Dessert cook

Responsibilities

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

• 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.

• 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.

• 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.

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

• 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.

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