Position Description – Head Cook

Objective or Purpose:

To ensure the smooth and timely operation of the kitchen, providing balanced nourishment for the campers and staff, including individual dietary restrictions

Qualifications:

• Works well on a team in the kitchen
• Is organized, flexible and able to meet new situations
• Can adjust to children's needs as well as adults
• Has experience cooking for large groups
• Ability to give directions
• Effective communication skills

Time Commitment:

• 12 day camp – 2 precamp training days and 10 camper days, including clean-up
• June weekend training
• Any in-city training, conducted by Camp Committee

Duties:

• prepares a wholesome balanced menu according to the Canada Food Guide with consideration to budget and individual dietary needs/restrictions in consultation with and approval by a Committee member or representative
• menu will take into account special theme days and requests by Program Committee
• prepares meals according to menu
• follows daily guidelines in kitchen binder
• food preparation including but not restricted to: chopping, peeling, mixing and baking
• requisitions food, in consultation with the quartermaster – large orders from the supplier and small orders from Business Manager
• directs the assistant cooks and quartermaster/assistant cook in assignment of duties
• is responsible for and assists in a high level of sanitation and cleanliness of kitchen utensils, including tools, containers, pots, clothes, towels and food storage areas by means of dishwashing and laundry, etc.
• serves the dishes to be taken to the table
• stores leftovers appropriately
• makes a list of dishes, cutlery, condiments, etc. required for the meal as a guide for table setting
• ensures major cleaning and storage of all items (food and otherwise) at the end of each camp session
• ensures excellent communication with the director, business manager and assistant cooks for efficient running of the kitchen

Reporting to: Business Manager and Camp Director