Line Cook

Line Cook – Migis Lodge on Sebago Lake

Migis Lodge in South Casco, ME seeks a Line Cook for our May – October 2026 season. Join the team at Maine's premiere Full American Plan Resort, where we have been serving top‑notch meals for over 100 years! Do you love the look of a juicy grilled steak, a perfectly presented plate, and working with a great team in a from‑scratch kitchen?

If so, our Line Cook position might be for you.

Line Cooks are responsible for preparing mise‑en‑place for their station, preparing foods according to the Chef’s instructions, understanding guest orders, and plating efficiently so meals may be expedited to the Dining Room. Your shift will include either Breakfast/Lunch service or Dinner service. From set‑up to clean‑up you will be responsible for producing the tasty food guests have enjoyed as part of their vacation experience for over 100 years.

Candidates must be good listeners, have knowledge of food‑preparation techniques, understand food allergies and safe food handling, and be able to work independently as well as part of a team.

Housing is available for qualified candidates. Local applicants are encouraged to apply.

Hours: Full‑time, either 6:30 am‑3 pm or 3 pm‑11 pm.

Compensation: $22.25 – $28 per hour, depending on experience, plus an additional incentive payment of 7% of total wages.

Seasonal Position: May 2026 through October 2026 (flexible).

Start Date: Early May 2026.

Benefits: Discounted stays and food & beverage at affiliated properties.

Experience: Previous kitchen or culinary experience is required. Hot Line Cook candidates should have a minimum of 2 years experience in a similar caliber restaurant on the hot line, with a sense of urgency and a drive to serve the best quality seasonal product. Proper organization and sanitation skills are a must. Serv Safe certification is a plus. Compensation is BOE.

Essential Job Functions:

• Ensure that all mise‑en‑place is prepared for respective stations, forecasting prep needs accurately.
• Prepare food products and execute dishes to the standards of the Executive Chef, Hotel Management, and our guests, coordinating production with meal hours to preserve quality, temperature, and appearance.
• Safely operate kitchen equipment, including ovens, stoves, dishwashers, slicers, steamers, mixers, and chef’s knives.
• Handle and communicate special orders and guest complaints professionally, maintaining a basic understanding of food allergies and cross‑contamination risks.
• Maintain food safety, station cleanliness, and sanitation standards as required by the Maine Department of Health and Human Services, OSHA, and MEMIC, as well as general kitchen upkeep.
• Notify appropriate personnel in case of broken equipment or unsafe/unsanitary conditions.
• Be able to manually handle/lift product up to 60 pounds between knee and chest.
• Perform repetitive tasks requiring fine manipulation of both hands throughout the shift.
• Operate vertically in limited space for the entire shift.
• Protect the assets of this property and the Migis Hotel Group.

Minimum Requirements:

• Must be eligible to work in the United States of America.
• Previous experience as a line cook in a similar property, culinary school, or completion of an apprenticeship program preferred; proven experience in higher‑volume and/or fine‑dining kitchens acceptable.
• Ability to communicate in English, both orally and written, with guests and employees, showing patience, tact, and diplomacy.
• Ability to understand verbal directions, written menus, recipes, labels on foods and chemicals, and other workplace safety signage.
• Ability to work under pressure and handle stressful situations during busy periods.