Job Description

Wollaston Lake Lodge 2026

Bread and Dessert Chef

POSITION SUMMARY

The Bread and Dessert Chef is responsible for preparing all pastry and baked goods for guests and staff at Wollaston Lake Lodge, working closely with the Morning Chef and kitchen team. You will produce daily fresh pastries for breakfast--including muffins, croissants (proof and bake) and other baked treats--as well as breads that accompany the evening dinner service, all made from scratch following Wollaston Lake Lodge's set recipes and standards.

You will also deliver coffee to guest cabins daily by 5:15am. This role demands strong baking skills, excellent time management and attention to detail to ensure consistent quality and timely service. The Chef maintains a clean and organized workspace and supports kitchen operations throughout service.

DUTIES AND RESPONSIBLITIES

Delivering coffee orders to guest cabins using a golf cart - coffee orders will be organized on the whiteboard in the Grub Box coffee station

Prepare two muffin varieties daily, including bran and a rotating flavour

Par-bake croissants for the pastry case to ensure they are fresh

Par-bake cookies for freezing and restock inventory bins at the Grub Box

Prepare desserts as outlined by rotating staff and guest dinner menus, baking extra to ensure enough for guests

Plate desserts for dinner service and properly store them in fridge/ freezer

Prepare custom cakes for guests or staff celebrating birthdays, or special occasions

Support kitchen efficiency and maintain a clean, organized work environment throughout shift

Keep the baking area clean and organized by wiping down work surfaces, mixer and shelves regularly

Sweep and mop the Chef's workspace at the end of each shift

Participate in scheduled deep cleaning tasks, including the proofer, mixer, dry storage, fridge, freezer and cooking equipment in rotation with entire chef team

Follow Wollaston Lake Lodge's recipes and standards to ensure consistent quality and presentation

Modify recipes to accommodate customers' dietary needs and special requests

Monitor food inventory and indicate items running out of stock

Day 1: Changeover day- Serving a double guest breakfast, stock pastry with twice the usual amount of pastries and bake from scratch, fresh cinnamon buns for arriving guests

Check the quality and quantity of received grocery and supply orders

Truck Days: You are required to be in the kitchen to help unload and put away all groceries that have arrived for the week

Maintain compliance with all health, safety and sanitation regulations in the kitchen

Monitor and enforce sanitation practices to ensure all staff adhere to safety standards and regulations

QUALIFICATIONS

Customer Service: 1 year (preferred)

Proven work experience as a Chef or Pastry Chef: minimum 1 year (required)

Strong understanding of baking techniques and dessert presentation, including crafting breads, gluten-free breads and desserts following Wollaston Lake Lodge recipes

Ability to adapt plating and recipes to accommodate allergies and dietary restrictions

Skilled in maintain precision during high-volume production

Ability to manage your time efficiently and prioritize tasks

Reliable and punctual--deliver coffee to guest cabins by 5:15am daily

Work well unsupervised and take initiative

Strong attention to detail

Ability to maintain a professional appearance and interact positively with guests

Hard worker

Must be a team player and able to collaborate with kitchen staff and other departments

Must be able to move, stand, stoop and bend for an entire 10-hour shift. Tasks require consistent use of both arms and legs.

Must be able to handle all physical aspects of the job, which include lifting/moving heavy equipment (approx. 50 lbs)
Must be authorized to work in Canada on a full-time basis for any employer

CERTIFICATION

Red Seal Chef (preferred)

Saskatchewan Food Handler Certificate (required)

TOOLS REQUIRED

Professional Knife Set

Encouraged to bring any preferred tools that support your efficiency, consistency and ability to meet lodge standards

SCHEDULE

End of May - end of August

Job Types: Full-time, Fixed term contract, Seasonal
Contract length: 3 months

Pay: $30.00-$35.00 per hour

Work Location: In person