Provo, UT, United States
Chef, Hospitality, Bluecollar, Training, Manager
Jun 13, 2021
Sep 26, 2021
Properly bakes and prepares cakes, cookies, pies, custards, and plated desserts to the Sundance Standard in a timely manner and in a sanitary environment while honoring Sundance's environmental commitment. Provides leadership and direction to Pastry I and Pastry II staff.
ESSENTIAL DUTIES AND RESPONSIBILITIES
include the following. Other duties may be assigned.
In the absence of the Pastry Chef and Pastry Sous Chef leads the staff providing written production lists, assigning tasks, checking on quality of prepared items, and making adjustments to products to ensure they meet standards for service.
Places orders, does inventory, and rotates the product for service including food storage.
Decides if a specialty cake or last-minute guest request can be accommodated and if not, recommends substitution, i.e., send an extra dozen cookies or bars.
Logs events of the day, in English, in an understandable and direct way so that the chef is informed of what has transpired in his/her absence.
Measures and mixes ingredients to form dough or batter, using commercial mixer.
Prepares and cooks ingredients for pie fillings, custards, or other desserts.
Mixes ingredients to make icings and decorates cakes and pastries.
Follows and converts recipes written by pastry chef into higher or lower numbers.
Demonstrates a master understanding of custards, sauces, quick breads, muffins, cakes, pies, ice creams and sorbets, breads, and breakfast pastries.
Demonstrates a master understanding of bread production and cake assembly.
Exhibits knowledge and skill level to develop and execute chocolate work and contemporary dessert plating without supervision.
Standardizes recipes and procedures.
Creates new menu ideas, performs accurate inventory, and demonstrates desserts in front of public.
Works any production needed for pastry, and all BEO's.
Assists lead with all deliveries being put away and organized.
Well-versed on all menu production, and does not need to ask for direction when executing recipes out of the recipe book.
Assists chef and sous chef with final walk through of kitchen, cleans and organizes walk-ins.
Cleans and sanitizes equipment and work station.
Reads and follows basic recipes and procedures.
Exhibits exceptional knife skills.
Reads BEOS and understands prep sheets.
Fills out prep sheets clearly and accurately.
Trains Pastry I and Pastry II on other production tasks.
Complies with health code standards at all times.
Maintains station throughout shift to ensure smooth execution production list.
Follows standards for rotating and labeling food.
Stores food at the proper temperature.
Cleans and organizes all coolers before end of shift.
Supports recycling program.
Contributes to a positive work environment.
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
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, restore wildlife
habitat, and carpool with co-workers to minimize carbon emissions. All employees are invited to participate in environmental or Sundance Preserve sponsored events.
In the absence of the Pastry Chef, 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.
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. As representatives of Sundance all employees including mangers are expected to be in compliance with the Dress Code determined for his/her department as defined in the job description or follow the standards below.
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.
Sundance will reasonably accommodate employees with religious beliefs or a disability that may make it difficult for that employee to comply fully with the Personal Appearance Policy. Employees should contact their supervisor or Human Resources to request a reasonable accommodation that will comply to the greatest extent possible with the policy.
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 below 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
Associate's degree or equivalent from two-year college or technical school; or two to three years professional baking experience and/or training; or equivalent combination of education and experience.
Proficient skills in bread baking and dessert production. Mastery of American desserts, bread baking and dessert production.
CERTIFICATIONS, LICENSES, REGISTRATIONS
Must possess or obtain a valid food handlers permit within 30 days of employment.
Ability to read and comprehend simple instructions in English, short correspondence, and memos. Ability to write simple correspondence. Ability to effectively present information in one-on-one and small group situations to other employees of the organization.
Ability to add, subtracts, multiply, and divide in all units of measure, using whole numbers, common fractions, and decimals. Ability to compute ratio and percent.
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 stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 25 pounds and occasionally lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.
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 regularly exposed to extreme cold and extreme heat; wet and/or humid conditions, moving mechanical parts, fumes or airborne particles, toxic or caustic chemicals, outside weather conditions, and risk of electrical shock. The noise level in the work environment is usually moderate. Employee will work with extreme hot and cold due to ovens and freezers.
Must be 18 years of age or older.
Sundance Mountain Resort
Website : http://www.sundanceresort.com/