Line Cook

• Prepare food according to food handling guidelines and cooking procedures
• Measure and mix ingredients according to recipe or use record to prepare and prep food items
• Stock and maintain sufficient levels of food products at line stations to assure a smooth service period
• Communicate and coordinate production with other cooks, wait staff and members of the food and beverage team
• Possess knowledge and become familiar with all kitchen equipment
• Adjust thermostat controls to regulate the temperature of ovens, broilers, grills, roasters, kettles, etc
• Observe and test foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking
• Plate and proportion food and maintain consistency according to presentation specifications, using records or specs
• Label, date and rotate all stored food
• Perform closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage areas

New to the kitchen? We'll teach you the ropes! Some previous kitchen experience is preferred but not required. Must be 18 years old and eager to learn.

• Free pass for summer scenic lift rides and access to resort adventure activities
• Discounts at resort F&B and retail locations
• Access to mid-week rounds at the nationally ranked Sugarloaf Golf Course
• Discounted passes at other Boyne and partner resorts
• Summer team members are also eligible to earn paid time off