Sugarloaf Lead Line Cook

Sugarloaf Mountain is seeking a driven and talented Lead Line Cook with leadership instincts, a passion for scratch cooking, and the desire to grow. This is a unique opportunity for someone ready to take the next step in their culinary career; leading the line, mentoring others, and contributing to creative menu development, all while working closely with an experienced Executiv e Chef. You will help the Executive Chef manage staff, scheduling, food preparation, menu development, hiring, training, and inventory. This position will fluctuate seasonally between various on-mountain outlets including sit-down dining and banquets. Specific locations based on the skillset of the individual.

This is more than just a job on the line - it’s a chance to lead, grow, and become part of something bigger at Sugarloaf Mountain. If you're ready to take your next step in the culinary world, we want to hear from you.

• Lead and manage line operations during service, ensuring consistency, quality, and efficiency to resort standards.
• Collaborate with the Executive Chef on daily prep, execution, and occasional specials.
• Train, mentor, and motivate junior line cooks and prep staff.
• Maintain high standards of food safety, cleanliness, and station organization in ‘back of house’ areas.
• Assist with inventory management, ordering, and receiving, ensuring items are well stocked and cost effective. Manage waste and proper storage of items.
• Be a key player in maintaining a positive, professional kitchen culture.
• Take initiative in solving problems and supporting smooth kitchen operations.
• Assist with team member scheduling, attendance recording, inventory control paperwork and any other paperwork as required.
• Adhere to company and departmental policies/procedures and communicate to staff to ensure all are consistently applied.

We are looking for a skilled line cook with:

• at least 3+ years of experience in fast-paced, scratch kitchens
• familiarity with a range of cooking techniques and confidence in all stations
• leadership skills and a calm, team-first attitude
• the desire to grow and to contribute to our team beyond the line
• the ability to take direction, give feedback, and maintain composure under pressure

And preferably has:

• prior experience in resort or mountain town kitchens
• current ServSave or similar food safety certification
• a basic understanding of food cost and kitchen systems
• creativity and interest in seasonal and regional cuisine