Line Cook II ($1,500 Sign on Bonus!)

Trapp Family Lodge; Stowe (VT); On-site; USD 52,000 - 68,000; Full time

Job summary

Trapp Family Lodge in Vermont seeks a mid-level Line Cook II to prepare and cook menu items with minimal supervision, ensuring quality, consistency, and presentation across restaurant, banquets, and events.

You will work in a fast-paced hotel kitchen, manage your station during service, and contribute to training junior staff while upholding food safety standards and supporting inventory and banquet operations.

Qualifications

• 1–3 years of professional kitchen experience required (hotel or high-volume restaurant preferred)
• Strong understanding of cooking techniques, knife skills, and kitchen equipment
• Ability to work independently and manage time effectively during service
• Knowledge of food safety and sanitation regulations
• ServSafe certification preferred
• Attention to detail and presentation
• Ability to work efficiently under pressure
• Strong teamwork and communication skills
• Initiative and problem-solving ability
• Commitment to quality and guest satisfaction

Responsibilities

• Prepare, cook, and plate menu items in accordance with established recipes, portion controls, and presentation standards
• Independently manage assigned station during service
• Ensure proper food preparation techniques and cooking methods are followed
• Maintain quality, taste, and consistency of all dishes
• Assist with training and mentoring Line Cook I and kitchen assistants
• Complete daily prep lists accurately and efficiently
• Maintain cleanliness and organization of workstation and shared kitchen areas
• Follow all food safety and sanitation standards, including proper labeling, dating, and FIFO procedures
• Assist with inventory control, stock rotation, and receiving deliveries
• Communicate effectively with chefs and team members regarding service needs or supply shortages
• Support banquet and catering operations as needed

Skills

Teamwork

Communication

Attention to detail

Work under pressure

Time management

Initiative

Problem-solving

Guest satisfaction

Education

High school diploma or equivalent

ServSafe certification preferred

Tools

Knife skills

Cooking techniques

Job description

The Line Cook II is a mid-level culinary professional responsible for preparing and cooking menu items with minimal supervision while maintaining high standards of quality, consistency, and presentation. This role demonstrates strong foundational culinary skills, efficiency in a fast-paced hotel environment, and the ability to support multiple outlets including restaurant service, banquets, and special events.Essential Duties and Responsibilities

• Prepare, cook, and plate menu items in accordance with established recipes, portion controls, and presentation standards
• Independently manage assigned station during service
• Ensure proper food preparation techniques and cooking methods are followed
• Maintain quality, taste, and consistency of all dishes
• Assist with training and mentoring Line Cook I and kitchen assistants
• Complete daily prep lists accurately and efficiently
• Maintain cleanliness and organization of workstation and shared kitchen areas
• Follow all food safety and sanitation standards, including proper labeling, dating, and FIFO procedures
• Assist with inventory control, stock rotation, and receiving deliveries
• Communicate effectively with chefs and team members regarding service needs or supply shortages
• Support banquet and catering operations as needed

Qualifications

• High school diploma or equivalent preferred
• 1–3 years of professional kitchen experience required (hotel or high-volume restaurant preferred)
• Strong understanding of cooking techniques, knife skills, and kitchen equipment
• Ability to work independently and manage time effectively during service
• Knowledge of food safety and sanitation regulations
• ServSafe certification preferred
• Attention to detail and presentation
• Ability to work efficiently under pressure
• Strong teamwork and communication skills
• Initiative and problem-solving ability
• Commitment to quality and guest satisfaction

Physical Requirements

• Ability to stand for extended periods
• Ability to lift up to 50 pounds
• Ability to work in a hot, fast-paced environment