Line Cook

Massanutten Resort

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.

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

Previous experience in a restaurant kitchen

Classical chef training

Monday - Sunday Availability

• Schedule varies including morning, evenings, weekends, and holidays

32-40, overtime is possible

• Varied hours depending on hours of operation and business demands 

• →  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 shenandoahprovisions@massresort.com.