Migis Lodge in South Casco, ME seeks a Line Cook for our May
- October 2020 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 105 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: $15 - $20 per hour, depending on experience.
Seasonal Position: May through October
Start date: Early May
Benefits: Discounted stays and food & beverage at affiliated properties
Experience: Previous kitchen or culinary experience required.
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:
that all mise en place is prepared for respective stations as well as
proper forecasting of prep needs for assigned station.
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
- 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.
- Must be eligible to work in the United States of America.
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
- 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.