Dundee Arms Inn, Charlottetown
“Finding the right people is an important part of producing a high quality menu,” says Chef Patrick Young, who has worked at the Dundee Arms Inn for 19 years. “I appreciate working in one place for so long because it has given me the chance to develop the kitchen over that time.”
At the height of the season, there are 30 to 35 staff. During the rest of the year, there are about 25.
“We have a lot of long-term employees. There are people who have been working in the kitchen six to 10 years. The General Manager, Assistant Manager, Head of Housekeeping, the Front Desk person, and many of our wait staff have been here for an extended period of time. It makes for a lot better working conditions if you don’t have to keep changing staff all the time.
“This is a great company to work for. They offer benefits not typically offered to kitchen staff because they want to retain staff for the long term.
“We also have short-term summer employment for Line Cooks, Breakfast Cook, Housekeeping, Wait Staff, and Front Desk. All those positions could develop into year-round work for the right person.”