Lead Cook

Skill Set, Requirements and Qualifications:
● Skill set and requirements as outlined for all positions.
● Must be a mature adult.
● Experience as a cook, with training and/or experience ordering supplies, meal planning and
cooking for large groups (familiar with cooking for children or camp environment preferred,
but not necessary).
● Ability to work independently as well as working together well with others at camp.
● Knowledge and ability in preparing food for those with specific dietary restrictions (diabetes,
food allergies, etc.).
● Able to work variable hours throughout the day to meet scheduled deliveries, develop menus
and recipes and prepare scheduled meals.

● Understand and adhere to the Canada Food Guide
● Knowledge of standards of food preparation and serving, and kitchen procedures.
● Excellent communication skills, organizational skills and attention to detail.
● Must have current Safe Food Handling Certification.
● Must have WHMIS Certification.
● Must have reliable transportation to and from the camp.
● Position Specific Physical/Environmental Requirements:
○ Able to stand for long periods of time (1+hours).
○ Able to work in a hot environment.
○ Able to work with chemicals (e.g. cleaners).
○ Able to lift 40 lbs.
○ Able to work with noise (hear and listen).

Job Duties:
● Minimum expectations and job duties as outlined for all positions.
● Work together with the kitchen team and camp management to provide nutritious meals
daily for up to 140 people.
● Assist with the supervision, development and training of other kitchen team members.
● Attend training sessions as required by the Executive Director.
● Have flexibility in how food is to be served – family style, cafeteria style, picnics, out-trips, etc.
● Supplement the database of menus and recipes for future use.
● Ensure meals have alternatives to accommodate a variety of dietary needs.
● Prepare and receive food orders, sourcing quality products while following the food service
budget.
● Adhere to food safety, public health standards, regulations and other guidelines for
foodservice.
● Ensure cleanliness and sanitation of food preparation and delivery areas.
○ Ensure the kitchen is clean and in orderly condition.
○ Ensure kitchen counters are clear of all food between meals.
○ Ensure kitchen surfaces can be sanitized regularly throughout the day.
○ Ensure the kitchen floor is swept after each meal and mopped nightly and when spills
occur.
○ Ensure the Dining Hall floor is clean and mopped weekly and when spills occur.
● End of season kitchen and Dining Hall cleanup and distribution/disposal of remaining food
items.
● Evaluate current kitchen equipment, dishware, processes and use of space, make
recommendations for improvements and implement when appropriate.
● Report any accidents or injuries to the Executive Director and complete any reports required
by regulations.
● Be familiar with and comply with Public Health Regulation 568-Recreational Camps and
Camp Kee-Mo-Kee policies and procedures.
● Participate and cooperate with routine health inspections.
● All other duties as assigned by the Executive Director.
● Prepare a year-end report outlining any changes/equipment required and budget details.