BHGC: Line Cook

OverviewBay Harbor Golf Club, the most upscale of the three Boyne Golf properties, is perched high atop a bluff overlooking Lake Michigan. Inside the clubhouse you will find the Links Grille and pro-shop that makes for an unforgettable golfing experience.* Please Note: This is a seasonal position with a start date of May 1st and an end date of October 16th. If you are seeking year round employment, we have opportunities available during the winter season at either the Inn at Bay Harbor, Boyne Mountain Resort, or The Highlands Resort.Some perks of working seasonally for Bay Harbor Golf Club include:A free Golf Pass for both you and your familyFree Adventure Center privileges at both The Highlands and Boyne MountainUp 40% off at the various Boyne Restaurants30% off Spa treatments at the Inn at Bay Harbor and Boyne MountainFree Passes to Avalanche Bay Water Park at Boyne MountainDiscounts on Boyne lodging for Friends and FamilyTuition ReimbursementThe Line Cook is a full-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.ResponsibilitiesPreparing food according to food handling guidelines and cooking proceduresMeasuring and mixing ingredients according to recipe or use record to prepare and prep food itemsStocking and maintaining sufficient levels of food products at line stations to assure a smooth service periodCommunicating and coordinating production with other cooks, wait staff and members of the food and beverage teamPossessing knowledge and/or become familiar with all kitchen equipmentAdjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etcObserving and testing foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cookingPlating and portioning food and maintain consistency according to presentation specifications, using records or specsLabeling, dating and rotating all stored foodPerforming closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storageQualificationsMust 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.