Line Cook 1

Trapp Family Lodge; Stowe (VT); On-site; USD 42,000 - 54,000; Full time

Job summary

Trapp Family Lodge in Stowe, VT is seeking a full-time Line Cook to prepare guest meals on an a la carte line, including grill and sauté stations. Requires 4+ years of professional cooking experience and leadership ability.

You will execute all kitchen stations, lead during service, mentor junior cooks, ensure food quality and presentation, and support prep, organization and safety in a fast-paced year-round operation. Flexible schedule and weekend/holiday availability.

Qualifications

• 4+ years professional cooking experience.
• Demonstrated ability to work all stations.
• Leadership and communication skills.

Responsibilities

• Execute all kitchen stations at a high level of proficiency.
• Lead assigned stations during service and support overall kitchen flow.
• Assist with training and mentoring junior cooks.
• Ensure food quality, consistency, and presentation standards.
• Support prep, organization, and cleanliness of the kitchen.
• Communicate operational needs to Sous Chef or Executive Chef.
• Follow all food safety and workplace safety policies.

Skills

Leadership

Communication

Cooking

Education

Culinary education

Job description

Full-time, year-round.We are seeking a Line Cook to prepare guestmeals. Experience must include working in an a la carte line with grill, andsauté stations. Culinary education preferred, 2-3 years of experience, goodattitude and great work ethic. Excellent safety and sanitation practices

Position Summary

• Execute all kitchen stations at a high level of proficiency.
• Lead assigned stations during service and support overall kitchen flow.
• Assist with training and mentoring junior cooks.
• Ensure food quality, consistency, and presentation standards.
• Support prep, organization, and cleanliness of the kitchen.
• Communicate operational needs to Sous Chef or Executive Chef.
• Follow all food safety and workplace safety policies.

Qualifications

• 4+ years professional cooking experience.
• Demonstrated ability to work all stations.
• Leadership and communication skills.

Work Environment & Physical Requirements

Standing, walking, bending, lifting up to 50 pounds.

• Fast-paced food production or service environment.
• Flexible scheduling including early mornings, weekends, and holidays.