Seasonal Line Cook II (Foliage thru October 31st)

Trapp Family Lodge•Stowe, VT

57d•$0 - $23•Onsite

About The Position

The Line Cook II is a mid-level culinary professional responsible for preparing and cooking menu items with minimal supervision while maintaining high standards of quality, consistency, and presentation. This role demonstrates strong foundational culinary skills, efficiency in a fast-paced hotel environment, and the ability to support multiple outlets including restaurant service, banquets, and special events.

Requirements

High school diploma or equivalent preferred
1–3 years of professional kitchen experience required (hotel or high-volume restaurant preferred)
Strong understanding of cooking techniques, knife skills, and kitchen equipment
Ability to work independently and manage time effectively during service
Knowledge of food safety and sanitation regulations
ServSafe certification preferred

Nice To Haves

Attention to detail and presentation
Ability to work efficiently under pressure
Strong teamwork and communication skills
Initiative and problem-solving ability
Commitment to quality and guest satisfaction

Responsibilities

Prepare, cook, and plate menu items in accordance with established recipes, portion controls, and presentation standards
Independently manage assigned station during service
Ensure proper food preparation techniques and cooking methods are followed
Maintain quality, taste, and consistency of all dishes
Assist with training and mentoring Line Cook I and kitchen assistants
Complete daily prep lists accurately and efficiently
Maintain cleanliness and organization of workstation and shared kitchen areas
Follow all food safety and sanitation standards, including proper labeling, dating, and FIFO procedures
Assist with inventory control, stock rotation, and receiving deliveries
Communicate effectively with chefs and team members regarding service needs or supply shortages
Support banquet and catering operations as needed