Kitchen Prep at Costa Fuego
This is the entry point into our kitchen. No experience needed. Show up, work hard, and we will teach you the rest. Mornings, weekends, and a great crew to learn from.
Apply NowWhat You'll Do
Prep cooks are the reason the kitchen runs. Here is what that looks like.
Before the patio fills up, somebody has to get the kitchen ready. That is you. Mornings are about washing and chopping produce, portioning proteins, making sauces, and stocking the line so the cooks have everything they need when the rush hits.
During service, you back up the line. That might mean topping off prep, helping plate, running dishes, or jumping in wherever a hand is needed. You will learn the kitchen by working in every part of it.
This is one of the best ways to break into the restaurant business. A lot of our cooks started as prep, learned the menu, and worked their way onto the line. If you show up on time and put in the effort, there is a real path here.
Position Details
What the role looks like day-to-day.
Responsibilities
- Wash, chop, and portion produce
- Portion proteins and stock the line
- Mix sauces and dressings from recipes
- Back up the line during service
- Help with dishes and station resets
- Keep the kitchen clean and food safe
Requirements
- No prior experience required
- Age 16 or older
- Reliable and punctual
- Comfortable on your feet for full shifts
- Food handler card (we will help you get one)
- Work permit needed if under 18
Schedule
- Seasonal role, summer 2026
- Full-time and part-time available
- Morning shifts most common
- Some afternoon and weekend coverage
- Schedules built around school and summer plans
Perks
Free Park Access
Free season pass for the aqua park, wakeboarding, and swim beach on your days off.
Training Provided
Knife skills, food safety, food handler card, and on-the-job training all included.
Growth Path
Show us you are reliable and we will teach you the line. Plenty of room to grow.
Food Discounts
Discounts at Costa Fuego and the Pro Shop on shifts and on your days off.