High-Volume Pastry Line Cook – Full-Time

Sagchip; Mount Pleasant (MI); On-site; USD 28,000 - 42,000; Full time

Job summary

Sagchip in Mount Pleasant, MI seeks a kitchen team member to help produce high volumes of food while strictly following recipes. You will maintain sanitation, manage temperatures, and support front- and back-of-house teams to ensure quality and guest satisfaction.

Ideal candidates have at least 18 years old, six months of restaurant cooking experience or SECR training, and can pass a background check. Native American preference applies. Some shifts may require extended hours.

Qualifications

• Must be at least 18 years of age.
• Six months of restaurant cooking experience with increasing levels of responsibility, or six months of SECR internal Culinary training.
• Must be able to pass background check to meet employment eligibility requirements as they pertain to the position.
• Must be able to attend annual ServSafe Food handler training classes.
• Native American preference shall apply to all positions.

Responsibilities

• Assist in producing exquisite food items in large volumes while following recipes.
• Maintain all sanitation rules and regulations.
• Cook or heat food for assigned station or location; cook menu item to guest's request.
• Set up and tear down service line; stock products as needed.
• Stock products as needed.
• Prep food products for daily production and execution of menus.
• Maintain proper food rotation, first in first out.
• Ensure food is maintained at proper temperatures.
• Keep all equipment in an 'as new' state.
• Produce all food products consistently without compromising quality.
• Follow the standard for storage and handling of all food products.
• Prepare food to very high standards of taste and plate presentation.
• Present all products in accordance with Outlet standards.

Skills

Cooking

Sanitation knowledge

Food safety

Communication

Teamwork

Tools

Stoves & Ovens

Job description

Sagchip in Mount Pleasant, MI seeks a kitchen team member to help produce high volumes of food while strictly following recipes. You will maintain sanitation, manage temperatures, and support front- and back-of-house teams to ensure quality and guest satisfaction.

Ideal candidates have at least 18 years old, six months of restaurant cooking experience or SECR training, and can pass a background check. Native American preference applies. Some shifts may require extended hours.