Terms: This is a seasonal, full time job, which requires working days, evenings, and weekends.

Salary: will be negotiated and depends on the skills and experience of the applicant.
Notes: bonus, gratuities, and other benefits.

Experience: at least three years’ experience.

Credentials required: The applicant should have Cook Red Seal Certificate, Safe Food Handling certificate.

Chef Category: Pastry chef

Work Setting: Formal dining room, Restaurant

Food Preparation Specializations: Bakery goods and desserts

Specific Skills: Plan and direct food preparation and cooking activities, Estimate food requirements, Prepare and cook meals and specialty foods including dishes for customers with food allergies or intolerances, Plan menus, Ensure quality of food and portion control, Create new recipes, Requisition food and kitchen supplies and equipment, Supervise cooks and kitchen staff

Work Conditions and Physical Capabilities: Fast-paced environment, Work under pressure, Tight deadlines, Physically demanding, Attention to detail, Standing for extended periods

Work Site Environment: Hot, Non-smoking

Transportation/Travel Information: Own transportation, Own vehicle, Public transportation is not available

Ability to Supervise: 1 to 2 people

Essential Skills: Reading text, Document use, Numeracy, Oral communication, Working with others, Problem solving, Decision making, Critical thinking, Job task planning and organizing, Significant use of memory, Finding information, Computer use, Continuous learning

Profile: for The Devonshire, Inn on the Lake

We are an 8 room country inn with a licensed restaurant. Located in a rural area, we are committed to a high level of service for our guests.

This job in no longer available

The contact information has been removed

Order Number: 4913491

Post date: 2010-03-15