Line Cook

Sun & Ski Inn & Suites•Stowe, VT

10h•Onsite

About The Position

At Olympia Hospitality, we are a community dedicated to making a difference every day, fostering a fun, supportive environment where growth never stops and success is celebrated. Guided by values of continuous improvement, accountability, concern for others, and trust, we cultivate a culture of collaboration and integrity. We invite passionate, driven individuals to join our team and build an inspiring career. The Cook is responsible for safely and efficiently preparing and cooking food to ensure excellent customer satisfaction. We are a family-first organization committed to supporting our employees' health, wellness, future, and overall satisfaction, both in and out of the workplace. As a values-driven organization, we believe in creating an environment where every team member can thrive, with our core values guiding interactions with each other, guests, and the community. Join Olympia Hospitality for a fulfilling, balanced, and supported career.

Requirements

Provide high-level customer service, communicate effectively with guests and team members, follow instructions, ability to learn quickly, pay attention to detail, and maintain composure when working under pressure
Safe and appropriate use and operation of kitchen equipment
Knife skills, grill, broiler, sauté and Expediter skills; garde manger experience
Speed in meal production while ensuring high-quality food
Minimum 2 years’ experience
High school diploma and/or equivalent work experience

Nice To Haves

Experience with receiving orders and inventory control helpful
Culinary Arts education preferred
Serve-Safe Certification and Allergy Awareness Training preferred

Responsibilities

Prepare and cook menu items in accordance with recipes and quality standards.
Set up and stock stations with all necessary supplies.
Ensure freshness and quality of ingredients before cooking.
Maintain a clean and organized workstation, adhering to food safety standards and sanitation regulations.
Collaborate with kitchen team members to ensure timely and efficient service.
Monitor food inventory and communicate shortages or discrepancies to the appropriate personnel.
Follow proper portion control and presentation techniques.
Assist in the development of new menu items and specials.
Adhere to all company policies, procedures, and safety standards.