Line Cook 2 in Stowe, Vermont at Trapp Family Lodge

Position Summary

• 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

Skills & Competencies

• 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