Job Overview

Hiring now: Line Cook / Cook for a busy, full-service, mostly-scratch kitchen in Montague, MI (casual fine dining / upscale casual). Ideal for cooks with sauté, grill, fry, or pantry experience who want a steady, respectful kitchen and room to grow.
Quick details: $15–$20/hr (DOE) • 25–35+ hrs/wk • 4–5 shifts/week • Nights & weekends • Kitchen closes by 10 pm • Stations: sauté, chargrill/grill, fry, pantry/cold • Year-round team • Shift meals • Consistent schedule
About Old Channel Inn: We’ve served the White Lake community for 125 years. Join a restaurant with a strong local legacy, a supportive back-of-house team, and a kitchen that values consistency, cleanliness, and craft.
Key Responsibilities (Line Cook)
• Cook during service on one or more stations: sauté, grill/chargrill, fry, pantry/cold station
• Execute recipes, prep lists, and plating/quality standards accurately and consistently
• Keep your station clean, stocked, organized, and service-ready; label/rotate product as needed
• Work safely with standard professional kitchen equipment; follow food safety and sanitation practices
• Communicate clearly, support other stations, and maintain composure in a fast-paced, high-volume environment
Qualifications
• 1–3+ years line cook experience in a full-service restaurant (upscale casual, casual fine dining, or fine dining a plus)
• Strong knife skills and solid fundamentals (prep, timing, station organization)
• Ability to juggle multiple tickets/orders during peak service with accuracy and urgency
• Reliable, professional, coachable with a team-first attitude and strong communication.
• Comfortable working nights, weekends, and holidays as needed
• Food safety awareness. ServSafe a plus.
• You’ll do well here if you’re clean on your station, strong on timing, and consistent on execution.
Schedule & Pay
Hours: 25–35+ hrs/wk (more hours available in-season). Availability: Nights and weekends required. Pay: $15.00–$20.00 per hour (based on experience/skills).
What We Offer
• Competitive hourly pay (DOE)
• Consistent scheduling with a year-round team
• Typical shifts: 3–4 pm–10:30–11 pm (seasonal variations may apply)
• Shift meals
• Clean, respectful, guest-first kitchen culture
• Opportunities to grow, take on more responsibility, and cross-train across stations
• Weekly Friday direct deposit
• Performance based pay increases after 60-90 days
How to Apply
Submit your resume/application through this posting. Or stop by the restaurant and drop off your resume during business hours. Include your recent kitchen experience and the stations you’re strongest on (sauté, grill/chargrill, fry, pantry). We look forward to connecting with you!

Apply Now