Company description

Cork is a locally owned, wine-forward restaurant established in 2011 in Stowe, Vermont — the kind of place where the team genuinely loves what they do. We have a loyal local following, a menu that's always evolving, and a kitchen culture built on positivity, collaboration, and craft. We're closed Tuesday, Wednesday, and all major holidays. We believe good cooking and a good life aren't mutually exclusive.

Chef Weston’s relationship with food began early, working in restaurants after school and on weekends starting in seventh grade. After cooking through college at Trattoria Delia in Burlington, he attended the New England Culinary Institute, launching a career rooted in curiosity, discipline, and respect for ingredients.

His path led him through kitchens in Boston and New York, followed by four formative years at the Inn at Shelburne Farms, where he rose from intern to executive sous chef. Immersed in a working farm ecosystem—gardens, livestock, pastureland, and close relationships with neighboring farmers—Weston developed his understanding of what it truly means to be a chef: not just a cook, but a steward of the food system.

Weston’s philosophy is simple: control what can be controlled, and leave the rest to nature. Food should taste like food. Let the farmers do the work. Find the best ingredients and put them at the center of the plate—finished with good sea salt and good olive oil.

Above all, he hopes guests feel a true sense of place when they dine at Cork—food that plays nicely with the wine, satisfies deeply, and inspires curiosity long after the meal ends.

Job description

We're looking for an experienced line cook to join our Thursday–Monday dinner service, running 4–9pm in a primarily reservation-based dining room. If you care about food, take pride in your work, and want to be part of a tight-knit kitchen with a seasoned team, we'd love to hear from you

The details:

Dinner Service: Thu–Mon, 4–9pm
Additional benefits • Weekends required • Reservation Based • Toast POS • Resy Reservation System • Closed major holidays

Offering 25–30 hours per week
$22–24/hour based on experience

What you'll do: Cook and prep menu items to our standards, contribute ideas to a constantly evolving menu, keep your station clean and organized, communicate inventory needs, and help bring new kitchen staff up to speed. We move as a team.

What we're looking for: Prior line cook experience in a restaurant kitchen, comfort with fine dining standards, the ability to stay focused under pressure, and a genuinely positive attitude. Dietary accommodation knowledge is a plus. Mostly, we want someone who shows up ready to cook and ready to collaborate.

Compensation

this position is: hourly, $20/hr +

Application instructions

Deadline

June 30, 2026