• Culinary
  • Vail, CO, USA
  • $13.50 - 17.50 / hr DOE
  • Hourly
  • Year-Round - Full Time

health, dental, vision, 401(k), vacation & sick pay, life insurance, temporary employee housing, and more!

The Sonnenalp Hotel, located in Vail Village, Colorado, is seeking a full-time year round Line Cook for the Bully Ranch restaurant to start immediately.

Primary Purpose of Position 

Responsible for preparing and directing the preparation of food to be served complying with all applicable sanitation, health and personal hygiene standards and following established food production programs and procedures.  Prep, set up and execute service of dinner menu.  Fill the Sous chef's leadership role during his/her absence.  Complete daily requisitions for purchasing; assure proper food rotation and keep pars of prep according to business levels.  Maintain all recipes and cooking procedures of the Bully Ranch.  Accommodate any guest requests to the best of his/her ability.  Responsible for appropriate use of facility supplies and equipment to minimize loss, waste, and fraud.

Essential Duties and Responsibilities

  • Support the Mission, Values and Vision of the Sonnenalp and the Bully Ranch. 
  • Supports, cooperates with, and implements specific procedures and programs for safety, including universal precautions and safe work practices, established fire/safety/disaster plans, risk management, and security, report and/or correct unsafe working conditions, equipment repair and maintenance needs
  • Complies with proper food preparation and handling techniques
  • Supports and participates in common teamwork
  • Correctly prepare all food served following standard recipes and special diet orders.
  • Plan food production to coordinate with meal serving hours so that excellence, quality, temperature, and appearance of food is preserved.
  • Apportion food for serving.
  • Maintain daily production records.
  • Keep work area neat and clean at all times; clean and maintain equipment used in food preparation.
  • Complete food temperature checks before service.
  • Leave work station in a clean and orderly fashion.  All foods must be covered and property stored.
  • Be familiar with all kitchen equipment, their functions and maintenance requirements.  Report necessary repair using the HotSos work order system.
  • Report any wasted food on "waste sheet" located by The Ludwig's kitchen walk-in.
  • Responsible for expediting during service.
  • Strict adherence to Bully Ranch quality standards.  Must observe food coming from all stations.
  • Assume certain Sous chef leadership responsibilities during his/her absence (i.e. food requisitions, supervision of cooks etc.)
  • Responsible for closing procedures, locking all refrigerators and walk-in, turning off all heat sources and turn in the keys to the Sonnenalp front desk.
  • Keep the Sous chef on duty informed of any concerns regarding the kitchen operations.
  • Complete knowledge and adherence to kitchen policies and procedures.
  • Know all safety and emergency procedures.
  • Completes requirements for in-service training, acceptable attendance, uniform and dress codes including personal hygiene, and other work duties as assigned.
  • Other duties as assigned by management.


  • High School diploma or equivalent (GED) required
  • Degree in Culinary arts or certified apprenticeship preferred.
  • Minimum 2 years experience as a dinner line cook.
  • Prior supervisory and leadership experience desired.

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.
  • Employee must be in full uniform when entering the kitchen.  Clean and neat appearance is a must.  Nametag must be in place.
  • Must be able to stand and/or walk for the duration of the shift, 8-12 hours. 
  • Must have good use of hands and good eyesight.
  • Ability to read and hear instructions.
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