JOB SUMMARY
- Business Title: Head Chef/Food Service Director
- Company: Camp Fircom
- Job Location: Gambier Island, BC
- Salary Range: $48,000 to $53,000 per year
- Preferred Start Date: January 2020
- Full/Part Time: full-time contract.
- Wednesday to Sunday (proposed schedule) for March to mid-November is working 5 days per week at camp. Staff stay at camp for the duration of their work week. November to March is working in the city doing menu planning, food costing, and grant writing. Candidates interested in the season, but not year-round role, will be considered.
Do you long to get out of fast-paced, line cooking
environment and into a kitchen where you can put love into your food?
Camp Fircom is looking for its next Head Chef. A key
member of the Fircom Management team, the Head Chef will provide vision and
leadership to our food services. Fircom is known for its fresh, simple, and
healthy menu. Our groups range from kids camps who want simply fare without too
much spice, to corporate groups who want all the extras, to weddings who want a
memorable, delicious banquets.
If you are passionate about having access to an
organic farm and fresh chicken eggs mere steps from our Dining Hall this is for
you. If you have a craving for more time in nature, you’ll be able to walk on
the trails only steps from the kitchen and eat lunch while watching seals
sunbathe on the rocky shore. A mere 20 minute boat ride from Horseshoe Bay,
this kitchen job is close to the city, but away from it all.
Camp Fircom is an off-grid facility and we process all
our food waste through the farms two composting systems. Applicants with a
passion for sustainability, zero-waste, and permaculture are encouraged to
apply.
WORK
PERFORMED
The Chef/Food Service Director is responsible for all
food services provided for rental groups and our summer camp programs and
retreat. The Chef manages all kitchen personnel and food service programs. The
Chef/Food Service Director will represent the camp and its mission and goals to
its campers, guests, partners, neighbors and the public.
- Hire, train, and supervise all kitchen and farm staff (paid, interns and volunteer)
- Schedule kitchen and farm staff shifts
- Offer ongoing evaluations to departmental staff to improve and excel at their roles as well as year-end reviews.
- Model professional, enthusiastic, service-focused leadership to staff, campers, volunteers, renters
- Manage the Farm Coordinator in crop planning for both kitchen ingredients and retail sales
- Plan menus for the groups on site while creating alternate options for guests with food allergies and special diets
- Oversee the food service delivery for all groups at camp.
- Directly cooking three days per week in the high-season, particularly over weekends groups, such as weddings. There are 14 weddings, various retreats, camps programs, tuck shop, and outdoor school groups and they are eating three meals and two snacks a day. Up to 180 people per day during July and August.
- Order food supplies within budget and at best price for value
- Monitor food prices and adjusting menus to meet price fluctuations.
- Manage food waste created in the front and back of Dining Hall as all waste is composted at camp.
- Communicate with the Executive Director, Rentals Manager, Summer Camp Manager regarding overall functioning of food services
- Working in collaboration with the Fircom management team in striving to fulfill the mission of Camp Fircom
- Maintain required health standards (Provincial Standards, BCCA accreditation, UCC Accreditation) Ex. Maintains daily/weekly logs re: temperature of fridge.
- Notify and support the Facilities & Maintenance department of kitchen maintenance.
- Have a working knowledge of the Fircom’s Policies and Procedures Manual & Risk Management Manual
- Be aware and alert of any new or impending risks and convey this to the appropriate authority
- Submit a Food Service Director’s Report within a report format at the end of contract
- Supply adequate information within deadlines for website content in form of blogs and social media posts
- Other duties as required
LINE OF
REPORTING
- Reports to Executive Director
QUALIFICATIONS
- Ability to work all shifts, weekends and holidays as per schedule and within contract guideline
- Experience as a professional cook for large groups in a hotel, catering, event, or camp situation
- Experience hiring, training and supervising staff and volunteers
- Proven skills with coordinating food orders and food transportation
- Track record of food budgeting and costing
- Knowledge of the Occupational Health and Safety Act (Food Safe) and those regulations made under the Act that apply to a supervisor and to the workplace
- Knowledge of basic organic farming principles and experience in a working farm and/or composting system
- Food Safe Level 2 certification
- Valid Standard First Aid Certificate and CPR, preferred OFA 3
- Current criminal record check with vulnerable sector search
- Ability to work independently, follow and carry out instructions
- Exceptional oral and written communication skills
- Experience with a variety of software and technology: Microsoft Office Suite, Google Platform, SLACK.
EXPERIENCE
- Management: 2 years (preferred)
- Sous Chef: 5 years (preferred)
- Food Service Management: 1 year (required)
TO APPLY:
Please email your resume and a cover
letter to:
Margo Dunnet, Executive Director
at margod@fircom.ca
No phone calls please.
Only candidates short-listed will be
contacted.
