Are you an experienced fish and animal butcher looking for a summer gig?
Would you like to join a world-class culinary destination?
Are you enthusiastic about live-fire cooking?
If your answer is “YES”, then The Inn at Bay Fortune might be the right fit for you!
Nestled along the Fortune River in rural Prince Edward Island, The Inn at Bay Fortune offers an unparalleled, five-star culinary experience, featuring live-fire-cooked ingredients from our on-site regenerative culinary farm and the foraged harvest around us. Seating up to 68 guests per night between May-October, our iconic FireWorks Feast is a spectacular showcase of our Kitchen’s incredible culinary skill and creativity. Under the direction and guidance of Chef Michael Smith, our Kitchen team immerses themselves into an exciting summer of learning and experimenting, both on our culinary farm and in the Kitchen.

QUALIFICATIONS

Education

• Post-secondary education in Culinary Arts or a related field.
• Valid food safety and WHMIS certifications, if not already obtained, will be provided by the Company.

Experience

The following qualifications can be separate or combined years of experience:

• 3 years’ experience working in restaurants.
• 1 year of experience butchering animal carcasses.
• Experience working in a banquet-style kitchen is an asset.
• Experience working in a fine dining restaurant is an asset.

Skills/Success Factors

The ideal Restaurant Butcher…

• Possesses a strong understanding of food allergies, dietary restrictions, and how they impact a restaurant.
• Understands the relationship between The Inn at Bay Fortune Culinary Farm, the foraged harvest on Prince Edward Island, and our kitchen & restaurant.
• Possesses a strong knowledge of a variety of cooking techniques and culinary equipment, particularly as it relates to butchery.
• Possesses a strong understanding of local restaurant health and safety regulations.
• Is a critical thinker and can present a solution to an identified problem.
• Maintains confidentiality and embodies our corporate values.
• Is punctual, self-motivated and organized; excels at time management.
• Exhibits a strong professional and positive attitude consistent with the standards of a world-class hospitality business.
• Collaborates effectively with others, is comfortable giving directives and delegating tasks to achieve butchery goals.
• Demonstrates strong patience and attention to detail while working under pressure.
• Adapts with ease to changes in service programming while remaining proactive.
• Maintains an open mind and an eagerness to learn and improve.
• Is comfortable standing and walking for long periods of time, and lifting heavy objects with assistance.
• Is comfortable working outdoors at cook stations and for culinary farm projects.

Reporting to the Head Chefs and the Sous Chefs, you will:

• Break down fish and animal carcasses into various cuts based on its purpose in the FireWorks Feast culinary programming. This includes but is not limited to:
• Whole animal butchery
• Sausage making
• Preparing daily steaks
• Smoking brisket
• Curing and drying meats to create beef jerky, smoked sausage, bacon and ham.
• Be comfortable harvesting product from the Culinary Farm, participating in daily Farm projects or foraging missions and other duties as needed outside the Kitchen.
• Inspect work areas, supplies, ingredients, and cooking equipment to ensure constant conformance with local food safety and regulatory standards and the Company’s Standard Operating Procedures.
• Respond to guests’ individual requests and dietary requirements as needed.