Top 8 Executive sous chef Jobs in Spring Lake, Mi

Line Cook
WUSKOWHAN PLAYERS CLUB —West Olive, MI
- Temporary
- Mid-level
- Ability to lift 50 pounds
- US work authorization
- Paid training
- Employee discount
Quick Apply
7d
Executive Sous Chef
American Cruise Lines —Holland, MI
- Full-time
- ServSafe
- 5 years
- Pass drug screening
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef
American Cruise Lines —Holland, MI
- Full-time
- ServSafe
- Pass drug screening
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply
Sous Chef
Delta by Marriott, Downtown Muskegon —Muskegon, MI
- Full-time
- ServSafe
- Writing skills
- Cooking
Quick Apply
Executive Chef
Butch’s Dry Dock —Holland, MI
- Administrative experience
- Mentoring
- Recruiting
- Employee discount
Quick Apply
Lead Line Cook
American Cruise Lines —Muskegon, MI
- Full-time
- Pass drug screening
- English
- Mid-level
- Dental insurance
- Vision insurance
Quick Apply

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Executive Sous Chef/ Executive Chef
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Executive Sous Chef
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Line Cook

WUSKOWHAN PLAYERS CLUB
West Olive, MI

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Job Details

Temporary | Part-time | Seasonal | Full-time
7 days ago

Benefits

Paid training
Employee discount
Opportunities for advancement
Flexible schedule

Qualifications

Kitchen health and safety standards
Sautéing
Equipment safety procedures
Food service health code compliance
Food safety sanitizing procedures
Commercial kitchen cleaning
Banquet experience
Food preparation equipment operation
Communication with kitchen staff

Full Job Description

Join our team at Wuskowhan Players Club and be part of a dedicated culinary team committed to delivering exceptional dining experiences. We are searching for both full-time and part-time Line Cooks. Apply now to showcase your culinary skills in a vibrant restaurant setting.

Wuskowhan offers:

Competitive pay with growth opportunities
A supportive work environment focused on excellence
Opportunities for career advancement within the culinary field

The Dining Room operates 2 high volume meal periods, 6 days a week from April through December. This position is seasonal.

Summary:

The Line Cook is responsible for preparing high-quality dishes in a team-oriented kitchen while maintaining the elevated standards expected in a member-focused environment. This role requires consistency, attention to detail, and the ability to execute a diverse, upscale dining menu. The Line Cook collaborates with the executive culinary team to ensure timely service, proper food handling, and a clean, organized workstation, all while contributing to an exceptional dining experience for members and their guests.

Responsibilities:

Prepare and cook menu items according to standardized recipes and presentation guidelines, ensuring consistency and quality across all service periods
Set up and stock assigned station with necessary ingredients, tools, and prep items before service
Execute orders efficiently during service while maintaining attention to detail and plating standards
Maintain cleanliness and organization of the kitchen, including workstations, equipment, and storage areas
Follow all food safety and sanitation standards, including proper food handling, labeling, and temperature control
Assist with daily prep tasks
Monitor inventory levels at the station and notify leadership of shortages or waste concerns
Support special events, banquets, and member functions as needed
Perform additional duties as assigned by the Sous Chef or Executive Chef to support an efficient, high-quality kitchen operation

Qualifications:

Must have 2 years of cooking experience in a professional kitchen, to include each of the following areas: saucier, prep, banquet, pantry, and hot line
Must have working knowledge of 5 basic sauce groups, soup preparations, food products, cooking temperatures, banquet production, sanitation standards as outlined by the Health Department, use of all kitchens equipment and accompanying safety features
Able to communicate effectively with chefs and team members to ensure smooth kitchen operations and timely service
Demonstrates reliable attendance and punctuality while adhering to required grooming, uniform, and hygiene standards

Physical Requirements & Working Conditions

Must be able to work days, nights, weekends, and holidays
Must be able to be on feet for long periods of time in hot, humid and noisy environments
Required to balance, stoop, kneel, crouch, bend stretch and twist or reach
Have the ability to push, pull or lift up to 50 pounds occasionally

Check us out on our website at https://wuskowhan.com/

Equal Opportunity Employer

Job Types: Full-time, Part-time, Seasonal

Benefits:

Employee discount
Flexible schedule
Paid training

Experience:

Sautéing: 1 year (Required)

Shift availability:

Day Shift (Preferred)
Night Shift (Preferred)

Ability to Commute:

West Olive, MI 49460 (Required)

Work Location: In person

Quick Apply

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executive sous chef jobs in spring lake, mi

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Sous Chef

Sous Chef

Executive Chef

Lead Line Cook

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