Line Cook III — Banquets & Fast-Paced Kitchen

Vontrappresort; Town of Vermont (WI); Hybrid; USD 19,000 - 25,000; Full time

Job summary

Vontrappresort in Wisconsin is seeking an Entry-Level Line Cook to prepare and cook menu items in a resort kitchen, following established recipes and quality standards to support guest experiences across outlets and events.

You will assist with prep, maintain a clean station, follow food safety practices, and work collaboratively with the culinary team in a fast-paced environment, with flexible mornings, weekends, and holidays as needed.

Qualifications

• High school diploma or equivalent preferred.
• Previous kitchen or food service experience preferred but not required.
• Basic understanding of cooking methods and kitchen equipment.
• Ability to follow recipes and instructions accurately.
• Strong attention to detail and time management skills.
• Willingness to learn and grow within the culinary field.

Responsibilities

• Prepare and cook menu items in accordance with established recipes, portion controls, and presentation standards
• Assist with daily prep work including chopping, slicing, portioning, and labeling ingredients
• Maintain cleanliness and organization of assigned workstation
• Follow all food safety, sanitation, and health regulations (including proper food handling and storage procedures)
• Ensure proper rotation of food products (FIFO)
• Assist with receiving and storing deliveries
• Work collaboratively with kitchen team members to ensure timely service
• Support banquet and catering functions as needed
• Communicate effectively with supervisors regarding product shortages, equipment issues, or quality concerns
• Maintain a positive and professional attitude in a fast-paced environment

Skills

Cooking basics

Follow recipes

Time management

Attention to detail

Learn and grow

Education

High school diploma or equivalent

Tools

Kitchen equipment basics

Job description

Vontrappresort in Wisconsin is seeking an Entry-Level Line Cook to prepare and cook menu items in a resort kitchen, following established recipes and quality standards to support guest experiences across outlets and events.

You will assist with prep, maintain a clean station, follow food safety practices, and work collaboratively with the culinary team in a fast-paced environment, with flexible mornings, weekends, and holidays as needed.