Description

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.

Requirements

- Have a 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.