Description
Under the supervision of the Head Cook, the Sous Chef assumes the following responsibilities:
Administrative Follow-up and Documentation
- Monitor inventory, orders, and purchases of food, sanitary supplies, and related items.
- Minimize waste by maximizing the use and timely conversion of surplus items.
- Complete self-evaluations at the end of each period.
Staff Management
- With the Head Cook, support kitchen staff within a healthy and respectful work environment.
- Provide regular task lists to the team and volunteers.
- 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.
- 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 two years of experience in food service.
- Experience in kitchen management 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.
Important : Must understand and speak French as Camp Tekakwitha is a French immersion summer camp.
