Line/Prep Cook

About the role

Join our culinary team as a Line/Prep Cook, supporting the Executive Chef in delivering high‑quality dishes across all food outlets. You will work in a fast‑paced environment, ensuring consistent preparation, cooking, and presentation of menu items.

Key responsibilities

• Set up assigned stations with mise en place and maintain readiness for service.
• Prepare and cook food items according to recipes, quality standards, and presentation guidelines.
• Operate all kitchen equipment safely, monitoring temperatures and ensuring food safety.
• Manage inventory by stocking, rotating, and alerting the Sous Chef of low items.
• Work across line, salad, prep, and other stations as needed, controlling ticket flow.
• Perform vegetable chopping, meat cutting, filleting and deboning of fish.
• Receive and store deliveries, maintain clean work areas and equipment.

Required profile

• High School diploma, GED or equivalent vocational training.
• Minimum 1 year experience as a line or prep cook in fine‑dining, luxury resort, or private club.
• Flexibility to work evenings, weekends, holidays and long shifts.
• Positive attitude, strong communication, and ability to work well in a team.
• Physical ability to stand for extended periods and lift up to 50 lb.

Required skills

• Mise en place preparation
• Knife and vegetable chopping skills
• Meat cutting, filleting and deboning
• Food safety and sanitation compliance
• Temperature control of appliances and food
• Inventory and stock rotation management

What we offer

• Opportunity to work in a luxury resort setting with a dedicated culinary team.
• Professional development in a high‑end hospitality environment.