What are the responsibilities and job description for the Bay Harbor Golf Club Line Cook position at Boyne Resorts?
Overview
The Bay Harbor Golf Club Line Cook is a full or part-time seasonal position in which you are responsible for preparing food, helping the kitchen staff in preparation of food items, setting up assigned station in compliance with standards set by Chef.
Bay Harbor Golf Club Team Members and their eligible family members are provided with a benefit package like no other. Since we are owned and operated by Boyne Resorts, you will discover that your many recreational benefits/discounts are travelling right alongside you to any of our sister locations!
Some perks of working full time year-round for Inn at Bay Harbor include:
- A free Golf Pass and Ski Pass for both you and your family
- Up to 50% off at the various Boyne Resorts Restaurants
- 30% off Spa treatments at the Inn at Bay Harbor and Boyne Mountain
- Free Passes to Avalanche Bay Water Park at Boyne Mountain (excludes Saturdays & Holidays)
- Discounts on Boyne Resorts lodging for Friends and Family (subject to availability)
- Discounts at Marriott hotels worldwide for Friends and Family
- Discounted Adventure Center activities at Boyne Mountain and The Highlands
- Tuition Reimbursement
- Service and Loyalty Bonus Program – up to 5% of gross wages per season!
- PTO and Paid Sick Leave Health/Dental/Vision Insurance
Responsibilities
- Preparing food according to food handling guidelines and cooking procedures
- Measuring and mixing ingredients according to recipe or use record to prepare and prep food items
- Stocking and maintaining sufficient levels of food products at line stations to assure a smooth service period
- Communicating and coordinating production with other cooks, wait staff and members of the food and beverage team
- Possessing knowledge and/or become familiar with all kitchen equipment
- Adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc
- Observing and testing foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking
- Plating and portioning food and maintain consistency according to presentation specifications, using records or specs
- Labeling, dating and rotating all stored food
- Performing closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage
Qualifications
- Must be 18 years of age.
- ServSafe Certified or have the ability to obtain upon hire.
- Ability to lift up to 50lbs.
- Previous kitchen experience is preferred.
- Must be available to work days, evenings, weekends and holidays.
