Line Cook I, II, III - $24-28/Hour

Salamander Hospitality, Llc • Aspen, CO

4d • $24 - $28 • Onsite

About The Position

To serve as a senior member of the culinary team by leading station operations, preparing and presenting high-quality dishes to exacting standards, and ensuring consistency across all kitchen functions. The Line Cook III is responsible for mentoring junior cooks, supporting menu development, maintaining food cost controls, and upholding the highest levels of food safety and sanitation while delivering an exceptional dining experience for guests.

Requirements

• Must be 18 years of age or older.
• High school or equivalent education required.
• 4+ years professional cooking experience, often including supervisory responsibilities.
• Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.
• Ability to read recipes and follow their instructions.
• Proven ability to lead a station or entire line during service; trains, coaches, and evaluates junior cooks; models professional behavior and work ethic.

Nice To Haves

• Spanish is a plus but not necessary.

Responsibilities

• Prepare food items in accordance with standardized recipes, presentation standards, and quality expectations in a timely and consistent manner.
• Set up and break down the workstation based on par levels and daily production needs.
• Ensure all cooking equipment (e.g., ovens, grills, burners, salamanders, fryers) is clean, functioning, and ready for service.
• Check station par levels and prepare additional items as needed to meet service demands.
• Communicate production progress to the chef.
• Follow all food safety and sanitation guidelines, including proper food handling, cleanliness, and completion of HACCP documentation.
• Advanced culinary techniques; can handle all stations; strong plating and presentation skills.
• Always maintain a clean and organized work environment.
• Create professional working relationships with all colleagues.
• Attend meetings as required.
• Assists chef in developing specials and new menu items; provides input on seasonal and cost-effective ingredients.
• Support departmental initiatives and hotel programs, including long-range planning and continuous improvement efforts as directed by management.
• May provide input on scheduling line staff; communicates effectively with front-of-house to ensure smooth service timing.

Benefits

• Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment.
• Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment.
• 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours.
• Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period.

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: High school or GED
• Number of Employees: 1,001-5,000 employees