Seasonal Line Cook II — Flexible Schedule & Banquets

Trapp-Family-Lodge; Stowe (VT); On-site; USD 19,000 - 25,000; Part time

Job summary

Trapp Family Lodge in Stowe, VT is seeking a Seasonal Line Cook II to join our culinary team from foliage season through December. You will prepare, cook, and plate menu items with minimal supervision while maintaining quality, consistency, and presentation across outlets including restaurant service, banquets, and special events.

Ideal candidates have 1–3 years of professional kitchen experience, strong knife skills, knowledge of food safety, and the ability to work efficiently under pressure

Qualifications

• High school diploma or equivalent preferred.
• 1–3 years of professional kitchen experience, hotel or high-volume restaurant preferred.
• Strong cooking skills, knife work, and appliance handling.
• Ability to work independently and manage time during service.
• Knowledge of food safety and sanitation regulations; ServSafe preferred.
• Attention to detail and presentation; ability to work under pressure.
• Strong teamwork and communication skills; initiative and problem solving.

Responsibilities

• Prepare, cook, and plate items according to recipes, portions, and presentation standards.
• Manage assigned station independently during service.
• Ensure proper techniques and methods are followed.
• Maintain quality, taste, and consistency of dishes.
• Assist with training Line Cook I and kitchen assistants.
• Complete daily prep lists accurately and efficiently.
• Keep workstation and shared areas clean and organized.
• Follow food safety, labeling, dating, FIFO.
• Assist with inventory control and receiving deliveries.
• Communicate service needs and shortages with chefs and team.
• Support banquet and catering operations as needed.

Skills

Culinary skills

Knife skills

Food safety knowledge

Time management

Teamwork

Communication

Education

High School Diploma

Tools

Commercial kitchen equipment

Job description

Trapp Family Lodge in Stowe, VT is seeking a Seasonal Line Cook II to join our culinary team from foliage season through December. You will prepare, cook, and plate menu items with minimal supervision while maintaining quality, consistency, and presentation across outlets including restaurant service, banquets, and special events.

Ideal candidates have 1–3 years of professional kitchen experience, strong knife skills, knowledge of food safety, and the ability to work efficiently under pressure