Restaurant Line Cook

5 days ago


North Troy, Vermont, United States Jay Peak Resort Full time
Job Summary

The Restaurant Line Cook is a key member of our culinary team, responsible for leading the preparation of food for service to resort guests. This role assists in overseeing immediate kitchen staff and duties related to food preparation area operations.

Essential Duties & Responsibilities
  • Menu Planning and Inventory Management: Collaborate with the Chef de Cuisine to plan daily menus, manage food storage, and control inventory.
  • Food Preparation and Presentation: Prepare high-quality food with a sense of urgency and attention to presentation.
  • Production Area Organization: Organize the production area for daily, weekly, and special event service.
  • Team Supervision and Training: Train and supervise immediate kitchen staff, including Cook 2 and Dishwashers.
  • Daily and Weekly Planning: Perform daily and weekly planning to maintain production in accordance with business levels.
  • Menu Planning and Cost Control: Assist the Chef de Cuisine and Sous Chef in efficient menu planning, maintaining diversity in product offerings while controlling food and labor costs.
  • Preparation and Organization: Prepare and organize for daily business.
  • Safety and Sanitation: Make important decisions related to the safety and sanitation of a food preparation area, in line with ServSafe standards.
  • Cleanliness and Maintenance: Clean and wrap the station or stations every night after service.
  • Flexibility and Adaptability: Work in other Food & Beverage outlets as needed and make important decisions regarding the safety of staff and guests.
Other Skills and Qualifications
  • ServSafe Certification: Possess ServSafe certification or be willing to obtain it.
  • Basic Knife Skills: Demonstrate basic knife skills.
  • Availability: Be available to work nights, weekends, and holidays.

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