Cook II - Winter Seasonal

Job Description

Job Description

Create exceptional culinary experiences in the heart of Vail this summer. The Sonnenalp Hotel is seeking a Full-Time Summer Seasonal Line Cook to join our talented culinary team for the summer season. In this role, you'll prepare high-quality dishes with consistency, efficiency, and attention to detail while supporting the daily operations of one of Vail's premier luxury resorts. If you're passionate about great food, thrive in a fast-paced kitchen, and take pride in delivering exceptional dining experiences, we'd love to have you join the Sonnenalp family this summer.

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.

Housing: Employee Housing available on first come first serve basis. For more information on housing please visit: Employee Housing - Sonnenalp Jobs

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.

Benefits

• Medical, Dental, Vision Insurance
• Resort Discounts
• Holiday Pay
• Paid Time Off and Sick Pay
• 401(k) Retirement Plan & Roth 401(k)
• Voluntary Life Insurance
• Short Term & Long-Term Disability
• Employee Assistance Program