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About Fern

Fern Resort has been growing since it began in 1895. Celebrating 129 years, the Fern Resort experience is about enjoying yourself the way you did when you walked through mud puddles in bare feet as a child. Fern sets an atmosphere that allows the guests to be true to themselves. Fern Class provides a world-class experience that is not stuffy but based on a set of values that are geared towards fun and entertainment.

As staff of Fern Resort, you will be a major part of this atmosphere, providing Fern Class service and ensuring every point of contact with the guest is done so in a fun and upbeat manner that reflects the Fern Resort values. Comfortable. Friendly. Fun. High-Quality. Safe. Professional. Clean.

About the Role

Line Cook

Reporting to the Executive Chef and Sous Chef, the line cook is in charge of preparing food, setting up other necessary supplies and contributing to the daily preparation of menu items as required.


  • To assist with preparing three meals a day; steam table service and maintaining quality levels at all times.
  • Kitchen clean-up after each meal, maintaining levels of sanitation as instructed by the chef or sous chef.
  • Stock room- putting deliveries away and stocking kitchen areas as requested.
  • Assisting other departments of the kitchen as required.
  • To set up and cook barbecue items.
  • Oversee kitchen functions in the absence of the chef or sous chef.
  • All other pertinent jobs that may arise throughout the kitchen.
  • Training staff as needed.

Job Specification:

  • To have a background in the culinary area of the hospitality industry is an attribute.
  • Well groomed, punctual, neat, and clean.
  • Good relations with fellow employees.
  • Knowledge of kitchen and it’s safety of utensils, etc.
  • May be required to work in other areas of the resort as needed.

Fern Resort is an equal opportunity employer. Job plans for accessibility accommodation will be created when needed. Please submit resumes and cover letters to with the subject line:  Line Cook.

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