Line Cook

CoolWorks.com - Jobs in Great Places; Wakefield Township (MI); On-site; USD 21,000 - 30,000; Full time

Job summary

Midwest Family Ski Resorts is seeking a Line Cook to prepare and cook high-quality food for restaurant, chalet, and catered events. Seasonal, with weekend and holiday coverage; starting at $18.00 per hour, pending experience.

You will support daily food production, ensure food safety, and work with kitchen leadership to deliver consistent guest experiences across high-volume operations.

Qualifications

• Ability to work in a fast-paced kitchen environment.
• Ability to follow recipes, food safety standards, and kitchen procedures.
• Strong communication and teamwork skills.
• Ability to maintain organization and cleanliness in a shared workspace.
• Availability for evenings, weekends, holidays, and peak resort periods.

Responsibilities

• Food Preparation & Quality: Prepare and cook menu items to recipes and standards across restaurant, chalet, and catered events.
• Station Readiness & Organization: Maintain clean, organized prep and cooking stations for daily operations and events.
• Production Efficiency: Maintain pace and accuracy during service and events to ensure timely delivery.
• Food Safety & Sanitation: Follow proper food handling, storage, sanitation, and temperature control procedures.
• Team Coordination: Communicate with BOH leadership and team members to maintain kitchen workflow.
• Waste & Inventory Awareness: Follow portioning, storage, rotation, and inventory procedures to minimize waste.
• Kitchen Support: Assist with dishwashing, cleanliness, banquet prep, and other needs.

Skills

Fast-paced kitchen

Follow recipes

Food safety

Teamwork

Flexible schedule

Education

ServSafe certification or equivalent

Tools

Kitchen equipment

Job description

Department: Food & Beverage

Reports To: Head Chef

Status: Seasonal | Full-Time or Part-Time
Schedule: Weekends and holiday coverage expected

Age Minimum: 16

Compensation: $18.00 starting (pending experience)

Seat Overview

The Line Cook is responsible for preparing and cooking high-quality food while supporting efficient kitchen operations across restaurant, chalet, and catered event services. This role contributes to daily food production, maintains food safety and sanitation standards, and works collaboratively with kitchen leadership to deliver consistent guest experiences in both routine and high-volume operations.

As team members develop their culinary skills, operational knowledge, and leadership capabilities, they may progress through the Line Cook I, II, and III levels.

Seat Purpose

Prepare and cook high-quality food safely, efficiently, and consistently while supporting restaurant, chalet, and catered event operations through strong culinary execution and teamwork.

Core Accountabilities

1. Food Preparation & Quality: Prepare and cook menu items according to established recipes, portioning standards, presentation expectations, and quality standards across restaurant, chalet, and catered event operations.

2. Station Readiness & Organization: Maintain clean, organized, and fully stocked prep and cooking stations to support efficient daily operations and event readiness.

3. Production Efficiency: Maintain pace, accuracy, and adaptability during restaurant service, banquet production, and catered events to support timely food delivery.

4. Food Safety & Sanitation: Follow proper food handling, storage, sanitation, and temperature control procedures to maintain a safe kitchen environment.

5. Team Coordination: Communicate effectively with BOH leadership and fellow BOH and FOH team members to maintain efficient kitchen workflow and successful service execution.

6. Waste & Inventory Awareness: Follow portioning, storage, rotation, and inventory procedures to minimize waste and support accurate inventory management.

7. Kitchen Support: Support dishwashing, kitchen cleanliness, banquet preparation, and other operational needs to maintain overall kitchen readiness.

Career Progression

Midwest Family Ski Resorts is committed to developing culinary talent from within. Team members in this seat have opportunities to advance through skill-based Line Cook levels I-III and into kitchen leadership positions such as BOH Shift Lead, Sous Chef, and Head Chef as they demonstrate increased technical proficiency, leadership, and operational excellence.

Qualifications & Competencies

Required Qualifications

• Ability to work in a fast-paced kitchen environment

• Ability to follow recipes, food safety standards, and kitchen procedures

• Strong communication and teamwork skills

• Ability to maintain organization and cleanliness in a shared workspace

• Availability for evenings, weekends, holidays, and peak resort periods

Preferred Qualifications

• Previous experience in a restaurant, commercial kitchen, catering, or food service environment

• Familiarity with food preparation techniques and commercial kitchen equipment

• Food Safety Certification (ServSafe or equivalent) or willingness to obtain

• Experience working in high-volume, banquet, catering, or resort environments

Physical & Environmental Requirements

• Ability to stand, bend, and move continuously during kitchen shifts

• Ability to lift and move items up to 40 lbs regularly

• Ability to work in hot, fast-paced kitchen environments

• Ability to work evenings, weekends, holidays, and peak seasonal periods

Schedule

Schedules vary seasonally based on business volume, outlet operating hours, and special events. Line Cooks may be scheduled across restaurant, chalet, banquet, and catered event operations and should expect a combination of daytime, evening, weekend, and holiday shifts. Additional hours may be available during peak seasons, special events, and resort holidays. Flexibility to support changing operational needs is essential.

Disclaimer: The statements above describe the general nature of the seat, but they are not an exhaustive list of all duties, responsibilities, or skillsrequired.