Description

Under the supervision of the Camp Head Cook, the Dessert Cook assumes the following responsibilities:

Administrative Follow-up and Documentation
- Monitor inventory and orders of dessert ingredients and related supplies.
- Respect the budget allocated for dessert production.
- Minimize waste by creatively using surplus ingredients in new dessert recipes.
- Complete self-evaluations at the end of each period.

Staff Collaboration
- Work closely with the Head Cook and kitchen team to ensure smooth coordination.
- Provide clear instructions to assistants or volunteers helping with dessert preparation.
- Maintain a positive and respectful work environment in the pastry section.

Dessert Production
- Plan and prepare daily desserts for the entire camp, ensuring quality, variety, and compliance with nutritional standards.
- Adapt recipes for special dietary needs (allergen-free, vegetarian, etc.).
- Anticipate backup solutions in case of ingredient shortages or equipment failure.
- Adjust priorities based on daily menus and operational constraints.

General Support
- Assist with other kitchen tasks when necessary and as requested by the Head Cook or General Management.

Requirements

- Have a minimum of 1 year of experience in food service.
- Experience in baking is an asset.
- Demonstrate autonomy, initiative, punctuality, and enthusiasm.
- Adopt safe behaviors and actively contribute to incident prevention.
- Respect the camp’s code of ethics and community guidelines at all times.

Important : Must understand and speak French as Camp Tekakwitha is a French immersion summer camp.