Hayden Lake - Cook in Hayden Lake, Idaho at Southern Marinas LLC

JOB DESCRIPTION

JOB TITLE: Line Cook / Kitchen Prep
DEPARTMENT: F&B Kitchen
REPORTS TO: Marina General Manager ("GM")
SEASONAL POSITION: May – September
Pay is Hourly plus tips and end of season bonus of $250 if contract completed.
Free Boat rentals.
Job Summary:
The Line Cook / Kitchen Prep team member is responsible for preparing, cooking, and assembling ingredients and dishes in a timely and accurate manner. Working in a waterfront marina restaurant, this position plays a key role in both prepping ingredients before service and cooking menu items during service. The ideal candidate is dependable, detail-oriented, and capable of maintaining high standards in a fast-paced, customer-driven environment.
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Key Responsibilities:
• Prepare ingredients by washing, chopping, and measuring food items according to recipes
• Set up and stock line stations with necessary ingredients, equipment, and supplies
• Cook and assemble dishes during service on grill, sauté, fry, or other kitchen stations
• Ensure proper portion control, presentation, and temperature of all menu items
• Maintain cleanliness and organization of prep areas, kitchen stations, and storage spaces
• Follow proper food handling and sanitation practices in compliance with health regulations
• Label and date food items, monitor inventory levels, and notify management of shortages or spoilage
• Assist with receiving deliveries and proper food storage
• Work closely with other kitchen staff and servers to ensure timely and accurate food service
• Assist with closing duties, including cleaning surfaces, storing food, and restocking supplies
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Qualifications:
• Prior experience as a line cook or prep cook in a commercial kitchen preferred
• Knowledge of basic cooking techniques and kitchen equipment operation
• Strong attention to cleanliness, organization, and food safety standards
• Ability to follow recipes and instructions accurately
• Team-oriented with strong communication and time management skills
• Must be able to stand for long periods and lift up to 40 lbs
• ServSafe or local food handler certification (or willingness to obtain) preferred
• Ability to work in a fast-paced, high-volume environment, especially during peak marina season
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Work Environment:
• Waterfront marina restaurant with indoor and possibly outdoor kitchen service
• Exposure to heat, humidity, and outdoor weather conditions during peak boating season
• Fast-paced, guest-focused environment with seasonal fluctuations in volume
• Collaborative kitchen team working in a high-energy setting