Line Cook - Lodge

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Descriptionnn We Still Love Hospitality! Slopeside at the iconic Stowe Mountain Resort, Spruce Peak is surrounded by extraordinary recreational opportunities. The Lodge features over 250 beautifully appointed rooms, suites, and luxury residences. Our culinary offerings are a cornerstone of the Spruce Peak experience. We partner with local farms for globally-inspired, locally-sourced seasonal menus, weddings and world-class events. Our international clientele appreciates our modern, inspired cuisine and bespoke epicurean delights. Fine brands like Whistle Pig and Jasper Hill have chosen to have exclusive product partnerships with us. We are also investing $5.5 million in two new kitchens and exciting restaurant openings this Fall. We are actively interviewing candidates for Line Cooks, Sous Chefs and a Chef de Cuisine. We know that professional culinarians can choose from more opportunities than ever. Whether you want to settle down at a property that will keep you creatively engaged or if you like the ability to transfer to other properties in the Hyatt family, we have great career opportunities now. Besides great pay and benefits (free Stowe Lift Pass, hotel rooms, medical benefits, etc.), the work is interesting, challenging and you’ll have opportunities to grow. Stowe is a great place to put down roots; mountain bike in the summer, ski in the winter, world-class beers and small farms; a great place to play during your time off or to raise an active family. Professional culinarians at every level of their career are encouraged to apply now at SprucePeak.com. If you are a Sous Chef or above, we can help with your relocation. Proud diversity advocates and EOE.   nQualificationsnnA line cook requires good communication and culinary skills. The desired cook candidate will have hotel cooking experience and a culinary degree. An intermediate cook should have a professional knowledge of cooking ingredients and procedures.  Intermediate cooks will work single stations in the kitchen and require significant supervision and training. Source: Hospitality Online,

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