WHAT'S THE JOB?

The Baker is responsible for producing all scratch sweet and savoury bakery products for the daily menu service. With support from culinary leadership, the Baker will manage production planning and quality standards to meet contract scope.

This is a short-term contract between June-August, requiring the individual to remain at the lodge for the full duration. All travel, accommodations, meals, snacks and beverages are provided. 

Key Responsibilities:

• Producing scratch baked items including cookies, cakes, squares, pastries, sweets, and savories required for the daily dinner service with creativity
• Preparing doughs and other preparations as directed
• Ensuring that food safety requirements are being followed
• Completing all HACCP and Production logs as required
• Labelling and dating of all products prepared for service