Seasonal - Lead Line Cook at Marquette Mountain Resort LLC

Marquette, Michigan, United States -

Full Time

Start Date

Immediate

Expiry Date

21 Apr, 26

Salary

0.0

Posted On

21 Jan, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Cooking Experience, Line Chef, Restaurant Cook, Prep Cook, Food Preparation, Food Sanitation, Inventory Management, Interpersonal Communication, Time Management, Teamwork, Problem Solving, Attention to Detail, Adaptability, Customer Service, Training Skills, Deep Cleaning

Industry

Recreational Facilities

Description

Description About Us: Discover the allure of the Northwoods at Marquette Mountain Resort. Immerse yourself in our passion for providing an exceptional experience, where every detail is carefully considered. Our resort offers year-round adventure and stunning natural beauty across all four seasons. Whether you seek the thrill of the slopes or the tranquility of the trails, you'll be captivated by the spectacular views of Lake Superior. Conveniently located just minutes from downtown Marquette, Michigan, our resort is your gateway to an unforgettable getaway. Our values of Honoring Commitments, Creating Positive Experiences, Fostering Lifelong Learning, Exhibiting Pioneering Spirit, and Demonstrating Good Stewardship permeates every aspect of our company. Join us in growing all aspects of our business while embodying these values. This is a seasonal position Oct 17, 2025 - April 14, 2026. Status: Full Time Essential Duties and Responsibilities: Sets up and stocks food items and other necessary supplies Assists with training of new employees within the kitchen Mitigates waste of product based on needs of the restaurant Assists with banquets and all other special events Deep cleaning projects assigned by the chef must be completed 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: High School diploma/GED 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 gasses. Equipment Used: Industrial Oven 6-Burner Stove Top Deep Fryer Flattop Char Grill Warmer/Proofer Walk-in Cooler Working Environment: The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. 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 Benefits (depended on status and hours worked) Insurance: Medical - PPO and HDHP options Flexible Spending Account (FSA) Health Savings Account (HSA) with company match Dental Insurance Vision Insurance Accident & Critical Illness Insurance Group Term Life Insurance (company paid) Short and Long-Term Disability (company paid) Paid Time Off: Paid Time Off (PTO) Paid Holidays Volunteer Time-Off Paid Maternity/Paternity Leave Bereavement/Funeral Compensation: 401(k) Retirement Plan with company match Other: Employee Assistance Program (EAP) Wellness incentives Company paid and provided uniforms Training: In-House, Instructor-Led, and Online 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.

Responsibilities

The Lead Line Cook is responsible for preparing and cooking food items according to specified recipes and standards while maintaining cleanliness and compliance with food sanitation requirements. This role also includes training new employees and assisting with special events and banquets.