Line Cook - Winter 26.27

Location

10 Snowshoe Drive, Snowshoe, WV 26209

Affordable on‑mountain employee housing available for rent.

Pay

Starting wage: $15 – $18 per hour.

Schedule

Seasonal work beginning at the end of November and into December, with positions available throughout the season. May require early mornings, evenings, weekends, and holidays.

Benefits

• Medical Benefits – Minimal Essentials Coverage available
• Free skiing and snowboarding privileges at Alterra resorts plus discounts on Ikon Passes
• 401(k) plan available to any employee over the age of 18
• Discounted Friends and Family lift ticket vouchers
• 50% off Snowshoe Quick Service Restaurants and 30% off Snowshoe Full Service Restaurants (excludes alcohol)
• 40% off retail merchandise and 45% off mountain essentials (excludes hard goods; two hard‑good sales for employees throughout winter)
• Pro deals from top brands such as The North Face, Darn Tough, and many more

Why Work with Us?

Whether you’re passionate about cooking or looking to elevate your skills, we have opportunities for line cooks of all experience levels. With a diverse range of dining outlets—from high‑volume, fast‑paced spots to upscale, full‑service restaurants—you’ll find the perfect environment to match your interests and skills.

Adventure awaits: explore the stunning Snowshoe Mountain and enjoy outdoor activities while you work.

Make connections: meet guests and employees from across the country and around the world, providing exceptional hospitality that makes Snowshoe feel like home.

Job Responsibilities

• Stock inventory and set up kitchen stations with all necessary supplies
• Pre‑prepare food for service (chopping, cutting, mixing, or prepping sauces)
• Cook menu items in collaboration with the kitchen team
• Maintain a clean workstation and kitchen
• Ensure menu items are produced with high quality and timeliness
• Follow nutrition and sanitation requirements for proper food handling and storage
• Accurately deliver guest food orders by following recipes and instructions
• Prepare plated menu items per specifications on the hot food production line with attention to detail, speed, and accuracy
• Safely use knives, ovens, grills, warming trays, and other cooking equipment
• Prepare and stock ingredients for other meals, following posted instructions and standardized recipes
• Perform other tasks as assigned by the Executive/Sous Chef or Kitchen Manager

Education & Experience

• High School Diploma or GED (required)
• Culinary degree preferred for Line Cook III
• Basic written and verbal communication skills
• 0–3 years of culinary experience (required experience depends on placement into Line Cook I or II)
• 3+ years of resort culinary experience for Line Cook III