Closed for the season.
See you next spring!
Careers
Careers
Join Our Team!
After a successful opening season in 2023, The Pearl quickly became known to locals and tourists alike as The Culinary Hotspot of Muskoka. Browse all open positions and apply today to join in on the fun for the 2026 season!
SERVER
Our servers are the heart of our dining experience, providing exceptional service to our guests. They take orders, answer questions, and ensure that every customer feels valued and satisfied. Our servers are the backbone of exceptional dining, embodying our commitment to personalized and attentive service.
- Take orders accurately, ensuring specific dietary needs or preferences are noted.
- Deliver dishes promptly with a friendly demeanor, creating a positive dining experience.
- Provide in-depth menu knowledge, making recommendations and answering any questions.
- Anticipate guests’ needs, such as refilling drinks or offering dessert options.
- Handle customer concerns or issues with professionalism, ensuring resolutions.
BARTENDER:
As the creative mixologists behind our bar, bartenders craft delicious drinks, engage with patrons, and maintain a well-stocked bar. They bring energy and a passion for mixology to elevate our guests’ experience.
- Craft a diverse range of cocktails with precision and creativity.
- Engage with patrons, offering suggestions and creating a lively atmosphere at the bar.
- Maintain inventory, ensuring the bar is well-stocked and organized.
- Adhere to responsible alcohol service practices, monitoring guest consumption.
- Collaborate with servers to fulfill drink orders promptly and efficiently.
Our bartenders bring flair and expertise to the bar, enriching the overall experience with their passion for mixology.
BARISTA:
The barista is the mastermind behind our coffee creations, crafting the perfect brew for our guests. They have a keen eye for detail, ensuring that every cup is a delightful experience.
- Expertly prepare a variety of coffee and tea beverages to meet diverse preferences.
- Keep the coffee station clean, organized, and well-stocked with quality ingredients.
- Provide friendly and efficient service, creating a welcoming environment.
- Stay informed about coffee trends and recommend specialty drinks to customers.
- Handle cash transactions accurately and efficiently.
Our baristas craft more than just coffee; they curate moments of warmth and delight for our guests.
CASHIER:
Our cashiers are the friendly faces handling transactions and ensuring a smooth payment process. They’re efficient, accurate, and create a positive first and last impression for our customers.
- Efficiently process transactions with a high level of accuracy.
- Greet customers warmly and handle inquiries about the menu or specials.
- Manage cash drawer responsibly, ensuring correct change and balancing at the end of the shift.
- Uphold a friendly and approachable demeanor, leaving a lasting positive impression.
- Coordinate with the rest of the team to ensure a smooth flow between ordering and payment.
Our cashiers are the final touchpoint, leaving guests with a positive memory of their experience.
FOOD RUNNER/BUSSER:
Behind the scenes, our food runners play a crucial role in ensuring our guests receive their meal hot and fresh from the kitchen. They also help maintain a clean and organized dining environment.
- Assist servers by running food, refilling water and supporting the overall flow of service.
- Clear and reset tables promptly to maintain a clean and organized dining area.
- Keep the restaurant floor tidy, promptly removing used dishes and utensils.
- Collaborate with the kitchen and bar staff to streamline operations.
- Pay attention to small details, such as folded napkins and properly aligned table settings.
Bussers are the unsung heroes, ensuring a smooth and pleasant atmosphere for our guests.
HOST:
The host sets the tone for our guests’ experience, welcoming them with warmth and ensuring efficient seating. They manage reservations, keep track of table availability, and coordinate with the entire front-of-house team for a smooth flow.
- Welcome guests with a warm and inviting demeanor, managing the front door efficiently.
- Keep track of reservations and available tables, optimizing seating arrangements.
- Communicate effectively with servers and kitchen staff to coordinate seating and pacing.
- Handle guest inquiries and concerns with professionalism and poise.
- Maintain a positive atmosphere, setting the tone for a memorable dining experience.
Our hosts are the first and last impression, ensuring every guest feels valued and welcomed.
MARKET SERVER:
For our market section, servers take on a unique role, assisting customers with product information, handling purchases, and creating a welcoming atmosphere. They embody the spirit of our community-focused brand.
- Assist customers with product knowledge, providing information about ingredients and sourcing.
- Handle transactions accurately and efficiently, maintaining a friendly rapport.
- Keep the market area organized, ensuring products are well-displayed and stocked.
- Offer suggestions for pairings or complementary items based on customer preferences.
- Embody the brand spirit, fostering a sense of community within the market space.
In our market section, servers extend our brand experience beyond dining, creating a unique and authentic shopping environment.
SOUS CHEF ROLE
Overseeing Food Preparation: Ensuring that food is cooked correctly. It involves monitoring prep lists, ensuring that ingredients are fresh and properly portioned, and maintaining consistency in plating and presentation.
Staff Supervision and Training: The sous chef is responsible for training new employees, providing ongoing training to existing staff, and addressing any performance issues. This requires strong leadership skills and the ability to motivate and inspire the team.
Inventory Management: Minimizing waste and controlling food costs are crucial for profitability. The sous chef monitors inventory levels, orders supplies as needed, and ensures that food is stored properly to prevent spoilage.
Maintaining Kitchen Cleanliness and Organization: A clean and organized kitchen is essential for efficiency and safety. The sous chef enforces strict cleaning schedules, ensures that equipment is properly maintained, and maintains a system for organizing supplies and ingredients.
Assisting with Menu Development: The sous chef often collaborates with the executive chef to develop new dishes and refine existing ones. This involves researching culinary trends, experimenting with new ingredients, and providing input on pricing and presentation.
