Line Cook - AM and Weekends

Trailborn Hotels & Resorts; Jackson (WY); On-site; USD 32,000 - 46,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Short & Long-term Disability

401(k)

PTO

Sick and Holiday Pay

Job summary

Trailborn Hotels & Resorts is seeking a capable Line Cook to join our on-site kitchen team. You will prepare, cook, and present menu items according to established recipes and standards, while ensuring timely service and consistent quality.

Responsibilities include station setup, FIFO stock rotation, adherence to food safety guidelines, and effective communication with team members. Previous line cook experience and culinary training are a plus.

Qualifications

• Previous kitchen or line cook experience preferred; culinary training a plus.
• Knowledge of basic cooking techniques, knife skills, and kitchen equipment.
• Ability to follow recipes and meet production timelines.
• Understanding of food safety and sanitation regulations.

Responsibilities

• Food Preparation & Cooking: Prepare ingredients, portion proteins, and measure ingredients according to recipes.
• Station Management: Maintain a clean, organized workstation and rotate stock using FIFO.
• Food Safety & Sanitation: Follow health regulations and sanitation standards; prevent contamination.
• Teamwork & Communication: Coordinate with kitchen staff and communicate during rushes and changes.
• Quality & Consistency: Maintain portion control, plate presentation, and report equipment issues.

Skills

Multitasking

Attention to detail

Work under pressure

Teamwork & communication

Reliability & work ethic

Education

Culinary training (bonus)

Tools

Knife skills

Kitchen equipment knowledge

Cooking techniques

Job description

Position Summary

The Line Cook is responsible for preparing, cooking, and presenting menu items according to established recipes, portion standards, and food‑safety guidelines. This role works closely with the kitchen team to ensure efficient operations, consistent quality, and timely service.

Key Responsibilities

• Food Preparation & Cooking
  • Prepare ingredients such as chopping vegetables, portioning proteins, and measuring ingredients.
  • Cook menu items according to standardized recipes, quality standards, and presentation guidelines.
  • Set up and stock station with all necessary supplies before service.
  • Ensure all food is prepared at the correct temperatures and cooked accurately.
• Station Management
  • Maintain a clean, organized, and fully stocked workstation throughout the shift.
  • Rotate and label ingredients following FIFO (First In, First Out) standards.
  • Communicate low‑stock or out‑of‑stock items to the kitchen supervisor or chef.
• Food Safety & Sanitation
  • Follow all food safety guidelines, health regulations, and sanitation standards.
  • Properly handle and store food to prevent contamination or spoilage.
  • Clean and sanitize workstations, equipment, and tools before, during, and after service.
• Teamwork & Communication
  • Coordinate with other cooks, chefs, servers, and kitchen staff to ensure smooth service.
  • Communicate effectively during service rushes, menu changes, and special requests.
  • Assist teammates when needed to maintain kitchen efficiency.
• Quality & Consistency
  • Maintain portion control, plate presentation, and timing standards.
  • Report any equipment malfunctions or maintenance needs.
  • Ensure dishes meet the restaurant’s quality expectations before leaving the line.

Qualifications

• Previous kitchen or line cook experience preferred; culinary training a plus.
• Knowledge of basic cooking techniques, knife skills, and kitchen equipment.
• Ability to follow recipes and meet production timelines.
• Understanding of food safety and sanitation regulations.

Skills & Competencies

• Strong multitasking and time‑management abilities
• Attention to detail
• Ability to work under pressure
• Teamwork and communication skills
• Reliability and strong work ethic

Working Conditions

• Fast‑paced kitchen environment.
• Standing for long periods; exposure to heat, steam, and kitchen equipment.
• Early morning, evening, weekend, or holiday shifts may be required.

Benefits

Medical, Dental, Vision, Short and Long‑term Disability, 401(k), PTO, Sick and Holiday Pay.