Prep Cook | Fast-Paced Golf Club Kitchen

Ultipro

Midland (MI)

Híbrido

USD 17.000 - 21.000

Jornada completa

14 días+

Una candidatura completa en un minuto

Currículum y carta de presentación personalizados, listos para enviar.

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Ventajas ofrecidas por este puesto de trabajo

Healthcare benefits
401(k) with employer match
Paid time off

Descripción de la vacante

Currie Municipal Golf Course in Midland, MI is seeking a full-time Prep Cook/Dishwasher to join our fast-paced hospitality team. You will prep for restaurant and banquet operations and work with our Executive Chef to learn and grow.

Responsibilities include assisting in station prep (pantry, broiler, sauté), cooking items during service, maintaining sanitation, proper storage and portion control, and keeping the kitchen clean. Availability on weekdays, weekends, and holidays is required.

Formación

  • High school diploma or GED or 1–3 months related experience and/or training, or equivalent combination of education and experience.
  • 2–3 years line experience a must.
  • Culinary degree preferred.

Responsabilidades

  • Prepare various food products for restaurant and banquet operations.
  • Assist in food preparation for the assigned station (pantry, broiler/grill, sauté).
  • Prepare and cook ordered items during service according to Chef's specifications.
  • Inspect stations for sanitation and proper breakdown at shift end.
  • Ensure proper food storage, labeling, rotation and temperature controls.

Conocimientos

Verbal communication
Written communication
Interpersonal skills
Basic computer skills
Industry equipment knowledge

Educación

High school diploma or GED
Culinary degree preferred

Herramientas

Slicer
Deep fryer
Grill
Ovens
Range

Descripción del empleo

Currie Municipal Golf Course in Midland, MI is seeking a full-time Prep Cook/Dishwasher to join our fast-paced hospitality team. You will prep for restaurant and banquet operations and work with our Executive Chef to learn and grow.

Responsibilities include assisting in station prep (pantry, broiler, sauté), cooking items during service, maintaining sanitation, proper storage and portion control, and keeping the kitchen clean. Availability on weekdays, weekends, and holidays is required.

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