Line Cook

Turn Up the Heat on Your American Summer

Imagine starting your shift with a view of misty mountains and a crystal-clear lake, then stepping into a buzzing professional kitchen where every plate you send out makes someone's vacation better. That's daily life as a Line Cook at The Lodge at Schroon Lake
, a beautifully reimagined lakeside resort operated by Olympia Companies in the heart of New York's Adirondack Park.

This is a Summer to Fall position paying $20 per hour for approximately 45 hours per week — one of the strongest earning opportunities in the Work & Travel USA program, with real culinary experience you can put on your CV for life.

• Preparing and cooking menu items on your assigned station (grill, sauté, fry, salad or prep) to the chef's standards
• Handling mise en place: chopping, portioning, marinating and organizing ingredients before service
• Plating dishes with care and consistency so every guest gets a picture‑perfect meal
• Following food safety, allergen and HACCP‑style sanitation procedures at all times
• Keeping your station, equipment and walk‑in coolers clean, stocked and organized
• Communicating clearly with the sous chef, servers and fellow cooks during busy service
• Receiving deliveries, rotating stock (FIFO) and helping reduce food waste

Schroon Lake is a classic Adirondack village — nine miles of clear water, sandy beaches, hiking trails, kayaks, campfires and the kind of small‑town American charm you've only seen in films. You're surrounded by 6 million acres of protected wilderness
, with Lake George about 45 minutes away, Lake Placid within reach, and easy weekend trips to Montreal, Boston and New York City
. Summer here means swimming after your shift; early fall means the world‑famous Adirondack foliage exploding in red and gold.

• $20.00 per hour — excellent pay for a Work & Travel placement
• 45 hours per week
  , with overtime paid according to New York State law
• Extended Summer to Fall season = more weeks, more savings, more travel money
• Employee meals during shifts and training from experienced American chefs
• A résumé line from a respected hospitality management company (Olympia Companies)
• An international team of colleagues and friendships that outlast the season
• Housing assistance and support from your Work & Travel coordinators

• University students aged 18–25 enrolled in the Work & Travel USA program
• Previous kitchen, restaurant, hotel or catering experience is strongly preferred
• Conversational English — enough to read tickets and communicate under pressure
• Physical stamina: long shifts standing, lifting up to 20 kg, working in a hot kitchen
• Reliability, punctuality and a genuine team‑player attitude
• Flexibility for evenings, weekends and holidays — that's when resorts shine
• A calm head, clean hands and hunger to learn new techniques