The Relief Chef is responsible for the proper and timely preparation of meals including, but not limited to, food service, food safety and supervision of kitchen staff.
Employment contract lengths will vary with each location.
- Responsible for ordering food and preparing menus.
- Coordinate and be responsible for the handling, preparation, production, and timely service of breakfast, lunch, dinner, and snacks in accordance with approved methods and standards.
- Ensure all meals prepared according to client scheduling and within the menu plan and budget guidelines.
- Prepare meals as per menu plan provided. Ensure adequate quantities of the menu choices are prepared as per the menu plan, and follow all production quotas set.
- Ensure food is prepared as close to consumption time as possible. Supervise all portioning to meals on serving line to ensure all clients are receiving amounts specified.
- Ensure proper storage and rotation of all food supplies.
- Applicants must have a current Food Safe certificate.
- Large scale camp cooking experience is an asset.
- Red Seal or other certifications is an Asset.
- First Aid and asset
- Experience in accurately producing weekly inventories.
- High standards in maintaining a clean and organized Kitchen.
are required to perform a variety of physical duties, including:
- Lift, carry, push, or pull up to 50 lbs.
- Climb ladders or stairs.
- Stand, walk, squat, kneel or sit according to task for extended lengths of time.
- Perform repetitive hand work requiring full use of both hands.
- Perform work with arms at full length.
- Work with arms above shoulder height.
Work Schedule and Remuneration:
Head Cook will work on a rotational schedule. They may be expected to work weekdays, weekends, and general holidays. They may be required to work split shifts.
Specific pay details are discussed at the interview phase.
Job Types: Full-time, Contract
- camp: 2 years (Preferred)
- Chef: 4 years (Preferred)