Line Prep Cook

Job Description

Department: Kitchen

Reports to: Executive Chef (and Sous Chef / Kitchen Manager as assigned)

Season: Early May through early October (flexible start and end dates)

Status: Seasonal, Full-Time

Typical Schedule: Days, nights, weekends, and holidays as needed (peak demand around Fourth of July through mid-August)

POSITION SUMMARY

The Line / Prep Cook supports daily kitchen operations by preparing ingredients and menu items to established standards, assisting the chef team during service, and helping maintain a clean, organized, and efficient kitchen. This role is essential to providing consistent, member-focused dining experiences in a high-volume, seasonal environment.

KEY RESPONSIBILITIES

Food Prep and Production

Complete daily prep lists accurately and on time (vegetables, salad bar items, sauces, dressings, portioning, and other assigned prep).

Prepare and set up the salad bar and related cold items, restocking and maintaining quality throughout service.

Assist with dessert prep and plating as directed by the chef team.

Support line cooking during service as needed, including setup, stocking, and replenishment of station mise en place.

Assist with high-volume events, catering prep, and banquet-style service as scheduled.

Provide support for weekly/daily features, including fish fry preparation and service support.

Quality, Safety, and Standards

Follow recipes, portion standards, plating guidance, and ticket times as directed.

Maintain consistent food quality, freshness, and presentation with attention to detail.

Follow all food safety, temperature control, labeling, rotation (FIFO), and sanitation requirements.

Monitor product quality and report shortages, spoilage, or issues promptly.

Cleanliness and Organization

Maintain a clean and sanitary prep area, line stations, and common kitchen spaces during and after shifts.

Wash, sanitize, and properly store tools, knives, equipment, and smallwares.

Assist with end-of-shift breakdown, sweeping/mopping, trash removal, and general kitchen organization.

Help with receiving, stocking, and proper storage of deliveries as assigned.

Teamwork and Service Mindset

Work respectfully and efficiently with chefs and teammates, communicating clearly during prep and service.

Support a calm, professional kitchen environment during peak season volume.

Maintain a member-first mindset, understanding that consistency and responsiveness directly impact the club experience.

SECONDARY / “ALL-HANDS” RESPONSIBILITIES (AS NEEDED IN A SMALL, SEASONAL CLUB)

Step into different stations during rushes, events, or staffing gaps as directed.

Assist with setup/teardown for events, outdoor functions, and off-site style service areas on property.

Help identify prep needs for upcoming busy periods (weekends, holidays, tournaments, Fourth of July stretch).

Participate in cleaning projects and organization tasks during slower periods to prepare for peak weeks.

QUALIFICATIONS

Required

Previous kitchen experience (prep and/or line experience preferred).

Ability to lift up to 50 pounds and perform physical tasks throughout a shift (standing, bending, reaching, carrying, working around heat and cold).

Dependable attendance and punctuality, especially during peak season weeks.

Strong teamwork skills and a willingness to take direction and learn.

Basic knife skills and comfort working with standard commercial kitchen equipment.

WORKING CONDITIONS

Seasonal, fast-paced environment in a remote Northwoods Wisconsin location.

Peak volume from Fourth of July through mid-August; availability during weekends and holidays is expected.

Exposure to typical kitchen conditions including heat, steam, cold storage, wet floors, sharp tools, and cleaning chemicals.

PERFORMANCE EXPECTATIONS (WHAT “GOOD” LOOKS LIKE)

Prep is completed accurately, labeled, stored properly, and ready before service.

Stations stay stocked, clean, and organized; team members can rely on your follow-through.

Food is consistent, portions are correct, and quality is maintained even during rushes.

Communication is clear, attitude is professional, and you step in where needed without being asked repeatedly.

COMPENSATION

Pay range of $17-$18, however the pay range may be reconsidered for qualified candidates

Company Description

Big Sand Lake Club, founded in 1891, is a private members club with a rich history. We offer breakfast and dinner in our beautiful dining room 6 days a week, a fish fry by Big Sand Lake Club every Friday night, and various buffets and events. Our historic Clubhouse has 23 guest rooms for members and their guests, a fireplace, billiard room and card rooms. We have a golf course that is open to the public, and all employees get free golf during their employment From the classic Northwoods experience to our great team focused employees, Big Sand Lake Club offers a summer experience that keep many coming back for more!

Full-time