Job Details

The Sonnenalp Hotel is seeking a Full Time Summer Seasonal Line Cook II to support daily kitchen operations by preparing high quality dishes with consistency efficiency and attention to detail Primary Purpose of Position The Cook II 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 Application Deadline Hiring will occur on a rolling basis Applications will be accepted until April 15th or until the positions are filled Wage 21502300 per hour Includes culinary appreciation fee Essential Duties and Responsibilities Delight our guests by providing quality and timely prepared foods according to established recipes and menusProperly and efficiently prepare and present all food items to be served including accommodating special guest requestsMonitor and rotate food in walk ins and freezers to minimize waste and spoilageFollow all sanitation guidelines and safety precautionsLeave work station in a clean and orderly fashion All foods must be covered labeled and properly storedHandle equipment appliances small wares supplies and toolsPerform opening & closing proceduresTrack and monitor food qualityStock and rotate food; alert the Sous Chef in regard to low inventory itemsWork on the line salad station and prep station or any other stations as neededControl the pace of the food orders and set the tone for the ticket flowing processBe familiar with all kitchen equipment their functions and maintenance requirementsReport any wasted food on waste sheet located by the door of walk inCommunicate effectively with co workers and managers; ensure efficient and effective communication with front of house staffEmployee must be in full uniform when entering the kitchen Clean and neat appearance is a mustComplete knowledge and adherence to kitchen policies and proceduresKnow all safety and emergency proceduresPerform any responsible task requested by managementKeep the sous chef informed of any concerns regarding the kitchen operationsParticipate in recycling procedures of hotel and train staff to properly dispose of trashUnderstand the importance of cross training for all shifts and hours of operationWear gloves when handling food that is ready to eatEducationExperience High School diploma or equivalent requiredCulinary degree preferredMinimum of 2 years prior experience in kitchens preferably in a fine dining settingBased on performance this position can lead to a higher classification in the department ie Cook III ; performance is determined based on the results from regular work inspections following LHW standards quality and quantity of work as determined by managersupervisorMust maintain a performance review score of 30 or higherSpecial SkillsEquipment Prior use of kitchen equipment to include knifes oven mixers etc requiredPrior use of POS system preferredAble to read understand and produce in a timely mannerMust be familiar with proper use and cleaning of relevant kitchen equipment and machineryBasic knowledge of soups stocks and sauces requiredMust have proficient knowledge of sauting culling broiling poaching boiling steaming braisingMust have proficient knife handling skillsUnderstanding and knowledge of safety sanitation and food handling proceduresKnowledge of fabrication of basic proteins requiredEssential Physical Requirements The work is primarily performed in a kitchen environmentEmployee 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 conditionsPosition has very little guest contactBenefits Medical Dental Vision InsuranceResort DiscountsHoliday PayPaid Time Off and Sick Pay401k Retirement Plan & Roth 401kVoluntary Life InsuranceShort Term & Long Term DisabilityEmployee Assistance Program