrant, dynamic setting with open availability shifts that include weekends and holidays, reflecting the nature of the hospitality industry.

The position available is the Foundry Grill Sous Chef role, a pivotal leadership position within the Food & Beverage Department. Reporting directly to the Restaurant Chef, the Sous Chef at Foundry Grill plays an essential role in overseeing day-to-day kitchen operations, ensuring that all culinary activities meet Sundance's high standards of quality, safety, and sanitation. This role requires a hands-on leader who can successfully manage kitchen staff, maintain smooth service flows, and uphold the culinary integrity of the menu. Responsibilities extend beyond cooking alone to include team management, inventory oversight, menu development collaboration, and adherence to health codes. The Sous Chef must demonstrate expertise in food preparation, station management, and team leadership while setting a consistent example of professionalism and operational excellence. This is a non-exempt, hourly role with significant opportunities for professional development within a respected hospitality brand. The ideal candidate will bring at least 1-2 years of supervisory experience, a passion for culinary arts, and a strong commitment to maintaining a safe and efficient kitchen environment. The foundry grill sous chef is essential for maintaining consistency in menu execution, supporting other kitchen staff, and ensuring that every dish leaving the kitchen meets the expectations of the Chef de Cuisine and the guests. Moreover, the position entails participating in staff training, managing daily operations in the Chef’s absence, and contributing to menu innovation, making it a multifaceted and rewarding role for a culinary professional eager to grow their leadership skills within a prestigious culinary institution.

Job Requirements

must have 1-2 years experience as lead line cook or higher with supervisory responsibilities
must be knowledgeable in food safety and sanitation standards
must have or obtain a valid food handler's permit within 30 days of employment
must be able to stand, walk, use hands, reach, talk, hear, taste, and smell regularly
must be able to lift and move up to 100 pounds
must be available to work weekends and holidays
must be 21 years of age or older

Job Qualifications

1-2 years in a job lead line cook or higher with experience in supervising a team
good knowledge of fresh seasonal produce, meat, and poultry preparation
working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation, and email
ability to perform physical tasks including standing, walking, lifting up to 100 pounds regularly
must be 21 years of age or older
ability to perform essential duties satisfactorily
culinary education is appreciated but not required

Job Duties

Work with chefs in menu development and product research
assist in preparing food for new menu changes
assist in ordering food items daily in the absence of the Chef de Cuisine
lead staff by providing written production lists, assigning tasks, checking quality of prepared items, and adjusting products to meet service standards
conduct daily pre-shift meetings with cooks and dishwashers to discuss training, operations, and concerns
assist with monthly inventory counts
manage productivity of cooks and dishwashers to ensure efficiency and quality
inspect all stations to ensure product meets quality standards and is fully stocked
provide leadership, refinement, and training to line cooks
support other cooks and dishwashers
ensure ticket times meet Chef's standards
conduct pre- and post-shift station clean up
ensure sanitary conditions are maintained throughout shifts
communicate with Chefs regarding ordering needs and equipment maintenance
cook and prepare food according to recipes
plate and garnish food to standard
comply with health code standards at all times
maintain station cleanliness and organization
ensure proper labeling and rotating of food
monitor food storage temperatures
clean and sanitize equipment
inspect work of dishwashers and cooks
contribute to a positive work environment
provide support to Chef and production leadership
assist in creating specials and soups
supervise production in Chef's absence
handle performance and staff issues and report to Chefs
attend meetings when Chef is absent
work proficiently as Chef in all kitchen outlets as needed