Marquette Mountain Resort
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Job Purpose A Line Cook is responsible for preparing food to the chef’s specifications and to set up stations for the menu. Line
Description A Line Cook is responsible for preparing food to the chef’s specifications and to set up stations for the menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. This is a seasonal position Oct 17, 2025 - April 14, 2026.
Essential Duties And Responsibilities
Sets up and stocks food items and other necessary supplies
Prepares food items by cutting, chopping, mixing, and preparing sauces
Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
Cleans and sanitizes cooking surfaces at the end of the shift
Performs inventory checks and completes food storage logs
All other duties as assigned
The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position. An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
Minimum Qualifications
Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing assigned tasks
Familiar with industry’s best practices
Solid interpersonal communication skills
Must have availability early mornings, late evenings, weekends and holidays
Education
High School diploma/GED
Experience and/or Training: Experience preferred
Licenses/Certificates: N/A
Technology/Equipment: Standard Commercial Kitchen Equipment
Physical And Mental Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Regularly required to stand, sit, and walk; talk and hear; taste and smell; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
Ability to lift/move 50 lbs. or more and occasionally lift and/or move up to 100 lbs
Frequent exposure to fumes, odors, and gases.
Equipment Used
Industrial Oven
6-Burner Stove Top
Deep Fryer
Flattop
Char Grill
Warmer/Proofer
Walk-in Cooler
Working Environment
Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in cooler
Occasionally will walk on slippery surfaces
Noise level in the work environment is frequently loud to where you have to raise your voice to be heard
Common hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objects
Usually stand for long periods of time
Fast-paced environment
Must be willing to work early mornings, late evenings, weekends, and holidays
Marquette Mountain is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.
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Job Purpose A Line Cook is responsible for preparing food to the chef’s specifications and to set up stations for the menu. Line
Description A Line Cook is responsible for preparing food to the chef’s specifications and to set up stations for the menu. Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals. This is a seasonal position Oct 17, 2025 - April 14, 2026.
Essential Duties And Responsibilities
Sets up and stocks food items and other necessary supplies
Prepares food items by cutting, chopping, mixing, and preparing sauces
Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
Cleans and sanitizes cooking surfaces at the end of the shift
Performs inventory checks and completes food storage logs
All other duties as assigned
The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position. An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.
Minimum Qualifications
Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing assigned tasks
Familiar with industry’s best practices
Solid interpersonal communication skills
Must have availability early mornings, late evenings, weekends and holidays
Education
High School diploma/GED
Experience and/or Training: Experience preferred
Licenses/Certificates: N/A
Technology/Equipment: Standard Commercial Kitchen Equipment
Physical And Mental Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Regularly required to stand, sit, and walk; talk and hear; taste and smell; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
Ability to lift/move 50 lbs. or more and occasionally lift and/or move up to 100 lbs
Frequent exposure to fumes, odors, and gases.
Equipment Used
Industrial Oven
6-Burner Stove Top
Deep Fryer
Flattop
Char Grill
Warmer/Proofer
Walk-in Cooler
Working Environment
Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in cooler
Occasionally will walk on slippery surfaces
Noise level in the work environment is frequently loud to where you have to raise your voice to be heard
Common hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objects
Usually stand for long periods of time
Fast-paced environment
Must be willing to work early mornings, late evenings, weekends, and holidays
Marquette Mountain is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.
#J-18808-Ljbffr