Seasonal Line Cook II (Foliage thru October 31st)

Trapp-Family-Lodge; Stowe (VT); In loco; USD 19.000 - 25.000; Part-time

Descrizione del lavoro

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

Competenze

• 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.

Mansioni

• 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.

Conoscenze

Culinary skills

Knife skills

Food safety knowledge

Time management

Teamwork

Communication

Formazione

High School Diploma

Strumenti

Commercial kitchen equipment

Descrizione del lavoro

Seasonal Line Cook II (Foliage thru December)

Seasonal Stowe, VT, US

6 days ago Requisition ID: 1968

Position Summary

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 ***Flexible schedule including mornings, evenings, weekends, and holidays