Summit Camps is recruiting for workforce camp-based positions. We offer an inclusive work environment, competitive wages and a benefits package available following probationary period. Travel is also covered from your point of departure.

Primary Role: Head Cook/Managers oversee and carry out all aspects of custodial services, food production and kitchen management in a remote camp.

Qualifications:

·        FoodSafe Level 1 (required), FoodSafe Level 2 (preferred)

·        Post-secondary education in culinary arts (preferred)

·        Red Seal Chef or Red Seal Apprentice (preferred) or equivalent experience

·        WHMIS and First Aid Level 1

·        Minimum of 3 years of experience cooking in high volumes in a remote camp, hotel banquet experience also transferrable

·        Minimum of 3 years experience in camp catering and/or hospitality management

·        Working knowledge of MS Word and Excel, email and attachments

·        Experience with inventory and ordering procedures, and staying within a set budget

·        Must be able to pass a drug and alcohol test prior to employment and work/live drug and alcohol free for up to 4 weeks at a time, working 12 hour shifts

Personal Attributes & Skills:

·        Great culinary ability and motivated to prepare fresh, tasteful, nutritious food

·        Excellent communication and interpersonal skills

·        Excellent staff management skills

·        Excellent organization and time management skills

·        Professional image with good personal hygiene

·        Must be able to lift, move, push, pull, and carry up to 25 lbs

·        Must be able to live in a remote camp environment for up to 4 weeks with a 2 week break

Responsibilities Include:

·        Implement Summit’s Safety Management System

·        Oversee all custodial and catering operations at the camp

·        Daily management reporting

·        Communicate with Client regarding camp numbers, quantities & ordering

·        Implement weekly menu to reflect contract requirements, healthy choices, and guest preferences

·        Demonstrate mastery of all aspects of cooking (i.e., proteins, sauces, starches, vegetables, etc.) for all meal types

Starting Wage: Dependent upon experience