Details:
Lodge is open from end of May through to end of August, early September, groups run pretty steady between those times, can have groups as little as 2 up to 21 persons.
Menu usually consists of 2 / 3 appetizers for guests to graze when returning from fishing, salad, main course and desert.
Open to menu suggestions, must be able to budget meals appropriately and provide estimates based on dishes so some chef experience is required.
Qualifications & Experience:
Based on applicant.
We're looking for a culinary student with some experience, a cook with a desire to run his own kitchen and create some west coast inspired homestyle dishes.