Cook & Kitchen Manager
Stevenson Children's Camp - London, ON

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Stevenson Children's Camp provides a fun-filled, week long, residential camp experience to children of London and Middlesex who would not otherwise have such an opportunity to attend a summer camp experience due to financial barriers. Most families pay $15 for their child to attend. The entire budget is met with personal donations, social club, and corporate donations and assistance from The United Way. Good food, fresh air, positive, active and intentional play is what camp is all about. A little sunshine goes a long way.

Cook and Kitchen Manager is expected to:
-cook for a large group (100 campers and 30 staff) of young children and youth, three meals and three snack a day.
-manage a kitchen staff who will assist in prep, cooking and clean-up of kitchen and dining room areas. Work as a part of a team - creating menus or theme meals with the camp staff.
-plan nutritious menu according to Canada's food guide (two weeks, Monday to Friday),
-order supplies needed or secure donations and maintain and rotate a suitable inventory of food and supplies for the summer season.
-work within the community of supporters to secure food donations.
-order all supplies; food and cleaning materials to maintain kitchen facility.
-work within a budget plan

Experience Required:
-Large group cooking experience is an asset
-education/experience related to hospitality would be an asset
-menu planning, ordering stock, inventory control
-work with a team - managing staff roles and responsibilities in the kitchen, delegating tasks and seeing that all is accomplished in a timely manner.
-food handlers certificate
-community outreach, ability to engage the supporting community for donations
-good organization and record keeping (kitchen helper files, supplier invoices, facility maintenance records, food donations and donors)
-an understanding of kitchen appliances (gas stoves, convection oven, fridges, freezers, industrial mixers and dishwasher)
-adheres to and ensures that all staff understand Ministry of Health Guidelines for public kitchen safety and health.
-communicates well with team leaders (camp director and executive director) to solve all issues and to celebrate successes.

Camp starts June 24, 2013 and ends Aug. 23. 9 wks. plus 3 wks. prep and 1 wk. clean-up.
June 3 - Aug 30, 2013 (Prep time is flexible - eg. can spread out over May/June at 2 days/wk.)
Rental groups in the spring and fall (shoulder season) help to offset the costs of the summer camp season.
The successful applicant will have an opportunity to cater to these rental groups if they wish and earn extra income. More information is available.