Tactical Line Cook

Job Description

Job Description

$300 Summer Season Bonus paid on September 29 payday 

*Must be hired by May 21, 2026.  Must have reliable transportation.

*Must be able to work on Memorial Day, July 4, and Labor Day and must be employed through at least September 15, 2026

*This position will be deployed to support line functions at both our Three Oaks, MI, and Valparaiso, IN, locations as dictated by business needs and peak seasons.

We’re looking for like-minded individuals who want to be a part of building a legacy of which we may all be proud. Seize an opportunity unlike any other; join a truly unique and rapidly expanding organization and showcase your hard work, determination, positivity, and authentic hospitality.

Basic Function : The Tactical Line Cook is responsible for the daily preparation of food items and accompanying sides, sauces, relishes, dressings, and garnishes that appear on menus or as a feature pertaining to assigned station. The Tactical Line Cook shall exemplify the Culinary Team’s highest standards of quality, consistency and joyful service to the membership. This role will meet weekly with the Executive Chef to discuss tactics, strategy, and events and, as such, will be in a prime position to learn a variety of menus, operations, and teams, gaining valuable experience and growth opportunity.  Will be cross-trained between Restaurant and Events operations.

At Journeyman Distillery, we believe hard work and dedication deserve to be rewarded. To that end, we provide a comprehensive benefits and incentives package.

Here’s a peek at what you will receive as a Journeyman employee:

• Outstanding Growth Opportunity!
• Paid Time Off – begins accruing on Day 1
• Summer holiday bonus pay
• 401(k) with Employer Match available
• Medical Insurance – 30+ hours/week
• Dental, Vision, Life, Supplemental Insurance options – 20+ hours/week
• Free Quarterly Bottle of Spirit (21+)
• Loyalty Incentives (ask about our 5-Year Bottle Reward!)
• Employee Discounts
  • 100% complimentary meals during scheduled work shifts
• Monthly Founders' Tour with Bill Welter
• Annual Employee Putting Competition
• Annual Employee Holiday Party

All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success.

CORE VALUES

GRIT MAKES GREAT

• We believe that no challenge is too big and we take pride in hard work.
• Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed.
• Challenges are opportunities in disguise and we welcome them with determination and resolve.
• Nothing great happens by taking the easy route.

ALWAYS A JOURNEYMAN, NEVER A MASTER

• 'Good enough' isn't in our vocabulary.
• We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality.
• Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward.

1st CUSTOMER

• Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59+).
• This mindset extends to how we treat vendors, partners, and each other.
• 1st Customer is our culture - and our legacy
• As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction.

Ambassador

• Taking pride and ownership in your work
• Engagement and active participation in your work and company activities
• Being a positive force in the workplace; creating a culture of positivity
• Extending common courtesy to self, employees, vendors, and guests
• Being an evangelist and promoter of the company and brand

PRINCIPAL DUTIES:

• Perform basic preparation techniques including slicing, dicing, mincing, and chopping using knives.
• Perform basic cooking functions of baking, roasting, braising, sautéing, broiling, poaching, searing, grilling, broiling, basting, frying, pan fry, and stewing using appropriate kitchen equipment and tools.
• Ensure assigned work station is stocked with specified tools, supplies and equipment to meet the business demand; Set up, maintain and break down assigned station.
• Prepare meats, seafood, vegetables, starches, and other items required for a la carte and special function purposes using established Journeyman recipes in accordance with Journeyman standards.
• Serve items in accordance with established portion and presentation standards.
• Ensure that food products are used in a timely manner.
• Use food preparation equipment according to manufacturers’ instructions.
• Ensure that all items needed for menu preparation are in stock; Notify Shift Leader or Executive Chef in advance of expected shortages and when supplies are low – before they run out.
• Handle raw or prepared foods and non-food supplies in a manner that is consistent with state sanitation/health regulations.
• Ensure proper storage procedures as specified by Health Department and Journeyman requirements (wrap, label and date).
• Assist in cleaning and sanitizing production equipment, work surfaces and kitchen (including storage areas and coolers)
• Ensure that applicable kitchen equipment is in proper working order prior to shift; Communicate any maintenance, repair or upkeep issues to Shift Leaders or Executive Chef

Requirements
PHYSICAL, MENTAL AND VISUAL SKILLS:

• Culinary Degree desired or 1-2 years relative cooking experience
• Proper knowledge of cooking techniques and methods
• Advanced knife skills
• Ability to perform job functions with attention to detail, speed and accuracy
• Ability to carry out detailed written or verbal instructions independently.
• Ability to visually inspect food preparation and read and follow recipes.
• Ability to use all senses to ensure consistency and quality in food preparation and execution
• Ability to operate, clean and maintain all equipment required in job functions
• Good organizational skills and verbal communication skills.
• Ability to use logical or rational thinking to solve problems.
• Ability to perform moderate physical work; may be required to lift up to 70 pounds occasionally, up to 50 pounds frequently and up to ten pounds constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting and grasping for up to five hours without sitting.

REQUIRED WORK HABITS:

• Work habits include regular attendance, team work, initiative, dependability, positive attitude and promptness.
• Ability to work flexible schedule to include weekends and holidays

WORKING CONDITIONS:

• Works primarily indoors in food preparation and a kitchen maintenance environment.
• Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.