Sonnenalp Properties, Inc.
The Sonnenalp is looking for Full-Time Year Round Line Cook II.
Wage:
$20.50/hour, (Includes culinary appreciation fee)
Typical Schedule : Five to six days a week, 40 hours a week depending on business levels
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.
Essential Duties and 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’.
Education / Experience
High School diploma or equivalent required
Culinary degree preferred
Minimum of 2 years prior experience in kitchens, preferably in a fine dining setting
Based on performance this position can lead to a higher classification in the department (i.e Cook III ); performance is determined based on the results from regular work inspections, following LHW standards, quality and quantity of work as determined by manager/supervisor
Must maintain a performance review score of 3.0 or higher
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 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
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.
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Wage:
$20.50/hour, (Includes culinary appreciation fee)
Typical Schedule : Five to six days a week, 40 hours a week depending on business levels
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.
Essential Duties and 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’.
Education / Experience
High School diploma or equivalent required
Culinary degree preferred
Minimum of 2 years prior experience in kitchens, preferably in a fine dining setting
Based on performance this position can lead to a higher classification in the department (i.e Cook III ); performance is determined based on the results from regular work inspections, following LHW standards, quality and quantity of work as determined by manager/supervisor
Must maintain a performance review score of 3.0 or higher
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 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
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.
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