Line Cook -Bay View Inn

Hotel Investment Services, Inc.; Petoskey (MI); On-site; USD 17,000 - 28,000; Part time

Benefits offered by this job

Earned Sick Time

401k with match

Dining and Lodging Discounts

Job summary

A hospitality management group is seeking a Line Cook for the 2026 Summer Season at The Bay View Inn in Petoskey, Michigan. The successful candidate will prepare a variety of dishes while adhering to safety standards and maintaining kitchen organization. This part-time role requires culinary expertise, teamwork, and the ability to work in a fast-paced environment. Benefits include earned sick time and 401k with a match.

Qualifications

• Proven experience as a line cook or similar role.
• Familiarity with kitchen equipment and cooking techniques.
• Ability to prioritize tasks in a fast-paced environment.
• ServSafe Food Handler certification preferred or obtainable.

Responsibilities

• Prepare and execute menu items with precision.
• Adhere to food safety and sanitation standards.
• Coordinate with kitchen staff to maintain workflow.
• Set up stations, monitor cooking times, and coordinate with team.
• Assist in inventory monitoring and kitchen organization.
• Support evenings, weekends and holidays as scheduled.

Skills

Culinary expertise

Time management

Communication

Teamwork

Tools

Grills

Ovens

Fryers

Job description

Department: Food & Beverage

Reports to: General Manager

Job Type: Seasonal, Part Time, Hourly

The Bay View Inn is now hiring for the 2026 Summer Season.

Job Summary

A Line Cook at The Bay View Inn plays a vital role in preparing and executing a variety of our operation’s dishes with precision and efficiency. A positive, team-oriented attitude, culinary expertise, attention to detail, ability to multitask and work quickly under pressure all contribute to the success of this position. Your duties will also include coordinating with other team members to cultivate a professional and enthusiastic environment.

Duties & Responsibilities

• Prepare and execute a variety of menu items, including appetizers, entrees, and sides, following established recipes and guidelines.
• Cook and grill food items according to specified cooking methods, temperatures, and portion sizes, ensuring optimal taste, texture, and presentation.
• Adhere to strict food safety and sanitation standards, including proper handling, storage, and labeling of ingredients (following safe thawing and cooling protocols), cooking foods to food‑safe temperatures, and maintaining a clean and organized work area.
• Set up and stock stations with all necessary supplies and ingredients before the start of each shift, ensuring a smooth and efficient service.
• Monitor and manage cooking times to ensure that each dish is prepared and served in a timely manner, coordinating with other kitchen staff to maintain a consistent flow of orders.
• Ensure that all dishes leaving the kitchen meet the restaurant's quality standards in terms of taste, appearance, and portion size.
• Work closely with the kitchen team, including chefs and other line cooks, to coordinate orders, communicate special requests or dietary restrictions, and maintain a harmonious and efficient working environment.
• Assist in monitoring and controlling inventory levels, notifying the kitchen manager or supervisor of any shortages or discrepancies.
• Participate in cleaning and maintenance tasks, including equipment cleaning, dishwashing, and kitchen organization, to uphold cleanliness standards and ensure a safe working environment.

Qualifications

• Proven experience working as a line cook or in a similar culinary role, demonstrating a solid understanding of cooking techniques, flavor profiles, and food safety practices.
• Familiarity with operating and maintaining various kitchen equipment, including grills, ovens, salamanders, broilers, fryers, and other essential culinary tools.
• Ability to prioritize tasks and manage time effectively in a fast‑paced environment to meet service demands and maintain a smooth workflow.
• Strong focus on accuracy and precision to ensure consistency and quality in every dish prepared.
• Excellent communication and collaboration skills to work effectively as part of a team, supporting and assisting colleagues as needed.
• Ability to withstand long hours of standing, working in a hot and fast‑paced kitchen environment, and lifting heavy objects (e.g., pots, pans, and food supplies).
• Willingness to work evenings, weekends, and holidays, as required by the operation’s schedule.

License/Certification

• Must possess, or be able to obtain, ServSafe Food Handler Certification

Benefits

• Part Time Benefits: Earned Sick Time (based on eligibility) - 401k with match – Dining and Lodging Discounts