Line Cook I, II, III - $24-28/Hour at Salamander Hospitality, Llc

Aspen, Colorado, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Apr, 26

Salary

28.0

Posted On

26 Jan, 26

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Culinary Techniques, Food Safety, Sanitation, Mentoring, Menu Development, Food Presentation, Communication, Teamwork, Time Management, Cooking Equipment, Recipe Reading, Station Management, Organizational Skills, Problem Solving, Customer Service, Leadership

Industry

Hospitality

Description

POSITION OBJECTIVE To serve as a senior member of the culinary team by leading station operations, preparing and presenting high-quality dishes to exacting standards, and ensuring consistency across all kitchen functions. The Line Cook III is responsible for mentoring junior cooks, supporting menu development, maintaining food cost controls, and upholding the highest levels of food safety and sanitation while delivering an exceptional dining experience for guests. ESSENTIAL JOB FUNCTIONS * Prepare food items in accordance with standardized recipes, presentation standards, and quality expectations in a timely and consistent manner. * Set up and break down the workstation based on par levels and daily production needs. * Ensure all cooking equipment (e.g., ovens, grills, burners, salamanders, fryers) is clean, functioning, and ready for service. * Check station par levels and prepare additional items as needed to meet service demands. * Communicate production progress to the chef. * Follow all food safety and sanitation guidelines, including proper food handling, cleanliness, and completion of HACCP documentation. * Advanced culinary techniques; can handle all stations; strong plating and presentation skills. * Always maintain a clean and organized work environment. * Create professional working relationships with all colleagues. * Attend meetings as required. * Assists chef in developing specials and new menu items; provides input on seasonal and cost-effective ingredients. * Support departmental initiatives and hotel programs, including long-range planning and continuous improvement efforts as directed by management. * May provide input on scheduling line staff; communicates effectively with front-of-house to ensure smooth service timing. EDUCATION/EXPERIENCE * Must be 18 years of age or older. * High school or equivalent education required. * 4+ years professional cooking experience, often including supervisory responsibilities. REQUIREMENTS * Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary. * Ability to read recipes and follow their instructions. * Proven ability to lead a station or entire line during service; trains, coaches, and evaluates junior cooks; models professional behavior and work ethic. PHYSICAL DEMANDS * Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. * Must be able to stand for a minimum of 8 hours per day. Walking and standing are required the rest of the working day. Length of time of these tasks may vary from day to day and task to task. * Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment. * Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices. * Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings. * The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level. * Must be able to exert well-paced ability in limited space and to reach other departments of the hotel on a timely basis. * Must be able to lift 30 lbs. on a regular and continuing basis. * Must be able to push and pull carts and equipment weighing up to 150 lbs (occasionally). * Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. * Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity. * Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates. * Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception. * Requires manual dexterity to use and operate all necessary equipment. ***Housing options may be available Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment, part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours. Currently, 401K Match is $0.50 on the $1.00 of an employee’s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis. Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Responsibilities

The Line Cook III is responsible for leading station operations, preparing high-quality dishes, and mentoring junior cooks. They also support menu development and maintain food safety and sanitation standards.