LINE / PREP COOK
Department: Kitchen
Reports to: Executive Chef (and Sous Chef / Kitchen Manager as assigned)
Season: Currently through early October (flexible start and end dates))
Status: Seasonal, Full-Time
Typical Schedule: Days, nights, weekends, and holidays as needed (peak demand around Fourth of July through mid-August)
POSITION SUMMARY
The Line / Prep Cook supports daily kitchen operations by preparing ingredients and menu items to established standards, assisting the chef team during service, and helping maintain a clean, organized, and efficient kitchen. This role is essential to providing consistent, member-focused dining experiences in a high-volume, seasonal environment.
KEY RESPONSIBILITIES
Food Prep and Production
- Complete daily prep lists accurately and on time (vegetables, salad bar items, sauces, dressings, portioning, and other assigned prep).
- Prepare and set up the salad bar and related cold items, restocking and maintaining quality throughout service.
- Assist with dessert prep and plating as directed by the chef team.
- Support line cooking during service as needed, including setup, stocking, and replenishment of station mise en place.
- Assist with high-volume events, catering prep, and banquet-style service as scheduled.
- Provide support for weekly/daily features, including fish fry preparation and service support.
Quality, Safety, and Standards
- Follow recipes, portion standards, plating guidance, and ticket times as directed.
- Maintain consistent food quality, freshness, and presentation with attention to detail.
- Follow all food safety, temperature control, labeling, rotation (FIFO), and sanitation requirements.
- Monitor product quality and report shortages, spoilage, or issues promptly.
Cleanliness and Organization
- Maintain a clean and sanitary prep area, line stations, and common kitchen spaces during and after shifts.
- Wash, sanitize, and properly store tools, knives, equipment, and smallwares.
- Assist with end-of-shift breakdown, sweeping/mopping, trash removal, and general kitchen organization.
- Help with receiving, stocking, and proper storage of deliveries as assigned.
Teamwork and Service Mindset
- Work respectfully and efficiently with chefs and teammates, communicating clearly during prep and service.
- Support a calm, professional kitchen environment during peak season volume.
- Maintain a member-first mindset, understanding that consistency and responsiveness directly impact the club experience.
SECONDARY / “ALL-HANDS” RESPONSIBILITIES (AS NEEDED IN A SMALL, SEASONAL CLUB)
- Step into different stations during rushes, events, or staffing gaps as directed.
- Assist with setup/teardown for events, outdoor functions, and off-site style service areas on property.
- Help identify prep needs for upcoming busy periods (weekends, holidays, tournaments, Fourth of July stretch).
- Participate in cleaning projects and organization tasks during slower periods to prepare for peak weeks.
QUALIFICATIONS
Required
- Previous kitchen experience (prep and/or line experience preferred).
- Ability to lift up to 50 pounds and perform physical tasks throughout a shift (standing, bending, reaching, carrying, working around heat and cold).
- Dependable attendance and punctuality, especially during peak season weeks.
- Strong teamwork skills and a willingness to take direction and learn.
- Basic knife skills and comfort working with standard commercial kitchen equipment.
WORKING CONDITIONS
- Seasonal, fast-paced environment in a remote Northwoods Wisconsin location.
- Peak volume from Fourth of July through mid-August; availability during weekends and holidays is expected.
- Exposure to typical kitchen conditions including heat, steam, cold storage, wet floors, sharp tools, and cleaning chemicals.
PERFORMANCE EXPECTATIONS (WHAT “GOOD” LOOKS LIKE)
- Prep is completed accurately, labeled, stored properly, and ready before service.
- Stations stay stocked, clean, and organized; team members can rely on your follow-through.
- Food is consistent, portions are correct, and quality is maintained even during rushes.
- Communication is clear, attitude is professional, and you step in where needed without being asked repeatedly.
COMPENSATION
Pay range of $19-$23, however the pay range may be reconsidered for qualified candidates
Job Types: Full-time, Seasonal
Pay: $19.00 - $23.00 per hour
Benefits:
- Employee discount
- Flexible schedule
Work Location: In person
