Chef-Manager at Summit Camps — NeverHard

Job DescriptionJob Description 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.