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Job: Line Cook II & III

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Posted: 11/20/2017

Job Status: Full Time

Job Reference #: 165246

Job Description

  • Culinary
  • Vail, CO, USA
  • DOE
  • Hourly
  • Year-Round - Full Time

Primary Purpose of Position

The Cook II / III is in charge of multiple stations in the kitchen cooking a variety of meats, vegetables and seafood according to specified menu and recipes.  Responsible to assist in the training of lower level cooks.  Must be flexible and able to work in different stations in kitchens and learn the skills to improve knowledge.  This is a lead cook position that requires the candidate to lead a team of 3-5.

Essential Duties and Responsibilities

  • Delight our guests by providing quality and timely prepared foods
  • Participate in the preparation and execution of all food cooked in the kitchen
  • Monitor all food quality in freezers/ coolers in kitchen.
  • 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. Nametag (or name patch) must be in place.
  • Complete knowledge and adherence to kitchen policies and procedures.
  • Know all safety and emergency procedures.
  • Be punched in and ready to work at scheduled time.
  • 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'.


  • High School diploma or equivalent required
  • Culinary degree preferred
  • Minimum of 3 years prior experience in kitchens, preferably in a fine dining setting
  • Based on performance this position can lead to a higher classification 

Special Skills/Equipment

  • Prior use of kitchen equipment, to include knifes, oven, mixers, etc. required
  • Prior use of POS system preferred
  • 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 saucesrequired.
  • Must have proficient knowledge of sauting, 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
  • Detail orientated.
  • Organized and efficient.
  • High quality standards for production and service

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.

Application Instructions

Thank you for your interest in the Sonnenalp Hotel. Please click the link below to apply for this position. We look forward to hearing from you!

Please click here to apply for this position!


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