Department: Food and Beverage

Reporting to: Lead Cook, Sous Chef and Executive Chef

Start Date: Early –Mid November and December

Accommodation: Discretionary



Prep Cooks provide an outstanding experience for our guests by ensuring food is cleaned, cut and ready for use in recipes. They also ensure food is portioned, tasty, and presented in a visually appealing way that meets the needs and expectations of our guests. This is a physically demanding position that requires some manual labour and standing for long periods of time in a fast-paced environment.


Essential Functions

  • Provide excellent guest service
  • Cleans, cuts and prepares all fruits, vegetables, herbs, and salad items
  • Cooks foods such as bacon, potatoes, eggs, vegetables, fruits, and pasta
  • Prepares dishes such as sandwiches, salads, vegetables, and crudité
  • Serves food according to correct taste, temperature and visual appeal
  • Maintains the area in a clean, safe and sanitary manner
  • Maintains food safety temperature logs and HACCP logs with direction from Lead Cook and Sous Chef
  • Reads and refers to cooking reference material
  • Completes assigned tasks as quickly as is safely practical
  • Other duties as assigned



  • Passion for providing outstanding guest service
  • Willing to  learn a new skill or with basic kitchen knowledge
  • The ability to complete assigned tasks while maintaining communication with chefs, managers and employees
  • Strong self-initiative with a positive and friendly attitude
  • Excellent time management, multi-tasking  and team work skills
  • Able to follow directions, use specialized kitchen equipment and interpret recipes
  • Safety and WHMIS training an asset