Job Title: DELI LEAD COOK

Department: Food & Beverage

Rate of Pay: $23.00 Hour

Shift: Monday through Sunday

Open Availability

Full-time, year-round

Must be available to work weekends and holidays.

FLSA Status: Non-Exempt/Hourly

Summary:

The Deli Lead ensures smooth deli operations by overseeing food preparation, maintaining sanitation standards, and providing leadership to staff while supporting Sundance's environmental commitment. This position reports to the Executive Sous Chef and Culinary Director.

Key Responsibilities:

• Train and supervise Deli clerks and attendants on food handling, preparation and portion
• Inspect and maintain cleanliness, organization, and food safety standards for kitchen and deli areas.
• Oversee food production for deli menu daily. Maintain proper pars for food prep.
• Ensure proper food storage, labeling, and equipment maintenance. Inspect the deli area daily.
• Uphold health code compliance and minimize waste.
• Assist with inventory of food products and enter into the tracking system.
• Oversee daily/weekly food ordering and product rotation. Maintain a FIFO system.
• Foster a positive team environment and lead in the absence of supervisors.
• Work with Exec. Sous Chef on menu creation and execution. Changing items seasonally to best fit the needs of the deli.

Supervisory Responsibilities:

Oversee deli operations, including training, task delegation, performance management, and HR-related duties when other leadership is unavailable.

Qualifications:

• 2-3 years of experience or equivalent education/training.
• Strong knowledge of fresh produce, meat, and poultry prep.
• Food handler's permit (or obtain within 30 days).
• Must be 21+ years old.
• Ability to lift up to 100 lbs.

Benefits:

• Benefits package that includes: subsidized medical, dental, vision, 401k & paid time off policy.
• Employee discounts on dining and resort amenities

• Season Pass

Disclaimer:

Employees may be required to perform additional duties as needed within company policies.