CAMP COOK

The Camp Cook will:

  1. Adhere to all camp rules, regulations and policies, including those pertaining to food preparation and serving standards, and to those of the Health Act.

  2. Establish and maintain a clean and effectively productive kitchen environment, meeting all required health standards.

  3. Prepare and serve meals and snacks in accordance with approved menus, which conform to the Canada Food Guide.

  4. Develop systems for food preparation and kitchen clean-up.  Train and supervise paid kitchen staff and volunteers as necessary in functioning within these systems.

  5. Obtain from the Health Care person details of any allergies that the campers and leaders have and prepare appropriate meals.

  6. Prepare take out food as required by the camp program, ie: for day trips and overnight trips.

  7. Prepare take out food as required for staff and campers that must remain in the infirmary.

  8. Arrange for staff snacks during evening staff meetings.

  9. Purchase and arrange for delivery and storage of all required food and kitchen supplies, within the approved budget.

  10. Maintain a record of all costs and report to the Administrator weekly on the status of costs in relation to budget.

  11. Arrange for maximum reasonable use of leftovers within the camp menu.

  12. Arrange for adequate coverage of responsibilities during any absence from camp.

  13. In case of an emergency or breakdown of any camp kitchen appliances or equipment, take immediate action as necessary towards restoration of normal conditions.

  14. On completion of term of employment, take inventory of and pack all remaining foods for either storage or distribution.  The kitchen must be left clean and tidy.

  15. At the end of the season, participate in the evaluation process and give your evaluation to the Director.  At the same time, give the Director a written list of recommendations, if any, regarding the operation of the kitchen.

Note:

  1. The Cook must hold a current Foodsafe Certificate.

  2. The Cook must be 19 years of age or over.

ACCOUNTABILITY: To the Director for on-site performance; to the Board and Treasurer through the Administrator, for financial responsibility.