Foundry Grill Lead Line Cook

s u n d a n c e

 

Job Title: FOUNDRY GRILL LEAD LINE COOK

Rate of Pay: $25.00 - 27.00 DOE/Hour + Service Charges

Shift: Open Availability

Must be available to work weekends and holidays.

Full-time, Year-Round Position

 

FLSA Status: Non-Exempt/Hourly

Prepared By: Culinary Director

Prepared Date: 1/23/2025

 

 

SUMMARY

 

Execute all aspects of the Foundry Grill operation to successfully run the restaurant in the absence of the Foundry Grill Sous/Chef de Cuisine. Properly cook food to the Sundance Standard being the example for cleanliness, safety, sanitation, and efficiency.

 

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

 

Work with Chefs in menu development and product research. Assist in preparing food for new menu changes.

Lead staff by providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service.

Conduct daily pre shift meetings with Cooks and Dishwashers to discuss training opportunities, operations and concerns.

Manage the productivity of Cooks and Dishwashers ensuring efficiency and quality standards are met.

Inspect all stations to ensure that product meets quality standards and is fully stocked for service.

Provide leadership, refinement and training to Line Cooks I, II, and III.

Provide support to other cooks and dishwashers.

Ensure ticket times are according to Chef's standards.

Conduct pre and post check ensuring all stations are clean and organized.

Throughout shift ensure sanitizer buckets are changed regularly, food temperatures are accurate, and equipment is in good working order.

Communicate with Chefs regarding ordering needs and equipment maintenance (preventative & emergency).

Cook and prepare food according to recipes.

Plate and garnish to standard.

Comply with health code standards at all times.

Maintain station throughout shift to ensure smooth execution of menu items.

Ensure cooks follow Sundance standards for rotating and labeling food.

Ensure food is stored at the proper temperature.

Clean and sanitize equipment used.

Clean work area and inspect the work of dishwashers and cooks.

Support the recycling program.

Contribute to a positive work environment.

Provide support to Chef and production leadership to subordinates.

Supervise production when Sous Chef is not available.

Report any performance or staff problems to Chefs in a timely manner.

 

 

ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:

Embrace and promote all facets of the Sundance Guiding Principles: vision, mission, service standards, and values.

Exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures.

Be flexible to meet business demands, work well under pressure, meet deadlines, and manage time appropriately.

Work with a broad based constituency and provide excellent service to all internal and external guests.

Demonstrate cooperative behavior with colleagues and supervisors.

Keep information confidential as directed in the confidentiality agreement.

Support and comply with all Sundance policies, procedures, and standards.

Protect Sundance assets.

Be a positive ambassador of Sundance inside and outside of work.

 

ENVIRONMENTAL COMMITMENT

Support and participate in environmental programs associated with position, for example: minimize waste, recycle, conserve energy, purchase and use sustainable products, educate co-workers/guests on environmental ethic, support vendors with similar environmental ethic, decrease pollution levels, minimize the use of toxic chemicals,