Careers at Wilderness

Detailed Responsibilities

• Maintains complete knowledge of correct maintenance and use of equipment; use equipment and tools as intended, properly and safely.
• Maintains high standards of sanitation and cleanliness throughout the pastry section at all times.
• Requisitions all products and supplies needed for the pastry section.
• Precisely follows all pastry recipes to ensure consistent high quality: measures ingredients using scales, measuring cups and spoons.
• Prepares all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, and fillings used in desserts.
• Understands and consistently follows proper sanitation practices including those for personal hygiene.
• Ensures proper rotation and that all products are used by expiration date.
• Checks productions schedules.
• Establish priority items for the day.
• Follows proper plate presentation and garnish set up for all dishes.
• Perform other tasks as assigned by the head Chef.

CANDIDATE PROFILE

Qualification:

• Minimum high school education
• Culinary Arts Diploma/Certification

Experience:                    

• At least 3 years of experience as a pastry cook in a retail, club, hotel, restaurant or institutional setting.

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Detailed Responsibilities

• Prepare and present all breakfast food products and equipment
• Ensure and provide consistent food preparation and the highest caliber of food
• Ensure cleanliness and hygiene is maintained.
• Take an active role in the production and presentation of all food products to maintain the best quality food style possible while adhering to menu specifications.
• Ensure food is stored in appropriate containers, labelled, and rotated to ensure high standards of freshness, minimizing waste and maximizing quality.
• Aid in maintaining department objectives and ensure they are met and exceeded.
• Strive to uphold a safe working environment and be Health and Safety conscious and actively involved in maintaining and improving a safe work environment.
• Follow and adhere to all checklists, prep sheets and par sheets as assigned.
• Practice proper grooming, personal hygiene, and uniform standards.
• Ensure that food deliveries have been delivered and stored according to the standards set by the company and health regulations.
• Follow any and all recipes as they apply to any food products that you prepare, as determined by the Executive Chef.

CANDIDATE PROFILE

Qualification:

• Minimum high school education
• Culinary Arts Diploma/Certification

Experience:                   

• Knowledge of current food trends and best practices is a plus.
• Minimum three years’ experience preparing food in the following methods is required:  roast, broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items.
• Minimum three years’ experience working in breakfast food production and/or line capacity is required.

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Detailed Responsibilities

• Maintain complete knowledge of correct maintenance and use of all Kitchen equipment and ensure they are used only as intended.
• Understand, comply, and administer principals of law relating to food service establishments including but not limited to nutrition, sanitation, safety, employment law, fire, and health code regulations.
• Set up and stock stations with all necessary supplies
• Prepare cold foods according to Governors camp recipes, quality standards, presentation standards, and food preparation checklist.
• Cook menu items in cooperation with the rest of the kitchen staff
• Clean up the station and take care of leftover food.
• Wash and disinfect kitchen area, tables, tools, knives, and equipment.
• Stock inventory appropriately.
• Ensure that food comes out simultaneously, in high quality and in a timely fashion
• Follow all company safety and security policies and procedures; report maintenance needs, accidents, injuries, and unsafe work conditions to the camp manager; complete safety training and certifications.
• Maintain confidentiality of proprietary information and protect company assets
• Maintain a positive and professional approach with team members and customers
• Acquire a working knowledge of camp, in-house facilities and local information to respond to guest questions in these areas as required
• Adhere to Governor`s grooming, personal hygiene and uniform standard as per the guidelines.
• Adhere to the daily checklists and notify management of any discrepancies. 
• Adhere to scheduled work times by reporting promptly as scheduled.
• Attend meetings and training sessions as and when required.
• Perform other reasonable job duties as requested by the Head Chef/Executive Chef and camp Manager.

CANDIDATE PROFILE

Qualification:

• Minimum High school Education
• Culinary Arts Diploma/Certification

Experience:                    

• Knowledge of current food trends and best practices is a plus.
• Minimum three years’ experience preparing food in the following methods is required: roast broil, braise, sauté, fry and grill (including vegetarian dishes for breakfast items.
• Minimum three years’ experience working in vegetarian food production and/or line capacity is required.
• Minimum three years’ experience in a high-volume hot production operation is required. Formal culinary training may substitute at an equivalent rate.
• Minimum of three experience in basic cooking techniques and skills, such as knife skills, basic cuts, and all cooking methods is required.
• Minimum of three years’ experience in using/operating basic culinary equipment.