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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... Show More
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
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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