Cook: Omelet & Cookout Station

Migis Lodge on Sebago Lake•South Casco, ME

7d•$17 - $21•Onsite

About The Position

Migis Lodge in South Casco, ME seeks a Station Cook for our May - October 2026 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 enjoy interacting with guests and seeing the satisfaction of someone enjoying the food you made for them? Our Omelets and Cookout Station Cook position is perfect for you if you're a people person, enjoy the outdoors and love to cook. This is a great entry position if you are looking to learn more about culinary world. Our 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 create omelets, burgers, meats and fish. 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 100 years! Station 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: $17 - $21 per hour, depending on experience + additional incentive payment of 7% total wages. Seasonal Position: May 2026 through October 2026 (flexible) Start date: Early May 2026 Benefits: Discounted stays and food & beverage at affiliated properties Experience: Previous kitchen experience preferred, not required JOB SUMMMARY : 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 : Ensure that all mis e en place is pr epared for respective stations as well as proper forecasting of prep needs for assigned station . Pre pare food products and execute dishes meet ing 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. Professionally communicate with guests knowledge of food, ingredients and conduct standards of hygiene and food safety standards in guest forward facing roles Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, slicer s , 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 equipment. 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.

Requirements

Must be eligible to work in the United States of America.
Ability to communicate in English, both orally and written, with guests and employees, so me of whom will require high levels of patience, tact and diplomacy.
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.
Frequent walking, bending, stooping, reaching, pushing, lifting , manual dexterity and repetitive motions
May require the ability to work on uneven outdoor surfaces.
Occasional stair climbing.
Must be vertically mobile working in limited space for 95% of shift.
Must be able to manually handle/lift product up to 60 pounds between knee and chest.
Working in extreme temperatures conditions both indoors and out
Schedule varies according to operational needs; may includes evenings, weekends, and holidays.
Frequent hand-washing
Hazards include, but are not limited to cuts from knives and slicers , burns, ex posure to raw meat, poultry, seafood, and produce, slips, and tripping.

Nice To Haves

Previous prep or minimal cook experience in a similar property, culinary school or completion of apprenticeship program preferred , but not

Responsibilities

Preparation of food to be served complying with all applicable sanitation, health, and personal hygiene standards, following established food production programs and procedures
Ensure that all mis e en place is pr epared for respective stations as well as proper forecasting of prep needs for assigned station
Pre pare food products and execute dishes meet ing 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.
Professionally communicate with guests knowledge of food, ingredients and conduct standards of hygiene and food safety standards in guest forward facing roles
Ability to safely operate kitchen equipment including, but not limited to, ovens, stoves, dishwashers, slicer s , 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 equipment.
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.