Prep/ Line Cook

Syracuse, NY, USA|Onsite

Job Overview

Employment Type

Full-time

Part-time

Seasonal

Compensation

Hourly

Range $16.50 - $20.00

Work Schedule

Weekend Shifts

Night Shifts

Benefits

Equal employment opportunity

Job Description

Northgate Resorts owns and manages the most awarded Camp-Resort portfolio in the nation. With a passion for creating unforgettable family camping memories, Northgate Resorts prides itself on providing exceptional guest experiences across their numerous properties. These resorts offer a unique blend of outdoor activities, comfortable accommodations, and community vibes, making family trips memorable and joyful. Their team-centric approach emphasizes collaboration and dedication to quality service, aiming to be a lean, fast-moving, and highly effective organization that consistently meets and exceeds guest expectations.

The Prep and Line Cook position at Northgate Resorts plays a crucial role in delivering exceptional dining experiences to guests. This is a seasonal employment opportunity available as either full-time or part-time. Working under the supervision of the Executive Chef, Prep and Line Cooks are tasked with preparing meals according to specific menu guidelines using a variety of cooking techniques and ingredients. The role requires attention to detail to ensure the quality and presentation of all dishes served meet the high standards of Northgate Resorts. It also involves maintaining cleanliness and sanitation of the kitchen to comply with health and safety regulations. Candidates for this role need to demonstrate strong organizational and multitasking skills while working efficiently in a fast-paced environment. Essential physical demands include the ability to lift up to 50 pounds and cope with the physical requirements of standing for extended periods and handling kitchen equipment safely. This opportunity suits passionate individuals who want to contribute to a memorable guest experience while thriving in a dynamic, team-oriented workplace environment.

Job Requirements

Ability to lift up to 50 pounds
ability to remain in stationary position occasionally in warm temperatures
constant exposure to hot equipment and oil
ability to climb, balance, stoop, kneel, bend, crouch, and crawl continuously
ability to manipulate fingers, hands, and arms to reach, carry, and serve
required to work nights, weekends, and holidays

Job Qualifications

State required certification preferred but not required
knowledge of back-of-house (BOH) systems, ordering, and inventory
basic computer skills
strong organizational, motivational, and leadership skills
excellent communication, customer service, and problem-solving skills
strong attention to detail, speed, and accuracy
ability to multi-task and work in a fast-paced environment
strong work ethic and a positive attitude
ability to work with minimal supervision
maintain a positive work environment through professional communication

Job Duties

Set up workstations with necessary ingredients and equipment
prepare ingredients and equipment for meal preparation
cook food using techniques such as sauté, grill, bake, roast, and fry
clean and break down meal preparation areas including equipment, floors, and walls
properly store and label food products according to health department guidelines
ensure all meals meet presentation expectations
maintain a sanitized and orderly environment
check the quality of ingredients
monitor and rotate stock to ensure freshness
participate in other projects and activities as assigned
assist with ordering and inventory