Cook II - Winter Seasonal

The Sonnenalp Hotel is seeking a Full-Time Summer Seasonal Line Cook to support daily kitchen operations by preparing high-quality dishes with consistency, efficiency, and attention to detail. 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. Application Deadline: Hiring will occur on a rolling basis. Applications will be accepted until October 1st or until the positions are filled. Wage: $21.50�$23.00 per hour. (Includes culinary appreciation fee) Winter Seasonal Dates: 11/23/2026 - 4/4/2027 - Can change based on business levels. 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 saut�ing, 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…