Hotel Line Cook - Twin Farms

Twin Farms•Barnard, VT

4d•$22 - $27

About The Position

The Culinary Line Cook plays an essential role in supporting the daily operations of the Twin Farms kitchen. Working closely with the Executive Chef and Sous Chefs, this position contributes to the preparation and presentation of exceptional cuisine that consistently meets, and exceeds, Twin Farms’ renowned Five-Star standards. As a member of a collaborative and creative culinary team, the Culinary Line Cook supports multiple kitchen stations including breakfast, lunch, dinner, buffets, and pastry. This role requires versatility, strong technical skills, attention to detail, and a genuine passion for creating memorable culinary experiences for guests.

Requirements

Strong understanding of professional kitchen operations, cooking techniques, and food preparation methods.
Ability to produce consistent, high-quality dishes in a timely manner within a fast-paced environment.
Familiarity with dietary restrictions, food allergies, and nutritional considerations.
Ability to follow direction while also managing tasks independently with strong time-management skills.
Excellent organizational skills and attention to detail at assigned workstations.
Positive attitude and ability to work collaboratively with kitchen leadership and team members.
Strong communication and interpersonal skills.
Commitment to maintaining the highest standards of quality, cleanliness, and food safety.
Ability to maintain composure and efficiency during busy service periods.

Nice To Haves

Culinary education and/or relevant on-the-job training preferred.
Minimum 2 years of experience in a fine-dining restaurant, luxury hotel, or resort kitchen preferred.

Responsibilities

Prepare and cook menu items with the guest’s culinary experience foremost in mind, ensuring all offerings consistently meet Twin Farms’ Five-Star standards for quality, presentation, and flavor.
Support multiple kitchen stations including breakfast, lunch, dinner, buffets, and pastry as needed.
Maintain careful attention to detail in food preparation, portioning, and plating.
Assist in accommodating guest dietary needs, allergies, and preferences with precision and care.
Monitor inventory use and assist in maintaining efficient kitchen operations and minimizing waste.
Collaborate closely with chefs and culinary team members to ensure smooth and efficient service.
Contribute ideas and creativity toward menu development and seasonal culinary offerings.
Maintain clean, organized, and safe workstations in accordance with sanitation and food safety standards.
Demonstrate strong teamwork and lateral service while coordinating with other departments to support the overall guest experience.
Follow all kitchen safety procedures and operational standards.
Perform additional duties as assigned by culinary leadership.