Line Cook

Line Cook I

About The Company We are a young, fast-growing company of ambitious, mission-driven Weekenders working together to inspire personal growth through adventure, travel and exploration! We specialize in creating inspiring hotel stays for our guests in iconic destinations.

This is a rare opportunity to be paid to learn, have an immediate and lasting impact in a young startup company and culture, and grow personally and professionally with an amazing team.

You will love it at Weekender if our core values below get you excited and inspired too!

• Embrace a Growth Mindset
• Be Adventurous
• Be a Ninja
• Be a Host
• Be of Integrity

What you'll be responsible for:

As a Line Cook I, you'll support the kitchen team by preparing and cooking food items under supervision, maintaining cleanliness and organization of your station, and following recipes and safety standards. This role focuses on learning proper cooking techniques, working efficiently in a fast-paced environment, and ensuring consistency and quality for every guest.

Essential Duties and Responsibilities

• Prepare and cook menu items as directed, following portioning and recipe guidelines.
• Set up and stock your station with necessary ingredients and supplies.
• Assist senior cooks and F&B Manager with prep, cooking, and plating.
• Maintain a clean, organized, and sanitized work area at all times.
• Follow all safe food handling procedures and kitchen safety rules.
• Label, date, and properly store food items.
• Support other kitchen stations when needed.
• Perform opening, closing, and side work duties.
• Other duties as assigned.

Success Measures

• Consistently prepares food to recipe and quality standards.
• Station remains clean, stocked, and compliant with safety guidelines.
• Demonstrates improvement in cooking speed and accuracy each season.
• Works well with teammates and responds positively to feedback.
• Minimal waste, errors, or guest complaints related to food prep.

Qualifications

• Proven cooking experience, including grill, saut, fry, and prep (preferred but not required).
• Knowledge of health and safety rules in a kitchen.
• Strong communication and teamwork skills.
• Ability to work standing for long periods of time in a hot kitchen environment.
• Must be dependable, punctual, and have a strong work ethic.
• Ability to multitask and stay organized under pressure.
• Must be available to work weekends, evenings, and holidays during the peak season.
• ServSafe or food handler certification preferred but not required.

Seasonal Incentive: Employees who remain actively employed through the end of the season are eligible to receive a bonus of $1.00 per regular hour worked during the season. Overtime hours are excluded. Bonus payout is contingent upon completing the full seasonal assignment and will be paid at season end.