Line Cook

Migis Lodge in South Casco, ME seeks a Line Cook for our May - October 2024 season. Join the Team at Maine's premiere Full American Plan Resort, where we have been serving top notch meals for over 100 years! Do you love the look of a juicy grilled steak? A piece of fish that will melt in the mouth of a guest? A perfectly presented plate? If so then our Line Cook position might be for you! Our Line Cooks are responsible for preparing mis en place for their station, to prepare foods according to Chef's instructions, to understand guest orders and perfectly plate an efficient so meals may be expedited to the Dining Room. Working as part of a team, your shift will include either Breakfast/Lunch service or Dinner Service at Maine's premiere lakeside Full American Plan Resort. From set up to clean up you will be responsible for producing the tasty food that our guests have enjoyed as part of their vacation experience for over 107 years! Line Cook candidates must be good listeners, have knowledge of food preparation techniques, understand food allergies and safe food handling, have the ability to work independently as well as part of a team. Housing is available for qualified candidates. Local applicants are encouraged to apply.

Hours: Full-time, either 6:30am to 3pm or 3pm to 11pm
Compensation: $18 - $22 per hour, depending on experience + additional incentive payment of 7% total wages. 
Seasonal Position: May 2024 through October 2024 (flexible) 
Start date: Early May 2024
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous kitchen or culinary experience required.

Hot Line Cook will be responsible for the preparation and execution of meats, fish, vegetables, soups and other hot food products. Line Cook applicants should have a minimum of 2 years experience in a similar caliber restaurant on the hot line. They should possess a sense of urgency and a drive to serve the best quality seasonal product. Proper organization and sanitation skills are a must. Servesafe certified a plus. Compensation BOE.

Preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures. Work closely with Executive Chef/Sous Chef to help guarantee our guests a dining experience which exceeds their expectations.

SUMMARY OF ESSENTIAL JOB FUNCTIONS:

• Ensure that all mise en place is prepared for respective stations as well as proper forecasting of prep needs for assigned station.
• Prepare food products and execute dishes meeting the standards of the Executive Chef, Hotel Management and our guests, ensuring that food production is coordinated with meal hours so that quality, temperature, and appearance of food are preserved.
• Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, slicers, steamers, mixers and chef’s knives.
• Handle and communicate special orders and guest complaints in a professional manner. Have a basic understanding of food allergies and cross contamination issues to ensure safety of diners.
• Maintain food safety, work station and personal cleanliness and sanitations standards as required by the Maine Department of Health and Human Services, OSHA, and MEMIC, as well as general maintenance and upkeep of kitchen equipment.
• Know who to notify in case of broken equipment or unsafe/unsanitary conditions.
• Must be able to manually handle/lift product up to 60 pounds between knee and chest
• Must have bilateral fine manipulation of both hands which may be repetitive for entire shift
• Must be vertically mobile working in limited space for entire shift
• Protect the assets of this property and the Migis Hotel Group.

MINIMUM REQUIREMENTS:

• Must be eligible to work in the United States of America.
• Previous experience as a line cook in a similar property, culinary school or completion of apprenticeship program preferred, or proven experience in higher volume and/or fine dining kitchens.
• Ability to communicate in English, both orally and written, with guests and employees, some of whom will require high levels of patience, tact and diplomacy.
• Ability to understand verbal directions, as well as written menus, recipes, labels on foods and chemicals, and other workplace safety signage.
• Ability to work under pressure and deal with stressful situations during busy periods.