Foundry Grill Lead Line Cook

Job Summary

Required Qualifications

• •Minimum 1-2 Years in a job as a cook level 3
• •Proficiency and experience working all standard kitchen positions and services such as: Breakfast, Lunch, Dinner
• •Sauté
• •Grill
• •Fry
• •Garde Manager
• •Efficient is working an expo line
• •Good working knowledge of fresh seasonal produce
• •meat and poultry preparation for cooking
• •Must possess a working knowledge of timekeeping systems
• •word processing
• •spreadsheets
• •internet navigation
• •electronic mail
• •Must have or obtain a current food handlers permit within 30 days of employment
• •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
• •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
• •Ability to draw and interpret bar graphs
• •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
• •Must be available to work weekends and holidays
• •Must regularly lift and/or move up to 25 pounds
• •frequently lift and/or move up to 100 pounds
• •occasionally lift and/or move more than 100 pounds
• •Ability to supervise production when Foundry Grill Chef, Sous Chef are not available
• •Ability to interview, hire, and train employees
• •Ability to plan, assign, and direct work
• •Ability to appraise performance
• •Ability to reward and discipline employees
• •Ability to address complaints and resolve problems
• •Ability to complete all applicable paperwork for supervisory responsibilities
• •Ability to work well under pressure
• •Ability to meet deadlines
• •Ability to manage time appropriately
• •Ability to work with a broad based constituency
• •Ability to provide excellent service to all internal and external guests
• •Ability to demonstrate cooperative behavior with colleagues and supervisors
• •Ability to keep information confidential
• •Ability to support and comply with all Sundance policies, procedures, and standards
• •Ability to protect Sundance assets
• •Ability to be a positive ambassador of Sundance inside and outside of work
• •Ability to minimize waste
• •Ability to recycle
• •Ability to conserve energy
• •Ability to purchase and use sustainable products
• •Ability to educate co-workers/guests on environmental ethic
• •Ability to support vendors with similar environmental ethic
• •Ability to decrease pollution levels
• •Ability to minimize the use of toxic chemicals
• •Ability to restore wild life habitats
• •Ability to carpool with co-workers to minimize carbon emissions
• •Ability to embrace and promote all facets of the Sundance Guiding Principles: vision, mission, service standards, and values
• •Ability to exhibit job and product knowledge to accurately support and promote all Sundance departments, amenities and programming ventures
• •Ability to be flexible to meet business demands
• •Ability to work with a broad based constituency and provide excellent service to all internal and external guests
• •Ability to demonstrate cooperative behavior with colleagues and supervisors
• •Ability to keep information confidential as directed in the confidentiality agreement
• •Ability to support and comply with all Sundance policies, procedures, and standards
• •Ability to protect Sundance assets
• •Ability to be a positive ambassador of Sundance inside and outside of work
• •Ability to comply with the Dress Code determined for his/her department
• •Ability to wear nametags at all times while on duty
• •Ability to ensure no cologne, short appropriate earrings, short clean fingernails
• •Ability to wear chef coat, chef pants, apron - clothing must be unwrinkled and clean, and in good condition
• •Men's shirts must be tucked in
• •Ability to wear 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
• •Ability to comply with the Personal Appearance policy (SPL#50)

Desired Qualifications

• •Culinary education is not required but appreciated