Job Overview
Employment Type
Full-time
Compensation
Salary
Range $62,900.00 - $86,100.00
Work Schedule
Standard Hours
Benefits
Subsidized medical
Dental
Vision
401k
short term disability
long term disability
basic life insurance
Paid Time Off
Employee Discounts
Season pass
Job Description
Sundance Mountain Resort is a renowned mountain resort known for its stunning natural surroundings and exceptional culinary offerings. As a premier destination for dining and leisure, Sundance prides itself on delivering an extraordinary guest experience through its dedication to quality, professionalism, and sustainability. This establishment combines the beauty of its scenic location with a commitment to culinary excellence, providing guests with a unique dining environment that reflects the resort's passion for food and hospitality.
The Foundry Grill Chef de Cuisine is a vital role within Sundance's Food and Beverage Kitchen Department. Reporting directly to the Executive Chef and Culinary Director, this full-time, year-round position requires a seasoned culinary professional who is dedicated to upholding the high standards and vision of Sundance. The chef is responsible for executing daily culinary production within the Foundry Grill kitchen, managing all aspects of menu execution, staff scheduling, training, and kitchen operations with a keen focus on quality, consistency, and efficiency. The role demands a proactive individual available to work a minimum of five days a week, with availability spanning seven days, including mandatory holidays, ensuring continuous service excellence.
The Chef de Cuisine works closely with the Culinary Director and Executive Sous Chef to plan, cost, and execute menus that resonate with the Sundance philosophy. This includes coordinating three meals daily, developing specials, and preparing holiday or special menus in collaboration with other resort chefs. The position necessitates hands-on involvement in kitchen cooking activities to ensure smooth service expediency. Beyond culinary skills, the role entails substantial leadership and administrative responsibilities such as maintaining budget-conscious staffing schedules, training new and existing kitchen personnel, and enforcing sanitation, safety, and legal compliance within the kitchen. The chef must also manage ordering processes, inventory, and equipment maintenance to sustain a functional and profitable kitchen environment.
On the professional front, the Foundry Grill Chef is expected to embody a respectful and cooperative attitude, fostering strong communication and a positive workplace atmosphere between front-of-house and back-of-house teams. Upholding the Sundance standards, this leader will ensure all staff adhere to safety and sanitation regulations, setting a model of professionalism and excellence.
This position offers not only a challenging and rewarding culinary opportunity but also a comprehensive benefit package including subsidized medical, dental, vision, 401k plan, disability insurance, paid time off, employee discounts, and a season pass for the employee and their family. Ideal candidates will bring a blend of classical culinary expertise, strong leadership abilities, and operational savvy to help Sundance continue its tradition of exceptional culinary experiences within a unique mountain resort setting.
The Foundry Grill Chef de Cuisine is a vital role within Sundance's Food and Beverage Kitchen Department. Reporting directly to the Executive Chef and Culinary Director, this full-time, year-round position requires a seasoned culinary professional who is dedicated to upholding the high standards and vision of Sundance. The chef is responsible for executing daily culinary production within the Foundry Grill kitchen, managing all aspects of menu execution, staff scheduling, training, and kitchen operations with a keen focus on quality, consistency, and efficiency. The role demands a proactive individual available to work a minimum of five days a week, with availability spanning seven days, including mandatory holidays, ensuring continuous service excellence.
The Chef de Cuisine works closely with the Culinary Director and Executive Sous Chef to plan, cost, and execute menus that resonate with the Sundance philosophy. This includes coordinating three meals daily, developing specials, and preparing holiday or special menus in collaboration with other resort chefs. The position necessitates hands-on involvement in kitchen cooking activities to ensure smooth service expediency. Beyond culinary skills, the role entails substantial leadership and administrative responsibilities such as maintaining budget-conscious staffing schedules, training new and existing kitchen personnel, and enforcing sanitation, safety, and legal compliance within the kitchen. The chef must also manage ordering processes, inventory, and equipment maintenance to sustain a functional and profitable kitchen environment.
On the professional front, the Foundry Grill Chef is expected to embody a respectful and cooperative attitude, fostering strong communication and a positive workplace atmosphere between front-of-house and back-of-house teams. Upholding the Sundance standards, this leader will ensure all staff adhere to safety and sanitation regulations, setting a model of professionalism and excellence.
This position offers not only a challenging and rewarding culinary opportunity but also a comprehensive benefit package including subsidized medical, dental, vision, 401k plan, disability insurance, paid time off, employee discounts, and a season pass for the employee and their family. Ideal candidates will bring a blend of classical culinary expertise, strong leadership abilities, and operational savvy to help Sundance continue its tradition of exceptional culinary experiences within a unique mountain resort setting.
Job Requirements
- Associate's degree or equivalent
- Minimum one year management experience
- Experience in fine dining facility
- Knowledge of classical cooking techniques
- Must obtain valid food handlers permit within 30 days
- Ability to lift up to 100 pounds
- Must be 18 years or older
- Availability to work seven days a week including holidays
- Ability to work a minimum of five days a week, average 40+ hours
- Full-time, year-round employment
- Compliance with safety, sanitation, and legal standards
Job Qualifications
- Associate's degree (A. A.) or equivalent from a two-year college or technical school
- Six months to one year related experience and/or training
- Minimum one to two years' experience in fine dining facility
- Minimum one year in management role
- Working knowledge of classical and proper techniques for all line stations including Saucier, Entremetier, Charcuterie and Tournade positions
- Working knowledge of timekeeping systems, word processing, spreadsheets, internet navigation and electronic mail
- Must possess or obtain a valid food handlers permit within 30 days of employment
- All certification, licensing, and training as required by State & Federal Law for food service
- Must be 18 years of age or older
Job Duties
- Exhibit meticulous planning and organization to coordinate restaurant production for three meals per day
- Work closely with the Culinary Director and Executive Sous Chef on menu planning, costing, and execution
- Coordinate and develop daily lunch and dinner specials
- Consistently execute menus in line with the Sundance standard
- Prepare and execute holiday and special menus in cooperation with other resort chefs
- Update and maintain the recipe database with each menu change
- Hands-on cooking in the kitchen to expedite service
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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