Massanutten Resort Job Summary A Line Cook is responsible for cooking duties as assigned by the Restaurant Chef and General Manager, to include but not limited to, the preparation of quality food and maintenance of food prep areas, as well as other duties as assigned while upholding safety and sanitation policies. This grade of Line Cook will have entry level experience and will seek to improve culinary skill sets. Required Excellent written and verbal communication skills Attention to detail and organizational skills Understanding of kitchen equipment and utensils Basic knife skills Understanding of cooking to temperatures for various meats Must be at least 16 Preferred Previous experience in a restaurant kitchen Classical chef training Typical Schedule Days: Monday - Sunday Availability • Schedule varies including morning, evenings, weekends, and holidays Hours: 32-40, overtime is possible • Varied hours depending on hours of operation and business demands Core Responsibilities • Properly and safely prepares and/or cooks quality food items in a timely manner • Assure food is stored at the safe and proper temperature • Maintain food prep and cooking areas as scheduled • Clean work area and food preparation equipment • Stock freezers and coolers • Provide food and great customer service quickly and efficiently • Uphold standards of conduct, cleanliness, and food quality and safety • Effectively use and care of cooking utensils and equipment • Other duties as assigned by management For more information, contact us at 540-437-3372 or [email protected].