3 meilleures offres (head chef, salmon arm, bc) (à pourvoir)

Camp Head Cook
First Third Ministry —Enderby, BC
- 1 080 $ par semaine
- Temps plein
- Préparation culinaires
- Expérience en supervision
- Certificat de premiers soins de base
Postuler rapidement
il y a 14 jours
Executive Chef
Sun Peaks Grand Hotel —Sun Peaks, BC
- 80 000 $ par an
- Hôtel
- Diplôme universitaire non requis
- Service alimentaire
Head Cook Children's Camp
MacKenzie Camp —Enderby, BC
- 1 080 $ par semaine
- Temps plein
- Préparation culinaires
- Anglais
- Certificat de premiers soins de base
Postuler rapidement
il y a 14 jours

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Je souhaite recevoir la dernière alerte emploi pour les postes de ce type : head chef (salmon arm, bc)

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Camp Head Cook

First Third Ministry
Enderby, BC

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Détails du poste

Temps plein | Contrat
Il y a 14 jours

Compétences

FoodSafe
Préparation culinaires
Expérience en supervision
Certificat de premiers soins de base
Gestion d'équipe

Description complète du poste

Company Overview

MacKenzie Camp is dedicated to supporting individuals in a remote camping environment by fostering friendship, fun and adventure for children and youth. Our mission is rooted in respect for creation, and inclusive community building aligned with the values of faith and welcome.

Summary

The Head Cook is responsible for and oversees all aspects of kitchen management, food preparation, food ordering, and possible menu planning at camp. This includes developing a nutritious, well-balanced menu, making efficient use of resources, staying within the allocated budget, and providing excellent service to all campers, staff, volunteers and visitors at camp. He / she is responsible for supervision and training of Assistant Cooks. During the summer, the Head Cook’s responsibilities include daily communication and feedback with the Camp Director and conversations as needed with the Board Liaison (re: purchase of supplies) to ensure the kitchen’s smooth integration into the overall camp program.

Responsibilities
1. Be familiar with all camp policies, procedures and the kitchen manual.

2. Be familiar with the General Camp Rules and the Camp Health Plan.

3. Plan menus and snacks to meet requirements for food allergies, intolerances, dietary preferences while meeting nutritional standards.

4. The Camp Director will notify Head Cook regarding special dietary needs including food allergies, food intolerances, and camper/staff birthdays. There will be no peanuts, peanut butter, foods that may contain peanuts, or peanut oil used in the menu during a camp session.

5. Complete menu planning or follow the pre-planned menu, ordering and delivery of necessary supplies to provide a healthy varied menu within the budget guidelines.

6. Develop and maintain an inventory procedure to allow monitoring of all food and minimize waste.

7. Budget so only dry staples will be left at the end of the season.

8. Provide meals and snacks on schedule.

9. Efficiently serve the meals following Food Safe guidelines.

10.Train and directly supervise kitchen staff, both salaried and volunteer, in Food Safe regulations and procedures.

11.Follow Food Safe standards for food prep, serving and storage of leftovers. Orient kitchen staff to Food Safe procedures.

12.Maintain required Health Department Standards in the kitchen.

13.Ensure safe and efficient operation of kitchen equipment.

14.Ensure and monitor the separation of garbage for recycling and its daily removal from the kitchen to the appropriate bins.

15.Ensure there is a daily laundry of dish towels, and aprons.

16.Advise the Camp Director of equipment repair requirements.

17.Ensure the kitchen floor is washed daily.

18.Will ensure the dining hall floor will be swept after every meal and washed daily.

19.Participate in the evaluation process and make recommendations for future camps.

20.Develop a relationship of respect with all staff, campers, volunteers, and visitors.

21.Attend scheduled staff meetings on request.

22.Animals (except certified assistant dogs) are excluded from any area where food is prepared or served.

23.AT END OF SEASON: no food is left in the freezer and discard all stale dated food. Please make sure the kitchen and equipment are left clean.

24.Ensure that the kitchen is strictly controlled for access by non-kitchen staff and campers.

Qualifications
Current Food Safe Certification.
Experience cooking for 50 - 80 people.
Experience providing diets for children with food allergies and special diets.
Secondary School or Community / Vocational College.
Level 1 First Aid an asset.
Ability to plan a two week menu with input from the board and develop a grocery order.
Experience in supervision is an asset.
Comfortable working in a semi-remote location for the duration of the contract.
Must consent to a Criminal Record Check.

Pay: $1,080.00 per week

Work Location: In person

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