The Caribou Club is assembling our team for the winter season and are looking for cooks for both day and night shifts, á la carte and catering.  Ideal candidates will have the following attributes:

Hard Working
Detail Oriented
Self Motivated
Desire to Excel/Succeed
Desire to Learn
Well Groomed
Flexible Schedule

Potential candidates will be experienced in fine dining, comfortable with high volume, and familiar with the hierarchy of a kitchen. Aspiring sous chefs are especially encouraged to apply. If cooking is your career and not just a job and you wish to be among the elite in your field – the Caribou Club is the place for you! To apply, please e-mail your resume along with cover letter to michaelzcaribou@gmail.com

Current Positions Available:

Hot Line Cooks
Hot Line Cooks will be primarily responsible for prepping and executing the menu items assigned to their station as per the chef’s direction. Additional duties include, but are not limited to: inventory management, maintaining the station and other areas in a state of perpetual cleanliness and organization in accordance with state law and HAACP standards, regular equipment cleaning and maintenance, nightly station breakdown and all other duties that the chef deems necessary to accomplishing our goals as a team.

Hot Line Cooks will be experienced with executing busy, technically challenging stations with precision and will be expected to transition between jobs in service to accommodate private parties concurrent with a la carte service.

Day Prep Cooks/Caterers
Day Prep Cooks/Caterers will need to possess excellent knife skills, the ability to follow recipes and complete tasks in a timely manner under the supervision and to the standards of the chef. Those that then leave to execute events will be responsible for loading, prep, breakdown and organization off-premises. Separate hourly wages are paid for on-site and off-premises labor. Experienced catering chefs are preferred, but any experienced cook will be considered.

Pastry Chef 
The Pastry Chef is responsible for overseeing the pastry department for the Caribou Club & Caribou Catering. The pastry chef demonstrates strong leadership abilities with attention to detail in elevating & sustaining a competitive edge.  The Pastry Chef is accountable for the quality and consistency of all pastry products produced & served including efficiency, consistency, associate training & accountability of costs associated with the pastry department. The Pastry Chef is responsible for the creation, development & implementation of new desserts & creative menu development.
Duties & Responsibilities
  • Creates seasonal fine dining & catering menus meeting company standards
  • The pastry chef must act as a manager, team leader & motivator for the pastry department. Working closely with & maintaining good relations with all culinary team members & other departments
  • Hire, train & manage all bakery & pastry support team members
  • Demonstrates hands on approach to all bakery products produced in the pastry department. Insuring quality, presentations, & consistency standards meet company standards.
  • Development of standardized recipes for all bakery & pastry items. Ensures that recipes are accurate & updated as needed.
  • Assigns tasks effectively for the efficient use of allocated labor, ensuring maximum results & daily production needs achieved in a timely & organized manner
  • Ensures proper production level of bakery and pastry items prepared based on forecasted or dictated numbers
  • Responsible for complete set up, cleanliness & organization of the pastry department & baking areas of the kitchen
  • Responsible for the ordering & inventory of all baking and pastry goods
  • Attends all meetings and/or training sessions as required
  • Seeks to maintain cutting edge knowledge of industry trends in the world of pastry
  • Other duties assigned

Education & Experience

  • High School Diploma or GED Required
  • ASA degree or equivalent from 2-year college or technical school, or combination of education and experience
  • Minimum of 2 years progressive experience in bakery department within a hotel or restaurant operation
  • 2 years as a pastry chef in a high volume, multi-outlet hotel, restaurant or centralized pastry production kitchen
  • Previous work in all decorative medias such as sugar/ chocolate & pastry
  • 2 years pastry management experience

Individuals who do not have legal permission to work in the U.S. will not be considered. All prospective employees must have enough verbal English skills to communicate effectively with co-workers.