Head Cook

The Salvation Army Canada and Bermuda Territory•Saint-Raymond, QC

1d•Onsite

About The Position

The Cook prepares and serves nutritious meals as outlined on the menus of the day, in accordance with applicable food service and safety regulations. This is a temporary, full-time position at 40 hours per week during the summer months. Schedule may vary according to requirements of responsibilities. The role involves working in a commercial kitchen with a hot/steamy environment, cold areas, various kitchen equipment, noise, odors, and timeline pressures. All staff are required to be in their private quarters by 11:00 pm each night.

Requirements

Completion of a formal post-secondary/college program of one academic year.
Safe Food Handling Certification is required.
Police Information Check (PIC) with Vulnerable Sector search.
Minimum of one (1) year of prior related experience with at least one year of institutional cooking experience.
Good knowledge of nutrition, safe food handling, health and sanitary regulations.
Respect and understanding of The Salvation Army - its mission, culture, and values.
Attention to detail, problem solving and analytical skills.
Physical endurance to stand, as well as perform physical duties of the role, much of the shift.
Dexterity, good motor skills and hand-eye coordination.
Ability to multitask and be flexible to change tasks without prior notice.
Able to work both independently and in conjunction with a team.
Be loyal to the aims, policies and regulations of the camp.
Maintain a responsible level of maturity and leadership.
Be familiar with Summer Staff Manual, and all procedures and resources.

Nice To Haves

Alternative combinations of education and experience may be considered.
Attend staff devotions when possible.
Work within the total camp program and cooperate with other staff members.

Responsibilities

Responsible for the timely preparation of all meals according to the menu established by the Hospitality Manager.
Ensure compliance with the Canada Food Guide, Food Safe, and all other applicable health regulations.
Responsible for receiving, checking, and storing food orders.
Responsible for the general functioning of the kitchen and staff.
Encourage, mentor, and supervise the work of support staff in the kitchen.
Develop and implement staff training and work schedules in conjunction with the Hospitality Manager.
Assist in the constant cleanliness and sanitation of freezers, walk-in fridge, stoves, and food preparation surfaces.
Maintain sanitation, hygiene, health and safety standards and safe handling of foods while performing duties.
Maintain an inventory of supplies and food.
At the end of the summer camping season, assist the Hospitality Manager in making an inventory of supplies and food.
Prepare all food supplies for storage.
Participate in camp cleanup at the end of each camp with emphasis on the cleanliness of the kitchen.
Maintain relevant records/documents.
Perform other related duties as assigned.