Chef-Manager

Summit Camps, a subsidiary of Royal Camp Services ltd., 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: A Chef-Manager oversees and carries out all aspects of food production, kitchen management, camp operations, and performs administrative tasks in a remote camp setting.

Responsibilities Include:

• Coordinate with head office, clients, maintenance personnel and catering staff to ensure smooth operation of camp.
• Ensure that entire camp is maintained in a clean and orderly condition, and all camp equipment is functioning properly.
• Address residents’ complaints and needs promptly and effectively.
• Communicate with Operations Manager regarding camp numbers, quantities & ordering.
• Implement Summit’s Safety Management System and encourage safe work behavior in all employees.
• Supervise, orientate, manage, train, mentor, and direct staff on site.
• Complete and file and/or submit all required documentation, tracking, and quality control measures.
• 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.
• Accommodate various diets including vegetarian, vegan, cultural, food allergies, and other specific requests.
• Responsible for ensuring food quality, food safety (including reporting all food allergies), and food standards are met.
• Order food and supplies based on camp occupancy, menu plan, existing inventory and within budget.
• Organize and assist with unloading and proper storage of grocery orders.
• Track and manage project budget within set limits.
• Enforce Summit and camp policies and rules as required.
• Complete and review thorough crossover notes.

Qualifications:

• Must be able to live in a remote camp environment for up to 4 weeks with a 2-week break, working up to 12-hour days.
• Widely recognized Food Handlers Certificate (required).
• Post-secondary education in culinary arts (preferred).
• Red Seal Chef or Red Seal Apprentice (preferred).
• Standard First Aid Certificate (required).
• Minimum of 3 years of experience cooking in high volumes in a remote camp, hotel banquet experience also transferrable.
• 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 in a drug and alcohol-free camp environment.

Personal Attributes & Skills:

• Great culinary ability and motivated to prepare fresh, tasteful, nutritious food.
• Flexible, 'whatever it takes' attitude.
• Excellent communication and interpersonal skills.
• Capable of working independently with minimal supervision.
• Strong supervisory 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.
• Good physical stamina; capable of working long hours on your feet.
• Project a positive and professional attitude, at all times, and encourage the same in all staff.