*Part of the Saginaw Chippewa Indian Tribe of Michigan.
Line Cook – Soaring Eagle Waterpark & Hotel
Part time $17.00 per hour nights, weekends and holiday availability is a must.
Position Summary:
To produce high volumes of food without compromising quality. Must represent SEWPH through professionalism and service excellence. Although the Soaring Eagle Water Park & Hotel is an enterprise of the Saginaw Chippewa Indian Tribe of Michigan, it operates under the Migizi Economic Development Company Policies and Procedures.
Essential Job Duties and Responsibilities:
- Assists in producing exquisite food items.
- Maintains all sanitation rules and regulations.
- Produces foods in large volumes.
- Must be able to pass Serve Safe certification.
- Keeps all equipment in an “as new” state.
- Produces all food products consistently without compromising quality.
- Enforces the standard for the storage and handling of all food products.
- Prepares food to very high standards of taste and plate presentation.
- Follows all recipes.
- Maintains composure and produces in high volumes.
- Keeps area neat, clean and organized.
- Assists utility worker in daily kitchen cleanliness and maintenance. (I.E. sweeping and mopping)
- Assists utility worker in ware cleaning areas. (I.E. washing pots, pans and dishes)
- Must be available to work weekends, evenings, and holidays.
- Performs other duties as assigned.
Work Environment/Safety Hazards:
Frequent periods of standing, bending, twisting and walking. Frequent use of hands, fingers, wrists and arms associated with the daily production of food. May work in varied temperatures. Walking on wet and slippery floors. Will be exposed to high volume stressful situations. Will be required to work with stoves, ovens, broilers, fryers and grills. Use of hands, wrists, fingers and arms in daily cleaning as associated with doing dishes, sweeping and mopping.
Minimum Qualifications:
Required:
- 18 years of age.
- One (1) year of restaurant cooking experience with increasing levels of responsibility, communication and teamwork skills or
- six months of SECR internal Culinary training and/or six months of internal Line Cook cross-training within the SEWPH F&B department.
- Successfully pass ServSafe Food Safety certification course within the first 90 days of employment as a condition of continued employment.
- Pre-employment background check and drug screen.
Preferred:
