Find Jobs
Find Jobs Near You – Available Work in Your Location
Skip to job details
BM
Boyne Mountain Resort
Line Cook
Entry-Level JobVerifiedNo experience needed
Career Insights for Cook
See where this job fits in the broader career landscape. Knowing your career path helps you see what's possible from here.
Scorecard
Based on Michigan data
Review key factors to help you decide if this role fits your goals. How is this calculated?
What they do
A Cook prepares food in a restaurant or institutional kitchen. May be responsible for a specific station or type of food preparation in a larger kitchen, or specialize as a short-order or fast-food cook. May prepare meals in private homes, or cater parties.
$33,495 / year median in Michigan
-9% projected decline
Job Description
Boyne Mountain Resort in Boyne Falls, MI, seeks 12 Line Cooks for temporary, full-time employment (11/15/2026 to 04/15/2027).
Specific tasks include: operating commercial dishwashing machines to wash, rinse, and sanitize dishes, glassware, flatware, pots, and pans; loading and unloading dishwasher racks; hand washing items that cannot be machine washed using three-compartment sink with appropriate sanitizing solution; scraping and rinsing food debris from dishes prior to washing; polishing and inspecting cleaned items for cleanliness and proper sanitization; returning cleaned items to their proper storage locations. Bussing duties include clearing and resetting dining tables between guests; removing used dishes, glassware, and flatware from tables and transporting to dishwashing area using bus tubs; wiping down tables, chairs, and booths with sanitizing solution; restocking table condiments, napkins, and place settings; assisting servers and host staff to maintain dining room cleanliness and organization during service periods.
Tools, equipment, and materials used include: commercial dishwashing machines, three-compartment sinks, bus tubs, dish racks, sanitizing solutions, cleaning cloths, scrub brushes, food thermometers, knives, cutting boards, mixing bowls, measuring cups and spoons, sheet pans, hotel pans, sauté pans, stock pots, ladles, tongs, spatulas, ovens, broilers, grills, roasters, steam kettles, heat lamps, food storage containers, labels, date markers, walk-in cooler and freezer units, and standard commercial kitchen equipment.
May perform other job duties pursuant to 35-2014, Cooks, Restaurant. 35+ hours/week. 8-hour shifts between 5:30 am and 11:00 pm. 5 days per week, Sun-Sat. May work evenings, weekends, holidays, as needed. Schedule (including workdays) may vary. May work more than the guaranteed hours. May work overtime. OT varies and must be pre-approved. No formal education, training or experience required. On-the-job training will be provided. Pre-employment criminal background check. Must possess knife handling skills. Must understand safety, sanitation and food handling procedures. $18.00/hr; O/T $27.00/hr. Workers will be paid no less than the wage listed. Employer may pay higher wage rates to workers based on seniority with employer and level of skill. Overtime hours may vary. Depending on work conditions, the employer may offer workers performing certain tasks during certain periods of the season an opportunity to earn an incentive bonus over and above the guaranteed rate of pay set forth above. If offered, such incentive bonuses will be based on the quantity and quality of work performed and offered to all workers working on the activity(ies) and during the time period(s) when such incentive bonuses are offered. If an incentive bonus is offered, the fact that the bonus is to be offered and the manner in which the bonus will be determined, will be explained to all affected workers before the start of any work period or activity subject to such a bonus. Incentive bonuses are offered at the sole discretion of the employer, and no bonus or opportunity to earn a bonus is promised or guaranteed. In accordance with applicable Michigan state law, Earned Sick Time Act 338, employers are required to provide earned sick time to their employees. The amount of paid sick leave provided may vary depending on the size of the business. Employer assurances pursuant to 20 CFR 655.20: Single work week used in computing wages due. Wages paid weekly. Work tools, supplies & equipment provided without cost to employee. Workers have the option of employer-provided housing for $350 per month and a $350 security deposit, which will be returned if room is in good condition at the end of employment, and if elected, employer will deduct $80.77 per week from worker's paycheck. Workers also have the option of securing their own lodging. Employer will make all deductions from the worker's paycheck required by law and any non-legally required payroll deductions permitted under the law and requested by Employee. Employer will arrange & pay directly for transportation & subsistence from place of recruitment to place of work. Employer will issue reimbursement within the first workweek when required to meet FLSA minimum wage obligations. Upon completion of the work contract or where the worker is dismissed earlier, if the worker has no immediately subsequent H-2B employment, the employer will provide or pay for worker's reasonable costs of return transportation & subsistence back home or to the place the worker originally departed to work. The amount of transportation payment or reimbursement will be equal to the most economical & reasonable common carrier for the distances involved. Daily subsistence will be provided at a rate of at least $16.78 per day during travel to a maximum of $68.00 per day with receipts. Employer will reimburse worker in the first work week for all visa, visa processing, border crossing & related fees, incl. those mandated by the government (excluding passport fees). The employer guarantees to offer work for hours equal to at least three-fourths of the workdays in each 12-week period of the total employment period. This position is being posted in connection with a future application for H-2B workers.
