Line Cook

Sonnenalp Hotel of Vail; Vail (CO); On-site; Full time

Job summary

A leading hospitality company in Vail is seeking Full-Time or Part-Time Seasonal Line Cooks. The role involves preparing a variety of dishes, ensuring food quality, and maintaining kitchen standards. Ideal candidates will have prior kitchen experience and a culinary background. The position offers competitive wages and benefits, including medical insurance and paid time off.

Benefits

Medical Insurance

Dental Insurance

Vision Insurance

Resort Discounts

Holiday Pay

Paid Time Off

401(k) Retirement Plan

Employee Assistance Program

Qualifications

• Prior kitchen experience preferred.
• Must be familiar with proper use and cleaning of kitchen equipment.

Responsibilities

• Prepare and present food items according to recipes.
• Monitor food quality and minimize waste.
• Communicate effectively with co-workers and managers.

Skills

Cooking

Food Safety

Communication

Education

High School diploma

Culinary degree

Tools

Kitchen Equipment

POS System

Job description

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The Sonnenalp is looking for Full-Time or Part-Time Seasonal Line Cooks.

Wage: $19.00 - $22.0 /hour, (plus a culinary appreciation fee)

Typical Schedule: Five to six days a week, 40 hours a week depending on business levels

Primary Purpose Of Position

The Line Cook is responsible for an assigned station in the kitchen cooking a variety of meats, vegetables and seafood according to specified menu and recipes. Responsible for being on the line, preparing hot and cold food items. Must be flexible and able to work in different stations in kitchens and learn the skills to improve knowledge.

Essential Duties And Responsibilities

• Delight our guests by providing quality and timely prepared foods according to established recipes and menus
• Properly and efficiently prepare and present all food items to be served, including accommodating special guest requests.
• Monitor and rotate food in walk ins and freezers to minimize waste and spoilage.
• Follow all sanitation guidelines and safety precautions
• Leave work station in a clean and orderly fashion. All foods must be covered, labeled, and properly stored.
• Handle equipment, appliances, small wares, supplies, and tools
• Perform opening & closing procedures
• Track and monitor food quality
• Stock and rotate food; alert the Sous Chef in regard to low inventory items
• Work on the line, salad station, and prep station or any other stations as needed
• Control the pace of the food orders and set the tone for the ticket flowing process
• Be familiar with all kitchen equipment, their functions and maintenance requirements.
• Report any wasted food on “waste sheet” located by the door of walk in.
• Communicate effectively with co-workers and managers; ensure efficient and effective communication with front of house staff
• Employee must be in full uniform when entering the kitchen. Clean and neat appearance is a must.
• Complete knowledge and adherence to kitchen policies and procedures.
• Know all safety and emergency procedures.
• Perform any responsible task requested by management.
• Keep the sous chef informed of any concerns regarding the kitchen operations.
• Participate in recycling procedures of hotel and train staff to properly dispose of trash.
• Understand the importance of cross training for all shifts and hours of operation.
• Wear gloves when handling food that is ‘ready-to-eat’.
  
  

Education/Experience

• High School diploma or equivalent required
• Culinary degree preferred
• Prior kitchen experience preferred
  
  

Special Skills/Equipment

• Prior use of kitchen equipment, to include knifes, oven, mixers, etc. required
• Prior use of POS system preferred
• Able to read, understand, and produce in a timely manner
• Must be familiar with proper use and cleaning of relevant kitchen equipment and machinery.
• Basic knowledge of soups, stocks and sauces required.
• Must have proficient knowledge of sautéing, culling, broiling, poaching, boiling, steaming, braising.
• Must have proficient knife handling skills.
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Knowledge of fabrication of basic proteins required
  
  

Essential Physical Requirements

• The work is primarily performed in a kitchen environment.
• Employee is exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment and potentially wet floors. Extreme caution must be exercised when encountered with these conditions.
• Position has very little guest contact.
• Must be able to stand and walk for the duration of the shift, up to 12 hours.
• Must be able to stoop, kneel, and reach.
• Must be able to frequently lift up to 15lbs and occasionally lift up to 50lbs.
  
  

Benefits

• Medical, Dental, Vision Insurance
• Resort Discounts
• Holiday Pay, Paid Time Off and Sick Pay
• 401(k) Retirement Plan & Roth 401(k)
• Voluntary Life Insurance
• Short Term & Long Term Disability
• Employee Assistance Program
• Parking Credit or Discounted Bus Passes
• By applying for this position, you are acknowledging that you understand and agree with the job duties and requirements listed above. This constitutes as an acknowledgment of the official job description for the position.

Seniority level

• Seniority level

  Entry level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Strategy/Planning and Information Technology

• Industries

  Hospitality

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