We are seeking a Tree Room Lead Line Cook to contribute to the success of the Tree Room by properly cooking food to the standard in a timely manner, in a sanitary environment, and within the guidelines of Sundance's environmental commitment.

Essential Duties and Responsibilities include, but are not limited to:

• Inspect all stations pre and post shift to ensure cleanliness, pars, and organization.
• Provide leadership, refinement, and training to Line Cooks I, II, and III.
• Provide support to other cooks and dishwashers.
• Properly prepare station to execute food preparation in a sanitary environment.
• Stock station with the appropriate quantity of prepared menu items to quality standards and expected business levels.
• Cook and prepare food according to recipes and the direction of the Chef de Cuisine.
• Plate and garnish to Chef de Cuisine's standard.
• Always comply with health code standards.
• Maintain station throughout shift to ensure smooth execution of menu items.
• Follow Sundance standards for rotating and labeling food (FIFO).
• Store food at the proper temperature.
• Clean and sanitize equipment used.
• Clean work area prior to checking out with the Chef.
• Contribute to a positive work environment.
• Prepare soups or specials as directed.
• Requisition products from Chefs.
• Lead production when Chefs are not available.
• Maintain DABC compliance regarding cooking with and storage of alcohol and flavorings.
• Assist sous chef with butchery and sauce making.
• Exhibit competence to work any nighttime line cook position, and/or lunch.
• Assist in monthly inventory.

Supervisory Responsibilities include the ability to supervise when Chef or Sous Chef are not available, carrying out responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, training employees, planning, assigning, directing work, and addressing complaints and resolving problems.

Qualifications for this position include:

• Two to three years of related experience and/or training; or equivalent combination of education and experience.
• Formal culinary education is appreciated but not required.
• Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.
• Must have or obtain a current food handlers permit within 30 days of employment.

Work Environment includes frequent exposure to extreme heat and cold (non-weather) and moving mechanical parts, occasional exposure to wet and/or humid conditions, outside weather conditions, extreme heat, risk of electrical shock, and vibration. The noise level in the work environment is usually moderate.

• Subsidized medical, dental, and vision insurance.
• 401(k) retirement plan.
• Paid time off policy.
• Employee discounts on dining and resort amenities.
• Season Pass.

• Two to three years of related experience and/or training.
• Good working knowledge of fresh seasonal produce, meat, and poultry preparation.
• Ability to obtain a current food handlers permit within 30 days of employment.
• Competence in executing recipes without needing direction.
• Supervisory skills when the Chef or Sous Chef are unavailable.