Tree Room Lead Line Cook

Job Title: TREE ROOM LEAD LINE COOK

Department: Food & Beverage

Rate of Pay: $24.00/Hour

Shift: Monday through Sunday, 12:00 pm to close

Full-Time, Year-Round Position

Must be available to work weekends and holidays

FLSA Status: Non-Exempt/Hourly

SUMMARY

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 the Sundance's environmental commitment.

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.

• 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.
• Exhibits competence to work any night time line cook position, and or lunch.
• Assist sous chef with butchery, and sauce making.
• Exhibits being well versed on all menu production, IE. does not need to ask for direction when executing recipes out of the recipe book
• Follow directions of sous chef with final walk through of restaurant, clean and organize walk-ins
• Assists in monthly inventory.

SUPERVISORY RESPONSIBILITIES

• Ability to supervise when Chef, Sous Chef are not available.
• Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems. Complete all applicable paperwork for the above responsibilities and submit to HR in a timely manner.

QUALIFICATIONS

• To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Two to three to years related experience and/or training; or equivalent combination of education and experience.
• Formal Culinary education is not required yet appreciated.
• 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.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel, reach with hands and arms, talk or hear, and taste or smell. The employee is occasionally required to sit, climb or balance, stoop, kneel, crouch or crawl. The employee must regularly lift and/or move up to 25 pounds, frequently lift and/or move up to 100 pounds and occasionally lift and/or move more than 100 pounds.
• Must be 21 years of age or older