Employment type: Full-time
City: Huntsville
Last visit: 2014-01-08
Author's ads: 1

Posted: 2014-01-08


TERMS OF EMPLOYMENT:  Seasonal: April 1, 2014 to October 31, 2014   SALARY RANGE:  Commensurate with experience                              5 Days per week, Sous Chef takes over otherwise   WORK LOCATION INFORMATION:  Residential Camp near Huntsville, Ontario; Private Cabin provided   CUISINE SPECIALTY:   Canadian   CREDENTIALS AND CAPABILITIES: ·        Certified Chef de Cuisine (CCC) designation or Red Seal Certification or equivalent ·        3-5 years of experience as Chef ·        Experience in food preparation for large numbers: a)      50-300 people in Spring and Fall b)      600+ people (400 campers plus 200 adults in the summer, weekly) ·        Ability to supervise staff in a professional manner: a)      5-10 people April – June (Spring September – October(Fall) b)      10-17 people July – August (Summer) ·        Must have exceptional work ethics and good communication and management skills ·        Security and Safety: Bondable, Criminal check   JOB SUMMARY: The position of Camp Chef / Manager, is an extraordinary hands-on leadership role, in charge of all aspects of the Spring, Summer, and Fall kitchen/dining areas.  This position reports to camp director.   JOB DESCRIPTIONS: ·        Create menus, plan, prepare, and cook - breakfast, lunch, dinners, barbeques and evening snacks, ensuring quality of food and portion control ·        Weekly standardized menu of 1 plate per meal. ·        Prepare meals for guests with food allergies and intolerances, and special menus as required ·        Order all food and kitchen supplies, maintaining control of cost and volume to reduce wastage ·        Oversee all hiring of kitchen staff while controlling labour costs ·        Provide ongoing staff training in food preparation, cooking and food handling while being an excellent role model of behaviour expected ·        Scheduling and supervision of kitchen staff, including enforcement of camp policies and health and safety practices ·        Management of kitchen operations including kitchen supplies and equipment ·        Maintain records of food cost, consumption and inventory ·        Work with all department managers to ensure in sync working of all departments throughout camp   Interviews will be conducted at the Markham head office.