Line Cook
Seat: Line Cook
Department: Food & Beverage
Reports To: Food &Beverage Manager
**In Shift Reporting: BOH Shift Lead / Expeditor, Sous Chef, or Head Chef
Status: Seasonal or Year-Round, Full-Time or Part-Time
Age Minimum: 16
Compensation: $18-$20
Seat Overview
The Line Cook / Prep Cook is responsible for preparing and cooking menu items while supporting efficient kitchen operations during daily service. This role plays a key part in delivering consistent food quality, maintaining organized and fully stocked stations, and ensuring timely food production during both routine and high-volume service periods.
Working as part of the back-of-house team, this position contributes to kitchen workflow, food safety, and overall cleanliness, while supporting team performance and service execution across the kitchen.
Seat Purpose
Prepare and cook menu items safely, efficiently, and consistently while supporting smooth kitchen operations and consistent food quality.
Core Accountabilities
- Food Preparation & Quality: Prepare and cook menu items according to established recipes, portioning standards, and quality expectations.
- Station Readiness & Organization: Maintain clean, organized, and fully stocked prep and cooking stations to support efficient service.
- Production Efficiency: Maintain pace and accuracy during service to support kitchen workflow and timely food delivery.
- Food Safety & Sanitation: Follow proper food handling, storage, and sanitation procedures to maintain a safe kitchen environment.
- Team Coordination: Communicate effectively with BOH team members and leadership to maintain efficient service flow.
- Waste & Inventory Awareness: Follow portioning and storage procedures to minimize waste and support inventory accuracy.
- Kitchen Support: Support dishwashing and general kitchen cleanliness to maintain overall kitchen readiness.
Culture Fit
Successful team members in this role demonstrate the following characteristics:
- Team-Oriented: Works collaboratively with kitchen staff to support smooth operations.
- Detail-Oriented: Takes pride in food quality, presentation, and consistency.
- Composed Under Pressure: Maintains pace and focus during high-volume service.
- Reliable: Shows up prepared and ready to contribute during scheduled shifts.
- Accountable: Takes ownership of station performance and food quality.
- Adaptable: Adjusts to changing service needs and kitchen priorities.
Qualifications & Competencies
Required
- Ability to work in a fast-paced kitchen environment
- Strong attention to detail and ability to follow recipes and procedures
- Ability to maintain organization and cleanliness in a shared workspace
- Strong communication and teamwork skills
- Availability for evenings, weekends, holidays, and peak resort periods
Preferred
- Previous experience in a restaurant, kitchen, or food service environment
- Familiarity with food preparation techniques and kitchen equipment
- Food safety certification (ServSafe or equivalent) or willingness to obtain
- Experience working in high-volume or resort environments
Physical & Environmental Requirements
- Ability to stand, bend, and move continuously during kitchen shifts
- Ability to lift and move items up to 40 lbs regularly
- Ability to work in hot, fast-paced kitchen environments
- Ability to work evenings, weekends, holidays, and peak seasonal periods
Disclaimer: The statements above describe the general nature of the seat, including its purpose and core accountabilities. They are intended to outline the primary areas of responsibility and the level of work expected for this role but are not an exhaustive list of all duties, responsibilities, or skills required. Team members may be asked to support additional operational needs as business conditions require. As a recreational hospitality business, availability during peak periods—including weekends, holidays, and high-traffic resort events—is an essential expectation for this role.
Disclaimer: The above statements are intended to describe the general nature and level of work being performed by people assigned to this classification. This is not an exhaustive list of all responsibilities, duties, and skills required. All employees may be required to perform duties outside of their normal responsibilities as needed. In addition, as we are a recreational business, availability on peak holiday timeframes and weekends is required.
