Line Cook

Company Background

Powder is a year-round resort and real estate development project nestled throughout 12,000 acres in the Wasatch Mountains of Northern Utah. We are striving to be the premier place of being and doing, a destination that fuses outdoor recreation with a cultural and hospitality program that connects visitors with a deeper sense of self and purpose. Our core values come to life in a unique and natural setting of unparalleled beauty.

Together we are one team, not an "us vs. them" mentality. We are focused on being a progressive employer with pay equity, inclusion, while building diverse teams.

Job Title: Lead Line Cook
Department: Food & Beverage - Club
Status: Full Time Flex
Reporting To: Executive Chef

Position Overview:

The Lead Line Cook is responsible for overseeing daily operation and execution of lunch and dinner services. This role ensures consistency, quality, and presentation standards are upheld while maintaining efficiency and organization in the service kitchen. The Lead Line Cook assists in training staff, coordinating prep lists and supports menu development under the direction of the Executive Chef.

Key Responsibilities:

• Production & Execution: Prep and execute all lunch and dinner services according to recipe and plating standards.
• Leadership: Lead daily operations for the service kitchen, delegate prep tasks, and ensure timely completion of production lists.
• Quality Control: Maintain consistency in flavor, texture, and presentation of all savory items.
• Creativity: Assist in the ideation and testing of new lunch and dinner items, along with recipe development and implementation.
• Organization: Manage inventory, monitor ingredient levels and communicate order needs to chefs.
• Sanitation & Safety: Uphold health, safety and sanitation standards in accordance with health department standards and company policies.
• Collaboration: Work closely with the front of house team, kitchen team and management to ensure seamless coordination during service and events.

Requirements and/or Qualifications:

• 3-5 years of professional kitchen experience in a high volume or fine dining environment.
• Strong foundation in classic savory and plating techniques.
• Proven ability to lead a team with professionalism, clear communication and a positive attitude.
• Excellent organization and time management skills.
• Culinary Arts or Pastry Arts degree preferred but not required.
• ServSafe Food Safety Certification
• A strong focus on precision, creativity and consistency that requires exceptional attention to detail, strong communication skills, and the ability to maintain composure and excellence during high-pressure services.

Physical Requirements- Must be able to perform physical activities such as, but not limited to:

• Must be able to stand and work on feet for extended periods (up to 10 hours).
• Ability to lift and carry up to 50 pounds unassisted.
• Repetitive motions including whisking, folding, kneading, piping, and use of small tools.
• Comfortable working in varying temperatures (walk-ins, ovens, and hot line environments).
• Must possess fine motor skills and manual dexterity for detailed plating and finishing work.
• Ability to work flexible hours, including nights, weekends, and holidays.

Working Environment:
Kitchen environment with exposure to heat, cold and sharp utensils. Work location is located at high elevation, exposure to outdoor conditions including high winds, snow, and sun when outside.