The Line Cook prepares and serves daily meals for students, campers, employees, and visitors at Interlochen. Working as part of the Dining Services team, this position supports daily food service operations by preparing menu items, maintaining quality and consistency, and helping ensure meals are prepared safely and efficiently. The Line Cook works in a fast-paced kitchen environment and contributes to a positive dining experience for the Interlochen community.
Essential Duties & Responsibilities:
- Prepare daily menu items, including hot entres, starches, vegetables, soups, and accompaniments, according to established recipes and production needs.
- Follow production records and established portioning and preparation standards to ensure consistency, quality, and appropriate quantities.
- Communicate menu changes, specials, substitutions, and shortages to line servers before and during meal service.
- Clearly identify vegetarian and vegan menu options and communicate this information to the service team.
- Follow established food allergen procedures, including providing appropriate signage for items containing nuts or other identified allergens.
- Properly label, date, store, and rotate leftover food in accordance with food safety standards.
- Maintain a clean, organized, and sanitary work area and follow established food safety and sanitation procedures.
- Use food, supplies, equipment, and other resources responsibly to minimize waste and support efficient kitchen operations.
- Maintain a clean, professional appearance and follow established uniform and personal hygiene standards.
- Communicate respectfully and professionally with Dining Services colleagues and members of the Interlochen community.
- Work collaboratively with the Dining Services team, assisting in other areas as needed to support efficient meal preparation and service.
- Follow Interlochen policies and procedures and demonstrate responsible stewardship of organizational resources.
- Foster a welcoming and inclusive environment that respects the backgrounds, experiences, and perspectives of students, employees, and guests.
- Prioritize daily responsibilities based on meal schedules, production needs, and operational demands.
- Perform other duties as assigned.
- Must be at least 18 years of age; no prior education or experience required.
- Commercial cooking experience preferred.
- Ability to read and follow recipes, production instructions, and other written and verbal directions.
- Ability to safely and proficiently use kitchen equipment and utensils, including knives.
- Knowledge of common food ingredients and potential food allergens, including dairy, nuts, and other allergens.
- Ability to assess food for quality, doneness, appearance, and suitability for service.
- Ability to communicate effectively and professionally with coworkers, students, guests, and other members of the Interlochen community.
- Ability to work collaboratively and maintain positive working relationships with internal and external stakeholders.
- Ability to stand for extended periods and work in hot and humid kitchen environments.
- Ability to work safely around hot ovens, steamers, grills, and sharp kitchen equipment.
- Ability to work in refrigerated and freezer environments, including small or enclosed spaces.
- Basic ability to use a computer and email to access workplace communications, newsletters, and organizational updates.
- Demonstrates respect for cultural, ethnic, spiritual, linguistic, and other differences within the Interlochen community.
- Must meet and maintain Interlochen's background screening requirements.
