Line Cook-Kewadin Casinos

Saint Ignace, MI
March 7, 2025
Full Time
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Average Pay*: $11 - $15
*average hourly rate for this position in your area
Deadline date:
$9 - $9

Job Description

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Job Title: Line Cook

Company: Kewadin Casinos

Location: Saint Ignace, MI

Pay: $17.82 per hour

AI Pay Analysis: The hourly rate of $17.82 for a Line Cook in Saint Ignace, MI, is generally competitive when compared to national averages and local standards for this position. As of 2023, line cooks in the U.S. typically earn between $14 and $20 per hour, depending on experience and location, with higher wages often found in urban areas. In Michigan, the average wage for line cooks tends to be around $15 to $18 per hour, suggesting that $17.82 is on the higher end of the scale, potentially reflecting factors such as demand, cost of living, and the specific establishment’s compensation practices. Overall, this rate appears to be aligned with industry standards and is likely attractive to potential job candidates in the area.

Job description:

The Cook, reporting to the Lead Cook, Restaurant Manager, or Food and Beverage Manager, is responsible for the timely preparation and cooking of a variety of food products, including soups, sauces, hot entrees, pastas, and vegetables, in accordance with business volume requirements. This role assists in the preparation and cooking for banquets, employee meals, and other special functions, including maintaining the buffet and ensuring its cleanliness. The Cook is dedicated to providing attentive, cheerful, and courteous customer service to both internal and external customers, consistently striving to exceed expectations.

Essential Functions:

  • Maintain consistent and appealing product presentation through portion control, fresh garnishes, and strict adherence to recipe standards.
  • Collaborate with the Lead Cook or Food, Restaurant Manager, or Beverage Manager regarding the daily preparation list and tasks for the day and the following day.
  • Clean and restock the workstation in preparation for the next shift.
  • Prepare various food items such as cocktail sauce, tartar sauce, horseradish sauce, and cutting citrus.
  • Take temperatures hourly and log this information at the end of each shift.
  • Communicate with fellow Cooks regarding the inventory of food products on the buffet.
  • Cook and replenish food items, ensuring the buffet remains organized and clean.
  • Carve a selection of roasted meats for the buffet each evening.
  • Maintain an appetizing and hygienic buffet while ensuring food freshness.
  • Monitor food temperatures and report any issues to management.
  • Exhibit safety, security, and hospitality practices.
  • Check all backups of food items already in use on the buffet.
  • Evaluate temperature and water content levels of all food holding equipment.
  • Regularly update the Lead Cook, Restaurant Manager, or Food and Beverage Manager on the progress of assigned tasks.
  • Date, label, and store all products efficiently and hygienically.
  • Uphold a high standard of cleanliness and sanitation with equipment and workstation throughout the shift.

Additional Responsibilities:

  • Follow safe food handling procedures while adhering to recipe standards.
  • Operate a point of sale system (POS).
  • Rotate food products within walk-ins and workstations.
  • Attend all required training sessions and meetings.
  • Perform additional job-related duties as assigned.

Contacts:

  • Interact with immediate peers, personnel in other departments, supervisors/managers, customers, and outside vendors/service providers.

Physical Requirements:
This position requires lifting heavy items up to 100 pounds with assistance, alongside frequent lifting and carrying of up to 50 pounds. Physical demands include constant standing, walking, pushing, and pulling, and the use of auditory, olfactory, and visual skills. This role often involves bending, reaching, manual handling, typing, and may occasionally require sitting, climbing, kneeling, or crawling. Working conditions include ongoing exposure to noise, air quality variations, extreme temperature fluctuations, and dim lighting. Potential hazards encompass continuous exposure to moving mechanical parts, electrical equipment, chemicals, and various environmental factors.

Requirements:

  • Education: High School diploma or equivalent preferred.
  • Experience: Previous food and beverage preparation experience in a high-volume operation is required, with a preference for experience in quantity cooking.
  • Certification/License: Not applicable.
  • Knowledge, Skills, and Abilities: Basic math skills are required, alongside effective communication abilities, both orally and in writing. A Sanitation Certificate is required within six months of hiring, with training provided. The ideal candidate will establish effective working relationships with supervisors, coworkers, and the public, maintain a neat appearance, and display friendliness and politeness. A positive attitude, teamwork mentality, flexibility, and availability for various shifts, including nights, weekends, and holidays, are essential. Extended hours may be required as needed. Preference may be given to Native American candidates.

Job Posting Date: Mon, 03 Mar 2025 23:07:18 GMT

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