What's the Job?

The Chef/manager is responsible for preparing necessary daily production and assembling meals in a family-style format for service. The individual will be responsible for daily food production, service, ordering, inventory management, and staff training.

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

Key Responsibilities

• Supporting the project with daily food production, service, ordering, inventory management, and staff training
• Preparation of soups, sandwiches, pastas, eggs (both poached and fried), proteins, baking and filleting and cooking of fish
• Adherence to all food safety standards, ensuring proper handling, storage, and sanitation of ingredients and equipment
• Monitoring and recording temperatures for food items, as well as logging all nec...