Line Cook 1

Trapp-Family-Lodge; Stowe (VT); On-site; USD 42,000 - 52,000; Full time

Job summary

Line Cook I at Trapp Family Lodge in Vermont is a senior-level cook capable of working all stations independently while providing leadership support during service and assisting with training and kitchen organization.

4+ years of professional cooking experience, ability to lead stations, and strong food safety practices are required, with flexible scheduling including weekends and holidays.

Qualifications

• 4+ years of 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

Line cook

All stations

Leadership

Communication

Education

Culinary education preferred

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

Line Cook I is a senior-level cook capable of working all stations independently while providing leadership support during service and assisting with training and kitchen organization.

• 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.