Cafeteria Cook III

The Sonnenalp is looking for a Cook Level 3. This position will stay open until July 20th or until filled.

Wage: $22 Plus Tips

Primary Purpose of Position

Provide employees with high-quality, nutritious meals on a daily basis in Cantina Alpina, the employee cafeteria. Menu creation, preparation, cooking and presentation fall under the scope of this role. Maintain the highest sanitation and cooking standards at all times. Essential Duties and Responsibilities

• Create and planning diverse and healthy menu items for meals in the Cantina Alpina
• Prep and cook meals and prepare them for presentation in the cafeteria
• Assume 100% responsibility for quality of products served, to ensure quality of both morning and evening shifts
• Accurately and efficiently cook meats, fish, vegetables, soups, and other hot food products
• Complete opening and closing checklists
• Prep cold salad station and ensure vegetables are kept fresh
• Refer to daily prep list at the start of each shift for assigned duties
• Find nutritious alternatives for employee meals
• Promptly report equipment and food quality or shortage problems to Chef
• Be familiar with all kitchen equipment, their functions, and maintenance requirements
• Report any wasted food on waste sheet
• Responsible for cafeteria food set up and storage
• Keep accurate inventory and ensure proper food ordering
• Handle, store, label and rotate all products properly and in accordance to applicable Colorado laws
• Assist with any prep assigned by the Sous chef or lead cook for other restaurants
• Supervise Employee Dining room attendant, to include hiring, scheduling, training and performance management.
• Complete knowledge and adherence to kitchen policies and procedures
• Know all safety and emergency procedures
• Leave work station in a clean and orderly fashion, ensuring all foods are covered and properly stored
• Ensure proper food storage and sanitation at all times
• Take pride in the Cantina Alpina, ensure organization and cleanliness
• Keep the chef on duty informed of any concerns regarding the kitchen operations and bring suggestions for improvement to management
• Other related duties as assigned by Kitchen Management

Education/Experience

• High School Diploma or equivalent (GED)
• Culinary degree preferred
• Minimum 1 year experience as a line cook required
• Experience with large-scale menu creation and execution
• Prior experience in supervision of employees desired

Special Skills/Equipment

• Ability to work independently and under minimal supervision
• Spanish language helpful but not required
• Creative and able to design menu items
• Organized, accurate, and reliable
• Ability to multi-task efficiently
• Positive attitude and demeanor, open to feedback

Essential Physical Requirements

• 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.
• Must be able to read and follow a recipe unsupervised
• Must be able to communicate clearly with managers, kitchen and dining room personnel.
• Be able to reach, bend, stoop and frequently lift up to 40 pounds
• Be able to work in a standing position for long periods of time (up to 9 hours).
• Be willing to follow direction and ask questions for clarification if needed.
• Be able to work in a fast paced kitchen environment

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.