Date Posted: December 07, 2023
Application Deadline: February 01, 2024
Job Type: Seasonal / Contract
Job Category:
Position: Fishing Lodge Chef Timeline: May 21, 2024-August 26, 2024 Compensation: $1,900 per week with tips, transportation allowance and accommodation provided at the lodge Overall: Chef is responsible for three meals a day plus an afternoon snack. There is assistance with breakfast and lunch. The number of guests per week ranges from 4 to 10, with fluctuation throughout a week. Grocery shopping is completed by the chef twice a week. A detailed job description can be provided. Roles & Responsibilities: Menu Planning: · Create an appealing menu that includes local and seasonal ingredients into the menu (last year’s chef’s menu attached). · Share a 10-day menu with fishing lodge president for review ahead of season open. · Adapt menu for the dietary restrictions or preferences of guests. Food Preparation: · Prepare, cook, and provide service of breakfast and lunch with support from housekeeper. · Prepare, cook and provide service of dinner (housekeeper is done her day after lunch; most guests assist with service). · Set and maintain the dinner table for guests, including providing stemware at bar. Partners provide their own bar service. Kitchen Organization & Food Safety: · Maintain cleanliness and organization in the kitchen, including mopping the floors and cleaning the BBQ. · Adhere to strict hygiene and safety standards in food preparation and handling. Guest Service & Conduct: · Wear clean and professional attire when working. · Interact with guests to understand their dining preferences and address any concerns or special requests. · Foster a welcoming and guest-oriented atmosphere. Ordering and Inventory: · Manage inventory, order supplies, and maintain proper stock levels for the kitchen. · Monitor the freshness of ingredients and prevent food waste. Cost Management: · Monitor food costs and work to maintain budget targets with accountant. · Submit costs for prior approval by accountant. · Minimize food waste through efficient kitchen practices. Maintenance: · Ensure the kitchen equipment and facilities are well-maintained and in working order. · Report any issues or necessary repairs to lodge management. Teamwork & Human Resources: · Collaborate with housekeeper to provide a seamless and enjoyable guest experience. Support each other on tasks as needed within the lodge. · Report workplace issues or guest issues to lodge leadership, i.e., the lodge president and/or treasurer (these roles rotate among partners each year by season).
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Culinary Arts diploma and relevant experience. |
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Other: |
Daily tipping policy in place for chef. Accommodation is provided along with meals. Mileage allowance. |
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Submit your application by email to the company contact listed below.
Documents to be included:
Company Name: Cheuters Brook Salmon Lodge
Address: Restigouche River
City/Town: Adams Gulch
Postal/Zip Code: E8B1Y8
Province/State: NB
Country: Canada
Contact Person: Ashley McConnell Gordon
Contact Person Job Title: Ashley McConnell-Gordon
Telephone: 4038748144
Email: amcconnellgordon@gmail.com
