WHAT'S THE JOB?
The Baker / Breakfast Cook is a hands-on culinary position responsible for preparing fresh, high-quality baked goods, breakfast meals, and a variety of salads, pickle, deli, and fruit selections from scratch while maintaining the highest standards of food safety, cleanliness, and professionalism. This role is not a management position — all decisions, requests, and communications flow through the Chef Manager. The Baker / Breakfast Cook works as a key part of the culinary team, showing respect for guests, colleagues, and the client’s expectations at all times.
This role involves working in a remote camp setting, with specific details about the location disclosed at the time of hiring. Please note only candidates residing in the Winnipeg area will be considered for this position.
The position involves a remote work lifestyle in a camp setting with the following amenities:
- All meals and accommodations are provided
- Travel is provided to and from the site locations from designated locations in the Winnipeg area
- Private room with cable television
- Access to Wi-Fi
- Access to laundry facilities and detergents
- Access to a gym and common areas
Key responsibilities include:
- Prepare all baked goods, breads, pastries, muffins, and desserts from scratch, ensuring consistency, quality, and freshness.
- Execute breakfast service with attention to presentation, portion control, and guest satisfaction.
- Create a variety of salads along with pickle, deli, and fruit selections, ensuring freshness, flavor balance, and visual appeal.
- Prepare late plates as required, labeling and storing them safely.
- Follow production plans to minimize waste while meeting client expectations.
- Complete all temperature logs, sanitation records, and production documentation accurately.
- Practice FIFO (First In, First Out) and proper product labeling and storage.
- Maintain clean, organized bakery and prep areas, ensuring compliance with HACCP and food safety guidelines.
- Handle equipment responsibly and report maintenance issues to the Chef Manager.
- Ensure guest service and food presentation reflect the company’s high hospitality standards.
- Support teammates when needed and communicate clearly with the Chef Manager regarding workload and priorities.
Core Employee Responsibilities
- Safety & Compliance:
- Follow all company, client, and government policies.
- Comply with HACCP, WHMIS, and all Food Safe requirements at every step of food production.
- Maintain a current Food Safe Certificate and ensure it is up to date.
- Personal Protective Equipment (PPE):
- Wear cut-resistant gloves, apron, and chef jacket with sleeves rolled down at all times while preparing or serving food.
- Wear a beanie and hair net to ensure full hair coverage.
- Use hospitality-grade, non-slip footwear for safety on all kitchen floors.
- Cleanliness & Hygiene:
- Keep all work surfaces, tools, and equipment clean and sanitized throughout the shift.
- Practice proper handwashing and cross-contamination prevention procedures.
- Dispose of waste properly and maintain a tidy work environment.
- Workplace Behavior:
- Arrive on time, fit for duty, and ready to work safely.
- Uphold a professional appearance and conduct yourself with courtesy and respect.
- Participate in toolbox talks, safety meetings, and ongoing training.
- Report any hazards, injuries, or unsafe conditions immediately to the Chef Manager.
- If working alone, ensure company “Working Alone Procedures” are followed at all times.
Expectations & Conduct
- Follow all direction from the Chef Manager; all menu, recipe, and operational decisions go through them.
- Maintain attention to detail, consistency, and pride in every product.
- Treat guests and coworkers with courtesy, respect, and professionalism at all times.
- Adhere to the Code of Business Conduct, Harassment-Free Workplace Policy, and Health & Safety Policy.
- Keep uniform clean, complete, and properly worn — chef jacket sleeves rolled down, apron fastened, hair net/beanie secured, and non-slip shoes in good condition.
- Demonstrate discipline, cleanliness, and care in all tasks — no shortcuts.
- Communicate clearly when supplies are low, equipment is malfunctioning, or safety concerns arise