Requirements and Skills:
Strong culinary skills
Knowledge of various cuisines
Excellent leadership and communication skills,
The ability to manage time and prioritize tasks effectively
Problem-solving skills, and a thorough understanding of food safety and hygiene.
Culinary proficiency, leadership acumen, and meticulous organizational skills are non-negotiable.
CHEF DE PARTIE
- Takes care of daily food preparation and duties assigned by the Sous Chefs to meet the standard and quality set by the Restaurant.
- Follow the instructions and recommendations from the immediate Sous Chefs to complete the daily tasks.
- Coordinates daily tasks with the Sous Chef.
- Responsible for supervising junior chefs or commis
- Able to estimate the daily production needs and check the quality of raw and cooked food products to ensure that standards are met.
- Ensure that the production, preparation, and presentation of food are of the highest quality at all times.
- Ensure the highest levels of guest satisfaction, quality, operating, and food costs on an ongoing basis.
- Knowledge of all standard procedures and policies about food preparation, receiving, storage, and sanitation.
- Full awareness of all menu items, their recipes, methods of production, and presentation standards.
- Follows good preservation standards for the proper handling of all food products at the right temperature.
- Operate and maintain all department equipment and report malfunctions.
- Ensure effective communication between staff by maintaining a secure and friendly working environment.
- Establishing and maintaining effective inter-departmental working relationships.
- Have excellent knowledge of menu creation, whilst maintaining quality and controlling costs in a volume food business.
- Personally responsible for hygiene, safety, and correct use of equipment and utensils.
- Ability to produce your own work by a deadline and to assist and encourage others in achieving this aim.
- Checks periodically expiry dates and proper storage of food items in the section.Consult daily with the Sous Chef and Executive Chef on the daily requirements, and functions, and also about any last-minute events.
- Guides and trains the subordinates daily to ensure high motivation and an economical working environment.
- Should be able to set an example to others for personal hygiene and cleanliness on and off duty.
- Daily feedback collection and reporting of issues as they arise.
- Assess quality control and adhere to hotel service standards.
- Carry out any other duties as required by management.
Requirements and Skills:
- A high standard of spoken and written English.
- Flexible working hours are subject to the demands of the business.
- Able to work under pressure.
- Excellent culinary catering talent.
- At least 3 years of experience cooking in a well-established restaurant or full-service hotel and/or a minimum of 1 year in a supervisory role.
GARDE MANGER CHEF
- Responsible for cold kitchen food control and freshness, daily and nightly.
- Maintaining station organization and communicating with sous chef and head chef on needs of ordering and prep list.
- Attending kitchen meetings.
- Following safety and sanitation practices daily.
- Fridge and freezer organization.
- Daily/nightly inventory.
- Assisting Market Prep Chef with food production.
Requirements and Skills:
- 2-3+ years of experience as a Chef de Partie.
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Excellent record of kitchen and staff management.
- Accuracy and speed in handling emergency situations and providing solutions.
- Familiar with industry’s best practices.
- Clean and efficient manner of working.
- Proven leadership skills, understanding of basic and intermediate cooking techniques and equipment.
BAKERY CHEF
- Responsible for opening the pastry and bakery items served in The Pearl market.
- Baking/cooking of cookies, croissants, squares, bars and brunch items daily.
- Bread/pita production for lunch and dinner service daily/weekly.
- Daily inventory to be taken of all dry goods, pastry, bread, pita, cookies, croissants, squares, bars.
- Attending kitchen meetings.
- Following safety and sanitation practices.
- Fridge and freezer organization.
- Communicates ordering needs to head chef and/or sous chef.
- Assisting Garde Manger Chef when needed.
Requirements and Skills:
- Must be able to understand basic baking practices.
- Must be able to work clean and sanitary.
- Organized.
- Working long hours for restaurant and market service.
MARKET PREP CHEF
- Responsible for all production of all cold items served in the market daily.
- Maintaining station organization and communicating with sous chef and head chef on needs of ordering and prep list.
- Supporting the organization of catering orders with G.M./ F.O.H. manager.
- Attending kitchen meetings.
- Following safety and sanitation practices daily.
- Daily inventory taken for produce and protein needs with Head Chef and/or Sous Chef.
- Assisting in the opening of the The Pearl market with Hot line Chef and Bakery Chef.
- Assisting in the prep with Garde Manger chef for lunch service execution and executing lunch service if necessary.
Requirements and Skills:
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Excellent record of kitchen and staff management.
- Accuracy and speed in handling emergency situations and providing solutions.
- Familiar with industry’s best practices.
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS).
HOTLINE CHEF
- Responsible for the opening of The Pearl market hot food being served, and the execution of lunch service/dinner service.
- Maintaining station organization and communicating with Sous Chef and Head Chef on needs of ordering and prep list.
- Following safety and sanitation practices daily.
- Collaborating with head chef and sous chef on daily/weekly features and food specials.
- Daily inventory taken off all food and sauces/breads. Inventory of produce and protein needs with the head chef and/or sous chef.
- Rational oven maintenance.
- Hood fan cleaning.
- Attending kitchen meetings.
- Fridge and freezer organization.
- Maintenance and cleaning off all hotline equipment.
Requirements and Skills:
- 5+ years of experience as a Sous Chef.
- Understanding of various cooking methods, ingredients, equipment and procedures.
- Excellent record of kitchen and staff management.
- Accuracy and speed in handling emergency situations and providing solutions.
- Familiar with industry’s best practices.
- Working knowledge of various computer software programs (MS Office, restaurant management software, POS.
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We pride ourselves on offering our visitors a variety of opportunities to enjoy food and friendship at a unique venue that’s truly one of a kind.
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CONTACT INFO
3047 Muskoka Road 169
Bala, ON P0C 1A0
