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We are currently looking for Camp Cooks for our remote sites in Saskatchewan!!
Scope: Responsible for proper and timely preparation of the food service as well as supervision of kitchen staff.
Primary responsibilities:
Accountable and responsible for maintaining a culture focused on having Safety as a value
Coordinate and be responsible for the handling, preparation, production, and timely service of all meals in accordance with methods and standards approved by the Chef
Coordinate all kitchen staff involved in the preparation and serving of meals
Prepare meals as per the menu plan provided by the Chef
Ensure adequate quantities of the menu choices are prepared as per the menu plan, and follow production quotas as set down by the Chef
Proper food storage, rotation, and discarding of expired foods fall under HACCP and FIFO guidelines
Serve all food items in accordance to HACCP and Food Safe standards
Ensure menu boards are updated daily
Provides culinary guidance and leadership to 2nd and 3rd cooks as well as new employees
Meet with the Chef daily to discuss menu preparation and production strategy
Shall attend all safety meetings and participate in Client and/or Aramark Emergency Response Procedures
Additional duties may be assigned
Candidate Requirements:
3+ years Culinary experience preferably in remote camp or hotel/hospitality industries
Working towards Journeyman or Red Seal Certification in the Cook trade or equivalent
Valid WHMIS and Food Safe Advanced Certifications are mandatory, First Aid Certification is an asset
Additional certification may be required by work location
Outstanding communication skills and leadership skills
Strong with prioritization and time management
Ability and willingness to travel/work long rotations away from home
Cuisine Specialties
- Vegetarian
- International
- Canadian
Types of Meals/Food Prepared
- Lunches
- Dinners
- Breakfasts
- All meals
- Full course meals
- Buffet
Essential Skills
- Reading text
- Document use
- Numeracy
- Writing
- Oral communication
- Working with others
- Problem solving
- Decision making
- Critical thinking
- Job task planning and organizing
- Finding information
- Computer use
- Continuous learning
- Significant use of memory
Transportation/Travel Information
- Own transportation
- Public transportation is not available
Cook Categories
- Second cook
- First cook
Credentials (certificates, licences, memberships, courses, etc.)
- 1st Period Apprentice
- 2nd Period Apprentice
- 3rd Period Apprentice
- Workplace Hazardous Materials Information System (WHMIS) Certificate
- Cook Trade Certification
- Food Safe Certificate
- Red Seal Certificate
Specific Skills
- Train staff in preparation, cooking and handling of food
- Supervise kitchen staff and helpers
- Schedule staff
- Organize and manage buffets and banquets
- Order supplies and equipment
- Manage kitchen operations
- Maintain inventory and records of food, supplies and equipment
- Inspect kitchens and food service areas
- Estimate food requirements and costs
- Ensure quality of food and determine size of food proportions
- Work with minimal supervision
- Prepare and cook full course meals
- Prepare and cook individual dishes and foods
- Prepare and cook special meals for patients as instructed by dietitian or chef
- Prepare dishes for customers with food allergies or intolerances
- Work with specialized cooking equipment (deep fryer, etc.)
- Clean kitchen and work areas
- Wash dishes
Work Setting
- Camp
Food Preparation Specializations
- Vegetables, fruits, nuts and mushrooms
- Stocks, soups and sauces
- Poultry
- Eggs and dairy
- Cold kitchen (salads, appetizers, sandwiches)
- Bakery goods and desserts
- Meat
- Pasta
- Fish
- Seafood
- Pizza
Work Location Information
- Staff accommodation available
- Staff accommodation provided
- Room and board provided
- Remote location
- Various locations
- Willing to relocate
Security and Safety
- Bondable
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