Line Cook-Level 2

Mountain Creek; Vernon (NJ); On-site; USD 21,025 - 29,945; Full time

Job summary

Mountain Creek in Vernon, NJ, is looking for a Level 2 Line Cook to work across all kitchen stations. The role involves preparing high-end proteins like duck and lobster, executing banquet services, and maintaining food quality standards.

Qualified candidates should have 3–5 years of cooking experience and be at least 18 years old. ServSafe certification is recommended. Join Mountain Creek’s culinary team for a dynamic and rewarding job in an exciting four-season resort.

Qualifications

• 3–5 years of relevant cook experience.
• Must be 18 years of age or older.

Responsibilities

• Work all kitchen stations in our restaurants.
• Prepare and cook high-end proteins such as duck, lobster, and scallops.
• Execute banquet and plated dinner service and deliver visually appealing plates.
• Manage high-volume action stations during banquets.

Skills

High-end protein cooking

Food quality control

Food presentation

Managing kitchen stations

Food storage organization

Guest interaction

Education

ServSafe certification recommended

Job description

Job Title

Line Cook – Level 2 – Mountain Creek

Location

Vernon, NJ 07462

Salary

$18.50 - $18.50 hourly

Reporting To

Executive Chef

Overview

Mountain Creek is a four-season resort offering skiing/snowboarding, a bike park, a waterpark, weddings, a mountain coaster, restaurants, and a lodge.

Responsibilities

• Work all kitchen stations in our restaurants and have thorough knowledge of banquet event execution (rehearsal dinners, weddings, corporate events).
• Keep walk‑ins and all food storage clean and organized, manage Fifo, food hierarchy, and minimize waste; fill out waste logs.
• Make sound judgments in minor decision making, such as food quality control and ensuring presentation meets standards.
• Prepare and cook high‑end proteins such as duck, lobster, lamb, and scallops; handle shellfish properly, including shucking clams and oysters.
• Break down and portion large proteins to required weight and size (whole fish, large cuts of beef, whole poultry).
• Make stocks (chicken, veal, fish, lobster), soups (chowders, broth based, purees), and sauce variations (demi‑glace, béarnaise, beurre blanc).
• Cook large quantities of dinner proteins, sides, and sauces.
• Execute banquet, plated dinner service and deliver visually appealing plates promptly.
• Manage high‑volume action stations during banquets while interacting with guests calmly.
• Perform daily line checks, ensuring proper stock levels and quality control.
• Train and expediting restaurant service using our kds system.
• Fill out hand inventory for ordering accurately.
• Maintain high level of food knowledge, including trends and dietary restrictions (GF, vegan, dairy, allergens).
• Work independently on the sauté or grill station and support other stations.
• Lead the line team during a‑la‑carte and banquet service.
• Remain calm under pressure during high‑volume service.
• Execute late‑night food stations, including dessert enhancements.
• Open or close the kitchen properly and in a timely manner on one's own.

Qualifications

• 3–5 years of relevant cook experience.
• ServSafe certification is recommended.
• Must be 18 years of age or older.