The Sonnenalp Club in Edwards is looking for Seasonal Line Cooks for the Harvest Restaurant.

Wage: $18.50 - $21.50 /hour, plus a culinary appreciation fee

Schedule: 2pm - 10pm

Primary Purpose of Position

The Line cook is responsible for an assigned station in the hot or cold kitchen. This entails preparing and the plating of a variety of meats, vegetables, appetizers and desserts according to specified menu guides and recipes. Primarily responsible for Hot or cold line and do prep work for the kitchen. Must be flexible and able to work in different stations and kitchens and learn the skills to improve knowledge. Be able to help out with banquet events, attend live cooking events and help food truck prep if necessary.

Essential Duties and Responsibilities

• Assist in the preparation of foods according to established recipes and menus.
• Cook and prep food with respect to timeliness and attention to detail
• Ensure leftover food is stored properly.
• Perform kitchen maintenance tasks such as emptying the trash and washing dishes.
• Test the temperature of food at specified intervals.
• 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.
• Stock and rotate food; alert the Harvest Chef in regard to low inventory items.
• Work the assigned hot or cold line station, and other stations if applicable.
• 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
• Distribute and store clean pots, dishes and utensils.
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Complete knowledge and adherence to kitchen policies and procedures.
• Know all safety and emergency procedures.
• Perform any responsible task requested by management.
• Keep management informed of any concerns regarding the kitchen operations.
• Participate in recycling procedures of and 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'.
• Wear face mask and any other protective equipment according to health department.
• Participate in closing duties, including sweeping and mopping the kitchen.

Education/Experience

• High School diploma or equivalent required
• Culinary degree preferred
• 2-3 years' experience desired

Special Skills/Equipment

• Prior use of kitchen equipment, to include knifes, oven, mixers, etc.
• Able to read, understand, and produce in a timely manner
• Understanding and knowledge of safety, sanitation and food handling procedures.
• Ability to follow directions and desire to learn

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.
• Position has very little guest contact.

Benefits:

• Resort Discounts
• Holiday Pay & Sick Pay
• 401(k) Retirement Plan & Roth 401(k) *After one year and 1000 hours worked
• Employee Assistance Program
• Parking Credit or Discounted Bus Passes
• Employee Meal

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.