Line Cook seasonal May-October
• Responsible for daily operation of their assigned station
• Prepare, season, and cook food items for restaurants
• Must understand proper sanitation and Serve-Safe protocols
• Keep all stations clean and organized
• Properly rotate stock
• Understand how to operate, assemble, and clean all necessary cooking equipment
Reports to the Executive Chef.
Wage Range $17/hr-$21/hr
Includes free onsite housing as needed, meals, scholarship opportunities, use of some Resort amenities such as the golf and tennis courts.