Line Cook 1

Vontrappresort; Town of Vermont (WI); On-site; USD 40,000 - 58,000; Full time

Job summary

Vontrappresort in Wisconsin is seeking a full-time Line Cook to prepare guest meals in a fast-paced, station-based environment. Experience on a la carte lines with grill and sauté stations is preferred, along with culinary education and a strong work ethic.

Responsibilities include executing all kitchen stations, leading during service, mentoring junior cooks, maintaining quality and presentation, and ensuring safety and sanitation practices.

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

Line cooking

Grill station

Sauté station

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

• 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.