Sundance Mountain Resort
  • 14-Aug-2017 to 15-Jun-2018 (MST)
  • Kitchen
  • Provo, UT, USA
  • $13.50 to $15.00
  • Hourly
  • Seasonal - Full Time

season pass, ancillary insurance options, generous discounts

Job Title:                    FOUNDRY GRILL LINE COOK III

Department:                Food & Beverage

Reports To:                 Chef

Rate of Pay:                $13.50-$15.00/Hour (DOE)

Shift:                           Monday through Sunday

                        8:00 am until 5:00 pm

                        2:00 pm until close

                                    Part Time and Full-time, year-round or seasonal positions

                                    Must be available to work weekends and holidays.              



Responsible for properly cooking food to the Sundance Standard in a timely manner and in a sanitary environment. 


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

Properly prepare station to execute food preparation in a sanitary environment.

Stock station with the appropriate quantity of foodstuffs to prepare menu items to quality standards and expected business levels.

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.

Follow Sundance standards for rotating and labeling food.

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.

Competent to work any night time line cook position, and or lunch.

Assist lead cook and sous chef with butchery, and sauce making.

Is well versed on all menu production, IE does not need to ask for direction when executing recipes out of the recipe book.

Assist sous chef with final walk through of restaurant, clean and organize walk-ins.



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.

Strategically balance customer, business, and employee needs.

Be able to work a flexible schedule, work well under pressure, and meet multiple and sometimes competing 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.



Ability to supervise when Chef, Sous Chef, or Lead Line Cooks 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.



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.



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 (SPL#50) 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.



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.



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.



Two to three to 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.





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.  Must be able to effectively communicate with co-workers in English and Spanish



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.



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.



The physical demands described here are representative of those that must be met by an employee to successfully perform 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 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. 



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.  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.



Must be 21 years of age or older 

Sundance Mountain Resort
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