AmericInn of the Porcupine Mountains is seeking new members of our team!
Come join our team in the kitchen and prepare meals for our guests!
Full-time, Part-time & Seasonal opportunities are available.
Starting wage: $14.50/hr
As a Line Cook, you will be responsible for monitoring food and the daily preparation of food items in the pantry, fry, and/or cook stations or other areas of the kitchen.
Reports To: General Manager / Kitchen Supervisor
Essential Functions
1. Set up station according to restaurant guidelines.
2. Prepares all food items as directed in a sanitary and timely manner.
3. Follows recipes, portion controls, and presentation specifications as set by the restaurant.
4. Restocks all items as needed throughout the shift.
5. Cleans and maintains station in practicing good safety, sanitation, and organizational skills.
6. Has the understanding and knowledge to use and maintain all equipment in the cook station.
7. Assists with the cleaning, sanitation, and organization of the kitchen, walk-in coolers, and all storage areas.
QUALIFICATIONS
Job Duties and Tasks
1. Estimate amounts and costs of required supplies, such as food and supplies
2. Assist the chef with food and supply orders as needed to ensure efficient operation
3. Understand Michigan Health Department Rules
4. Monitor the quality & quantity of prepared food.
5. Assist other cooks and workers in the preparation, cooking, and presentation of food.
6. Flexible work schedule, must be willing to work weekends
7. Prepare and cook all food types.
Skills/Aptitudes
1. Professional communication skills are required.
2. Ability to take direction.
3. Ability to work in a team environment.
4. Ability to work calmly and effectively under pressure.
5. Must have problem-solving abilities, be self-motivated, and organized.
6. Commitment to quality service, and food and beverage knowledge.
7. ServSafe Certified preferred
Working Conditions
1. This position will spend 100% of the time standing.
2. Occasional environmental exposures to cold, heat, and water.
3. The individual must be able to transport up to 50 pounds on occasion and up to 35 pounds regularly.
4. Must be able to speak, read and understand basic cooking directions.