Duties:
Prepare food, help the kitchen staff in preparation of food items, set up assigned station in compliance with standards set by Chef. Prepare food according to food handling guidelines and cooking procedures. Measure and mix ingredients according to recipe or use record to prepare and prep food items. Stock and maintain sufficient levels of food products at line stations to assure a smooth service period. Communicate and coordinate production with other cooks, wait staff and members of the food and beverage team. Possess knowledge and become familiar with all kitchen equipment. Adjust thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc. Observe and test foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking. Plate and portion food and maintain consistency according to presentation specifications, use records or specs. Label, date and rotate all stored food. Perform closing procedures including equipment maintenance and shut off, clean, sanitize, and organize of kitchen, walk-in coolers, and all storage areas. Assist with dishwashing, bussing tables and other kitchen/restaurant duties as needed.Specific tasks include: operating commercial dishwashing machines to wash, rinse, and sanitize dishes, glassware, flatware, pots, and pans; loading and unloading dishwasher racks; hand washing items that cannot be machine washed using three-compartment sink with appropriate sanitizing solution; scraping and rinsing food debris from dishes prior to washing; polishing and inspecting cleaned items for cleanliness and proper sanitization; returning cleaned items to their proper storage locations. Bussing duties include clearing and resetting dining tables between guests; removing used dishes, glassware, and flatware from tables and transporting to dishwashing area using bus tubs; wiping down tables, chairs, and booths with sanitizing solution; restocking table condiments, napkins, and place settings; assisting servers and host staff to maintain dining room cleanliness and organization during service periods.
Tools, equipment, and materials used include: commercial dishwashing machines, three-compartment sinks, bus tubs, dish racks, sanitizing solutions, cleaning cloths, scrub brushes, food thermometers, knives, cutting boards, mixing bowls, measuring cups and spoons, sheet pans, hotel pans, sauté pans, stock pots, ladles, tongs, spatulas, ovens, broilers, grills, roasters, steam kettles, heat lamps, food storage containers, labels, date markers, walk-in cooler and freezer units, and standard commercial kitchen equipment.
May perform other job duties pursuant to 35-2014, Cooks, Restaurant. 35+ hours/week. 8-hour shifts between 5:30 am and 11:00 pm. 5 days per week, Sun-Sat. May work evenings, weekends, holidays, as needed. Schedule (including workdays) may vary. May work more than the guaranteed hours. May work overtime. OT varies and must be pre-approved. No formal education, training or experience required. On-the-job training will be provided. Pre-employment criminal background check. Must possess knife handling skills. Must understand safety, sanitation and food handling procedures. $18.00/hr; O/T $27.00/hr. Workers will be paid no less than the wage listed. Employer may pay higher wage rates to workers based on seniority with employer and level of skill. Overtime hours may vary. Depending on work conditions, the employer may offer workers performing certain tasks during certain periods of the season an opportunity to earn an incentive bonus over and above the guaranteed rate of pay set forth above. If offered, such incentive bonuses will be based on the quantity and quality of work performed and offered to all workers working on the activity(ies) and during the time period(s) when such incentive bonuses are offered. If an incentive bonus is offered, the fact that the bonus is to be offered and the manner in which the bonus will be determined, will be explained to all affected workers before the start of any work period or activity subject to such a bonus. Incentive bonuses are offered at the sole discretion of the employer, and no bonus or opportunity to earn a bonus is promised or guaranteed. In accordance with applicable Michigan state law, Earned Sick Time Act 338, employers are required to provide earned sick time to their employees. The amount of paid sick leave provided may vary depending on the size of the business. Employer assurances pursuant to 20 CFR 655.20: Single work week used in computing wages due. Wages paid weekly. Work tools, supplies & equipment provided without cost to employee. Workers have the option of employer-provided housing for $350 per month and a $350 security deposit, which will be returned if room is in good condition at the end of employment, and if elected, employer will deduct $80.77 per week from worker's paycheck. Workers also have the option of securing their own lodging. Employer will make all deductions from the worker's paycheck required by law and any non-legally required payroll deductions permitted under the law and requested by Employee. Employer will arrange & pay directly for transportation & subsistence from place of recruitment to place of work. Employer will issue reimbursement within the first workweek when required to meet FLSA minimum wage obligations. Upon completion of the work contract or where the worker is dismissed earlier, if the worker has no immediately subsequent H-2B employment, the employer will provide or pay for worker's reasonable costs of return transportation & subsistence back home or to the place the worker originally departed to work. The amount of transportation payment or reimbursement will be equal to the most economical & reasonable common carrier for the distances involved. Daily subsistence will be provided at a rate of at least $16.78 per day during travel to a maximum of $68.00 per day with receipts. Employer will reimburse worker in the first work week for all visa, visa processing, border crossing & related fees, incl. those mandated by the government (excluding passport fees). The employer guarantees to offer work for hours equal to at least three-fourths of the workdays in each 12-week period of the total employment period. This position is being posted in connection with a future application for H-2B workers.