Head Baker

Employer: Arowhon Limited o/a Arowhon Pines (in Algonquin Park)
Position: Head Baker
Terms of Employment: Full-time / Seasonal (up to 32-week contract)
Location: Huntsville, Ontario (Algonquin Park)

Employment Address: Arowhon Pines, Arowhon Road, Lease 1295 Algonquin Park, Ontario, P1H2G5
To see the original job ad: https://www.jobbank.gc.ca/jobsearch/jobposting/42632451

Hours of Work: 40 hours/week
Language: English

Benefits:

• Eligible for free food
• Eligible for free private room and bathroom on site
• Eligible for emergency medical coverage
• Eligible for reimbursement of travel expenses
• Free use of all recreational facilities on site – canoes, kayaks, hiking, fishing, sailboats,

Salary: $1,400.00 – $1,750.00 CAD per week depending on experience
Contact: Please send resumes to [email protected] and include “Head Baker” in the email subject line.

Duties:

• Preparation and baking of all yeast products, on a weekly rotation
• Maintaining par stocks including all breakfast pastries. Products include but are not limited to: Challah, multigrain bread, rye, baguettes, sour doughs, pizza doughs, lunch breads, muffins (both sweet and savory), croissants, pain au chocolate, danishes, turnovers, scones, etc…
• Production and maintenance of par stocks and pastry products required by other kitchen departments, such as for box lunches – banana bread, date bars, brownies, and breads
• Production and maintenance of par stocks of all gluten free bread products for specialty diets
• Preparation of basic pastry preparations – such as muffin mixes, quick breads, tarts, pies, cakes, squares, and cookies, using recipes supplied by the company
• Preparation and maintenance of stock of special dietary desserts, gluten free desserts
• Maintaining cleanliness and hygiene in Bakeshop to company standards, using the cleaning and sanitation methods provided by the company
• Following all recipes, policies and procedures of Arowhon Pines always, regarding food handling, health and safety, and personal hygiene
• Reporting to the pastry chef or executive chef for any issues or corrections needed in the Bakeshop recipes
• Maintaining par stocks of baked goods needed by other departments, as identified on the “Bakeshop menu board,” including but not limited to: Box lunch brownies, trail bars, banana bread, puff pastry, English muffins, baguettes, in amounts to suit the needs of the business
• Reporting to the pastry chef, executive chef or chef de cuisine for any product needs, recipe adjustments needed, or any issues experienced in the day-to-day operation
• Helping with lunch, dinner and buffet dessert preparation as instructed by Pastry

Requirements: 

• 5+ years of bread baking and pastry experience
• Completion of secondary school is required
• Completion of a college program for bakers or with an equivalent culinary focus is required
• Food safety certified
• WHMIS certified
• Experience working in a remote location is of the utmost importance
• Ability to work as part of a team
• Experience in a fast-paced quality establishment where foods are made from scratch
• Ability to communicate in English

To view original posting click here.

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