Everett's Line Cook

Boyne Resorts•Boyne Valley Township, MI

2h•Onsite

About The Position

Everett's Restaurant does not fall behind on quality dishes— and behind every great plate is a line cook who takes their craft seriously. As a Line Cook at Everett's, you're not just filling a station. You're an essential part of a kitchen team that takes pride in every dish that goes out, every service that runs smoothly, and every guest who leaves satisfied. We're looking for someone who brings focus, skill, and a genuine love of the craft to every shift. Everything we do at Boyne Mountain is guided by our core values — L.E.A.D.S.: Long-Term Thinking, Excellence in Execution, Attitude is Everything, Develop Great People, and Serve First. You'll bring those values to your station, your team, and every plate you send out. As a Boyne Mountain team member, you'll also enjoy ski passes, golf passes, waterpark passes, and discounts on food, beverages, retail, daycare, and much more. To learn more about Boyne Mountain Resort, employment perks, and employee testimonials, click here - Boyne Mountain Employment!

Requirements

You are at least 18 years old and have a high school diploma or GED.
You have previous kitchen experience and are comfortable working a busy line.
You're available to work days, evenings, weekends, and holidays — a resort kitchen runs on the guests' schedule, and you're ready for that.
You take pride in consistency, cleanliness, and doing things the right way every time.
You're a team player who communicates well and thrives in a fast-paced, high-energy kitchen environment.

Responsibilities

Prepare food according to recipes, use records, and presentation specifications — measuring, mixing, plating, and portioning with consistency and precision every time.
Observe and test foods by tasting, smelling, and using a thermometer to ensure everything leaving your station meets the standard.
Stock and maintain sufficient levels of food products at your station before and throughout service.
Label, date, and rotate all stored food properly, and perform thorough closing procedures — cleaning, sanitizing, and organizing the kitchen, walk-in coolers, and all storage areas so the next shift starts strong.
Bring focus, composure, and positive energy to every shift — whether it's a slow Tuesday breakfast or a packed Saturday dinner rush. Your consistency on the line sets the tone for the whole kitchen.
Set the standard for professionalism and composure in the back of house. A busy resort kitchen demands a leader who stays calm under pressure, communicates clearly, and makes the hard moments look manageable.
Operate and adjust all kitchen equipment — ovens, broilers, grills, roasters, kettles, and more — safely and confidently, and develop familiarity with all equipment in the kitchen.
Adhere to all food handling guidelines, sanitation standards, and kitchen policies and procedures at all times.