SUMMER 2026 - Hill's Resort - Back of House - Line Cooks & Pantry Cooks

Job Description

Job Description

Salary: $14-$18/hr DOE

Our ideal candidate is a go-getter. Our season is short and we pack in long hours of hard work. We are looking for self motivated detail oriented people. We expect our staff to take pride in their work, to create a relationship and experience with our guests, and provide the best service possible.

Chefs & Line Cooks - Must be able to stay through October 4

Job Summary

We are looking for passionate talented individuals with cooking experience to join us for our summer season. We need people who are capable of working in a fast-paced environment while multi-tasking. There are a variety of positions available from breakfast cooks to broiler and saut cooks.

Responsibilities include but are not limited to:

• Follow recipes, portion standards, and plating guidelines set by the kitchen leadership
• Set up and stock our designated line with necessary ingredients and supplies
• Maintain cleanliness and organization of the pantry station throughout the shift
• Ensure proper food storage, labeling, and rotation (FIFO)
• Follow all food safety and sanitation standards
• Assist with prep work for other stations as needed
• Communicate effectively with chefs, line cooks and Front of House staff during service
• Clean and sanitize work areas, tools, and equipment at the end of each shift
• Ensure guest orders are prepared accurately, efficiently and consistently

Qualifications

• Previous kitchen or food prep experience preferred (but not always required)
• Up to date food handlers safety certification
• Ability to follow instructions and work from recipes
• Strong attention to detail and presentation
• Ability to work in a fast-paced environment
• Team-oriented with a positive attitude
• Reliable and Punctual

Schedule Requirements

• Availability to work evenings, weekends, and holidays as needed
• Able to work between 35-50 hours a week

Pantry - Must be able to stay through October 4

Job Summary

The pantry cook is responsible for preparing and plating cold food items such as salads, milkshakes, all desserts as well as hot appetizers. Must have good organization skills and pay great attention to detail.

Responsibilities include but are not limited to:

• Follow recipes, portion standards, and plating guidelines set by the kitchen leadership
• Set up and stock the pantry station with necessary ingredients and supplies
• Maintain cleanliness and organization of the pantry station throughout the shift
• Ensure proper food storage, labeling, and rotation (FIFO)
• Follow all food safety and sanitation standards
• Assist with prep work for other stations as needed
• Communicate effectively with chefs, line cooks and Front of House staff during service
• Clean and sanitize work areas, tools, and equipment at the end of each shift
• Ensure guest orders are prepared accurately, efficiently and consistently

Qualifications

• Previous kitchen or food prep experience preferred (but not always required)
• Up to date food handlers safety certification
• Ability to follow instructions and work from recipes
• Strong attention to detail and presentation
• Ability to work in a fast-paced environment
• Team-oriented with a positive attitude
• Reliable and punctual

Schedule Requirements

• Availability to work evenings, weekends, and holidays as needed
• Able to work between 35-50 hours a week

Prep - Must be able to stay through October 4 - HIRING COMPLETED

Dishwasher - Must be able to stay through October 4 - HIRING COMPLETED