Line Cooks

Overview

Location:

Vail, CO
Company:
Sonnenalp Of Vail Foundation
Position:
Line Cook
Wage: $19.00 - $22.00 /hour, plus a culinary appreciation fee

Typical Schedule:

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

• 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 a "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

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

• Prior use of kitchen equipment, to include knives, 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

• 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

• 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.

• Entry level

• Full-time

• Management and Manufacturing