Line Cook H2B In-Country Extension

Discovery Land Company•Homewood Mountain & Lake Club, CA

19h•$22 - $32•Onsite

About The Position

Homewood Mountain & Lake Club, a Discovery Land Company location on the West Shore of Lake Tahoe in Homewood, California, is seeking a Line Cook for its Culinary Department. This is a seasonal H-2B winter-season position for in-country applicants seeking an extension, running from December 1, 2026, through April 9, 2027. The Line Cook supports the culinary team with food preparation, deliveries, and kitchen cleanliness. The role works with a range of ingredients and cooking styles and helps create distinctive dining experiences for members, guests, and fellow employees. The position is full-time, seasonal, and non-exempt, with an estimated hourly rate of $22–$32 based on applicable specialized experience and location.

Requirements

At least one year of line or prep cook experience in a fine-dining restaurant, luxury resort, or private club.
Ability to chop, prepare, and cook food items, with familiarity with a range of cooking techniques.
Understanding of and compliance with federal, state, and local food-safety and sanitation regulations, including state-required food-handler certificates.
Flexibility and ability to pivot to new projects and work in a fast-paced environment.
Positive attitude, professional demeanor, and strong communication and interpersonal skills to serve members, guests, and team members.
Ability to work in a team environment and remain calm and focused during busy periods.
Ability to read, write, speak, and understand English.
Ability to work flexible hours and schedules, including evenings, weekends, and holidays; long hours may be required due to business demands.
Ability to work indoors and outdoors in all weather conditions; stand, walk, and move for more than eight hours; and lift and carry items sometimes weighing more than 50 pounds.

Nice To Haves

High school diploma, GED, or equivalent vocational training with job-related courses (preferred).
Additional languages.

Responsibilities

Set up the assigned station with predetermined mise en place before service.
Prepare food for all outlets according to menus and recipes designated by the Executive Chef.
Prepare food for members and guests as requested, using quality methods and completing work in a timely manner.
Cook food according to recipes, quality and presentation standards, and preparation checklists.
Use equipment safely and properly, and check appliance and food temperatures.
Produce food efficiently to maximize productivity and reduce kitchen waste.
Monitor food quality and presentation, stock and rotate food, and alert the Sous Chef about low-inventory items.
Work the line, salad station, prep station, and other stations as needed; manage the pace of orders and ticket flow.
Peel and chop vegetables; prepare cuts of meat; fillet and debone fish.
Put away stock deliveries.
Clean stations, equipment, and other areas as necessary.
Perform other duties as assigned.