Position: Private Fishing Lodge Chef

Timeline: May 21, 2024-August 26, 2024

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.

Compensation: $1,900 per week with tips, transportation allowance and accommodation provided at the lodge

Responsibilities

Roles & Responsibilities:

• Menu Planning: 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).
• Kitchen Organization & Food Safety: Maintain cleanliness and organization in the kitchen and adhere to strict hygiene and safety standards in food preparation and handling.
• Guest Service & Conduct: Wear clean and professional attire when working. Foster a welcoming and guest-oriented atmosphere.
• Ordering and Inventory: Manage inventory, order supplies, and maintain proper stock levels for the kitchen.
• Cost Management: Monitor food costs and work to maintain budget targets with accountant.
• 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.
  
  

Qualifications

Education: Culinary education and/or relevant experience.

Language: Fluency in both English and French is an asset.

Are you interested?

This seasonal position is a wonderful place to showcase the skills you already possess, while honing new ones. The job setting is beautiful on the Restigouche River in northern New Brunswick, about 40 min from Campbellton. Staff and guests are supportive, and there are down times that offset busy times.