Cook- Fogo Island Inn

WHO WE ARE
A member of Relais & Châteaux with Three MICHELIN Keys, Fogo Island Inn is a 29-room luxury hotel, built on principles of sustainability and respect for nature and culture. The Inn is a community asset, owned by the charity Shorefast , and 100 percent of operating surpluses are reinvested into Shorefast’s work to secure a resilient future for Fogo Island.
Our work has garnered significant international interest including a feature on 60 Minutes and in The New York Times’ 52 Places for a Changed World . The mission of Shorefast is to build, learn, and share economic development practices that catalyse the assets of local places, starting with Fogo Island.
Learn more about us: fogoislandinn.ca

Responsibilities

THE OPPORTUNITY (multiple positions available); As Cook , you will bring passion, culinary expertise and can prepare dishes with precision and creativity. Our fast-paced environment is dedicated to culinary excellence and is committed to delivering exceptional dining experiences.; WHAT YOU’LL DO; Prepare and cook dishes in accordance with Fogo Island Inn standards and menu specifications, emphasizing unique flavors, presentation, and attention to detail.; Collaborate with the Sous Chef Team to execute daily operations, including menu development and seasonal offerings.; Ensure all ingredients are fresh, properly stored, and efficiently used to minimize waste and maintain premium quality.; Follow precise recipes and cooking techniques.; Maintain a clean, organized and sanitized workstation, adhering to all health and safety regulations.; Prepare and cook varying courses during service, ensuring consistency, timing, and presentation are always impeccable.; Assist with kitchen prep, including sauce-making, and mise en place.; Work efficiently under pressure during peak hours, maintaining a calm and focused attitude.; Other duties as required.

Requirements

Proven experience as a cook in a high-end or fine dining restaurant.; In-depth knowledge of cooking methods, ingredients, kitchen equipment, and best practices.; Strong understanding of various cuisine, culinary techniques, and food presentation.; Ability to handle high-pressure situations with professionalism and composure.; Excellent time management and organizational skills.; Commitment to maintaining a clean and efficient environment.; Ability to work flexible hours, including nights, weekends and holidays.