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Harvest Line Cook

Sonnenalp Hotel

Edwards, CO

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JOB DETAILS
SALARY
$20–$23 Per Hour
SKILLS
Communication Skills, Computer Workstations, Cook Dishes, Dental Insurance, Electrical Components, Emergency Procedures, Employee Assistance Plan, Fitness, Food Presentation, Food Quality, Performance Reviews, Physical Demands, Point of Sale (POS) Systems, Process Flow, Quality Monitoring, Recycling, Safety Process, Sanitation, Seafood Department, Staff Training, Time Management, Vision Plan
LOCATION
Edwards, CO
POSTED
2 days ago
The Sonnenalp Club is hiring Full-Time and Part-Time Summer Seasonal Line Cooks at our Harvest Restaurant located in Edwards, Colorado. The Seasonal dates run from May through October.

This position will be posted through May 30th or until the position is filled.

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

Wage: $20.00-$23.00 per hour. (plus culinary appreciation fee)

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
  • Minimum of 2 years prior experience in kitchens, preferably in a fine dining setting
  • Based on performance this position can lead to a higher classification in the department (i.e Cook III ); performance is determined based on the results from regular work inspections, following LHW standards, quality and quantity of work as determined by manager/supervisor
  • Must maintain a performance review score of 3.0 or higher

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.

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
  • Manager House Account
  • Use of the Golf Course and Fitness Center

About the Company

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Sonnenalp Hotel

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