Tree Room - Chef de Cuisine

Provo, UT, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $59,500.00 - $81,400.00

Work Schedule

Standard Hours

Weekend Shifts

Benefits

Medical insurance

Dental Insurance

Vision Insurance

401k

short-term disability

long-term disability

basic life insurance

Paid Time Off

Employee Discounts

Season pass

Job Description

Sundance Partners Ltd. is a respected hospitality company renowned for its commitment to delivering exceptional guest experiences through unique dining and resort services. Rooted in the scenic and inspiring environment of Sundance Mountain Resorts, the company emphasizes a core set of guiding principles that prioritize craftsmanship, seasonality, and a deep sense of place. This environment shapes their culinary philosophy, making the culinary team an integral part of the broader resort guest experience.

Within this vibrant hospitality setting, the role of Tree Room Chef De Cuisine is a pivotal leadership position in the kitchen department. Reporting directly to the Executive Sous Chef, the Chef De Cuisine is tasked with the daily culinary operations of the Tree Room, a fine dining establishment within Sundance. This is a full-time, year-round salaried role with an exempt status, offering a competitive pay range of $100,000 to $110,000 depending on experience. Candidates should expect to work a minimum of five days per week with an average of fifty plus hours and must have the flexibility to be available seven days a week including mandatory holidays.

The Chef De Cuisine will collaborate closely with the Director of Culinary and Executive Sous Chefs to curate seasonal and holiday menus that embrace the Sundance guiding principles. This leadership role involves harmonizing culinary excellence with exceptional guest services, ensuring that each dish and dining experience reflects the artistic culinary spirit and standards of the resort. The successful candidate will manage all facets of kitchen operations, from menu development and costing, sourcing regionally inspired ingredients, overseeing food production and quality, to mentoring staff and implementing efficiency controls to maintain food and labor cost targets.

Key responsibilities also include championing sustainability practices, maintaining high standards of sanitation and safety, and fostering a respectful, professional kitchen culture that aligns with front-of-house teams. The Chef De Cuisine is a central figure in ensuring the smooth execution of daily service, holiday events, and peak season demands, reinforcing Sundance's commitment to a seamless and memorable guest experience. Beyond kitchen leadership, this role also involves community and media engagement opportunities that highlight the resort’s culinary excellence in the wider region.

This position demands a dynamic culinary leader with proven expertise in fine dining and management, possessing classical culinary skills for line station management including Protein Set, Veg Set, Saucier, Entremetier, Charcuterie, and Tournade Stations. The role requires physical stamina and adherence to health and safety legal standards, including mandatory food handler's permits and training compliance. Overall, this role offers a unique opportunity to be part of a renowned hospitality establishment dedicated to culinary innovation, sustainability, and outstanding guest service in a beautiful mountain resort setting.

Job Requirements

Associate degree or equivalent
Minimum one to two years' experience in fine dining
Minimum one year in management
Working knowledge of classical cooking techniques
Valid food handler's permit or ability to obtain within 30 days
Certification and training as required by law
Physical ability to stand, walk, lift over 100 pounds
Minimum age of 18 years
Availability for minimum five days a week including holidays
Ability to work 50+ hours weekly
Strong leadership and communication skills
Commitment to upholding safety and sanitation standards

Job Qualifications

Associate 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 Protein Set, Veg Set, Saucier, Entremetier, Charcuterie and Tournade Positions
Must possess or obtain a valid food handler's 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
This role requires physical activity, including standing, walking, lifting (up to 100+ lbs), and various movements
Vision requirements include depth, color, and focus adjustment

Job Duties

Lead menu planning, costing, descriptions, tastings, and wine pairings in collaboration with Culinary leadership and FOH management
Champion seasonality, regional sourcing, and a culinary approach that reflects the Sundance Mountain Resorts sense of place
Uphold rigorous standards for flavor, presentation, consistency, and attention to detail
Mentor and develop team members to support growth, retention, and internal advancement
Partner with front-of-house leadership to ensure seamless service flow and a cohesive guest experience
Develop and execute weekend specials and seasonal offerings in alignment with Sundance standards
Oversee daily kitchen operations including expediting, line cooking, and production planning for regular service, holidays, and peak seasons