Chef; Head Cook

Responsibilities

Under the supervision of the Camp Director, the Head Cook assumes the following responsibilities:

• Administrative Follow-up and Documentation:
  Monitor inventory, orders and purchases of food, sanitary supplies and related items. Adhere to the budget approved by General Management. Minimize waste by maximizing the use and timely conversion of surplus items. Complete self-evaluations at the end of each period.
• Staff Management:
  Supervise and support kitchen staff within a healthy and respectful work environment. Provide regular task lists to the team and volunteers. Evaluate kitchen staff daily, mid-season, and at the end of summer. Ensure smooth communication and foster motivation and well-being within the team.
• Food Production:
  Plan and prepare daily meals for the entire camp, ensuring quality, variety and compliance with nutritional standards. Oversee the preparation and service of alternative and allergen-free meals. Manage the production and distribution of provisions for expeditions. Anticipate backup solutions in case of equipment failure or schedule changes. Adjust priorities based on daily needs and operational constraints.
• General Support:
  Participate in other tasks and activities as needed and at the discretion of General Management.

• Minimum of five years of experience in food service.
• Experience in kitchen management is an asset.
• A valid driver’s license is an asset.
• Demonstrate autonomy, initiative, punctuality, and enthusiasm.
• Adopt safe behaviors and actively contribute to incident prevention.
• Respect the camp’s code of ethics and community guidelines at all times.

Must understand and speak French as Camp Tekakwitha is a French immersion summer camp.