Line Cook Level 2: Elevate High-Volume Banquet Kitchen

Mountain-Creek-Resort; Vernon Township (NJ); On-site; USD 22,000 - 33,000; Full time

Job summary

Mountain Creek Resort in Vernon, NJ is seeking a Line Cook Level 2 to join our kitchen team reporting to the Executive Chef. You will be part of a multistation crew, capable of banquet events, and responsible for maintaining food quality and cleanliness.

The role requires calmness under pressure during peak service and the ability to lead the line during a la carte and banquet service. The candidate should be able to break down large proteins, prepare stocks and sauces, and open/close the

Qualifications

• Minimum 3–5 years of cook experience in high-volume settings.
• Ability to manage multiple stations and banquet events.
• Knowledge of FIFO, food safety, and waste minimization.

Responsibilities

• Work all kitchen stations and lead line during service.
• Execute banquet and plated dinner service with high presentation standards.
• Perform daily line checks and maintain stock levels and quality control.
• Expedite service using the KDS system and train junior staff as needed.
• Open/close kitchen operations and manage inventories for orders.
• Prepare high-end proteins (duck, lobster, lamb, scallops) and shellfish prep.
• Ensure proper handling, portioning, and accurate weights for large proteins.

Skills

Sauté station leadership

Grill station expertise

Banquet event execution

Food quality control

Plating and presentation

High-volume service

Under pressure performance

Inventory and stock checks

KDS system proficiency

Education

ServSafe certification recommended

Tools

KDS system

Job description

Mountain Creek Resort in Vernon, NJ is seeking a Line Cook Level 2 to join our kitchen team reporting to the Executive Chef. You will be part of a multistation crew, capable of banquet events, and responsible for maintaining food quality and cleanliness.

The role requires calmness under pressure during peak service and the ability to lead the line during a la carte and banquet service. The candidate should be able to break down large proteins, prepare stocks and sauces, and open/close the