The Camp Cook is responsible for the management of all activities associated with the preparation and serving of food to the staff and campers at Camp Simpresca, as well as the day to day supervision of kitchen staff hired by the Camp Director to help them fulfill their contractual responsibilities. These activities will include but not be limited to:
The Camp Cook will provide a meal plan to the Camp Director and representatives of the Board of Directors prior to the start of the summer camp schedule to allow them the opportunity to confirm the meals will be well balanced, and affordable. The meal plan should include three meals per full day, starting with dinner on Sunday through Breakfast on Saturday, and an evening snack after evening program. The menu should be based on managing costs within a reasonable cost framework as outlined in Camp Simpresca’s annual budget.
Ordering food from suppliers
The Camp Cook will order food required for the service of meals to campers and camp staff attending Camp Simpresca during the regular summer camp sessions. In managing this ordering, the Camp Cook will be responsible to ensure sufficient food is available to serve meals according to their meal plan as reviewed with the Camp Director and Board of Directors
Receipt of food from suppliers
The Camp Cook will receive the food as it is delivered by suppliers and verify the goods as documented are received. Once this food has been received, the associated invoices should be forwarded to the Camp Director so they can submit them for payment by the Treasurer
The Camp Cook will be responsible for the safe, timely preparation of food for meals served to the campers and staff of Camp Simpresca. The meals will be prepared according to the accepted meal plan agreed to prior to the start of summer camp sessions. Once the food is prepared, the Camp Cook will oversee the distribution of food to the campers and staff, and the cleanup of the kitchen area after the meals are complete.
Public Health Food Inspections
Every season Camp Simpresca undergoes at least one inspection by the local Public Health Unit. The main area of inspection is the kitchen and food storage locations. The Camp Cook is responsible to ensure any area related to food or food preparation is in appropriate condition as outlined by Public Health in preparation for such inspections, and that on an ongoing basis, the same areas maintain this standard of cleanliness and food protection at all times.
Staff Management Responsibilities
The Camp Cook is responsible for the day to day supervision of kitchen staff is their responsibility. Reporting to the Camp Cook will be two (2) dishwashers and one (1) assistant cook.
End of Season
At the end of the summer camp sessions, the Camp Cook will be required to:
Provide meals for camp staff during the camp cleanup period (Final 3 days of August)
Clean up the camp kitchen and dispose of any unused food that cannot be returned
Organize the return of unused food and supplies as possible to suppliers for credit
The Camp Cook will be expected to arrive at Camp Simpresca prior to the start of the summer camp sessions in time to:
Prepare the kitchen for the summer
order initial food supplies to start the season
prepare and review the summer meal plan as described above
prepare meals for camp staff while they attend staff training
2 +years of experience working in a kitchen or food service.
Current Standard First Aid and CPR.
Vulnerable Sector Screening
Workplace Hazardous Materials Information System Training (WHMIS). [Supplied by Camp during training]
Safe Food Handlers Certification
Pay:$10,000 – $12,000
How to Apply
Send cover letter and resume to Campsimpresca@gmail.com
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