2018 employment opportunities

Trout Point Lodge is seeking employees for at our 5-star wilderness resort for our 2018 season. We are located in Argyle County, Nova Scotia, Canada.
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1. Chef de Cuisine / Executive Sous Chef
2. Chef de Rang / Service Supervisor
3. F&B Server
4. Housekeeper

​APPLY by sending a resume (CV) and cover letter to info@troutpoint.com

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1. Chef de Cuisine / Executive Sous Chef

​The Chef de Cuisine/Executive Sous Chef will be responsible for food production at our 5-star wilderness resort.

Desired Skills & Attributes: 

Knowledge

• Grade 12 or equivalent
• Previous hotel experience an asset
• Experience in a similar fine dining position
• Formal culinary training is important
• Knowledge of seafood cuisine a plus
• Knowledge of Creole cuisine a plus

Scope

• To maintain & enforce five-star service and culinary standards in the Lodge's two dining venues in a leadership role.

​Duties & Responsibilities 

• Plan and direct food preparation and cooking activities
• Estimate food requirements
• Instruct cooks in preparation and new cooking techniques; ensure quality of food and portion control
• Create new recipes and design food presentation in consultation with the Chef/Proprietors
• Knowledgeable in the latest trends of the luxury resort secto
• Requisition food & kitchen supplies
• Work with the General Manager to schedule staff, cooks and chef
• Maintain records of food costs, consumption, sales and inventor
• Plan and create table d'hote style dinner menus, changing daily
• Oversee quality of breakfast and lunch service in cooperation with staff

Skills

• Attention to detail
• Capacity to oversee a kitchen staff of 5-8 persons
• Excellent communication skills
• Fit to stand for long periods of time
• Familiarity with successful fine dining production and setting
• Exhibit a professional vocabulary in all communication with employees and guests.
• Always properly attired in uniform
• Anticipates guest’s needs or offers a personalized recommendation
• Efficient yet unhurried and sensitive to the manner of the employees and guests.

Leadership

• Strong communication and interpersonal skills
• Creative Problem Solving Skills
• Provides feedback and supports all team members
• Creates motivating work environment
• Adheres & enforces organizational policy and procedures.
• Reports to: Chef/Proprietors & General Manager

Physical Demands

• Lifting 20 lbs maximum
• Frequent lifting and/or carrying up to 10lbs
• May require significant walking/standing
• May involve sitting with pushing and pulling of arm

--Compensation to be negotiated based on skills and experience; staff housing possible--
troutpoint.com

2. Chef de Rang / Service Supervisor

​The Service Supervisor/ Chef de Rang will supervise our fine dining restaurant in our 5-star wilderness resort.

Duties & Responsibilities

• Prepare and set-up dining rooms for dinner service
• Provide customer service (F&B orders, recommendations, guest needs and wishes, as well as dietary restrictions etc.)
• Participate in the daily service meetings with our Executive Chef/ Sous Chef
• Coordinate and oversee other service staff
• Wine and other beverage recommendations
• To ensure a smooth and successful dinner throughout the service time
• Provide a dining service on a 5-Star high end fine dining experience
• Inventory controlling

​Skills & Qualifications

• Minimum 1-year experience in a fine dining restaurant
• Wine & beverage knowledge
• Bartending skills
• Excellent communication skills
• Able to work as part of a team
• F&B sales skills
• Interest in the fine dining luxury hospitality
• Be a leader and educate other colleagues in the service team
• Word and Excel skills
• Fluent in English written and spoken

 
We can only accept candidates with a valid Canadian work permit.
 

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3. F&B SERVER

​The F&B Server will work in our fine dining restaurant.

Duties & Responsibilities

• Prepare and set up dining rooms for dinner service
• Provide customer service
• Serve food and beverages
• Clear and reset tables
• Follow orders from the supervisor and Executive Chef/ Sous Chef
• Provide a dining service on a 5-Star high end fine dining experience
• Maintaining cleanness in all service departments
• Participate in the daily service meetings with our Executive Chef/ Sous Chef

Skills & Qualifications

• Minimum 1-year experience as a F&B Server
• Interest and knowledge in wine & beverages is a plus
• Able to take F&B orders
• Excellent communication skills
• Able to work in part of a team
• Interest in providing guest services on a high-end standard
• Fluent in English written and spoken

 
We only accept candidates with a valid Canadian work permit.

4. Housekeeper

The Housekeeper will join our team for the upcoming season starting in Spring 2018.

​Duties & Responsibilities

• Cleaning all guest rooms and common hotel areas
• Following instructions of the supervisor
• Make sure products and equipment is used in a correct manner
• Able to follow our housekeeping check list

Skills & Qualifications

• Previous experience in housekeeping is a plus
• Excellent communication skills
• Able to work as part of a team
• Good sense of cleanness
• Time management skills

 
We only accept candidates with a valid Canadian work permit. 

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​APPLY by sending a resume (CV) and cover letter to info@troutpoint.com