What are the responsibilities and job description for the Line Cook position at Skytop Lodge Corporation?
DEPARTMENT: Culinary
REPORTS TO: Executive Chef | Executive Sous Chef | Sous Chefs
We’re looking for cooks who care. Cooks who crave the intensity of the fire, the rhythm of a perfectly run service, and the satisfaction of cooking food that makes people stop and say wow. At Skytop Lodge, we’re building more than just great plates—we’re creating experiences. As a Line Cook, you’re not just on the line; you are the heartbeat of service. Whether it’s a sunrise breakfast or a dinner rush that brings the heat, you thrive in a fast-paced kitchen where precision, creativity, and camaraderie matter.
WHAT YOU'LL DO:
Own the Line – Execute hot food preparation for breakfast, lunch, and dinner with focus and pride. From perfectly seared proteins to vibrant, seasonal sides—you’re in command of your station.
Jump in Anywhere – Fill in on sauté, grill, broiler, or veg as needed. You’re a utility player who can step up when the heat’s on and a teammate is out.
Keep It Tight – Maintain a clean, organized, and efficient station. You respect the kitchen, your tools, and the people who work beside you.
Prep Like a Pro – Knock out mise en place like it's second nature. Execute daily prep lists and production sheets with accuracy.
Minimize Waste, Maximize Flavor – Monitor and report inventory to reduce waste and optimize usage. Every ingredient counts.
Stay Ahead – Prepare garnishes, condiments, and backups to keep service smooth and sharp.
Close it Down Right – Properly store leftovers and follow all sanitation and closing procedures with discipline and care.
WHO YOU ARE:
A cook who loves being part of a team and thrives under pressure.
You have solid knife skills and know how to manage time on the line.
Reliable, punctual, and coachable—you’re the kind of person others can count on.
You work clean and move with purpose.
Hungry to learn. Willing to teach. Always ready to grow.
HAZARDS ENCOUNTERED: Kitchen tools, machinery and equipment can be hazardous if used in an unsafe manner. Care must be taken to operate them properly at all times. The kitchen environment includes hot foods, pans, liquids and grease; and slippery, wet, or greasy walking surfaces, all of which pose a safety threat. Cleaning and sanitizing chemicals are used in the workplace, and must be handled carefully and safely to avoid injury or food contamination. In addition, all kitchen jobs involve some heavy lifting, carrying, or materials handling which can cause injury if not executed properly.
NOTICE: Job descriptions are not intended, and should not be construed, to be exhaustive lists of all responsibilities, skills, efforts, to working conditions associated with the job. While this job description is intended to be an accurate reflection of the requirements of the job, management must reserve the right to add or remove duties from particular jobs when circumstances (e.g. emergencies, changes in workload, rush job, or technological development) dictate. Because of various seasonal requirements, jobs in other areas of the resort may be offered as a replacement for this position to include work in other areas e.g. grounds maintenance, housekeeping, kitchen etc.