Foundry Grill Sous Chef - FTYR - Season Pass included

Provo, 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

meal discounts

Employee Discounts

Professional Development

Job Description

Sundance is a renowned hospitality establishment that features a collection of unique culinary experiences within its various food and beverage outlets. Known for its commitment to excellence, Sundance provides guests with high-quality dining options that emphasize fresh, seasonal ingredients and innovative cooking techniques. At the heart of Sundance's food operation is the Foundry Grill, a vibrant restaurant dedicated to delivering exceptional food and service in a dynamic and fast-paced environment. The restaurant prides itself on maintaining rigorous standards for cleanliness, food safety, sanitation, and efficiency to ensure every meal exceeds guest expectations. Employment at Sundance offers the opportunity to be part of a passionate team that values collaboration, creativity, and a commitment to culinary excellence. The position of Foundry Grill Sous Chef is a full-time, year-round role, paying between $28.00 and $30.00 per hour depending on experience. The work schedule includes open availability, including weekends and holidays, reflecting the operational needs of the restaurant.

The Foundry Grill Sous Chef plays a crucial role in supporting the Restaurant Chef by executing all operational aspects of the restaurant, especially in the chef's absence. The Sous Chef will be an exemplary leader who enforces the Sundance standards of food preparation, cleanliness, and safety. This position requires a strong culinary background, leadership capabilities, and a dedication to maintaining the highest quality throughout the service. The Sous Chef is responsible for menu development assistance, food preparation, inventory management, staff supervision, and ensuring quality control on all food items served. This role requires coordination and communication with kitchen staff and management to maintain smooth, efficient restaurant operations. Additionally, the Sous Chef must ensure compliance with health codes and safety regulations, foster a positive work environment, and provide training and support to cooks and dishwashers. The position demands flexibility to work in various kitchen outlets as business needs dictate, often stepping in as acting Chef where necessary. The ideal candidate will have at least 1-2 years of leadership experience in a culinary environment, strong organizational skills, and the ability to maintain a productive kitchen atmosphere that meets high standards of food quality and guest satisfaction. This role is pivotal for anyone passionate about culinary arts and looking to develop their leadership skills within an esteemed restaurant setting at Sundance.

Job Requirements

must be 21 years of age or older
1-2 years of experience in a supervisory culinary role
valid food handlers permit or ability to obtain within 30 days
availability to work weekends and holidays
ability to stand, walk, use hands, reach, talk, hear, taste and smell regularly
ability to lift and move up to 25 pounds regularly and up to 100 pounds frequently
good physical stamina to work in hot and cold kitchen environments
ability to work flexible shifts including weekends and holidays

Job Qualifications

1-2 years in a job lead line cook or higher relating to experience in supervising a team
culinary education is not required but appreciated
good working knowledge of fresh seasonal produce, meat and poultry preparation for cooking
must possess a 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
must be 21 years of age or older
ability to perform essential duties satisfactorily
strong leadership and communication skills

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 making adjustments
conduct daily pre-shift meetings with cooks and dishwashers
work with Chef de Cuisine in monthly inventory counts
manage productivity of cooks and dishwashers ensuring efficiency and quality
inspect stations to ensure product meets quality standards and is fully stocked
provide leadership, refinement, and training to line cooks I, II, and III
provide support to other cooks and dishwashers
ensure ticket times meet Chef’s standards
conduct pre and post shift checks to keep stations clean and organized
ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is functional throughout shifts
communicate with chefs regarding ordering needs and equipment maintenance
cook and prepare food according to recipes
plate and garnish to standard
comply with health code standards
maintain station for smooth execution of menu items
ensure cooks follow Sundance standards for rotating and labeling food
ensure food is stored at proper temperatures
clean and sanitize equipment
clean work area and inspect work of dishwashers and cooks
contribute to a positive work environment
provide support to Chef and production leadership
assist chefs in creation of specials and soups
supervise production when Chef is not available
handle performance or staff problems and report to chefs timely
attend meetings in absence of the Chef
work proficiently in the capacity of Chef in all Sundance kitchen outlets and may be required to work in all kitchen outlets as Chef as staffing needs dictate