Line Cooks

Jobs for Humanity•Vail, CO

1d•$19 - $22•Onsite

About The Position

Line Cook Location: Vail, CO The Sonnenalp is looking for Full-Time Year Round Line Cooks. 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 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.

Requirements

High School diploma or equivalent required
Prior use of kitchen equipment, to include knives, oven, mixers, etc. required
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
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

Nice To Haves

Culinary degree preferred
Prior kitchen experience preferred
Prior use of POS system preferred

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'