BHTM Summer 2022 Internship – Cook – Cabot Cape Breton – Inverness, NS

  • Location: Inverness, Nova Scotia
  • Deadline: March 27, 2022

Title:                Cook

Reports to:      Chef de Cuisine

Location:         18 Cabot Lane, Inverness, NS, B0E 1N0

Job Type:         Full-time Seasonal – May through October (Ability to work flexible hours)


Cabot Cape Breton
Located on over a mile of sandy beach along the coast of Cape Breton, Nova Scotia—and nestled between the Atlantic Ocean and the picturesque town of Inverness—Cabot Cape Breton is Canada’s first and only authentic links golf resort. Featuring 46 holes of exhilarating golf, including two acclaimed World Top 100 courses, 72 rooms of award-winning accommodation, 19 luxury Golf Villas, with 22 additional homes currently under construction, and exquisite dining in three on-site restaurants, Cabot Cape Breton is intended to excite and inspire at every turn.

Position Overview

Do you thrive in pressure and love fast paced environments?  Do you embrace passion and purpose, love food and excel in the hustle and grind environment? If yes, we have an incredible opportunity for you. As Cabot’s Sous Chef, you are responsible for the day-to-day culinary operations in your outlet.  Bring your creativity and sense of place when you develop menus and train the brigade to establish outstanding cuisine on a consistent basis. You model work ethic and sound business practices when you are training and co-leading the culinary brigade to great success. This role presents the opportunity for fast career growth within a growing organization. If you love telling stories about food, have meticulous budget management skills and aspire to make a huge impact in a small, and great community, we want to hear from you.

You COMMUNICATE clearly with the intent to connect and to act in a professional manner with the team, guests, associates, and suppliers. You are committed to ensuring clear communication, understanding, and positive with your teammates and leaders. You are equally capable of working independently with minimal supervision and being a collaborative member of the culinary brigade.


You demonstrate AGILITY while you juggle multiple priorities, assist where needed in the rest of the resort’s culinary operations and are an active member of all things pertaining to food & beverage leadership. You proactively seek additional and new responsibilities and proactively seek training courses to expand your skills.

Executional Excellence

  • Prepare the necessary food items as directed by the culinary management team in accordance with Cabot standards in a timely and efficient fashion to ensure that there is no interruption to guest service.
  • Follow all recipes, weights, and measures to produce quality food according to culinary management.
  • Keep workstation clean and organized including fridge’s/freezers, countertops, and stove tops.
  • Minimize overproduction and food waste to reduce food cost expense.
  • Safely operate all kitchen equipment and exceed health & safety standards.
  • Ensure all food products are handled, stored, prepared, and served safely in accordance with company and government Food Safety guidelines.
  • Report all deficiencies in kitchen equipment functionality and quality of food products to the Chef de Cuisine in a timely fashion.
  • Adhere to all environmental policies and programs.
  • Carry out station opening and closing procedures to standard.
  • Maintain proper rotation of product in all chillers to minimize wastage/spoilage.
  • Ensure organization of product inventory when orders are received.
  • Have full knowledge of all menu items, daily features, and promotions.
  • Ensure the cleanliness and maintenance of all work areas, utensils, and equipment.
  • Comply with all safety regulations of assigned tasks and ensure a clean and safe working environment.
  • Maintain a clean, neat, and professional appearance, ensuring proper protective clothing is always worn.
  • Follow all safety and sanitation policies when handling food and beverage products.

Qualifications and Experience

  • Previous culinary experience required.
  • Culinary Degree or diploma is an asset.
  • Commitment to abide by all occupational health and safety standards.
  • Knowledge of and compliance with all Fire Safety Plans and Regulations.


Physical Demands

  • Spending long hours walking, standing, and using knife skills.
  • Frequently lifting and carrying up to 50 lbs.
  • Occasional ascending and descending of stairs and ramps.
  • Occasional kneeling, pushing, pulling, and lifting.
  • Working in a hot, intense kitchen producing a significant volume of food.

Apply Here!