Line Cook - Hotel Chef de Partie

Hotel Lucine; Stowe (VT); On-site; USD 27,552 - 33,062; Full time

Job summary

A local hotel in Stowe is seeking a detail-oriented Line Cook who values great food and culinary integrity. In this role, you will be responsible for mastering the seasonal menu, preparing and plating food, and ensuring that kitchen standards of cleanliness and safety are upheld. The position offers a compensation range of $20–$24 per hour based on experience. Join a kitchen culture that values professional development and teamwork, ensuring culinary excellence in every dish.

Responsibilities

• Assisting with stocking and setting up the kitchen stations.
• Preparing food including cleaning and cutting the ingredients and cooking.
• Plating prepared foods based on recipes.
• Working with Guest Services to ensure orders are completed on time.
• Washing and cleaning the kitchen and utensils.
• Ensuring kitchen procedures meet food safety standards.

Job description

Compensation: $20–$24 per hour (based on experience): Culinary Professional: Line Cook. We believe that great food starts with great people. We are seeking a detail-oriented Line Cook who treats every plate like a signature. In this role, you will master our seasonal menu, refine your technical skills, and uphold the highest standards of kitchen excellence.

Artistry: Follow precise recipes while ensuring every plate meets our aesthetic standards.

Stewardship: Manage inventory and workstations with a focus on zero-waste and peak freshness.

Growth: Join a kitchen culture that values professional development and culinary integrity.

Duties Include:

• Assisting with stocking and setting up the kitchen stations
• Preparing food including cleaning and cutting the ingredients and cooking main dishes, desserts, appetizers and snacks
• Plating prepared foods based on Awol's recipes
• Working with Guest Services to ensure that orders are completed according to request and on time
• Washing and cleaning the kitchen and cooking utensils and storing the equipment at the end of shifts
• Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations

Equal Opportunity Employer
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