Seasonal Head Cook

1. Food Preparation

• Prepare healthy, cost-effective meals (three per day plus nightly snack).
• Work with the Executive Director to create and adjust weekly menus as approved.
• Review menus before each camp session to ensure all required groceries and supplies are ordered and available.
• Work in conjunction with the Executive Director on weekly food and kitchen supply orders and double-check the day before each session to confirm all items are on hand, recognizing the camp’s rural location.
• Accurately calculate portions to ensure all campers and staff are well-fed.
• Oversee all cooking and baking or delegate to the assistant cook as needed.
• Focus on main dishes while accommodating dietary restrictions and allergies.
• Ensure all food is prepared and served at the correct temperature and quality.
• Once food is ready, train kitchen staff on portion sizes and serving techniques before going off duty.

2. Supervision of Kitchen Staff

• Manage start and end times for all kitchen staff.
• Coordinate staff breaks with the Staff Coordinator based on daily kitchen needs.
• Ensure all staff, volunteers, campers, and visitors follow food safety standards at all times.
• Delegate tasks to maintain efficiency and cleanliness across all kitchen areas (table setup, dishwashing, appliance cleaning, towel management, etc.).
• Foster an efficient, positive, and team-oriented work environment.
• Train, mentor, and equip kitchen staff and volunteers for success in all assigned duties.

3. Food Storage and Inventory

• Receive and verify deliveries, ensuring accurate invoices and proper product rotation in storage.
• Oversee proper labelling and storage of leftovers for future camp use.
• Maintain accurate inventory of all food, baking, and cleaning supplies, communicating needs to the Executive Director for reordering.

4. Maintaining a Clean Kitchen

• Keep a clean, organized workspace at all times.
• Ensure all cookware and appliances are cleaned and stored properly.
• Train staff in proper cleaning methods, especially when using harsh chemicals.
• Oversee the washing and storage of dish towels and aprons.
• Coordinate with the Staff Coordinator/Assistant Manager regarding maintenance tasks (waste removal, sweeping, mopping, and power washing).

5. Communication and Reporting

• Maintain open, positive communication with the Executive Director, Assistant Manager, and Staff Coordinator.
• Keep records of meals served, quantities prepared, campers served, and leftovers for future reference.

Minimum Professional Experience and Knowledge:

• At least 21 years of age.
• High school diploma or equivalent.
• Must be up to date with current Food Safety/Handlers course.
• Must have current First Aid certification or be able to obtain it prior to starting.
• Excellent cooking/baking skills.
• Completed and have a clear Criminal Record Check, Vulnerable Sectors Check and Child Abuse Registry Search.
• Possess superior organizational and planning skills.
• Flexible and creative.
• Experience working in an industrial kitchen with a working knowledge of all major appliances.
• Experience supervising others, the desire to mentor young people, and the ability to get along well with children, youth, and adults.

Preferred Professional Experience and Knowledge:

• Some university, college, or technical school training in related field.
• Other current certifications seen as advantageous include: WHMIS.