Evening Shift: Monday through Sunday, 2:00 pm - 10:00 pm. Flexibility to cover morning shifts as needed.

Must be available to work weekends and holidays

SUMMARY

Responsible for properly cooking food in a timely manner and in a sanitary environment.

DUTIES

ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned. All Sundance representatives are expected to:

Ensures quality and quantity of foodstuffs according to standards and specifications as determined by Restaurant Chef.

Cooks and prepares food according to recipes.

Responsible for garnishes, desserts and any prep related to these.

Cleans and sanitizes equipment used.

Provides support to Chef.

Provides production leadership for pantry and prep cooks.

Responsible for preparing and maintaining the station used for prep cooks.

Maintains sanitary working environment at all times.

Responsible for following resort recipes in preparation of meals for guests.

Responsible for promoting positive morale in kitchen.

Proficient in line duties in one of the kitchen stations such as grill and oven.

May be required to work in all Sundance kitchens as determined by business and staffing needs.

ALL SUNDANCE REPRESENTATIVES ARE EXPECTED TO:

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

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

Be able to work a flexible schedule, work well under pressure, meet deadlines.

Possess the necessary social skills to 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 and furthermore support and comply with all Sundance policies, procedures and standards.

Protect Sundance assets.

Be an ambassador of Sundance inside and outside of work.

SUPERVISORY RESPONSIBILITIES

This job has no supervisory responsibilities.

DRESS CODE

Sundance recognizes the impact that our image has on the guest's impression of the resort and the perception of our ability to provide professional service to our clientele. In order to best promote a positive, professional image that meets Sundance guest's expectations, employees are required to dress in a professional, conservative fashion that is appropriate for their area. Please use the following as a minimum standard:

All aspects of the Personal Appearance policy (SPL50) must be in compliance.

Operational managers are required to wear nametags at all times while on duty. Additionally, no cologne, short appropriate earrings, short clean fingernails required.

Chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition (no rips, tears, or frays regardless of whether accidental or fashionably placed).

Men's shirts must be tucked in.

A tailored fit is required of all clothing.

Closed toe footwear is required.

T-shirts must be in good condition and have appropriate Sundance logos if not covered by chef's coat.

Baseball caps must be in good condition and have appropriate Sundance logos. Other hair restraints permitted.

DISCLAIMER

This is a general description of this job. All employees of SUNDANCE PARTNERS LTD. will be required to perform any task that is asked of him/her within legal and ethical parameters and company policy.

ENVIRONMENTAL COMMITMENT

Support and participate in environmental programs associated with position: minimizing waste, recycling, energy conservation, purchase and use of sustainable products, education on environmental ethic, support vendors with similar ethic, decrease pollution levels, minimize the use of toxic chemicals, restore wild life habitats.

QUALIFICATIONS

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed are representative of the knowledge, skill and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

EDUCATION and/or EXPERIENCE

One year certificate from college or technical school; or one to two years related experience and/or training; or equivalent combination of education and experience.

Good working knowledge of fresh seasonal produce; meat and poultry preparation for cooking.

TECHNICAL/COMPUTER SKILLS

CERTIFICATIONS, LICENSES, REGISTRATIONS

Must have or obtain a current food handlers permit within 30 days of employment.

LANGUAGE SKILLS

Ability to read and comprehend simple instructions, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to customers, clients, and other employees of the organization in English and Spanish.

MATHEMATICAL SKILLS

Ability to add, subtract, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute rate, ratio, and percent and to draw and interpret bar graphs.

REASONING ABILITY

Ability to apply common sense understanding to carry out detailed but uninvolved written or oral instructions. Ability to deal with problems involving a few concrete variables in standardized situations.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functionsof this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

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; and 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.

WORK ENVIRONMENT

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is frequently exposed to moving mechanical parts, extreme hot and cold non-weather conditions. The employee is occasionally exposed 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.

OTHER QUALIFICATIONS

Must be 18 years of age or older.