Cook (Summer 2026)

• Organize and prepare mise en place
• Follow recipes and measure and mix ingredients to prepare soups, salads, gravies, sauces, and entrees
• Prepare meat, fish, vegetables and other foods for roasting, broiling, grilling, braising, sautéing, and steaming
• Portion food products prior to cooking per standard portion size and recipe specification
• Follow proper plating presentation and garnish set up for all dishes
• Maintain a clean and sanitary workstation area including tables, shelves, grills, broilers, fryers, convection oven, flat top range, and refrigeration equipment
• Assist with cutting, precooking, and marinating during off peak periods
• Constantly use safe and hygienic food handling practices
• Ensure all storage areas are tidy and all products are stored appropriately
• Serve menu items compliant with established standards
• Use food preparation tools in accordance with manufactures instructions and health and safety standards
• Set up stations and collect all necessary supplies to prepare menu for service
• Monitor and record refrigerator and freezer storage temperatures
• Prevent cross-contamination by using color-coded cutting boards and sanitizing tools between tasks
• Report hazards and unsafe conditions immediately in compliance with Ontario Occupational Health and Safety Act (OHSA)
• Participate in mandatory health and safety training, including WHMIS for chemical handling
• Ensure proper PPE use (non-slip shoes, gloves, aprons) when handling hot surfaces, sharp tools, or chemicals
• Assist with pest prevention measures by keeping storage areas clean, organized, and food off the floor
• Support waste reduction and recycling initiatives as part of environmental compliance
• Communicate any equipment malfunctions promptly and assist in routine maintenance check
• Maintain a positive and professional attitude toward associates and customers
• Compliance with all safety regulations of assigned tasks, and ensure a clean and safe working environment with active participation in the health and safety program
• Adhere to all environmental policies and programs as required
• Other duties as assigned

• High school diploma or equivalent required
• Culinary education and training required
• Red Seal certificate an asset
• Food Handlers Certification
• 2-3 years of culinary experience in food service or hospitality industry
• Knowledge of food pricing
• Detail-oriented and works with a high degree of accuracy
• Ability to multi-task in a fast-paced environment
• Works well as part of a team
• Basic knowledge of computer skills in Word, Excel, Publisher

• Must be able to work flexible hours including days, evenings, nights, weekends, and holidays
• Required to move, lift, carry, pull, and place objects weighing less than or equal to 50 pounds without assistance
• Stand, sit, or walk for an extended period of time or for an entire shift
• Reach overhead and below the knees, including bending, twisting, and pulling
• Move over sloping, uneven, or slippery surfaces

Friday Harbour Resort