Job Opportunities

Front of House Manager

Company:                     Sundog Trading Post
Position Status: Permanent, Full Time

Position Summary

Reporting to the owners, the incumbent is responsible for training and supervising staff, providing excellent service to our customers, and successfully implementing the company’s policies and procedures.

Duties and Responsibilities

• Manage the daily operations of the retail space and share responsibility for the cafe.
• Train and supervise staff.
• Maintain safe working conditions.
• Ensure all food safety procedures are strictly adhered to in accordance with Health and Safety regulations.
• Work closely with the owners to meet revenue objectives.
• Responsible for daily cash closings and reports.
• Follow company policies and procedures regarding the handling of cash, product, property and equipment.
• Audit inventory levels to ensure product availability and advise Food and Beverage Manager when additional supplies need to be ordered.
• Respond to all customer queries or complaints.

Job Related Skills

• Hospitality/Business related post-secondary education preferred and/or 2-3 years of hospitality and retail experience preferred.
• Familiarity with POS systems and retail software.
• Experience handling cash and payments responsibly in a food and beverage or retail environment.
• High ethical standards of behaviour, good judgement, respect for others, confidentiality and attention to detail. 
• Exceptional organizational and leadership skills.
• Excellent communication and customer service skills.
• Ability to work flexible hours, including evenings and weekends.
• Dependable and reliable.

Assets (preferred, not required)

• Food Handlers certificate preferred, or willingness to obtain certification.
• NWT liquor serving certification preferred, or willingness to obtain certification.

To apply, please e-mail resume to: info@sundogadventures.ca

First Cook

Company:                     Sundog Trading Post
Position Status: Permanent / Full or Part Time

The First Cook works as a member of the Sundog team under the direction and supervision of the Chef to help prepare meals make ice cream and ensure front of house is fully supported. Under the direction of the Chef, the First Cook is responsible for preparing and baking fresh breads, pastries, sandwiches, soups and ice cream and may be assigned a variety of other responsibilities such as developing menus or even creating main courses, depending upon experience and skill.

Primary Responsibilities: Work with the Chef to coordinate and carry out the preparation of all café and catering requirements – including appetizers, desserts and hot snacks. Typically, the First Cook is responsible for morning preparation of baking, soups and salads but such assignments vary, and are entirely at the Chef’s discretion. Help the Chef prepare meals including catering jobs (coffee breaks, main courses and appetizers).

Most staff help to some degree with dish washing, but the First Cook takes a leading role in this duty, as well as all other cleaning/sanitizing jobs in the kitchen. Help maintain all cooking items and service items in an orderly and sanitary condition according to good health-keeping practices, government regulations and Sundog standards. The philosophy at Sundog Trading Post / Sundog Adventures is that all staff work together as a team to accomplish the task of maintaining a safe, efficient and enjoyable workplace.

Duties include:

1. Menu planning and implementation
   1. Develop, pilot, and refine recipes for unique ice cream flavours. Recipes should consider the following: gluten free and dairy free options, classic flavours, unique northern flavours taking into consideration locally available ingredients that may include (but may not be limited to): spruce tips, mint, rhubarb, wild cranberries, rose hips and rose petals, juniper, birch syrup.
   2. Develop, pilot, and refine recipes for Kombucha flavours. As above, consider unique northern ‘spins’.
   3. Once additional menu concepts have been agreed with the employer, develop, pilot, and refine recipes for additional menu items – including both food and beverage.
   4. Refine recipes as needed in consideration of ingredient and manufacturing costs in order to ensure business profitability. That is, the planning and implementation described in this section (b) will need to occur iteratively with ingredient sourcing described in section (d).
2. Food and beverage management, including human resource management
3. Ensure the high quality of all food and beverage created by Sundog Adventures
   1. Address any quality issues.
   2. Where appropriate, meet with clients to address issues if needed.
   3. Ensure the efficiency and cleanliness of food and beverage production processes, taking into consideration the kitchen, the front bar and all storage facilities.
   4. Be prepared to learn and refine barista skills to ensure the high quality and consistency of all coffee products.
4. Maintenance, cleaning
   1. Be responsible to maintain the kitchen, all food storage facilities and the front bar / café at #4 Lessard Drive in a clean and tidy state, presentable at all times ensuring the highest standards of health safety and client service.
   2. Address equipment challenges or issues independently, or where assistance is needed or where a significant cost will be incurred, communicate issues that may arise as quickly as possible to one of the employers.
5. Additional services.
   1. In addition to the specific responsibilities listed above, the employee will take initiative in addressing other tasks needed to ensure the delivery of a consistent, safe and high quality product.

Sundog Trading Post / Adventures is an equal opportunity employer.

Wage Range: $20 – $25 / hr based on experience and knowledge.

To apply, please e-mail resume to: info@sundogadventures.ca