s u n d a n c e
Job Title: Tree Room Chef De Cuisine
Department: Kitchen

SUMMARY

Work collaboratively with the Director of Culinary, and Executive Sous Chefs to curate seasonal and holiday menus taking inspiration from Sundance Guiding Principles. Work cooperatively with the Tree Room Manager to deliver an exceptional dining experience celebrating the culinary arts and the art of guest service. Execute the daily culinary production of the Tree Room, successfully performing all duties in a manner that coheres with the vision of Sundance.

MANAGEMENT SKILLS

• Financial management and accountability including preparation and adherence to departmental budget and willingness to implement improvements to achieve the financial goals of Sundance Partners, LTD.
• Manage change effectively.
• Implement the Sundance guiding principles.
• Provide leadership to position Sundance to achieve its vision.
• Communicate goals and objectives in a manner which inspires employees to live and apply the guiding principles.
• Communicate clearly and concisely in writing or verbally.
• Sell concepts and ideas to management, peers, and employees.
• Build morale and spirit.
• Instill a guest service attitude in all employees.
• Instill a “can-do” attitude in all employees.
• Manage time.
• Follow, support, and enforce company policies and procedures.
• Solve problems.
• Assume responsibility and accountability for self and employees.
• Quickly evaluate alternatives and decide on a plan of action.
• Think creatively.

QUALIFICATIONS

• To succeed in this role, individuals must meet the required skills and abilities. Reasonable accommodations are available for those with disabilities.
• Associate degree (A. A.) or equivalent from a two-year college or technical school; or six months to one-year related experience and/or training; or equivalent combination of education and experience. Minimum one to two years’ experience in fine dining facility. Minimum one year in management role. Working knowledge of classical and proper techniques for all line stations including Protein Set, Veg Set, Saucier, Entremetier, Charcuterie and Tournade Positions.
• Must possess or obtain a valid food handler’s permit within 30 days of employment.
• All certification, licensing, and training as required by State & Federal Law for food service.
• This role requires physical activity, including standing, walking, lifting (up to 100+ lbs), and various movements. Vision requirements include depth, color, and focus adjustment.Must be 18 years of age or older.

ESSENTIAL DUTIES AND RESPONSIBILITIES

• Work closely with the Director of Culinary and Executive Sous Chef on menu planning, costing, and execution.
• In conjunction with the Tree Room Manager create menu descriptions, tasting notes, and wine recommendations for each menu.
• Exhibit meticulous planning and organization to coordinate restaurant production for daily dinner service including holidays, seasonal festivals, and extra days during peak seasons.
• Coordinate and develop weekend specials.
• Introduce specials to service staff in the pre-meal meeting and actively seek feedback.
• Consistently execute menus in line with the Sundance Standard.
• Update and maintain the recipe database.
• Expedite and/or cook on kitchen lines on a daily basis.
• Administer orders for the restaurant.
• Train, supervise, and schedule all line, pantry, and prep cooks as well as dishwashers.
• Provide education and training to both kitchen staff as well as service staff.
• Exhibit a professional demeanor and exceptional communication and organizational skills.
• Cultivate a professional and respectful atmosphere between culinary and service staff.
• Establish and maintain a positive work environment.
• Set a good example and ensure staff abides by safety, sanitation standards, practices, and applicable laws.
• Order and requisition all necessary products.
• Assist in monthly inventories, ensuring accurate food cost.
• Ensure proper rotation of food and food products to maximize company profitability.
• Control costs by watching labor and minimizing waste.
• Monitor nightly staffing levels.
• Account daily for departmental labor and control overtime.
• Track, document, and ensure all kitchen staff has appropriate certification, licensing and training according to Sundance Policies and State and Federal Laws.
• Oversee the cleanliness of all kitchen areas.
• Train staff to support the recycling program.
• Promote Sundance through media interviews, cooking demonstrations, and charity events as opportunities arise.
• Requisition, interview, and hire all needed employees.

SUPERVISORY RESPONSIBILITIES

• Manage one subordinate supervisor and supervise up to 5 employees in the Tree Room kitchen, as well as dishwashers. Work in cooperation with the FOH manager and service staff.
• Carry 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.