Line Cook

Massanutten Resort; McGaheysville (VA); On-site; USD 28,000 - 36,000; Full time

Job summary

Massanutten Resort is seeking a Line Cook to support our culinary team. You will prepare quality food, maintain safe prep areas, and follow recipe and safety standards while learning to enhance cooking skills.

The role requires basic knife skills, attention to detail, and the ability to work varied shifts, including mornings, evenings, weekends, and holidays. This entry-level position offers hands-on experience in a busy kitchen and opportunities to grow.

Qualifications

• Excellent written and verbal communication skills.
• Attention to detail and organizational skills.
• Understanding of kitchen equipment and utensils.
• Basic knife skills.
• Understanding of cooking to temperatures for various meats.
• Must be at least 16.

Responsibilities

• Properly and safely prepares and/or cooks quality food items in a timely manner.
• Assure food is stored at the safe and proper temperature.
• Maintain food prep and cooking areas as scheduled.
• Clean work area and food preparation equipment.
• Stock freezers and coolers.
• Provide food and great customer service quickly and efficiently.
• Uphold standards of conduct, cleanliness, and food quality and safety.
• Effectively use and care of cooking utensils and equipment.
• Other duties as assigned by management.

Skills

Food preparation

Food safety

Knife skills

Communication skills

Attention to detail

Teamwork

Tools

Kitchen equipment knowledge

Job description

Job Summary

A Line Cook is responsible for cooking duties as assigned by the Restaurant Chef and General Manager, to include but not limited to, the preparation of quality food and maintenance of food prep areas, as well as other duties as assigned while upholding safety and sanitation policies. This grade of Line Cook will have entry level experience and will seek to improve culinary skill sets.

Job Details

Description

Massanutten Resort

Job Summary

A Line Cook is responsible for cooking duties as assigned by the Restaurant Chef and General Manager, to include but not limited to, the preparation of quality food and maintenance of food prep areas, as well as other duties as assigned while upholding safety and sanitation policies. This grade of Line Cook will have entry level experience and will seek to improve culinary skill sets.

Required

• Excellent written and verbal communication skills
• Attention to detail and organizational skills
• Understanding of kitchen equipment and utensils
• Basic knife skills
• Understanding of cooking to temperatures for various meats
• Must be at least 16

Preferred

• Previous experience in a restaurant kitchen
• Classical chef training

Typical Schedule

Days

• Schedule varies including morning, evenings, weekends, and holidays

Hours

• Varied hours depending on hours of operation and business demands

32-40, overtime is possible

Core Responsibilities

• Properly and safely prepares and/or cooks quality food items in a timely manner
• Assure food is stored at the safe and proper temperature
• Maintain food prep and cooking areas as scheduled
• Clean work area and food preparation equipment
• Stock freezers and coolers
• Provide food and great customer service quickly and efficiently
• Uphold standards of conduct, cleanliness, and food quality and safety
• Effectively use and care of cooking utensils and equipment
• Other duties as assigned by management