Cook Up a Great Winter in Michigan’s Upper Peninsula!

Seat: Line Cook (I, II, III) 

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 skills required.