This position has some of the same responsibilities as both the Breakfast Cook and the lodge Chef. You will fill in for the Evening Chef 2 nights and cook breakfast 3 mornings per week. We prefer at least one full season of commercial kitchen experience but will train the right person. Keeping the kitchen well-stocked and running smoothly will keep you busy each day. Attention to detail while taking daily inventory is a must to minimize product waste, high standards of kitchen cleanliness and sanitation are also required. Making soups and helping the baker are part of your daily responsibilities. You must be able to work hard in a small kitchen while keeping level-headed during busy summer months and be able to see what needs to be done without being told. We only have space and demand for one line cook at a time in our small kitchen. If you have worked in a large commercial kitchen this will be a welcome change – the season starts slow and ramps up to full speed by late June. Your managers work beside you to ensure fresh food product, timely delivery and efficient food preparation schedules. But the real deal is where you get to live for the summer. This position is perfect for those who love the out of doors, you will never be asked to work more than 45 hours per week, 2 consecutive days off.
40-45 Hrs/wk. From $11/hr + tip share OR monthly salary from $2,000/mo. depending on experience.