Top 3 Sous chef Jobs in Marquette, Mi

Lead Line Cook - MM
Marquette Mountain Resort LLC —Marquette, MI
- $16 an hour
- Part-time
- Mid-level
- High school diploma or GED
- Restaurant
Quick Apply
14d
Line Cook
Marquette Mountain Resort LLC —Marquette, MI
- $13.73 an hour
- Part-time
- High school diploma or GED
- Communication skills
- Entry level
- Paid training
- Wellness program
Quick Apply

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The 906 Sports Bar and Grill —Marquette, MI
Stocking and maintaining sufficient levels of food on the line. Experience in full service restaurant is desired.
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Stucko's Pub & Grill —Marquette, MI
This position is ideal for someone with previous restaurant kitchen experience who understands the importance of timing, consistency, cleanliness, and teamwork.
$16 - $22 an hour
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2d

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New Albany Country Club —New Albany, OH
Culinary degree, ACF certification, or equivalent experience preferred. Manage inventory, food cost controls, and daily raw cost tracking.
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Executive Sous Chef/ Executive Chef
Columbus Club —Columbus, OH
Partner with the Executive Chef to develop seasonal menus and innovative features. A hands-on leader who leads by example and thrives in a fast-paced, service-…
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Lead Line Cook - MM

Marquette Mountain Resort LLC -
Marquette, MI

Quick Apply

Job Details

Part-time
$16 an hour
14 days ago

Qualifications

High school diploma or GED

Full Job Description

Job Purpose

A Lead Line Cook is responsible for preparing food to the chef’s specifications and to set up stations for the menu. Lead Line Cook duties will consist of assisting the executive and sous chef with their daily tasks. The successful candidate will play a key role in contributing to our customer satisfaction and acquisition goals.

Shift: Part Time (0-29 hours per week) must be available for Weekdays, Weeknights, Weekends, Days, Afternoons, Nights

Essential Duties and Responsibilities:

Sets up and stocks food items and other necessary supplies
Assists with training of new employees within the kitchen
Mitigates waste of product based on needs of the restaurant
Assists with banquets and all other special events
Deep cleaning projects assigned by the chef must be completed
Prepares food items by cutting, chopping, mixing, and preparing sauces
Cooks food items by grilling, frying, sautéing, and other cooking methods to specified recipes and standards
Maintain cleanliness and complies with food sanitation requirements by properly handling food and ensuring correct storage
Cleans and sanitizes cooking surfaces at the end of the shift
Performs inventory checks and completes food storage logs
All other duties as assigned

The above list reflects the general details necessary to describe the principle and essential functions of the position and shall not be construed as the only duties that may be assigned for the position.

An individual in this position must be able to successfully perform the essential duties and responsibilities listed above. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of this position.

Minimum Qualifications:

High School diploma/GED
Proven cooking experience, including experience as a Line Chef, Restaurant Cook or Prep Cook
Excellent understanding of various cooking methods, ingredients, equipment and procedures
Accuracy and speed in executing assigned tasks
Familiar with industry’s best practices
Solid interpersonal communication skills
Must have availability early mornings, late evenings, weekends and holidays

Education: High School diploma/GED

Experience and/or Training: Experience preferred

Licenses/Certificates: N/A

Technology/Equipment: Standard Commercial Kitchen Equipment

Physical and mental demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Regularly required to stand, sit, and walk; talk and hear; taste and smell; use hands to finger, handle, or feel; reach with hands and arms; climb or balance; and stoop, kneel, crouch, or crawl.
Ability to lift/move 50 lbs. or more and occasionally lift and/or move up to 100 lbs
Frequent exposure to fumes, odors, and gasses.

Equipment Used:

Industrial Oven
6-Burner Stove Top
Deep Fryer
Flattop
Char Grill
Warmer/Proofer
Walk-in Cooler

Working Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Occasionally work in temperatures above 100 degrees or below 35 degrees in walk-in cooler
Occasionally will walk on slippery surfaces
Noise level in the work environment is frequently loud to where you have to raise your voice to be heard
Common hazards include burns from hot ovens, falls on slippery floors, and cuts from knives and other sharp objects
Usually stand for long periods of time
Fast-paced environment
Must be willing to work early mornings, late evenings, weekends, and holidays

Marquette Mountain is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

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Lead Line Cook - MM

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