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    "requisitionDescription": "<div><div><div><div><div><div><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.13.17/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.13.17/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><div class=\"fr-view\"><div><div><div><div><link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.6.15/styles/froala_editor.pkgd.min.css\" rel=\"stylesheet\" type=\"text/css\">&nbsp;<link href=\"https://static.workforcenow.adp.com/mas/mdf-components/24.6.15/styles/froala_style.min.css\" rel=\"stylesheet\" type=\"text/css\"><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\" id=\"isPasted\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>POSITION OBJECTIVE</h3></td></tr></tbody></table><p>Preparing high-quality food in a timely, efficient, sanitary, and consistent manner, following established recipes and standards. The Line Cook supports the culinary team by maintaining a clean and organized workstation, ensuring proper food handling and safety practices, and contributing to a positive kitchen environment that delivers an exceptional dining experience for guests.</p><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>ESSENTIAL JOB FUNCTIONS</h3></td></tr></tbody></table><ul><li>Prepare food items in accordance with standardized recipes, presentation standards, and quality expectations in a timely and consistent manner.</li><li>Set up and break down the workstation based on par levels and daily production needs.</li><li>Ensure all cooking equipment (e.g., ovens, grills, burners, salamanders, fryers) is clean, functioning, and ready for service.</li><li>Check station par levels and prepare additional items as needed to meet service demands.</li><li>Communicate production progress to the chef.</li><li>Follow all food safety and sanitation guidelines, including proper food handling, cleanliness, and completion of HACCP documentation.</li><li>Always maintain a clean and organized work environment.</li><li>Proficient knife skills; can operate most kitchen equipment; works independently on assigned stations</li><li>Create professional working relationships with all colleagues.</li><li>Attend meetings as required.</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>EDUCATION/EXPERIENCE</h3></td></tr></tbody></table><ul type=\"disc\"><li>Must be 18 years of age or older.</li><li>High school or equivalent education required.</li><li>Certified cook or higher level preferred.</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>REQUIREMENTS</h3></td></tr></tbody></table><ul><li>Fluency in English (spoken, written, and read) is required; Spanish is a plus but not necessary.</li><li>Ability to read recipes and follow their instructions</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" width=\"619\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>PHYSICAL DEMANDS</h3></td></tr></tbody></table><ul><li>Physically able to lift up to 50 lbs and work on your feet for extended periods.</li><li id=\"isPasted\">Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10&deg;F) and kitchens (+110&deg;F), possibly for one hour or more.</li><li>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.</li><li>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.</li><li>Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.</li><li>The worker is subject to noise.&nbsp;</li><li id=\"isPasted\">Must be able to lift 30 lbs. on a regular and continuing basis.</li><li>Must be able to push and pull carts and equipment weighing up to 150 lbs (occasionally).</li></ul><table border=\"0\" cellspacing=\"0\" cellpadding=\"0\" align=\"left\" width=\"619\" style=\"margin-right: calc(51%); width: 49%;\"><tbody><tr><td valign=\"bottom\" style=\"width: 100%;\"><h3>WORK ENVIRONMENT</h3></td></tr></tbody></table><p>The Line Cook works in a fast-paced, high-energy kitchen environment that requires standing for extended periods and the ability to work under pressure during busy service hours. The role involves exposure to hot surfaces, sharp equipment, and varying temperatures. Teamwork, effective communication, and a commitment to cleanliness and safety are essential. The kitchen environment is collaborative and physically demanding, requiring attention to detail, efficiency, and the ability to follow directions consistently. Weekend, holiday, and evening shifts may be required based on business needs.</p><p><br></p><p data-pasted=\"true\"><strong><em>Benefits:</em></strong></p><ul style=\"list-style-type: disc;\"><li>One free meal in the employee dining room per shift for all service professionals</li><li>Full-time and part-time service professionals are eligible for discounted rates at all Salamander properties&nbsp;</li><li>Full-time and part-time service professionals are eligible for free gym usage</li><li>Free onsite parking&nbsp;</li><li>Free ski pass for full-time service professionals during the winter; those full-timers who opt out of the ski pass are eligible for a bonus</li><li>50% discount on food and beverage for service professionals in the restaurant</li><li>25% discount off food and non-alcoholic beverages in the caf&eacute;</li><li>We-cycle program located on-site</li><li>Monthly service professional recognition program</li><li>Eligible for employee referral benefits</li><li>Annual recognition program with a live DJ and raffles</li><li>Winter discounted rate employee housing may be available</li><li>Dark blue jeans are the dress code</li><li>Service Professional pet policy</li><li>Discounted tennis and pickleball rates</li><li>Hiking trails located directly on-site</li><li>White water rafting outing</li></ul><p><strong><em>Summer Activities:</em></strong></p><ul type=\"square\"><li>Hike to Crater Lake, the Ute and Hanging Lake</li><li>Bus, Hike or Cycle to Maroon Bells</li><li>The Rodeo In Snowmass Village, Wednesday Evenings</li><li>Mountain Biking on Snowmass or Aspen Mountains</li><li>Attend a free summer concert in Snowmass on Thursday evenings</li><li>Ride the Gondola to the top of Aspen or Snowmass Mountain</li><li>Attend a classical music concert at the Benedict Music Tent</li><li>Fly Fishing</li><li>Horseback riding&nbsp;</li><li>White water rafting&nbsp;</li><li>ATV excursion&nbsp;</li><li>Attend a show at the Wheeler Opera House</li><li>Visit the Historical Society and learn about Aspen&rsquo;s past</li></ul><p><strong><em>Winter Activities:</em></strong></p><ul type=\"square\"><li>Ski/Snowboard on Snowmass, Buttermilk, Aspen Highlands, Aspen Mountain (Ajax)</li><li>Snowshoe</li><li>Skin on Ajax in the evening, or in the morning/afternoon/evening at Buttermilk and Snowmass</li><li>Ride the Gondola to the top of Aspen or Snowmass Mountain</li></ul><p><br></p><p><em data-pasted=\"true\">***Housing options may be available</em><span style='font-family:\"Arial\",sans-serif;'><br></span></p><p id=\"isPasted\"><em>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&amp;D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment,&nbsp;</em><em>part-time employees can qualify to participate in a 401(k) plan after two consecutive years of working at least 500 hours</em><em>. Currently, 401K Match is $0.50 on the $1.00 of an employee&rsquo;s contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.</em></p><p><em>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.</em></p></div></div></div></div></div></div></div></div></div></div></div></div></div></div></div>\n",
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