Head Line Cook

Ski Meadowlark LLC; Ten Sleep (WY); On-site; USD 23,000 - 29,000; Full time

Benefits offered by this job

Professional growth mentorship

Ski pass with buddy passes

Employee discount on select items

Employee meal discounts

Health benefits stipend for season

Access to resort amenities

Job summary

Ski Meadowlark LLC in Ten Sleep, WY seeks a Head Line Cook to join Meadowlark Lodge's culinary team for the winter season. You will lead high-level cooking, support daily kitchen operations, and help design tasting menus for private guests and elite clients.

You will work closely with Head Chef and Zev Bennett, a renowned mentor with Michelin and World’s 50 Best experience, offering career growth and hands-on leadership in a resort setting.

Qualifications

• Minimum 3 years kitchen experience.
• At least 1 year in a Head Line Cook role.
• Willingness to work weekends/holidays and flexible hours.

Responsibilities

• Execute high-level cooking and culinary techniques.
• Assist Head Chef in daily kitchen operations.
• Collaborate to develop and refine tasting menus for private guests.
• Maintain food safety and sanitation standards.
• Support menu planning, ingredient sourcing, and inventory management.
• Mentor and partner with VP of Culinary on kitchen leadership.
• Ensure memorable dining experiences for guests, public and private.
• Adhere to all recipes and SOPs.

Skills

3+ years kitchen experience

1+ year Head Line Cook

Team leadership

Food safety knowledge

Education

CFPM Certification

ServSafe Manager Certification

Job description

Position: Head Line Cook

Department: F&B

Location: Ten Sleep, WY

Classification: Winter Seasonal, Full time

Pay: $17-$21/hour plus tips

Position Overview

We are seeking a passionate and skilled Head Line Cook to join our culinary team at Meadowlark Lodge. Meadowlark offers a unique blend of public dining and exclusive private experiences, making this an exciting opportunity for a passionate professional. This is an outstanding opportunity for a chef who has demonstrated their raw cooking ability and is eager to develop management skills.

The Head Line Cook reports to our Head Chef for day-to-day operations, while working closely with Zev Bennett, our VP of Culinary and the kitchen's executive chef. Chef Bennett brings world-class expertise from Michelin and World's 50 Best restaurants, offering invaluable mentorship and guidance to the Sous Chef as they grow into the role.

About the Restaurant & Bar

Nestled in the Bighorn National Forest, our ski resort offers exceptional recreational opportunities throughout the year. The on-site restaurant and bar welcome the public Friday through Sunday, providing a rustic, elevated experience to the public. From Thursday to Sunday, we also deliver high-level, curated culinary experiences for private guests and elite clients.

Our kitchen is led by Michelin and World’s 50 Best celebrity chef Zev Bennett, promising an inspiring environment for culinary growth.

Key Responsibilities:

• Execute high-level cooking and culinary techniques across diverse menu offerings
• Assist the Head Chef in daily kitchen operations, including prep, service, and closing procedures
• Collaborate with the culinary team to develop and refine tasting menus and family-style feasts for private guests
• Maintain food quality, safety, and sanitation standards in accordance with resort policies
• Support menu planning, ingredient sourcing, and inventory management
• Work closely with the Head Chef and build a strong relationship with the VP of Culinary, celebrity chef Zev Bennett, renowned for a decade of fine dining experience in Michelin-starred and World’s 50 Best restaurants globally
• Embrace opportunities to learn kitchen management, staff training, and leadership under expert mentorship
• Ensure a memorable dining experience for guests, whether public or private, through creative presentation and attention to detail
• Maintain adherence to all recipes and SOPs

Are you the right fit?

• Demonstrated excellent cooking ability, ingredient knowledge, and a passion for culinary arts
• Desire to learn and grow into a management role within the kitchen environment
• Experience in a fast-paced, high-quality restaurant setting (fine dining preferred, but not required)
• Commitment to quality, creativity, and continuous improvement
• Ability to adhere to all recipes and SOP
• A clear communicator who keeps the whole kitchen in sync, from prep through service

Requirements

• 3+ years kitchen experience minimum
• 1+ years experience in a Head Line Cook position
• CFPM Certification preferred
• ServSafe Manager Certification preferred
• Willingness to work weekends, holidays, and flexible hours as required by resort operations

Benefits & Perks

• Professional growth under the mentorship of an acclaimed chef
• Complimentary ski pass with buddy passes
• Employee Discount on select items
• Employee meal discounts
• Health benefits stipend for the season
• Access to recreational activities and resort amenities

Note: This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the job. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.