Role Summary The Cook works in all areas of the kitchen including food production, standards and kitchen sanitation. This position plays a large part in the actual production and execution of each dish on a designated service station.

Responsibilities 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 Requirements 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 Working Conditions Must be able to work flexible schedule 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

📌 Cook (Summer 2026) (Innisfil)
🏢 Friday Harbour Resort
📍 Innisfil