Friday is Donut Day at Ratio in Vernon, BC

Come work for Ratio!


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Ratio is looking to fill three positions in our bakery and culinary kitchen. If you have a passion for learning about either pastry or the culinary arts, are organized, clean, energetic and keen to work with a fun team then consider applying for one of the following positions. Applications are due no later than noon April 11th 2016. Resumes can be dropped off in person Monday – Friday 7 AM – 4 PM or by e-mail (hello@ratiocoffee.ca).

Pastry Cook

Qualifications: high school graduation or equivalent
Passion for learning about pastry, Organized, clean worker, and willing to learn and be taught.

Job Description: making cookies, muffins, scones, eclairs, helping with donut production, breads, buns, galettes and strudel. On-site training provided.

Variable shifts from 5:00 am to 8:30 pm. Part time or full time.

References required.
Compensation: based upon experience.

Culinary Chef

Qualifications: high school graduation or equivalent. Minimum one year working in a professional kitchen. Organized, clean worker, and willing to learn.

Job Description: Prepare vegan and meat based soups, work with other culinary chefs to create and prepare new weekly sandwich specials including breakfast sandwiches, prepare salads, and gourmet pizzas. On-site training provided.

Variable shifts from 6:00 am to 8:30 pm. Part time or full time.

References required.
Compensation: based upon experience.

Pastry Chef

Qualifications: Graduation from a Recognized Pastry School or equivalent work experience.
Must be able to work clean, be organized and be a self starter, requiring only a little direction. Proven ability to manage pastry cooks.

Job Description: Supervises pastry cook, vienoisserie, daily pastry specials (cakes, eclairs, galettes, strudel, donuts) plus chocolate, and confection when needed. Keeping track of supplies and finished products. Advises Head Pastry Chef or Production manager of ingredient requirements.

Ratio produces all its products from scratch using the highest quality ingredients.

Variable shifts from 5:00 am to 8:30 pm. Full time.
Reports to Head Pastry Chef and Production Manager.

References required.
Compensation: based upon experience.


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