Line Cook

Join our team at Wuskowhan Players Club and be part of a dedicated culinary team committed to delivering exceptional dining experiences. We are searching for both full-time and part-time Line Cooks . to showcase your culinary skills in a vibrant restaurant setting.

Wuskowhan offers:

Competitive pay with growth opportunities A supportive work environment focused on excellence Opportunities for career advancement within the culinary field The Dining Room operates 2 high volume meal periods, 6 days a week from April through December. This position is seasonal.

Summary:

The Line Cook is responsible for preparing high-quality dishes in a team-oriented kitchen while maintaining the elevated standards expected in a member-focused environment. This role requires consistency, attention to detail, and the ability to execute a diverse, upscale dining menu. The Line Cook collaborates with the executive culinary team to ensure timely service, proper food handling, and a clean, organized workstation, all while contributing to an exceptional dining experience for members and their guests.

Responsibilities:

Prepare and cook menu items according to standardized recipes and presentation guidelines, ensuring consistency and quality across all service periods Set up and stock assigned station with necessary ingredients, tools, and prep items before service Execute orders efficiently during service while maintaining attention to detail and plating standards Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas Follow all food safety and sanitation standards, including proper food handling, labeling, and temperature control Assist with daily prep tasks Monitor inventory levels at the station and notify leadership of shortages or waste concerns Support special events, banquets, and member functions as needed Perform additional duties as assigned by the Sous Chef or Executive Chef to support an efficient, high-quality kitchen operation

Qualifications:

Must have 2 years of cooking experience in a professional kitchen, to include each of the following areas: saucier, prep, banquet, pantry, and hot line Must have working knowledge of 5 basic sauce groups, soup preparations, food products, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchens equipment and accompanying safety features Able to communicate effectively with chefs and team members to ensure smooth kitchen operations and timely service Demonstrates reliable attendance and punctuality while adhering to required grooming, uniform, and hygiene standards Physical Requirements & Working Conditions Must be able to work days, nights, weekends, and holidays Must be able to be on feet for long periods of time in hot, humid and noisy environments Required to balance, stoop, kneel, crouch, bend stretch and twist or reach Have the ability to push, pull or lift up to 50 pounds occasionally Check us out on our website at https://wuskowhan.com/

Equal Opportunity Employer Job Types:

Full-time, Part-time, Seasonal Benefits:

Employee discount Flexible schedule Paid training

Experience:

Sautéing: 1 year (Required) Shift availability: Day Shift (Preferred) Night Shift (Preferred) Ability to

Commute:

West Olive, MI 49460 (Required)

Work Location:

In person