Harvest Line Cook-Summer/Seasonal

The Sonnenalp Club in Edwards is looking for four Full-Time Seasonal Cooks Level I-III, with a desired start date of April 14th, 2024. Sonnenalp is accepting applications until May 1st, 2024.

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

Schedule: 5 Days a Week / 8 Hours Per Day

Primary Purpose of Position

The Line cook is responsible for an assigned station in the hot or cold kitchen. This entails preparing and plating a variety of meats, vegetables, appetizers, and desserts according to specified menu guides and recipes. Primarily responsible for hot or cold lines 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 with 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
• Perform kitchen maintenance tasks such as emptying the trash, washing dishes, and perform opening & closing procedures.
• Test the temperature of food at specified intervals.
• Follow all sanitation guidelines and safety precautions.
• Leave the station in a clean and orderly fashion. All foods must be covered, labeled, and properly stored.
• Stock and rotate food; alert the Harvest Chef in regard to low inventory items.
• Communicate effectively with co-workers and managers; ensure efficient and effective communication with front of house staff.
• Clean and sanitize production equipment, work surfaces and kitchen according to cleaning schedules and procedures.
• Perform any responsible task requested by management.

Education/Experience

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

Special Skills/Equipment

• Prior use of kitchen equipment, including knives, ovens, mixers, etc.
• Able to read, understand, and produce promptly
• 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.
• The employee is exposed to high heat sources, steam, boiling liquids, sharp knives, electrical equipment, and potentially wet floors. Extreme caution must be exercised when encountering these conditions.
• Must be able to stand for 8 hours.
• Must be able to carry up to 35lbs
• The position has very little guest contact.

Seasonal & Part-Time Benefits:

• Free golf and fitness center access (based on availability)
• 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

Employee Conduct

• It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co-workers, guests and vendors.

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.