Line Cook - Seasonal Mountain Resort Kitchen

Marquette Mountain Resort; Marquette (MI); On-site; USD 19,000 - 28,000; Part time

Benefits offered by this job

Medical - PPO & HDHP options

FSA available

HSA with company match

Dental Insurance

Vision Insurance

Life Insurance

Job summary

Marquette Mountain Resort is seeking a Line Cook for the seasonal period in Marquette, MI. You will prepare items to chef specifications, set up stations, and assist the executive and sous chefs with daily tasks to ensure guest satisfaction.

The role requires proven cooking experience, the ability to work early mornings, nights, weekends and holidays, and a commitment to high standards of food safety in a fast-paced, high-energy kitchen environment.

Qualifications

• Proven cooking experience, including as a Line Chef, Restaurant Cook or Prep Cook.
• Understanding of various cooking methods, ingredients, equipment and procedures.
• Accuracy and speed in executing tasks.
• Familiar with industry’s best practices.
• Solid interpersonal communication skills.
• Must have availability early mornings, late evenings, weekends and holidays.

Responsibilities

• Sets up and stocks food items and other necessary supplies.
• Prepares food items by cutting, chopping, mixing, and preparing sauces.
• Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards.
• Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage.
• Cleans and sanitizes cooking surfaces at the end of the shift.
• Performs inventory checks and completes food storage logs.
• All other duties as assigned.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Skills

Cooking experience

Line cook experience

Interpersonal communication

Availability mornings/evenings/weekend

Education

High School diploma/GED

Job description

Marquette Mountain Resort is seeking a Line Cook for the seasonal period in Marquette, MI. You will prepare items to chef specifications, set up stations, and assist the executive and sous chefs with daily tasks to ensure guest satisfaction.

The role requires proven cooking experience, the ability to work early mornings, nights, weekends and holidays, and a commitment to high standards of food safety in a fast-paced, high-energy kitchen environment.