BHGC: Line Cook

Overview

Bay 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 family
• Free Adventure Center privileges at both The Highlands and Boyne Mountain
• Up 40% off at the various Boyne Restaurants
• 30% off Spa treatments at the Inn at Bay Harbor and Boyne Mountain
• Free Passes to Avalanche Bay Water Park at Boyne Mountain
• Discounts on Boyne lodging for Friends and Family
• Tuition Reimbursement
  
  

The 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.

Responsibilities

• Preparing food according to food handling guidelines and cooking procedures
• Measuring and mixing ingredients according to recipe or use record to prepare and prep food items
• Stocking and maintaining sufficient levels of food products at line stations to assure a smooth service period
• Communicating and coordinating production with other cooks, wait staff and members of the food and beverage team
• Possessing knowledge and/or become familiar with all kitchen equipment
• Adjusting thermostat controls to regulate temperature of ovens, broilers, grills, roasters, kettles, etc
• Observing and testing foods being cooked by tasting, smelling, and piercing with thermometer to determine proper preparation and cooking
• Plating and portioning food and maintain consistency according to presentation specifications, using records or specs
• Labeling, dating and rotating all stored food
• Performing closing procedures including equipment maintenance and shut off, cleaning, sanitation, and organization of kitchen, walk-in coolers, and all storage
  
  

Qualifications

• Must 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.