Line Cook- Summer Seasonal

The Sonnenalp is looking for Summer Full-Time Seasonal Line Cooks. Sonnenalp is accepting applications until June 1st, 2024.

Wage: $18.50 - $21.50 /hour, plus culinary appreciation fee ($3 additional per hour)

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 the specified menu and recipes. Responsible for being on the line, and 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 the station in a clean and orderly fashion. All foods must be covered, labeled, and properly stored.
• Work on the line, salad station, prep station, or any other stations as needed
• Control the pace of the food orders and set the tone for the ticket-flowing process
• Communicate effectively with co-workers and managers; ensure efficient and effective communication with front-of-house staff
• Keep the sous chef informed of any concerns regarding the kitchen operations.
• Participate in recycling procedures of the hotel and train staff to properly dispose of trash.

Education/Experience

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

Special Skills/Equipment

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

Essential Physical Requirements

• The work is primarily performed in a kitchen environment.
• The employee is exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment, and potentially wet floors. Extreme caution must be exercised when encountering these conditions.
• The 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

• Free golf and fitness center access (based on availability)
• Resort Discounts
• Holiday Pay and Sick Pay
• 401(k) Retirement Plan & Roth 401(k) after 6-months
• Employee Meal
• Parking Credit or Discounted Bus Passes

Employee Conduct

• It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co-workers, guests and vendors.

This job description is intended to convey information essential to understanding the scope of the position and it is not intended to be an exhaustive list of skills, efforts, duties, responsibilities or working conditions associated with the position. Management may assign or reassign duties and responsibilities to this job at any time.